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

Abstract

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 1st day of storage, the most favoured yogurt was garlic containing sample while on the 14th 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.

Keywords

• Functional food
• plant
• probiotics
• yogurt