Investigation of Physicochemical and Sensory Properties of a Zoulang (Eryngium caucasicum) Flavored Yogurt

Yogurt is the most important fermented dairy product. However, its per capita consumption in Iran is low. Production of flavored yogurt to create a variety of products can cause customer satisfaction and increase in per capita consumption. Flavored yogurt at three levels: 0.1, 0.3 and 0.5 were prepared by adding Zoulang aqueous extract. The systems were prepared by following a factorial design, analyzed after formulation and during three weeks of storage by studying three factors: extract with different levels, storage time and interaction between extract and time. The titratable acidity, pH, Water- holding capacity, color, and sensory properties were determined weekly over a period of 3 weeks. The results showed that the titratable acidity, pH, Water- holding capacity, color, and sensory properties have significantly changed (P≤ 0/05). Adding extract has improved sensory and physicochemical properties of flavored yogurt. Then we can use it to produce a new local and customer friendly product whit Medicinal and nutritional properties.