Viability of Probiotics, Rheological and the Sensorial Properties of Probiotic Yogurts Fortified with Aqueous Extracts of Some Plants

Abstract

In this research, we aimed to evaluate the effects of various medicinal and aromatic plant aqueous extracts on physicochemical, rheological, sensorial properties of probiotic yogurts and the viability of yogurt bacteria and probiotic bacteria during the storage period. On the 28 day of storage, the maximum Bifidobacterium longum and Lacticaseibacillus casei counts were determined in thyme containing yogurt and mint and basil containing yogurt, respectively. On the 1 st day of storage, the most favoured yogurt was garlic containing sample while on the 14 th day, the control sample was the most favoured one. Hardness values were not showed statistically difference for all sample (p>0.05). Especially the garlic and mint yogurt samples were more liked in terms of sensory properties. Consequently, aqueous extracts of some plants such as garlic, basil and thyme have successfully used in probiotic yogurt production and all yogurt samples containing plants have the enough probiotic counts to show therapeutic effect on human health.

Probiotics: Bridging the interplay of a healthy gut and psychoneurological well‐being

“…Its advantage lies in providing an environment conducive to the survival and stability of diverse probiotic strains during processing and storage. The unique fermentation process in yogurt not only enhances probiotic survival but also contributes to its distinctive texture and flavor, setting it apart from nonfermented carriers (Akan et al, 2022). With widespread consumer acceptance due to its creamy texture, yogurt appeals to a broader audience than other options.…”

Probiotic Functional Yogurt: Challenges and Opportunities

“…However, natural additives can serve multiple purposes, and their inclusion in foods can improve both organoleptic properties [106][107][108][109][110][111][112] and biological activity [113][114][115][116][117][118][119]. In this sense, the synergy of these factors in integrating plant extracts in probiotic yogurts stands out, as seen in Figure 3.…”

“…The following supporting information can be downloaded at: https: //www.mdpi.com/article/10.3390/fermentation10010006/s1, Table S1: Effect of different plant extracts on probiotic yogurt [106][107][108][109][110][111][112][113][114][115][116][117][118][119][147][148][149][150][151].…”