The Use of Vitex Agnus-Castus to Produce Functional Stirred Yoghurt

Stirred yoghurt was prepared from cow's milk supplemented with different levels (0.5, 1.0, 1.5 and 2.0% w/v) of Vitex agnus-castus (VAC). The chemical composition, rheological properties, microbiological quality and sensorial attributes were evaluated in fresh and cold stored product. The addition of VAC increased total solids, fat, ash, TVFA, Ca, Mg, Fe and pH of the product. The addition of VAC had no effect on protein content and acidity, while it increased significantly the apparent viscosity and water holding capacity (WHC) of the prepared fresh and stored yoghurt. Total bacterial count (TBC) and count of yeasts and moulds (YMC) were almost less in the fresh and stored VAC supplemented samples. The taste of plant appeared clearly in the fresh yoghurt, whereas it disappeared by advancing storage period to give pleasant and accepted product.