Production of Yoghurt Fortified With Many Aqueous Extracts as a New Functional Dairy Product

Abstract The current study aimed to identify the effect of adding concentrations of aqueous extracts of thyme, broccoli and ginger represented as (T1, T2 and T3) respectively, with two different lactic acid bacteria (LAB) ( Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus ) on manufacturing yoghurt and its chemical composition and sensory properties. Results revealed that there were significant differences in the total solid, protein and ash content between T1, T2 and T3 compared with the control treatment. There were no significant variations between the control and T1 in the total solid, protein and ash. The acidity and pH values were not significantly different between the treatments. Additionally, the sensory evaluation results showed that the yoghurt’s sensory qualities (flavor, body and texture, appearance, and overall grade) were impacted by the addition of aqueous extracts of thyme, broccoli, and ginger. Additionally, the sensory results demonstrated that the yoghurt’s flavor, body and texture, appearance, and overall grade all increased as the aqueous extract concentration did. When compared to the control treatment, the extracts of thyme, broccoli, and ginger had no effect on the chemical composition or sensory qualities. It is possible to draw the conclusion that yoghurt, along with medicated yoghurt, is made with thyme, broccoli, and ginger for its accepted sensory qualities and increased health benefits.