MAKING YOGHURT FLAVOURED WITH ESSENTIAL OILS

Abstract

Essential oils are gaining interest from the academic and industrial communities as they have been associated with a possible antimicrobial activity against a wide range of microorganisms. Not many studies are known about the effect of essential oils on useful bacteria in fermentative processes. The present study investigated the possibility of flavouring yoghurt with essential oils. Five oils (mint, clove, cinnamon, sage, orange) extracted by hydrodistillation in a Clevenger-type equipment were tested. Each oil was tested in three concentrations (0.01%, 0.05% and 0.1%). The coagulation capacity of the milk was monitored by measuring the pH at regular intervals (1 hour) and it was found that at no oil concentration was the fermentative capacity of the lactic acid bacteria used in this study inhibited. Sensory analysis led to the conclusion that yoghurt flavoured with orange oil scored highest.