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Yogurt production with starter culture at 41 °C in the presence of plant water extracts ( Momordica grosvenori ,  Psidium guajava ,  Lycium barbarum  or  Garcinia mangostana ) were studied to examine the effects on acidification, physicochemical properties, microbial growth, proteolytic activity, and exopolysaccharide (EPS) content. All plant-based yogurt reached a pH of 4.5 faster (300–330 min) than plain-yogurt (360 min). All plant water extracts stimulated  Lactobacillus  spp. (∼7.4 log 10  CFU/mL) and  Streptococcus thermophilus  (8.20–8.50 log 10  CFU/mL) growth except for  G. mangostana  which marginally inhibited  Lactobacillus  spp. growth (7.21 log 10  CFU/mL).  M. grosvenori, L. barbarum,  and  G. mangonstana  were significantly affected proteolysis of milk proteins (46.2 ± 0.8, 39.9 ± 0.5, &amp; 35.8 ± 0.1 µg/mL; respectively) compared to plain-yogurt (26.3 ± 0.4 µg/mL). The presence of  G. mangostana  and  L. barbarum  resulted in an increase ( p  &lt; 0.05) of total solids content (∼15.0%) and water holding capacity in yogurt (28.1 ± 1.2 &amp; 26.5 ± 0.3%; respectively;  p  &lt; 0.05). In addition,  M. grosvenori  water extract enhanced ( p  &lt; 0.05) syneresis of yogurt (1.78 ± 0.30%).  L. barbarum  yogurt showed the highest EPS concentration (220.9 ± 12.4 µg/L) among yogurt samples. In conclusion, the presence of plant water extracts positively altered yogurt fermentation, enhanced proteolysis of milk protein, and induced EPS production.

Physicochemical analysis, proteolysis activity and exopolysaccharides production of herbal yogurt fortified with plant extracts