The Effect Of Herbal Product Addıtıon On The Chemıcal And Physıcal Propertıes Of Yogurt

Abstract

With the developing technology, diversity in food types is increasing. These increases are based not only on consumers' food preferences but also on the fact that it is organic. The diversification and significant increase in the variety of artificial or processed foods in recent years increases the demand for high quality products by consumers. The fact that fermented products are beneficial for health and are highly preferred by consumers increases the demand for yogurt and yogurt combinations in food-based products. Yogurt is a fermented dairy product produced by S. thermophilus and L. Bulgaricus and consumed globally for health purposes. While traditional yogurt production was made using milk and yogurt cultures, the use of plant products in yogurt production has been increasing in recent years. Yoghurt fortification has an important value to improve the nutritional, sensory, functional and health-promoting effects of yogurt. In this context, vegetables, fruits, fibers, seed extracts and herbs are frequently used in yogurt production.