Formulation and Quality Analysis of Yoghurts Fortified with Mentha spicata, Moringa oleifera, and Murraya koenigii Leaf Extracts
Anjali M.K
Department of Dairy Microbiology, Dairy Science College, Bangalore, India.
Malashree L *
Department of Dairy Microbiology, Dairy Science College, Bangalore, India.
Anushree Y.K
Department of Dairy Microbiology, Dairy Science College, Bangalore, India.
*Author to whom correspondence should be addressed.
Abstract
The aim of this study was to investigate the impact of incorporating Mentha spicata (mint), Moringa oleifera (moringa), and Murraya koenigii (curry) leaf extracts into yoghurt to enhance its nutritional and therapeutic benefits. The study assessed the sensory, physicochemical, microbiological, and antibacterial properties of the fortified yoghurts along with control. Among the four yoghurt samples, curry leaf extract-fortified yoghurt has the fastest setting time (4.5 h), highest protein content (3.42%) and lowest syneresis (8%) and was the most preferred in sensory analysis, excelling in color, texture, and overall acceptability (p=0.05). It also showed the strongest antibacterial activity against Salmonella and Staphylococcus aureus. All yoghurt samples were found to be safe for consumption. The incorporation of leaf extracts significantly improved the growth of lactic acid bacteria, sensory qualities and functional benefits of yoghurt, making them promising ingredients for developing health-promoting beverages. However, there is a need for optimization when using these extracts to reduce its adverse taste effects, particularly at higher concentrations.
Keywords: Yoghurt fortification, functional yoghurt, mint, moringa, curry leaves extract, phytochemicals, antimicrobial activity