TITLE:
Effect of Antimicrobial Myrrh on the Color and Viscosity of Plain Yogurt over Its Shelf Life
AUTHORS:
Mohammed Alhejaili, Douglas Olson, Kayanush Aryana
KEYWORDS:
Antimicrobial, Fermented, Myrrh
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.10 No.10,
October
30,
2019
ABSTRACT: Myrrh, commercially
available as a brown powder, is a natural flavoring substance approved for food use by US Food and Drug Administration and has antibacterial and antifungal activity against pathogens. The
objective was to determine the effect of myrrh on the color (L*, a*, b*, C*,
h*) and viscosity of yogurt over refrigerated storage. Myrrh dispersion was prepared
and incorporated at a 1% v/v level into yogurt. A control with no myrrh was also prepared. Three replications were conducted. At a usage level of 1% v/v, myrrh
influenced the color attributes L*, a* and h* but did not influence the
viscosity of the plain yogurts.