Tarbiat Modares University Journal of Agricultural Science and Technology 1680-7073 27 1 2025 01 01 Effect of Fortification with Artemisia absinthium Leaf Powder on Yoghurt Quality during Storage 113 125 17005 10.22034/JAST.27.1.113 EN Mouna Boulares Research Unit ‘Bio-Preservation and Valorization of Agricultural Products UR13-AGR 02’ Higher Institute of Food Industries of Tunisia, Carthage University, Tunisia. Asma Bezzezi Research Unit ‘Bio-Preservation and Valorization of Agricultural Products UR13-AGR 02’ Higher Institute of Food Industries of Tunisia, Carthage University, Tunisia. Imen Mahmoudi Research Unit ‘Bio-Preservation and Valorization of Agricultural Products UR13-AGR 02’ Higher Institute of Food Industries of Tunisia, Carthage University, Tunisia. Nour El Houda Aloui Research Unit ‘Bio-Preservation and Valorization of Agricultural Products UR13-AGR 02’ Higher Institute of Food Industries of Tunisia, Carthage University, Tunisia. Olfa Ben Moussa Research Unit ‘Bio-Preservation and Valorization of Agricultural Products UR13-AGR 02’ Higher Institute of Food Industries of Tunisia, Carthage University, Tunisia. Mnasser Hassouna Research Unit ‘Bio-Preservation and Valorization of Agricultural Products UR13-AGR 02’ Higher Institute of Food Industries of Tunisia, Carthage University, Tunisia. Journal Article <span>This study aimed to evaluate the sensorial, physicochemical, rheological, and microbiological properties of yoghurt fortified with Artemisia absinthium leaf powder during refrigerated storage. The valorization of this plant in food industry was realized by the incorporation of its dried leaf powder at various concentrations in order to produce a new functional yoghurt. It is interesting to note that the fortified yoghurt with the lowest Artemisia dose (2%) was the most preferred by the panel. Furthermore, this fortification did not affect the fermentation parameters nor the viability of lactic starter. During storage, the incorporation of Artemisia powder reduced syneresis and improved the microbiological properties of fortified yoghurts. Besides, at the end of storage, it was noted that yoghurt fortified with 2% of Artemisia powder presented the highest consistency (8.98±0.04 Pa sⁿ) and antioxidant activity (60.08±3.61%) when compared to the control yoghurt. Finally, the accelerated shelf-life test showed the efficiency of Artemisia absinthium powder incorporation by increasing the shelf life of yoghurt by about 4 days. </span> https://jast.modares.ac.ir/article_17005_79308b8c5a5f5f37f56b8ddcab734fab.pdf