Evaluation of microbial and sensory properties of flavored yogurt drink produced by Noaea mucronata and liquid smoke treatment

  • Ghazal Rahimzadeh Deakin University, Geelong, Australia.
  • Abdullatif Tay | tayabdullatif@gmail.com PepsiCo R&D, Barrington, IL, United States.
  • Joe Mac Regenstein Cornell University, Department of Food Science, Ithaca, NY, United States.
  • Asad Rokhzadi Islamic Azad University, Department of Agriculture, Sanandaj, Kurdistan, Iran, Islamic Republic of.
  • Hossein Dabiri Shahid Beheshti University of Medical Science, Department of Medical Microbiology, Faculty of Medicine, Tehran, Iran, Islamic Republic of.


Liquid smoke is more acceptable compared with traditional smoking for various practical and health reasons. This study aimed to investigate the quality attributes of yogurt drink treated with natural and liquid smoke. Yogurt drink samples were divided into four groups; natural smoked, liquid smoked at two concentrations (1 and 2 mL·L-1) and un-smoked control samples. Microbial and sensory attributes of yogurt drink samples were analyzed after 1, 7, 14, and 21 days of storage at 4°C.

The final counts of total bacteria, lactic acid bacteria, yeast and molds were significantly lower after the application of 2 mL·L-1 liquid smoke compared to control samples. Moreover, lactic acid bacteria of yogurt drink were not inhibited by natural smoke or 1 mL·L-1 liquid smoke treatments. According to the sensory evaluation and microbiological analysis, application of 1 mL·L-1 of liquid smoke in yogurt drink is the most appropriate and convenient alternative to the traditional smoking method.



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Research Articles
Yogurt drink, Liquid smoke, Noaea mucronata
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How to Cite
Rahimzadeh, G., Tay, A., Regenstein, J. M., Rokhzadi, A., & Dabiri, H. (2020). Evaluation of microbial and sensory properties of flavored yogurt drink produced by <em>Noaea mucronata</em&gt; and liquid smoke treatment. Infectious Diseases and Herbal Medicine, 1(1). https://doi.org/10.4081/idhm.2020.77