Filiz Yangılar
Erzincan University, Turkey
Title: Effects of using Fish Essential Oil on Sensory Evaluation of Yoghurt Samples during Storage
Biography
Biography: Filiz Yangılar
Abstract
In the study was to investigate yogurts containing fish essential oil (EO) with sensory characteristics. Yogurt samples were categorised into five groups: C=control (with direct vat set starter culture), C1= 1% (sample with treated essential oil fish), C2=2% (sample with treated essential oil fish), C3=3% (sample with treated essential oil fish) and C4=4% (sample with treated essential oil fish) and stored at 4°C during 21 days. Samples were evaluated as color and appearance, texture, syneresis, flavor, acidity and general acceptability by 20 experienced panelists on the 1st, 7th, 14th and 21st days of storage. Of the different treated yogurt, both C1 and C2 yoghurt sample groups received higher scores in terms of total sensory characteristics (p<0.05). Panelists were thought to give low scores to overall flavor for the samples containing C4 by indicating a fishy taste and compared to other samples, C4 yoghurt samples were less preferred. It is a good way to elaborate food types by adding fish essential oil (EO) in them to improve their nutritional and physiological properties by regulating the rheological properties of the final product.