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VOL. 11, ISSUE 2 (2026)
Shelf-life assessment of herbal Greek yoghurt during refrigerated storage
Authors
A M Shendurse, K M Gawai
Abstract
The shelf-life assessment of control Greek
yoghurt and concentrated lemongrass extract (CLE) added Greek yoghurt,
was carried out at refrigeration temperature (7±1oC) up to the
period of 42 days and the samples were analyzed for changes in pH, total phenol
content (TPC), antioxidant activity (ABTS, DPPH and FRAP assay) and microbial
quality. The pH decreased significantly (P<0.05) during storage, with
a rapid decrease in control as compared to developed product. CLE added Greek yoghurt showed
the highest total phenolic content and antioxidant activity (ABTS, DPPH, FRAP),
followed by control sample, although these values decreased during storage. The coliform counts (cfu/g) were absent throughout the storage period,
whereas yeast and moulds (cfu/g) were present within limits in developed
product up to 35 days. The CLE added Greek
yoghurt remained acceptable for up to 35 days, while control sample was
acceptable up to 28 days when stored at refrigeration
temperature.
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Pages:18-22
How to cite this article:
A M Shendurse, K M Gawai "Shelf-life assessment of herbal Greek yoghurt during refrigerated storage". International Journal of Food Science and Nutrition, Vol 11, Issue 2, 2026, Pages 18-22
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