sodium benzoate and potassium sorbate are two major chemical preservatives which are used in doogh (iranian traditional dairy drink). in this study, a total of 27 commercial brands of highly consumed of doogh samples were analyzed. the means and standard deviation for concentration of these preservatives based on hplc results for analysis of benzoate and sorbate were 195·9 (sd 1·8) and 328·8 (s...

Doogh is the most popular and commonly consumed yoghurt-based Iranian drink. The aim of this study was to investigate the antibacterial effects of Ziziphora clinopodioides essential oil (ZEO) at 0.10 and 0.20% concentrations, nisin at 250 and 500 IU mL-1, and their combination against Salmonella typhimurium and Staphylococcusaureus in doogh during storage a...

Nowadays, the application of natural antimicrobials like plant extracts in food preservation isbecoming popular and increasing. The aim of this study is to determine the effect of Echinophora platyloba (E.platyloba) aqueous extract on gas-producing fungi and sensory properties of doogh. For this reason, theconcentration of 0% (Control), 0.125%, 0.25%, 0.5%, 1%, 2%, 4% and 8% of the extract were...

during storage, serum separation is a major defect that affects the market share of doogh. therefore, in the present study the effects of high shear stirring and homogenization, as major operation units, on the stability was investigated. to do so, dooghs were stirred at various speeds and time scales (9000 rpm and 11000 rpm for 30 s and 2 min), homogenized at different pressures (0, 20, 50, 80...

The combined effects of inoculation level (4 or 8-fold compared to standard inoculation) and sequence (standard inoculation before fermentation and 3-fold inoculation at the end of fermentation=1+3, Two-fold inoculation before fermentation and the same at the end of fermentation=2+2, 2+6, 4-fold before fermentation=4, 4+4, and 8) of culture inoculum containing probiotics on biochemical and micr...

there are various methods for the analysis of potassium sorbate and sodium benzoate in food products, but a rapid and reliable method for identification of these preservatives in doogh (an iranian traditional dairy drink) is a procedure, in which high performance liquid chromatography (hplc) utilized and followed by uv diode array detection of the two preservatives. the aim of this case study w...

There are various methods for the analysis of Potassium Sorbate and Sodium Benzoate in food products, but a rapid and reliable method for identification of these preservatives in Doogh (an Iranian traditional dairy drink) is a procedure, in which high performance liquid chromatography (HPLC) utilized and followed by UV diode array detection of the two preservatives. The aim of this case study w...