This study was carried out to determine a possibility of adding Corni fructus extract (CFE) into yogurt for improving the neutraceutical properties of yogurt and the effects of adding CFE (2∼6%, v/v) on the physicochemical and sensory properties of the products during a 15-day storage period at 4°C. Incorporation of CFE into the yogurt samples resulted in a significant pH reduction and a signif...

Introduction: The demand for antimicrobial compound alternatives to replace synthetic additives is on the rise. In food commodities, use of synthetic antimicrobials based on herbal extracts is attracted attention. The present study aimed to assess the chemical, microbiological, and sensory properties of the yogurt samples treated with oregano extract (0%, 0.75%, 1%, and 1.5%) d...

Objective: An investigation of isolation of Lactic acid bacteria was carried out under low temperature for the preparation of Yogurt by using various food supplements like carrot, ground-nut and tomato juices. Methods: Various samples of Cow milk, Skimmed milk were processed along with nutrients like Carrot, ground nut and tomato juices with Tryptone glucose yeast extract agar (TGYA) at differe...

This study evaluated the effects of two Korean traditional plant extracts (Diospyros kaki THUNB. leaf; DK, and Nelumbo nucifera leaf; NN) on the fermentation, functional and sensory properties of herbal yogurts. Compared to control fermentation, all plant extracts increased acidification rate and reduced the time to complete fermentation (pH 4.5). Supplementation of plant extracts and storage t...

Background: Yogurt, completed with lactic acid bacteria, can inhibit the growth of Escherichia coli. The flavonoids, tannin, and saponin Muntingia calabura L. plant showed antibacterial activity. present study aims to observe effect addition fruit extract yogurt on activity Objectives: was an experimental treatment infusion various concentrations (12.5 %, 25%, 50%, 75%, 100% three times replica...

Yogurt is the oldest dairy product and quite popular almost all over world. comes from pure cow's milk. Butterfly pea (Clitoria ternatea ) often referred to as butterfly or blue bean a distinctive flower with single petal in purple, blue, pink white. Researchers wanted see effect of adding extract ternatea) milk yogurt (Bos taurus). This study employs quantitative approach its method. A was use...

Panax ginseng marc is produced from fresh ginseng roots during processing and is generally treated as industrial waste. The primary aim of this study was to improve its utilization in the dairy industry as a potential high-value resource. Yogurt was prepared from 11% skim milk powder, 0.1% pectin, 10% sucrose, and ginseng marc ethanol extract (GME, 0.5% and 1.0%) in milk, and was inoculated wit...

According to the reliability of therapeutic effects, Chinese medicinal herbs divide into 3 main categories. The first is the Classical Medicinal Herbs, including approximate 265 kinds of medicinal herbs and plants and a few of medicinal minerals that have been identified by scientific works and proven by clinic studies. The second is the folk herbs (folk experienced recipe herbs) that have appr...