Sulejmani, Erhan and DEMIRI, Zehra and ILAZI, Gjilkije and ABDULLAJI, Faton and BEADINI, Lindita and IDRIZI, Semra and JUMNIU, Besar and MEDIJA, Safije and XHAFERI, Ilir and XHAFERI, Valdeta (2026) IMPACT OF VARIOUS HERBAL EXTRACTS ON TECHNOLOGICAL FUNCTIONALITY OF YOGURT. In: INTERNATIONAL CONFERENCE “FROM RESEARCH TO APPLICATION”, 20 May, 2026.
![[img]](https://eprints.unite.edu.mk/style/images/fileicons/text.png) |
Text
Proceedings Book 2026-2 (1)-517-524.pdf Download (729kB) |
Abstract
This study investigated the production and quality assessment of functional yogurt fortified with various herbal aqueous extracts, including: turmeric (Curcuma longa), sage (Salvia officinalis), majorana (Origanum majorana), St. John's Wort (Hypericum perforatum), hibiscus (Hibiscus rosa Sinensis), indian saffron (Curcuma longa), parsley (Petroselinum crispum), stevia (Stevia), silymarin (Silybum marianum) and dill (Anethum graveolens). The primary objective was to evaluate the impact of these botanical additives at different concentrations (1% and 3% w/w) on the physicochemical properties and sensory profiles of yogurt manufactured from industrial skim milk (8.8% total solids, 0.2% fat, 3.2% protein). Physicochemical analysis revealed that the pH of the fortified samples generally ranged between 3.46 and 3.77, with an outlier in sample 16 reaching 4.54. Titratable acidity varied significantly from 0.28% to 0.73%, while fat content ranged from 0.20% to 1.60%. Organoleptic evaluation assessed aroma, syneresis (whey separation), color, cut clarity, and firmness. Sample 18, fortified with 3% John’s Wort, emerged as the best-performing formulation, receiving the highest evaluations for aroma (“Very liked”), cut clarity, and firmness (“Very firm”), while showing no syneresis. Samples 5 (1% John’s Wort) and 4 (1% Turmeric) also demonstrated strong consumer acceptance and desirable structural stability. In contrast, sample 17 (2% Silymarin) and the non-fortified control sample (sample 0) showed weaker performance, frequently associated with less appealing aromas and pronounced whey separation. Overall, the results indicate that herbal fortification—especially with John’s Wort—can markedly enhance both the sensory qualities and physical stability of skim milk yogurt, supporting its potential use in the development of innovative value-added dairy products.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Faculty of Medicine, Health and Life Sciences > School of Biological Sciences |
| Depositing User: | Unnamed user with email zshi@unite.edu.mk |
| Date Deposited: | 21 Sep 2026 10:14 |
| Last Modified: | 21 Sep 2026 10:14 |
| URI: | http://eprints.unite.edu.mk/id/eprint/2420 |
Actions (login required)
 |
View Item |
