Effect of the incorporation of ‘Marrubium Vulgare L.’ in Yogurt: Physicochemical, nutritional and sensory properties

The research work on the incorporation of Marrubium vulgare extract in the yogurt formulations and its effects on physicochemical and sensory properties were conducted. The obtained results revealed that the incorporation of Marrubium vulgare extract did not negatively influenced physicochemical parameters, with pH values varied from 4.37 ± 0.01 in natural Yogurt to 4.31 ± 0.01 in the 4% Marrubium yogurt, and titratable acidity varied significantly from 99.3 ± 0.5°D to 105.3 ± 1.2°D (p < 0.05). The water holding capacity (WHC) improved slightly, but significantly from 20.40 ± 0.03% to 20.67 ± 0.07% (p < 0.05). The results suggest a slight increase in titratable acidity, WHC, and viscosity (especially, at higher extract concentrations); however, further research is needed to refine this trend. Nutritionally, total solids, protein and fat content remained largely unchanged (p > 0.05), but led to a significant increase in ash content, from 0.63 ± 0.03% to 0.93 ± 0.03% (p < 0.05). Additionally, the total phenolic content was significantly increased from 5.25 ± 0.31 mg per 100 g to 7.30 ± 0.27 mg per 100 g (p < 0.05) and the antioxidant activity from 2.71 ± 0.19 mg per 100 g to 4.42 ± 0.24 mg per 100g (p < 0.05). The sensory evaluation revealed that Marrubium-enriched Yogurt received significantly higher ratings in flavor and overall acceptability (p < 0.05) compared to plain Yogurt. Texture ratings remained similar (p > 0.05). This study highlights the potential of Marrubium vulgare as a functional ingredient for Yogurt fortification, enhancing antioxidant properties, mineral content, and consumer acceptability.