DefinePK

Research Objective

To assess the physico-chemical, functional, and sensory characteristics of yogurt enriched with varying concentrations of mint extract and probiotics during a 25-day storage period at 4°C.

Methodology

Buffalo milk was used to prepare yogurt with different concentrations of mint extract (0%, 0.5%, 1%, 1.5%, and 2%) and a probiotic (Bifidobacterium bifidum strain no. PRBT-004). The prepared yogurt samples were analyzed at five-day intervals for 25 days for parameters including pH, titratable acidity, total soluble solids, fat content, total phenol content, antioxidant activity, antimicrobial properties, syneresis, water holding capacity, and sensory attributes (flavor, taste, color, texture, and overall acceptability). Statistical analysis was performed using a two-factorial completely randomized design (CRD) at a 5% level of significance, with treatments compared using the LSD test.

Methodology Flowchart

                        graph TD
    A[Procurement of Buffalo Milk] --> B[Physico-chemical Analysis of Milk];
    B --> C[Preparation of Mint Extract];
    C --> D[Yogurt Preparation];
    D --> E[Addition of Probiotics and Mint Extract];
    E --> F[Inoculation and Incubation];
    F --> G[Cooling and Storage 25 days at 4°C];
    G --> H[Physico-chemical Analysis];
    H --> I[Functional Analysis];
    I --> J[Microbiological Analysis];
    J --> K[Textural Analysis];
    K --> L[Organoleptic Analysis];
    L --> M[Statistical Analysis];
    M --> N[Results and Discussion];
    N --> O[Conclusion];                    

Discussion

The study highlights the potential of wild mint extract as a natural additive to enhance the nutritional and functional properties of yogurt. The observed improvements in antioxidant activity and phenolic content are attributed to the bioactive compounds present in mint. The reduction in syneresis and improvement in texture and appearance with mint extract addition suggest its role in stabilizing the yogurt matrix. The optimal concentration of 1% mint extract for overall acceptability indicates a balance between beneficial effects and potential sensory drawbacks at higher levels. The enhanced probiotic viability suggests a synergistic effect between mint extract and beneficial bacteria.

Key Findings

- Increasing concentrations of mint extract generally improved the physico-chemical and functional properties of yogurt, such as increasing total phenol content and antioxidant activity, and decreasing syneresis.
- Yogurt with 1% mint extract showed the best overall sensory acceptability.
- The shelf life of the mint-enriched yogurt was extended up to 25 days at 4°C.
- Higher concentrations of mint extract (above 1%) led to decreased organoleptic scores and increased syneresis.
- The viability of probiotic bacteria (Bifidobacterium bifidum) was significantly enhanced by the addition of mint extract.

Conclusion

Yogurt enriched with mint extract can be a nutritious and functional food product with an extended shelf life. The addition of mint extract, particularly at a 1% concentration, improves various quality attributes and enhances probiotic viability. Mint-based yogurt can be stored at 4°C and remain acceptable for up to 25 days.

Fact Check

- The study analyzed yogurt samples for 25 days at 4°C.
- Yogurt with 1% mint extract showed the best overall sensory acceptability.
- The shelf life of mint-enriched yogurt was extended up to 25 days at 4°C.

Mind Map