Fortification of chamomile and saffron in dry yogurt production: Effects on its physicochemical and sensory properties

Abstract

The study aimed to formulate fortified dry yogurt with chamomile and saffron, making a functional, probiotic, and therapeutic food. Fortified dry yogurt was prepared in 7:2:1 ratios of dry yogurt, chamomile, and saffron powders. Flavoring of fortified dry yogurt was done at 7:3 ratios of fortified dry yogurt and each flavor (mint, cumin seeds, fennel seeds, and black pepper powder). The prepared fortified dry yogurt was acidic (pH 3–4) and the total soluble solids were 49.97% of the product concentrate. Plain yogurt (100% natural plain yogurt) had the highest sensory scores regarding appearance, texture, color, taste, aroma, flavor, consistency, mouthfeel, and overall acceptability, whereas fortified dry yogurt (FDY) had the lowest scores. Among 4 flavors of FDY, the cumin-flavored fortified dry yogurt (CFFDY) showed the highest organoleptic potential and was selected for further analysis. The CFFDY proximate profile contains a low fiber concentration but is rich in moisture (7.55%), ash (8.13%), protein (9.22%), fat (21.85%), and carbohydrates (52.360%), and 442.73 kcal/100 g. The mineral profile of CFFDY contains low magnesium, but calcium (397.71 mg/100 g) and sodium (776.89 mg/100 g) were high. The total phenolic content (582.78 mg of gallic acid equivalents/100 g), flavonoid content (204.92 mg of quercetin equivalents/100 g), and ferric reducing antioxidant power (2,022.82 mg Eq of FeSO4/100 g) show the stronger antioxidant potential of CFFDY. Pathogenic bacterial species was not detected in CFFDY, but the total plate count was 2.5 × 103 cfu/g, indicating the presence of probiotic species. Gram staining detected small chains of gram-positive cocci cells and medium chains of gram-positive palisades that are Bacillus and Bifidobacterium species, whereas glucose fermentation and lactose fermentation tests both confirmed the presence of Lactobacillus in CFFDY. A storage study of FDY was also conducted and revealed high potential organoleptic properties at d 90. Therefore, a novel formulation of flavored FDY may be adopted in the dairy industry, serving as a functional alternative and shelf-stable dairy product.