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Abstract
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The objective of this study was to investigate the viability of the probiotics, antioxidant activity
and organoleptic acceptability of probiotic-yogurt containing essential oils (peppermint, basil
and zataria). Samples were produced using probiotic organisms Lactobacillus acidophilus
LA5, Lactobacillus fermentum and Bifidobacterium Bb-12 besides the starter culture and
added essential oils. The presence of essential oils did not affect LA5 population in yogurt
during 4 weeks of storage but the growth of Bb12 was retarded. Water extract of zataria-yogurt
showed the highest inhibitory effect on DPPH radicals followed by peppermint and basil
samples. Peppermint yogurt received the highest score followed by basil and control yogurt but
zataria sample did not reach the consumer acceptability limit (score >5). The present findings
suggest that adding zataria, basil or peppermint essential oils into probiotic yogurt formulation
improves the antioxidant potential of the product. Peppermint and basil samples showed both
good antiradical activity and sensory acceptability.
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