Effect of Antimicrobial Myrrh on the Color and Viscosity of Plain Yogurt over Its Shelf Life - Food and Nutrition Sciences

FNS > Vol.10 No.10, October 2019

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

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Download as PDF (Size: 455KB) PP. 1236-1242

DOI: 10.4236/fns.2019.1010089 726 Downloads 1,371 Views Citations

Author(s)

Mohammed Alhejaili, Douglas Olson, Kayanush Aryana^*

Affiliation(s)

School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA.

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. 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 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.

KEYWORDS

Antimicrobial, Fermented, Myrrh

Share and Cite:

Alhejaili, M. , Olson, D. and Aryana, K. (2019) Effect of Antimicrobial Myrrh on the Color and Viscosity of Plain Yogurt over Its Shelf Life. Food and Nutrition Sciences, 10, 1236-1242. doi: 10.4236/fns.2019.1010089.

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