Tag Archives: decoction

1313–1323 I.I. i, T.P. Arseneva, T.N. Evstigneeva, S.B. Gorshkova, Y.G. Bazarnova and N.V. Iakovchenko
Development of formulation and technology of yogurt with prolonged shelf life enriched with biologically active substances from fennel seed extract
Abstract |

Development of formulation and technology of yogurt with prolonged shelf life enriched with biologically active substances from fennel seed extract

I.I. i¹, T.P. Arseneva¹, T.N. Evstigneeva¹, S.B. Gorshkova¹, Y.G. Bazarnova² and N.V. Iakovchenko¹*

¹ITMO University, Faculty of Food Biotechnologies and Engineering, Lomonosova street 9, RU191002 Saint Petersburg, Russia
²Peter the Great St. Petersburg Polytechnic University, Polytechnicheskaya street, 29, RU195251 Saint Petersburg, Russia
*Correspondence: frack@mail.ru

Abstract:

Spray drying is most common drying technology in food industry and can be used as an alternative to freeze drying method for the production of extracts in powder form. Fennel seeds are used to treat diabetes, bronchitis and chronic cough. They possess antibacterial, antifungal, antithrombotic, anti-inflammatory, hepatoprotective and antidiabetic activities. The aim of this study was to obtain fennel extract in dry form and investigate the influence of dry fennel extract incorporation on the possibility of yogurt production. The effect of inlet temperatures on wettability, solubility, moisture content and water activity of spray-dried fennel seed extract obtained by decoction technique was investigated. The inlet temperature 165 °C was preferred. Lactic acid accumulation during fermentation occurs faster in the sample with fennel powder. Based on the results of rheological, organoleptic, physico-chemical properties, water-holding capacity and shelf life of the finished product, the recommended doses of dried fennel powder for yogurt manufacture is not more than 1%.

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