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e milk and yogurt products assortment has expanded by their enhancement with herb extracts, bres extracted from byproducts of the fruit processing industry and also fresh spices. e aim of the present study was to test to what extent the addition of di erent herb extracts in yogurt will improve its qualitative characteristics and antioxidant activity. e aqueous extracts obtained from the four plants are considered in this study, respectively, thistle (Silybum marianum L.), hawthorn (Crataegus monogyna), sage (Salvia o cinalis L.), and marjoram (Origanum vulgare L.). It was examined the e ect of aqueous extracts prepared from four herbs (0.25/1%) (w/w) on yogurt's qualitative characteristics (pH, titratable acidity, syneresis, water holding capacity, antioxidant activity, colour parameters, and rheological parameters) on both one day and 28 days after preparation. e nal results show that the physicochemical and rheological properties of the yoghurt with herb extracts addition were improved compared to the control sample after 28 days of storage. e best results in terms of antioxidant properties were obtained when marjoram extract (Origanum vulgare L.) was incorporated. According to the data obtained, the best quality in terms of the physicochemical and rheological properties were in the case of the sample with 0.5% thistle extract (Silybum marianum L.) addition, while from point of view of the nutritional value, the best quality was in the case of the sample with 1% marjoram extract (Origanum vulgare L.) addition. e present study leads to the conclusion that yogurts enhanced with natural extracts may serve as functional food products, with signi cant health bene ts.

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The e-tongue is a fast, easy and accurate method for honey adulteration detection which can be used in situ by beekeepers and provide useful information on EC and free acidity. © 2018 Society of Chemical Industry.