Production of Probiotic Yogurt Enriched with Laden (Cistus incanus)

Background Thanks to its rich polyphenols and antioxidant content, Cistus incanus is a natural healthy ingredient. Objective This study aimed to evaluate the effect of 0-7.5 (v/v) C. incanus extract supplementation on probiotic yogurt's physicochemical, sensory, and microbiological characteristics. Methods Color, pH, texture profile analysis, total phenolic content, antioxidant activity, fat, protein, syneresis, water holding capacity, and scanning electron microscopy analyses were performed, as well as rheological, microbiological, and sensory analyses. Results As the amount of extract increased, dry matter, protein, fat, water holding capacity, phenolic content, antioxidant activity, pH, ash, a*, b*, and firmness values increased, whereas titrable acidity and syneresis values of yogurts significantly decreased (p<0.05). The probiotic bacteria count of the yogurts enriched with C. incanus was >7 log CFU/mL. The samples containing 5% extract received the highest scores from the panelists. Conclusion It is possible to produce probiotic yogurt with functional properties using C. incanus extract, which is a rich source of antioxidant compounds.