Assessment of Quality Attributes of Yoghurt Fortified with Coriaandrum sativum and Mentha spicata

Abstract

Diseases resulting from malnutrition are causing serious harm to human health not only among children but also among young ones equally. Now a days people are more aware of eating nutritious diet that enable them to enjoy a healthful life. The milk and yoghurt product variety has expanded by their enrichment with additives. In present study, effect of various herbs extract in yoghurt were explored. This study demonstrates that fermented food like yoghurt can be successfully fortified with plant extract in order to inculcate desirable changes in yoghurt. In present study effect of two different herbs was checked on yoghurt characteristics. Yoghurt fortified with Coriaandrum Sativum or Mentha Spicata has longer shelf-life, more nutritious and has more consumer acceptance. Herbs also have an influence on the texture and firmness of yoghurt. However more research and knowledge is needed in order to improve method employed for yoghurt fortification.