Fortification of yogurt with mulberry leaf extract: effects on physicochemical, antioxidant, microbiological and sensory properties during 21-days of storage

Mulberry leaves are one of the fastest growing food ingredients due to their impressive health benefits. The aim of this study was to develop a new yogurt containing mulberry leaf extract and to evaluate the effects of mulberry leaf extract on the physicochemical, antioxidant, microbiological and sensory properties of yogurt. The data included physical and chemical indicators such as pH, acidity, total phenolic compounds content, water-binding capacity, colour and texture of the yogurt, and also evaluated the antioxidant capacity and sensory quality of the yogurt. The effects of mulberry leaf extract on Streptococcus thermophilus and Lactobacillus bulgaricus in yogurt during fermentation and storage were also analysed. The above data are presented in the form of an Excel spreadsheet.