Fortification of camel milk yogurt with carob syrup and powder: Impact on physicochemical, microbial, antioxidant, rheological and sensory properties

• Rheological analysis shows carob powder improves camel yogurt texture. • Carob syrup enhances camel yogurt sweetness, flavor and acceptability. • Carob fortification boosts the nutritional value of camel milk yogurt. • Carob fortification offers a sustainable approach to functional dairy products. The incorporation of natural ingredients into dairy products offers a promising approach to enhancing their quality. This study investigates the effects of fortifying camel milk yogurt with carob powder and syrup to improve its nutritional profile, texture, sensory characteristics, and microbiological safety. Carob syrup increased the fat (6.38 ± 0.77 %) and sugar (8.14±0.60%) content of the yogurt, while carob powder contributed to a higher protein content (3.96 ± 0.15 %). Microbiological analysis revealed that carob-fortified yogurts exhibited lower total viable bacterial counts compared to the control, with carob syrup displaying a stronger antimicrobial effect than carob powder. Furthermore, carob fortification, particularly with carob syrup, significantly boosted the polyphenolic content (2.92 ± 0.30 g GAE/100 g FW) and antioxidant activity. Rheological analysis demonstrated that carob powder resulted in a thicker texture in camel milk yogurt, with a thixotropic index of 8.01 and a consistency index of 202 cP. Sensory evaluation indicated that carob syrup provided a pleasant sweetness and a balanced flavor profile, enhancing overall acceptability. This research provides valuable insights into the development of innovative dairy products that align with the growing demand for health-conscious and sustainable food options.