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Storage stability of yoghurts enriched with coriander (Coriandrum sativum l.)
seeds extract

This study was aimed to estimate the effects of the extract of coriander seed during
storage on the chemical and sensory properties of yoghurt. Coriander seed extract was
incorporated into yoghurt at different concentrations, 18 mg/mL (T1C1), 36 mg/mL
(T2C2) and 54 mg/mL (T3C3) respectively, while control was performed using a sample
without extract (T0C0). Samples were stored at 4°C for 42 days and every seven days
were evaluated. For all samples containing extract, the values of lactose, fat, pH, protein,
tyrosine, acid degree value, acid value, free fatty acid and sensory properties gave higher
scores than those of yoghurt without extract. A major deterioration beyond 28 days of
storage due to high acidity and an unpleasant taste was discovered by chemical and
sensory evaluations of the yoghurt without plant extract. On the other hand, concentrations
of 18, 36 and 54 mg/mL had shown to have a remarkable 42-day preservation activity in
yoghurt. Compared to formulas T1C1 and T2C2, which contained 18 mg/mL and 36 mg/
mL respectively, formula T3C3, fortified with coriander seed extract at 54 mg/mL, had the
highest value in maintaining the chemical properties of yoghurt after 42 days. The
findings indicated that coriander extract can be applied as a natural food preservative to
milk products in order to increase stability during storage.