Production and Quality Characteristics of “Doogh”

Year 2012, Volume: 10 Issue: 4, 50 - 53, 01.12.2012

Mostafa Soltani Dilek Say Nuray Güzeler

Abstract

Doogh, an Iranian drinking yoghurt type, is a fermented dairy beverage and constitutes an important part of daily beverage consumption in Iran. Doogh is commonly produced from mixing of yoghurt, drinking water, salt and essence of aromatic vegetables such as thyme, mint and oregano. Although some undesired properties such phase separation due to the low pH and aggregation of casein may be seen frequently in doogh, the high tendency for its consumption has increased the scientific and industrial efforts in order to improve the quality of the product. The specific standards are determined for doogh by the Institute of Standard and Industrial Researches of Iran ISIRI . The aim of this paper is to give an overview on the production and quality properties of doogh

Keywords

Doogh, Fermented dairy beverage, Quality properties, Iran

“Doogh” Üretimi ve Kalite Özellikleri

Abstract

Doogh, İran’da üretilen fermente bir yoğurt içeceğidir ve günlük içecek tüketiminin önemli bir kısmını oluşturmaktadır. Doogh, yaygın olarak yoğurt, içme suyu, tuzun yanısıra kekik, nane ve keklikotu gibi aromatik bitki özü karışımından üretilmektedir. Düşük pH ve kazein kümeleşmesi nedeniyle faz ayırımı gibi istenmeyen özelliklerin sıkça görülmesine rağmen ürünün tüketimine yönelik yüksek eğilim, kalitesinin yükseltmesi doğrultusunda bilimsel ve endüstriyel girişimlerin artmasına neden olmuştur. İran Standart ve Endüstriyel Araştırmalar Kurumu ISIRI tarafından doogh için özel standartlar belirlenmiştir. Bu makalede, Doogh üretimi ve kalite özellikleri ile ilgili genel bilgilerin verilmesi amaçlanmıştır

Keywords

Doogh, Fermente süt içeceği, Kalite özellikleri, İran

References

• Nilsson, L.E., Lyck, S., Tamime, A.Y., 2006. Production of Drinking Products. In Fermented Milks. Edited By A.Tamime, Blackwell Science Ltd, 9600 Garsington Road, Oxford, England, 266p.
• Tamime, A.Y., Robinson, Y.K., 2007. Yoghurt Science and Technology (third edition). Woodhead Publishing Limited, Abington Hall, Abington, Cambridge, England.
• Kiani, H., Mousavi, M. A., Emam-Djomeh, Z., 2008a. Rheological properties of Iranian yoghurt drink, doogh. International Journal of Dairy Science 3: 71-78.
• Anonymous, 2008. Institute of Standard and Industrial Researches of Iran (ISIRI), No: 2453, Doogh – Specifications and Test Method, 2nd revision. Institute of Standard and Industrial Researches of Iran. Karaj, Iran.
• Azarikia, F., Abbasi, S., 2010. On the stabilization mechanism of doogh (iranian yoghurt drink) by gum tragacanth. Food Hydrocolloids 24: 358–363.
• Kabak, B., Dobson, A.D.W., 2011. An introduction to the traditional fermented foods & beverages of Turkey. Food Science and Nutrition 51: 248-260.
• Kiani, H., Mousavi, M.E., Razavi, H., Morris, E.R., 2010. Effect of gellan, alone and in combination with high-methoxy pectin, on the structure and stability of doogh, a yogurt-based Iranian drink. Food Hydrocolloids 24: 744-754.
• Voosogh, A.S., Khomeiri, M., Kashani Nijad, M., Jafari, S.M., 2009. Effects of mint extract on the viability of probiotic bacteria in a native Iranian dairy drink (Doogh). Journal of Agricultural Sciences and Natural Resourses 16(1): 156-164.
• Jamalifar, H., Shahverdi, A.R., Samadi, N., Zaheri, A., Fazeli, M.R., 2009. Survival of Escherichia Coli O157:H7 in industrial and traditional doogh and doogh contaning Lactobacillus Asidophilus. Journal of Microbial Biotechnology (Published by Islamic Azad University/Iran) 1(2): 25-29. [10] Ghorbani Gorji, E., Mohammadifar, M.A., Ezzatpanah, H., 2011. Influence of gum tragacanth, Astragalus gossypinus, addition on stability of nonfat Doogh, an Iranian fermented milk drink. International Journal of Dairy Technology 64(2): 262-268.
• Mehraban Sangatash, M., Sarabi Jamab, M., Karajian, R., Nourbakhsh, R., Gholasi, F., Vosough, A.S., Mohsenzadeh, M. 2011. Evaluation of microbiological contamination sources on swelling of Iranian yoghurt drink during production processes. Journal of Food Research (Published by Tabriz University/Iran) 21(1): 45-55.
• Ozer, B., 2006. Yoğurt Bilimi ve Teknolojisi. Sidas Medya Ltd. Şti. Şanlıurfa.
• Foroughinia, S., Abbasi, S., Hamidi, Z., 2007. Effect of individual and combined addition of salep, tragacanth and guar gums on the stabilization of Iranian Doogh. Iranian Journal of Nutrition Science and Food Technology 2: 15–25.
• Lucey, J.A., Tamenaha, M., Singh, H., Munro, P.A., 1999. Stability of model acid milk beverage: Effect of pectin concentration, storage temperature and milk heat treatment. Journal of Texture Studies 30: 305-318.
• Koksoy, A., Kilic, M., 2003. Effect of water and salt level on rheological properties of ayran, a Turkish Yoghurt Drink. International Dairy Journal 13: 835– 839.
• Abbasi, A., Shirazi, N., Farshadfar, Sh., 2009. The effect of guar gum on the texture and volatility of essential oil added to Iranian doogh. Journal of Food Science and Technology (Published by Sabzevar Azad University/Iran) 1(3): 31-39.
• Kiani, H., Ebrahimzadeh-Mousavi, M.A., Emam- Djomeh, Z., Yarmand, M.S. 2008. Effect of concentration and hydration temperature of gellan gum on the stability and physical properties of acidified milk protein solutions. Australian Journal of DairyTechnology 63: 94-99.
• Hasheminya, S.M., Ebrahimzadeh-Mousavi, S.M.A., Ehsani, M.R., Dehghannya, J., 2011. Effect of gellan hydrocolloid on rheological properties and stabilization of a fiber-enriched Doogh. Journal of Food University/Iran) 21(2): 179-193. by Tabriz
• Walstra, P., Wouters, J.T.M., Geurts, T.J., 2006. Dairy Science and Technology. Second Edition, CRC Press, Taylor and Francis Group, 6000 Broken Sound Parkway NW.
• Taheri, P., Ehsani, M.R., Khosravi Darani, K., 2009. The effect of lactobacillus acidophilus on the microbiological, sensory and texture stability of doogh during keeping in refrigerator. Iranian Journal of Nutrition Sciences and Food Technology 4(3): 15-24.
• Mircholi Barazagh, A., Sedaghat, N., 2011. The effect of temperature and packaging on the shelf life of non-carbonated doogh. Journal of Food Science and Technology (Published by Sabzevar Azad University/Iran) 2 (3): 1-8.