University of Oradea

Faculty of Enviromental Protection

Food safety

Effect of bear garlic on yogurt

properties
Advisor Student
Prof. Timar Adrian,Phd Gavrau Antonela

"Innovativa" VIth Edition National Student Conference,Galati, 17th - 20th May 2017
 content

Aim
Theoretical part
Experimental part
Results
Conclusions
Recommandations
 aim of the study

The aim of the project is to study the effect of

bear garilc on yogurt properties in senzorial and
microbiological maner
 Theoretical part

Yogurt is a food produced by

bacterial fermentation of milk.
Fermentation of lactose by these
bacteria produces lactic acid,
which acts on milk protein to give
yogurt its characteristic tart
flavour
Allium Ursinum known as bear
garlic, wild garlic ia a perennial
plant.The bear garlic is well
known because of strong
bioactive properties and
nutritional value.
Napolact production yoghurt made from pasteurized milk
with high temperature and homogenized milk was used

High temperature causes partial protein distortion that is

more easily digested by the human body and more
accessible to lactic bacteria in the selected lactic culture for
which it is a nutrient substrate.

Milk homogenization has the effect of breaking the fat cells,

which increases the digestibility and increases the yoghurt
consistency, also avoiding the gravity separation of the fat.
THERE WERE SET UP TWO EXPERIENCES AS FOLLOWING:

Yogurt natur
Yogurt with 1% bear garlic extract
Yogurt with 5% bear garlic extract
Yogurt with 10% bear garlic extract
 Experimental design
Sensorial analysis

48 h at 3C

400 g bear garlic

aqua-alchoolic
extration by
imersion for 24 h
followed by under
vacuum
concentration in
rotavac system
 Experimental design
Microbiological determination

NTG and molds CFU

37 and 30C for 72 h

 Results
SENSORY ANALYSIS

Sample 1 Sample 2 Sample 3 Sample 4

Parameter
0% 1% 5% 15%

Smell of yougurt
Smell of yogurt with
Specific smell of with a much Very strong smell of
Smell a slighly smell of
yoghurt stronger smell of bear garlic
bear garlic
bear garilc
Very strong taste of
Specfic taste of Slighly bear garlic Strong taste of bear
Taste bear garlic and very
yogurt taste and a bit spicy garlic
spicy

Pleasant look of Pleasant look of Pleasant look of Pleasant look of

Aspect
natural yogurt natural yogurt natural yogurt natural yogurt

Color Unchanged color Unchanged color Unchanged color Unchanged color

The texture is more The texture is more

Texture Normal texture Normal texture
fluid fluid

Took place the Took place the

Structure Normal structure Normal structure
separation of whey separation of whey
 After 5 days we made a second sensory analysisAddition of leurda
determines:

Appearance and consistency: the product becomes more fluid in proportion

to the addition of bear garlic, possibly cleaving the laccase casein chain
based on the proteolytic bacteria in the bear garlic composition.

It does not increase the filthy appearance at bear garlic addition, which
implies regular cleavage of the protein chain.

Taste and flavor - especially taste less aroma, which means increasing the
aseptic capacity of the product
 RESULTS
mICROBIOLOGICAL DETERMInation

Parameter Sample 1 Sample 2 Sample 3 Sample 4

CFU-total
number of
germs

CFU-molds - - - -

Laconic bacteria colonies can come from lactic colonies

 conclusions and recommandations

The addition of leurda increases the digestibility of the product (digests

more easily) and its biological value.

The biological value of yogurt is given by the essential amino acid content
of the milk protein, by the live lactic bacteria of the selected lactic culture
used in the production of yoghurt and complemented by the bioactive
composition of the leurde concentrated in the adulte extract with
preservation of the initial quality of the yoghurt
thank you for attention!