APPLICATION OF DILL ESSENTIAL OIL AS ADDITIVE TO BULGARIAN YOGHURT

Authors

  • Milen Dimitrov Dimov Trakia University, Faculty of Technics and Technologies Department of Food Technologies
  • Ira Taneva Dimitrova Trakia University, Faculty of Technics and Technologies Department of Food Technologies
  • Zlatin Dimitrov Zlatev Trakia University, Faculty of Technics and Technologies Department of Food Technologies

DOI:

https://doi.org/10.59957/jctm.v59.i1.2024.6

Keywords:

yoghurt, essential oil, dill, aroma profile

Abstract

In this study, the influence of the essential oil extracted from dill fruits and fronds on lactic acid bacteria, aroma profile and sensory characteristics of the obtained yoghurt was investigated. The addition of essential oils in amounts of 30 μl kg-1 fermented milk affects the pH and aroma profile, which is due to the different compositions of the oils. The obtained yoghurts were sensory well evaluated by the testers during the tasting performed. 

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Published

2024-01-03

Issue

Vol. 59 No. 1 (2024)

Section

Articles

License

Copyright (c) 2024 Journal of Chemical Technology and Metallurgy

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.