Evaluation of the effect of essential oil addition on the quality parameters and predicted shelf life of potato yogurt

What is it about?

Potato yogurt is a highly nutritious food. The objective of this study was to explore the effect of the addition of essential oil (EO) on the shelf life and quality of potato yogurt. The antimicrobial effects of several EOs were compared, the effect of perilla leaf EO (PLEO) content on potato yogurt was discussed, and the volatile flavor components of PLEO and PLEO potato yogurt were detected. Results showed that PLEO (with 69 compounds) had a good antimicrobial effect and was the appropriate EO. PLEO had an effect on quality of sample during storage. The best PLEO addition amount was 0.04%. And the consumer acceptance of 0.04% PLEO potato yogurt was better than that of potato yogurt without PLEO in the later stage of storage. Moreover, the shelf life of potato yogurt with PLEO was 6 days longer than that of the control yogurt. The prediction models based on pH and sensory scores were established. But the sensory prediction model was more rational than the pH prediction model.

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