Investigation effects of Echinophora cinerea Boiss and Stachys lavandulifolia Vahl extracts on quality and sensory attributes of Doogh

Document Type : Research Paper


1 M.S student, Department of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Ahvaz, Iran

2 Assistant professor, Department of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Ahvaz, Iran

3 Associate professor, Department of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khuzestan Ahvaz, Iran


The aim of this study was to evaluate the effects of Echinophora cinerea Boiss and Stachys lavandulifolia Vahl extracts on quality and sensory properties of Doogh, as a dairy drinking, to enhance public health society. For this purpose, different levels of each plant extract was added to the Doogh. Stability, acidity, pH, microbial and sensory properties of Doogh samples were studied during 45 days of storage at 5˚C. The results showed that the acidity of all samples significantly increased during storage. However, the addition of plant extracts could not prevent the phase separation of Doogh, but the survival rate of starters increased significantly. This study revealed that adding these plant extracts in addition to enhance the flavor of samples, were effective to prevent the growth of mold and yeast in Doogh. In conclusion, these aromatic plants extract could be used as natural flavoring in Doogh.


Main Subjects

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