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

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.