Effect of different concentrations of aqueous ginger extract on some physical and sensory properties of yoghurt

Abstract EN

The present study was designed to determine the effect of using the aqueous ginger extract on the physical and sensory properties of yoghurt.In club to see the issue of different concentrations of the aqueous ginger extract on yoghurt properties, manufactured from cow's milk, first the milk was divided into five treatments and was considered as the control treatment (T1).Aqueous ginger extract at the concentrations of (1, 3,6, and 9) ml.100 ml-1 milk as (T2, T3, T4, and T5) treatments, respectively were added to the samples and incubated at 42°C until the milk coagulated .

The produced samples were then examined for pH, Titratable acidity and coagulation time during the incubation period.

In addition, the sensory evaluations of the product samples were done.The results indicated that there was a decreased in pH value for plain yoghurt and yoghurt with aqueous ginger extract during the incubation time, as the aqueous ginger extract increased the pH value decreased in comparison with titratable acidity which reported an increased as the aqueous ginger extract increased.

In addition, the coagulation time of the treatments (T2, T3, T4, and T5) was decreased with increasing in ginger concentrations in comparison to control treatment (T1) which was coagulated in standard time 3.15 hours.

For the sensory evaluation test, the results indicated that T1 has higher flavor score compared to other treatments.

However, as the aqueous ginger extract increased the flavor score decreased.

While the yoghurts with aqueous ginger extract have higher texture and acidity scores compared to the control treatment.