Evaluation of Microbiological and Physicochemical Properties of Caspian Sea Yogurt Supplemented with Mint Leaves (Mentha spicata L.) and Cinnamon (Cinnamomum burmanii B.) | ||
| مجله علوم و صنایع غذایی ایران | ||
| Articles in Press, Accepted Manuscript, Available Online from 17 December 2025 | ||
| Document Type: پژوهشی اصیل | ||
| DOI: 10.48311/fsct.2025.115606.0 | ||
| Authors | ||
| Joni Kusnadi* ; Fitriani Fitriani; Rhytia Ayu Christianity; Estri Laras Arumingtyas | ||
| Abstract | ||
| 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 5, 10, and 15% 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 (5%, 10%, 15%). 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 15% cinnamon at pH 4.02 and a total LAB of 3.18 x107 CFU/ml. The antibacterial activity in B. cereus and E. coli was 12.50 and 12.0 mm, respectively, while total phenol and antioxidants were 0.06% and 46.72%, respectively. Adding ML and Cn might be a promising candidate to be incorporated into the CSY product in the future. | ||
| Keywords | ||
| Antioxidant; Antibacterial; Caspian Sea Yogurt; Cinnamon; Mint leaves | ||
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