The Influence of Different Garlic Genotypes on Yogurt Production

Abstract

Genotypic differences influence many characteristics of garlic. These differences are particularly prominent in antioxidant, phenolic, and volatile compounds. Therefore, garlics obtained from four different regions of Turkey (Ankara, Mersin, Maraş, Taşköprü) were used in yogurt production. Gross composition, acidity, antioxidant capacity, phenolic compounds, water-holding capacity, volatile compound profile, microbiological, textural, and sensory properties of the samples were determined during 30-day storage period. The addition of garlic did not significantly change the composition, acidity, water-holding capacity, and textural properties of the samples. However, the count of lactic acid bacteria was lower in the samples with garlic compared to the control sample. In addition, depending on the garlic genotype, the addition of garlic increased the antioxidant and phenolic contents of yogurts at varying levels. Yogurt with Taşköprü garlic (sample coded D) showed the highest phenolic compound and antioxidant capacity. Similarly, sulfur compounds were detected in garlic-added yogurts at varying levels depending on the genotype. Among these compounds, diallyl disulfide was found to be at the highest level. All sulfur compounds were found at the highest levels in yogurt with Ankara and Taşköprü garlics. These yogurt samples (coded samples A and D), which were identified with high amounts of diallyl sulfide, diallyl disulfide, and diallyl trisulfide, received significantly lower taste scores from the panelists compared to the control sample due to their strong and pungent taste. This study revealed that garlic obtained from different genotypes had different effects on yogurt properties.