Kirkuk University Journal for Agricultural Sciences (KUJAS)

Development and characterization of mint powder (Mentha spicata L.)-fortified functional yoghurt: Physicochemical, sensory properties, and shelf-life assessment

https://doi.org/10.58928/ku25.16222
Volume 16, Issue 2 - Issue Serial Number 2
Spring 2025
Page 176-183
Kirkuk University Journal for Agricultural Sciences (KUJAS)

Document Type : Research Paper

Authors

Rozhgar Kamal Mohammed 1
Chnar Sulaiman Hadi 2
Karzan Syamand Abbas 2
Zhyan Othman Hamasadeq 3
Mahabad Sabah Hussein 4
Hoshang Kanabi Hamad 5
Saeed Ahmed Hama 6

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.

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

Keywords

Keywords: Food fortification
Yoghurt
Mint powder
Antioxidant capacity
Shelf life
Subjects

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