Andmebaasi logo
 

Effect of the incorporation of ‘Marrubium Vulgare L.’ in Yogurt: Physicochemical, nutritional and sensory properties

Lühendatud kirje lehekülg
dc.contributor.authorTerki, L.
dc.contributor.authorAissaoui, O.
dc.contributor.authorKhelouia, L.
dc.contributor.authorHadjout, L.
dc.contributor.authorBoukhari, N.
dc.contributor.authorMadani, K.
dc.date.accessioned2025-04-02T07:57:49Z
dc.date.available2025-04-02T07:57:49Z
dc.date.issued2025
dc.descriptionReceived: November 11th, 2024 ; Accepted: March 11th, 2025 ; Published: March 27th, 2025 ; Correspondence: terki_lydia@univ-blida.dzeng
dc.description.abstractThe research work on the incorporation of Marrubium vulgare extract in the yogurt formulations and its effects on physicochemical and sensory properties were conducted. The obtained results revealed that the incorporation of Marrubium vulgare extract did not negatively influenced physicochemical parameters, with pH values varied from 4.37 ± 0.01 in natural Yogurt to 4.31 ± 0.01 in the 4% Marrubium yogurt, and titratable acidity varied significantly from 99.3 ± 0.5°D to 105.3 ± 1.2°D (p < 0.05). The water holding capacity (WHC) improved slightly, but significantly from 20.40 ± 0.03% to 20.67 ± 0.07% (p < 0.05). The results suggest a slight increase in titratable acidity, WHC, and viscosity (especially, at higher extract concentrations); however, further research is needed to refine this trend. Nutritionally, total solids, protein and fat content remained largely unchanged (p > 0.05), but led to a significant increase in ash content, from 0.63 ± 0.03% to 0.93 ± 0.03% (p < 0.05). Additionally, the total phenolic content was significantly increased from 5.25 ± 0.31 mg per 100 g to 7.30 ± 0.27 mg per 100 g (p < 0.05) and the antioxidant activity from 2.71 ± 0.19 mg per 100 g to 4.42 ± 0.24 mg per 100g (p < 0.05). The sensory evaluation revealed that Marrubium-enriched Yogurt received significantly higher ratings in flavor and overall acceptability (p < 0.05) compared to plain Yogurt. Texture ratings remained similar (p > 0.05). This study highlights the potential of Marrubium vulgare as a functional ingredient for Yogurt fortification, enhancing antioxidant properties, mineral content, and consumer acceptability.eng
dc.identifier.issn2228-4907
dc.identifier.publicationAgronomy Research, 2025, vol. 23, no. 1, pp. 538–551eng
dc.identifier.urihttp://hdl.handle.net/10492/9551
dc.identifier.urihttps://doi.org/10.15159/ar.25.011
dc.publisherEstonian University of Life Scienceseng
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)eng
dc.rightsinfo:eu-repo/semantics/openAccesseng
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectMarrubium Vulgarelat
dc.subjectnutritional propertieseng
dc.subjectphytochemicalseng
dc.subjectsensory evaluationeng
dc.subjectYogurteng
dc.subjectarticleseng
dc.titleEffect of the incorporation of ‘Marrubium Vulgare L.’ in Yogurt: Physicochemical, nutritional and sensory propertieseng
dc.typeArticleeng

Failid

Originaal pakett

Nüüd näidatakse 1 - 1 1
Pisipilt
Nimi:
538-551-Terki.pdf#abstract-10581.pdf
Suurus:
378.32 KB
Formaat:
Adobe Portable Document Format
Kirjeldus:
Article
Lae alla

Kollektsioonid

2025, Vol. 23, No. 1