Impact of Marjoram Powder and Alcoholic Extract (Origanum majorana L.) on Quality Attributes and Shelf-Life of Laboratory Yogurt

• Heba Abbas Khazal , Eman Ali Hadi

  Author

This study aimed to investigate the impact of using Origanum majorana L. (marjoram) powder and alcoholic extract on some qualitative and storage properties of laboratory-produced yogurt. The study evaluated the effects of marjoram powder and alcoholic extract on the chemical, physicochemical, microbiological, sensory, and storage properties of laboratory-produced yogurt. The results showed that marjoram leaf powder has the composition by ingredients 4.58% moisture, 13.58% protein, 3.52% fat, 9.11% ash, 21.65% crude fiber and 47.56% carbohydrates, It further showed high mineral content (1895 mg/100 g calcium and 1498.7 mg/100 g potassium). Marjoram addition improved the physicochemical properties of yogurt. In the optimal treatment, also compared to control, water retention increased from 12.65% to 16.35%, and peroxide value decreased from 4.89 to 4.44 meq/kg leaching of whey was also decreased in the treated yogurt samples compared to the control. Marjoram extracts demonstrated high inhibitory efficacy against fungal growth, particularly the alcoholic extract, confirming its potential to extend the shelf life and improve the quality of manufactured yogurt. Sensory evaluation results showed that adding the alcoholic extract and marjoram powder did not negatively affect the sensory characteristics of the manufactured yogurt; rather, most treatments maintained a high acceptability rating throughout the storage period. The alcoholic extract at concentrations of 0.5% and 1% showed the best results in sensory evaluation, preserving the yogurt's appearance, flavor, and taste. Hence, marjoram powder and alcoholic extract may serve as promising natural additives when producing functional yogurt, as long as the concentration allows to find a balance between storage properties and sensory acceptance.

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