Investigation the effect of Allium Canadanse plant powder on physicochemical properties of stirred yoghurt

Background and goal: Yogurt is the most consumed fermentative milk product that exposures to spoilage and quality loss like another dairy products. It is necessary to improve its production process and increasing shelf life and quality of this product.
In this study, Allium Canadanse powder (ACP) was used in 5 levels: 0 (control sample), 0.5, 1.0, 1.5 and 2.0% for the purpose of increasing stirred yoghurt quality and shelf life. DPPH reagent, and kjeldahl, gerber, furnacing and titration methods were used to determine antioxidant activity, protein, fat, ash and acidity contetnts. textural and sensory characteristics were evaluated by texture analyzer instrument and panelists, respectively.
ACP extract had IC50 equal to 4752.5 µg/g. Protein, ash, dry matter contents, and acidity of yoghurt samples were increased and fat and water holding capacity contents were decreased by increasing the ACP level, significantly. There was not any effect of ACP addition on textural parameters, except stringiness, which was decreased by ACP level more than 1.0%. Maximum overall acceptability of yoghurt samples was related to the sample with 1.0 % ACP and more percentages showed undesirable effect on sensory properties.
According to the results, ACP addition in 1.0% level could improve properties of yoghurt and produce a new product.