The health benefits of yoghurt are well known and several yoghurt based products are consumed by people all over the world. A herbal flavoured spread based on yoghurt has been developed. Yoghurt was prepared from cow milk (3% fat and 8.5% SNF) and drained for whey removal to prepare a yoghurt concentrate (YC). Levels of salt addition and coriander addition were optimized to be 2% by weight of the YC. For optimization of mint level, the mashed raw leaves were added at 2, 4 and 6% by weight of YC. The spread prepared with 2% mint level was found to be optimum in all the sensory attributes. The shelf life of the spread was 10 days at 5°C. The mint flavoured yoghurt spread is recommended for use in sandwiches, burgers, chapattis and any other leavened bakery items.
Coriander, Mint, Salt, Sensory attributes, Spreadability, Yoghurt spread
