Document Type : Research article
Authors
1
department of Food Science, College of Agriculture and Forests, University of Mosul, Mosul, Iraq
2
Department of Food Science, College of Agriculture and Forests, University of Mosul, Mosul, Iraq
3
Department of Animal Production Techniques, Technical Agricultural College, Northern Technical University, Iraq
Abstract
Recently, there has been a noticeable increase in demand for healthy, value-added dairy products. This study aimed to evaluate the effect of adding extracts of certain medicinal plants (mint, thyme, and watercress) on some of the health, physicochemical, and sensory properties of yogurt. Yogurt was prepared from whole cow's milk and divided into four treatments: a control sample (Y) without additives, yogurt with mint extract (YM), yogurt with thyme extract (YT), and yogurt with watercress extract (YE). All samples were stored at 4°C for 20 days, and analyzed on days 1, 10, and 20. The acidity, content of phenolic compounds, antioxidant, viscosity and whey separation were measured, in addition to conducting the sensory evaluation of the final product. The results showed a decrease in pH values (increase in acidity) in the samples supplemented with plant extracts compared to the control sample during the storage period. The addition led to a significant increase in the total phenolic content and antioxidant activity, with the thyme sample (YT) recording the highest values, followed by the mint sample (YM). A decrease in viscosity and an increase in the amounts of separated whey was also observed in the fortified samples, especially at the beginning of storage. Sensory evaluation showed that the control sample received the highest ratings, followed by the mint sample (YM). In conclusion, the addition of mint, thyme, and watercress extracts improved the antioxidant value and phenolic compounds in yogurt, despite their effect on some physical and sensory properties, highlighting their potential for use in the development of functional dairy products.
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