Physicochemical, sensory and microbiological characteristics of coriander seed powder yogurt

Saatloo, Naiema Vakili; Mehdizadeh, Tooraj; Aliakbarlu, Javad; Tahmasebi, Rahele

doi:10.1186/s13568-023-01572-5

AMB Express

Table 3 Synersis and water holding capacity of coriander seed powder yoghurt

From: Physicochemical, sensory and microbiological characteristics of coriander seed powder yogurt

Yogurt sample		CSP (weight%)
Synersis	Storage period (days)	0	1	3	5
C	1	55.66 ± 1.52^aA	53.02 ± 0.72^cC	53.06 ± 0.88^aB	51.12 ± 1.12^aA
	11	61.77 ± 1.33^aB	58.44 ± 1.22^aA	57.1 ± 1.07^aA	55.1 ± 0.56^aA
	21	51.56 ± 1.04^aB	48.23 ± 1.1^aA	46.89 ± 0.49^aA	44.89 ± 0.78^aA
PB	1	61.66 ± 1.97^bB	53.66 ± 1.55^bA	53.66 ± 1.02^aA	55.66 ± 1.33^bA
	11	68.04 ± 1.19^aB	61.44 ± 1.6^bA	61.1 ± 0.97^bA	61.77 ± 0.99^bA
	21	58.53 ± 1.33^aB	51.23 ± 1.12^bA	50.99 ± 1.19^bA	51.56 ± 0.78^bA
PL	1	62 ± 2.02^cB	57.33 ± 1.92^bA	59.66 ± 1.32^bA	58.33 ± 1.44^cA
	11	67.19 ± 1.57^aC	65.1 ± 1.66^bB	62.1 ± 0.97^cA	68.44 ± 0.85^cC
	21	56.16 ± 1.16^aB	53.89 ± 1.85^bA	54.89 ± 1.25^cA	58.23 ± 1.35^cB
PBL	1	68.33 ± 1.5^dB	64.2 ± 1.02^bA	63 ± 2.02^cA	65 ± 0.79^dA
	11	75.1 ± 1.07^bB	68.04 ± 1.17^bA	70.44 ± 1.67^dA	74.44 ± 0.63^dB
	21	64.89 ± 0.5^bC	60.23 ± 0.49^bB	57.23 ± 1.15^dA	64.23 ± 1.5^dC
WHC
C	1	38.11 ± 0.78^aA	42.01 ± 1.08^aB	44.77 ± 1.07^aC	41.44 ± 0.83^aB
	11	42.14 ± 2.08^aA	49.29 ± 1.08^aC	49.01 ± 1.32^aC	47.67 ± 1.01^aB
	21	36.34 ± 1.75^aA	40.04 ± 1.05^aC	40.01 ± 1.35^aC	42.67 ± 1.06^aB
PB	1	46.44 ± 0.74^bA	46.44 ± 1.06^aA	47.72 ± 0.69^bA	47.11 ± 1.14^bA
	11	50.67 ± 0.98^bA	51.67 ± 0.58^aA	52.01 ± 2.12^bA	51.34 ± 2.0^bA
	21	44.67 ± 1.06^bA	44.67 ± 1.33^aA	46.01 ± 1.25^bA	45.34 ± 1.15^bA
PL	1	42.44 ± 1.77^aA	45.12 ± 1.51^aA	45.12 ± 1.60^cA	46.44 ± 1.22^bA
	11	48.67 ± 2.08^aA	49.34 ± 1.2^aA	50.01 ± 1.14^bA	50.67 ± 1.19^bA
	21	42.67 ± 1.0 ^aA	43.34 ± 1.75^aA	44.01 ± 1.55^bA	44.67 ± 1.14^bA
PBL	1	37.11 ± 1.08^aA	41.11 ± 1.6^aB	45.19 ± 1.17^aC	38.44 ± 1.77^aA
	11	42.3 ± 0.73^aA	46.03 ± 1.02^aB	49.01 ± 1.15^aC	42.67 ± 0.38^aA
	21	40.34 ± 1.70^aB	43.04 ± 1.55^aC	43.05 ± 1.25^aC	36.67 ± 1.06^aA

Different uppercase letters in the same row and lowercase letters in the same column on the same days indicate significant differences between different treatments (Tukey’s test p < 0.05)
CSP (Coriander seed powder); C: control sample with starter culture; PB: yogurt sample with Bifidobacterium bifidum; PL: yogurt sample with L. acidophilus; PBL: yogurt sample with Lactobacillus acidophilus and Bifidobacterium bifidum.WHC: Water holding capacity

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