Functional probiotic yoghurt production with black mulberry (Morus nigra L.) juice concentrate fortification

Abstract

In this study, probiotic yoghurts (PYX and PYY) were produced with cow’s milk with 13 % dry matter standardized concentration by 3 % skim milk powder addition and Black Mulberry (Morus nigra L.) juice concentrate (BMJC) fortification at different ratios (1 % v/v and 2 % v/v) One sample was produced as plain yoghurt (PY). The samples were stored at +4 °C±1 for 14 days. Microbiological, sensory properties as well were analyzed at the 1st, 5th, 10th and the 14th days of the storage. The relation between BMJC fortification and viability and numerical increase of probiotics were significant (p<0.05). The increase in BMJC level improved the mentioned parameters.  In the study, the relation between BMJC fortifications and the microbiological of yoghurts were significant. Conclusively, 1 % (w/v) and 2 % (w/v) BJC fortification improved the functional properties of yoghurt samples.