Vol. 9, Issue 3, Part G (2024)

Herbal Greek yoghurt was prepared by adding concentrated lemongrass (Cymbopogon citratus) extract (CLE) at different levels (0.0, 1.0, 2.0, 3.0 and 4.0%). The herbal Greek yoghurt prepared with addition of CLE (3.0%) exhibited significantly (p<0.05) higher scores for the sensory attributes viz. flavour (8.21±0.10), colour and appearance (8.43±0.11) and overall acceptability (8.38±0.10) as compared to control, while the scores of body and texture (8.29±0.06) and product acidity (7.38±0.09) resembled to that of control. The optimized product had TS (39.17%), fat (4.21%), protein (8.19%), ash (0.72%), pH (4.85) and treatable acidity (1.07% LA). The CLE incorporated herbal Greek yoghurt had firmness (221.71±18.34 g), consistency (5873.13±153.47 G.S), cohesiveness (–193.87±14.82 g) and index of viscosity (–667.81±21.15 G.S). Further, the herbal Greek yoghurt had higher TPC (47.21±0.03 µM GAE/100 g) and antioxidant capacity i.e. ABTS (17.21±0.04 µM TE/100 g), DPPH (28.64±0.03 µM TE/100 g) and FRAP (23.15±0.04 µM TE/100 g).