Evaluation of Microbiological and Physicochemical Properties of Caspian Sea Yogurt Supplemented with Mint Leaves (Mentha spicata L.) and Cinnamon (Cinnamomum burmanii B.)

The current study evaluated the microbiological and physicochemical properties of yogurt supplemented with mint leaves (Mentha spicata L.) or Cinnamon (Cinnamomum burmanii B.). Both mint leaves (ML) and cinnamon (Cn) were prepared for ۵, ۱۰, and ۱۵% in Caspian sea yogurt (CSY). The samples were evaluated for their physicochemicals (pH, total phenolic contents (TPC), antibacterial, and antioxidant) and the viability of lactic acid bacteria (LAB) in CSY. The antibacterial properties used Escherichia coli and Bacillus cereus as pathogenic bacteria. The statistical research design used was the Factorial Randomized Block Design arranged with two factors, particularly the herb types (ML and Cn) and various concentrations tested (۵%, ۱۰%, ۱۵%). The optimum supplementation was chosen using the Zeleny method to assess the quality of yogurt. The results demonstrated that supplementation of Cn and ML could increase the antioxidant activity of CSY, but there were no significant differences in TPC and antibacterial activity. The total LAB in CSY was improved significantly in addition to ML and Cn. The best treatment was CSY with ۱۵% cinnamon at pH ۴.۰۲ and a total LAB of ۳.۱۸ x۱۰۷ CFU/ml. The antibacterial activity in B. cereus and E. coli was ۱۲.۵۰ and ۱۲.۰ mm, respectively, while total phenol and antioxidants were ۰.۰۶% and ۴۶.۷۲%, respectively. Adding ML and Cn might be a promising candidate to be incorporated into the CSY product in the future.

کلیدواژه ها:

Antioxidant ، Antibacterial ، Caspian Sea Yogurt ، Cinnamon ، Mint leaves