文章基本信息

标题：Effect of Antimicrobial Myrrh on the Color and Viscosity of Plain Yogurt over Its Shelf Life
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作者：Mohammed Alhejaili ; Douglas Olson ; Kayanush Aryana 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2019
卷号：10
期号：10
页码：1236-1242
DOI：10.4236/fns.2019.1010089
出版社：Scientific Research Publishing
摘要：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.
关键词：Antimicrobial;Fermented;Myrrh