The production of strained (torba) yoghurt with improved functional properties by adding medicinal and aromatic plants

In this study, functional properties of strained (torba) yoghurt that was produced from cow, cow+sheep (1:1), cow+goat (1:1) and cow+sheep+goat (1:1:1) milk mixture were tried to be improved by adding probiotic bacteria (L. casei ve B. longum) and medicinal and aromatic herbs (thyme, Origanum onites L.; rosemary, Rosmarinus officinalis L.; basil, Ocimum basilicum L.; mint, Mentha piperita L.).The chemical properties of yoghurts, the viability of bacteria, textural profile, antioxidant capacity, total phenolics, phenolic components, acetaldehyde amount, angiotensin-1 converting enzyme inhibition activity, o-phthalaldehyde, antimicrobial activity and sensory analysis throughout the storage period (1st, 10th, 20th, 30th days) were determined and results were statistically evaluated. Throughout the storage period the pH and acidity values were at an appropriate level for consumption. L, a, b color values and texture profile were affected by milk and plant types. Bacteria maintain their viability on a therapeutic level. The highest DPPH radical inhibition rate was determined in cow+goat rosemary, phenolic capacity in cow+goat mint, OPA value in cow+sheep basil, ACE activity in cow+goat thyme strained yoghurts. Acetaldehyde amounts decreased during the storage period. Rosemary added yoghurt showed the highest antimicrobial activity. The strained yoghurt with basil had the highest score for sensory evaluation. Consequently, the study has produced results showing that the strained yoghurt, widely consumed traditional fermented dairy product, is suitable for the delivery of probiotic bacteria and medicinal and aromatic plants, which have many benefits for human health, to consumers.