The Effect Ef Tragopogon Collinus Extract On Physicochemical, Microbial And Sensory Properties Of Probiotic Yogurt Containing Lactobacillus Casei

In this study, the effect of Tragopogon collinus extract on the viability of probiotic bacteria, physicochemical and sensory properties of probiotic yogurt was investigated. For this purpose, Tragopogon collinus plant extract was extracted using ultrasound method and the amounts of phenolic compounds and chemical compounds of the extract were measured. The results showed that the amount of total phenolic compounds in Tragopogon collinus plant extract was equal to 890.04±2.18 mg gallic acid per gram and most of the extract compounds included n-Hexadecanoic acid (24.25), 4-vinyl guaiacol (19.78). ), Β -Caryophyllene (15.55) and Heneicosane (9.45). In order to investigate the effect of Tragopogon collinus extract on the properties of probiotic yogurt during the 15-day storage period, 3 treatments including control, extract with a concentration of 750 ppm, extract with a concentration of 1000 ppm and physicochemical properties including pH, acidity, synergy, viscosity, viability probiotic bacteria and sensory properties (color, odor, taste and general acceptance) were examined. The results showed that the addition of Tragopogon collinus extract to yogurt affects the physicochemical properties. Samples with extract had lower pH and synergy and higher acidity and viscosity compared to the control sample (P <0.05). Also, in these samples, the process of reducing the survival of probiotic bacteria during the storage period was slower than the control treatment, and despite the effect of the extract on the physicochemical properties of yogurt, yogurt containing the extract was acceptable in terms of sensory properties. In general, Tragopogon collinus extract can be used to enhance the quality and organoleptic properties of beneficial dairy products.