Effect of Antimicrobial Myrrh on the Color and Viscosity of Plain Yogurt over Its Shelf Life

Authors: Mohammed Alhejaili, Douglas Olson, Kayanush Aryana

ABSTRACT
Myrrh, commercially available as a brown powder, is a natural flavoring substance approved for food use by US Food and Drug Administration and has antibacterial and antifungal activity against pathogens. Myrrh is commercially available as a brown powder. The objective was to determine the effect of myrrh on the color (L*, a*, b*, C*, h*) and viscosity of yogurt over refrigerated storage. Myrrh dispersion was prepared and incorporated at a 1% v/v level into yogurt. A control with no myrrh was also prepared. Three replications were conducted. At a small usage level of 1% v/v, myrrh influenced the color attributes L*, a* and h* but did not influence the viscosity of the plain yogurts.

Source:

Journal: Food and Nutrition Sciences
DOI: 10.4236/fns.2019.1010089(PDF)
Paper Id: 96078 (metadata)

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