Authors
1
College of Agriculture Engineering Sciences :: Department of Food technology, Salahaddin University-Erbil
2
Department of Food technology, College of Agricultural Engineering Science, Salahaddin University-Erbil, Erbil, IRAQ.
3
Department of Food technology, College of Agricultural Engineering Science, Salahaddin University-Erbil, Erbil,
4
Department of Food technology, College of Agricultural Engineering Science, Salahaddin University-Erbil, Erbil, IRAQ
5
Ministry of Higher Education and Scientific Research, Kurdistan Regional Government
6
Directorate of Sulaimani Veterinary, Penjween Veterinary Department. Sulaimani city, Kurdistan region of IRAQ.
,
Document Type : Research Paper
Abstract
Food fortification has been increasingly used to improve the sensory, functional, and nutritional properties of food
products, addressing nutritional deficiencies and helping to prevent diseases in women, children, and the elderly. This
study aimed to evaluate the enrichment of yoghurtwith mint extract powder (Mentha spicata L.) and assess its effects on
yoghurtproperties. Mint powder was added to yoghurtat 0%, 0.1%, 0.2%, and 0.3%. The highest pH was observed on the
first day, with the lowest pH recorded after 14 days of storage. The lowest pH was found in the 0.3% mint concentration
(F3), followed by 0.2% (F2), and the highest pH was in the control sample. Yoghurts with mint powder showed a smaller
decrease in pH compared to the control at the end of storage. Water holding capacity (WHC) increased slightly with higher
8concentrations of mint extract, but the differences were not statistically significant (p > 0.05). Syneresis values
significantly differed between treatments, with the control sample exhibiting lower syneresis than the fortified yoghurts.
Mint powder significantly enhanced the antioxidant capacity of yoghurtby 47.2% compared to the control after 20 days
of refrigeration, reducing lipid peroxidation. At 0.2% concentration, a substantial improvement was noted (p < 0.01). No
significant difference was observed at low mint concentrations (F1), but significant differences were found at higher
concentrations (F2 and F3), with the lowest bacterial count recorded in F3 (3.2 log CFU/g
- Saleem, G. N., Gu, R., Qu, H., Khaskheli, G. B., Rajput, I. R., Qasim, M., & Chen, X. (2024). Therapeutic potential of popular fermented dairy products and its benefits on human health. Frontiers in Nutrition, 11. https://doi.org/10.3389/fnut.2024.1328620.
- Surono, I. S. (2021). Types and standards of identity. In Elsevier eBooks (pp. 489–495). https://doi.org/10.1016/b978-0-12-818766-1.00261-0.
- Yamauchi, R., Fujisawa, M., Koyanagi, S., Muramatsu, A., Kobayashi, T., Wada, Y., Akama, K., Tanaka, M., Kurashige, H., Sato, A., Horiuchi, H., Mukai, T., Yamamoto, Y., & Sasaki, Y. (2023). Formate-producing capacity provided by reducing ability of Streptococcus thermophilus nicotinamide adenine dinucleotide oxidase determines yoghurt acidification rate. Journal of Dairy Science, 106(10), 6710–6722. https://doi.org/10.3168/jds.2023-23245.
- Sansanwal, R., Ahlawat, U., & Dhanker, R. (2017). Yoghurt: a predigested food for Lactose-Intolerant people. International Journal of Current Microbiology and Applied Sciences, 6(12), 1408–1418. https://doi.org/10.20546/ijcmas.2017.612.158.
- Gilbert, A., & Turgeon, S. L. (2021). Studying stirred yoghurt microstructure and its correlation to physical properties: A review. Food Hydrocolloids, 121, 106970. https://doi.org/10.1016/j.foodhyd.2021.106970.
- Bankole, A. O., Irondi, E. A., Awoyale, W., & Ajani, E. O. (2023). Application of natural and modified additives in yoghurt formulation: types, production, and rheological and nutraceutical benefits. Frontiers in Nutrition, 10. https://doi.org/10.3389/fnut.2023.1257439.
- Kumar, K., Gulati, A., Poonam, F., & Raj, S. (2022). A young heart with coronary dissection. Cureus. https://doi.org/10.7759/cureus.23880.
- Abdi-Moghadam, Z., Darroudi, M., Mahmoudzadeh, M., Mohtashami, M., Jamal, A. M., Shamloo, E., & Rezaei, Z. (2023). Functional yoghurt, enriched and probiotic: A focus on human health. Clinical Nutrition ESPEN, 57, 575–586. https://doi.org/10.1016/j.clnesp.2023.08.005.
- Rehman, N. M. a. U., Ashfaq, N. K., Iqbal, N. F., Khan, N. I., & Azar, N. A. (2022). YOGHURT: PROCESSING TECHNOLOGY AND NUTRITIONAL PROFILE. International Journal of Pharmacy & Integrated Health Sciences, 3(1). https://doi.org/10.56536/ijpihs.v3i1.22.
- Hussain, M. H. (2024). Study the qualitative and sensory properties of yoghurt manufactured by adding medicinal and aromatic plant extract (mint). Journal of Kerbala for Agricultural Sciences, 11(3), 47-60. https://doi.org/10.59658/jkas.v11i3.2338.
- Salehi, B., Stojanović-Radić, Z., Matejić, J., Sharopov, F., Antolak, H., Kręgiel, D., Sen, S., Sharifi-Rad, M., Acharya, K., Sharifi-Rad, R., Martorell, M., Sureda, A., Martins, N., & Sharifi-Rad, J. (2018). Plants of Genus Mentha: From Farm to Food Factory. Plants (Basel, Switzerland), 7(3), 70. https://doi.org/10.3390/plants7030070
- Hayaty Nejad, J., Mohamadi Sani, A. and Hojjatoleslamy, M., 2014. Sensory acceptability and quality of flavored yoghurt enriched with Spinacia oleracea extract. Nutrition & Food Science, 44(3), pp.182-192.
- Ezeonu, C.S., Tatah, V.S., Nwokwu, C.D. and Jackson, S.M., 2016. Quantification of physicochemical components in yoghurts from coconut, tiger nut and fresh cow milk. Advances in Biotechnology and Microbiology, 1(5), p.555573.
- Đurđević-Denin, J. D., Maćej, O. D., & Jovanović, S. T. (2002). Viscosity of set-style yoghurt as influenced by heat treatment of milk and added demineralized whey powder. Journal of Agricultural Sciences, Belgrade, 47(1), 45-56.
- Igbabul, B., Shember, J. and Amove, J., 2014. Physicochemical, microbiological and sensory evaluation of yoghurtsold in Makurdi metropolis. African Journal of Food Science and Technology, 5(6), pp.129-135.
- Amatayakul, T., Sherkat, F. and Shah, N.P., 2006. Syneresis in set yoghurt as affected by EPS starter cultures and levels of solids. International Journal of dairy technology, 59(3), pp.216-221.
- Harte, F., Luedecke, L., Swanson, B., & Barbosa-Cánovas, G. V. (2003). Low-fat set yoghurt made from milk subjected to combinations of high hydrostatic pressure and thermal processing. Journal of dairy science, 86(4), 1074-1082.
- Habibvand, Marzieh, Mahsa Yousefi, Salar Ali Ahmed, and Hamed Hassanzadeh. "Formulation of nanoemulsion carriers containing Pennyroyal (Mentha pulegium) and Gijavash (Froriepia subpinnata) essential oils for enriching Doogh (Iranian dairy drink)." IET nanobiotechnology 17, no. 2 (2023): 80-90.
- Mousazadeh, Morad, Mohammad Mousavi, Zahra Emam‐Djomeh, Salar Ali Ahmed, Mehri Hadinezhad, and Hamed Hassanzadeh. "Sensorial, textural, and rheological analysis of novel pistachio‐based chocolate formulations by quantitative descriptive analysis." Food Science & Nutrition 11, no. 11 (2023): 7120-7129.
- Minasian, Donya, MirKhalil Pirouzifard, Hadi Almasi, and Hamed Hassanzadeh. "Development of Prangos ferulacea essential oil based nanoemulsions/pickering emulsion and examination of their performance in mayonnaise shelf life." Journal of Agriculture and Food Research 18 (2024): 101335.
- fzaal, M.; Saeed, F.; Hussain, M.; Ismail, Z.; Siddeeg, A.; Ammar, A. F.; Aljobair, M. O. Influence of Encapsulation on the Survival of Probiotics in Food Matrix Under Simulated Stress Conditions. Saudi J. Biol. Sci. 2022, 29(9), 103394.
- Srimali, H.; Arachchige, W. & Weerasingha, V. (2019). DEVELOPMENT OF DRINKING YOGHURT USING CITRUS FIBER AS A STABILIZER. Annals. Food Science and Technology. 20(3): 420-426.
- Azizkhani, M. & Tooryan, F. (2016). Antimicrobial activities of probiotic yoghurts flavored with peppermint, basil, and zataria against Escherichia coli and Listeria monocytogenes. Journal of Food Quality and Hazards Control. 3 (3): 79-86.
- Zahra, F.T. and Mehmood, U., 2023. Assessment of Quality Attributes of YoghurtFortified with Coriaandrum Sativum and Mentha Spicata. Journal of Biological and Allied Health Sciences Volume, 3(01), p.1.
- Aamir, M., Arshad, A., Afzaal, M., Rakha, A., Jalel Mahsen Oda, N., Nadeem, M., Saeed, F., Ahmed, A., Imran, A., Ateeq, H. and Farooq, R., 2023. Physicochemical and sensory profile of spiced yoghurt as affected by ginger supplementation. International Journal of Food Properties, 26(2), pp.2732-2741.
- Keshavarzi, M., Sharifan, A. and Yasini Ardakani, S.A., 2021. Effect of the ethanolic extract and essential oil of Ferulago angulata (Schlecht.) Boiss. on protein, physicochemical, sensory, and microbial characteristics of probiotic yoghurt during storage time. Food Science & Nutrition, 9(1), pp.197-208.
- Senadeera, S. S., P. H. P. Prasanna, N. W. I. A. Jayawardana, D. C. S. Gunasekara, P. Senadeera, and Ananda Chandrasekara. "Antioxidant, physicochemical, microbiological, and sensory properties of probiotic yoghurtincorporated with various Annona species pulp." Heliyon 4, no. 11 (2018).
- Vareltzis, P., Adamopoulos, K., Stavrakakis, E., Stefanakis, A., & Goula, A. M. (2016). Approaches to minimise yoghurtsyneresis in simulated tzatziki sauce preparation. International Journal of Dairy Technology, 69(2), 191–199.
- Farhan, A., Al-Zobaidy, H. N., & Al-Quraishi, M. F. (2020). Fortification of thick yoghurt with mint (Mentha spicata L.) leaves extract. Biochemical & Cellular Archives, 20(1).
- Kim, D.H., Cho, W.Y., Yeon, S.J., Choi, S.H. and Lee, C.H., 2019. Effects of lotus (Nelumbo nucifera) leaf on quality and antioxidant activity of yoghurt during refrigerated storage. Food Science of Animal Resources, 39(5), p.792.
- Almusallam, I.A., Mohamed Ahmed, I.A., Saleh, A., Al‐Juhaimi, F.Y., Ghafoor, K., Al Maiman, S.A., & Babiker, E.E. (2021). Potential of date palm spikelet extract as an anti-oxidative agent in set-type yoghurt during cold storage. CyTA - Journal of Food, 19, 190 - 197.
- Mohamed Ahmed, I.A., Alqah, H.A., Saleh, A., Al‐Juhaimi, F.Y., Babiker, E.E., Ghafoor, K., Hassan, A.B.,Osman, M.A., & Fickak, A. (2021). Physicochemical quality attributes and antioxidant properties of settype yoghurt fortified with argel (Solenostemma argel Hayne) leaf extract. Lwt - Food Science and Technology, 137, 110389.
- O'Sullivan, A. M., O'Grady, M. N., O'Callaghan, Y. C., Smyth, T. J., O'Brien, N. M., & Kerry J. P. (2016). Seaweed extracts as potential functional ingredients in yoghurt. Innovative Food Science and Emerging Technologies, 37, 293–299.
- Cho, W.-Y., Kim, D.-H., Lee, H.-J., Yeon, S.-J., & Lee, C.-H. (2020). Quality characteristic and antioxidant activity of yoghurt containing olive leaf hot water extract. CyTA - Journal of Food, 18, 43–50.
- Shalaby, S. M., & Amin, H. H. (2018). Red Cabbage and Turmeric Extracts as Potential Natural Colors and Antioxidants Additives in Stirred Yoghurt. Journal of Probiotics & Health., 6, 206.
- Guemidi, Chafika, Djamal Ait Saada, Ouiza Ait Chabane, Mahfuz Elmastas, Ramazan Erenler, Mustafa Abdullah Yilmaz, Abbas Tarhan, Salah Akkal, and Haroune Khelifi. "Antioxidant potential, lipid profile and sensory attributes of a functional yoghurt formulated with hydroethanolic extract of Mentha Piperita L." (2023)
', './data/kras/coversheet/551771182297.png'))
