Yoghurt drink (Shanina) Fortified with Cuminum cyminum L

Abstract

The present study aimed to investigate the effect of fortification with Cuminum cyminum L. (cumin) on the physicochemical, microbiological, antioxidant, and sensory properties of yoghurt drink (Shanina) during refrigerated storage. Cumin was selected as a natural source of bioactive compounds, including essential oils, phenolic compounds, flavonoids, and other phytochemicals that may contribute to the functional properties of fermented dairy beverages. Different concentrations of cumin were incorporated into Shanina, and the resulting treatments were evaluated and compared with an unfortified control during storage under refrigeration. The physicochemical characteristics included pH, titratable acidity, total solids, moisture, protein, fat, and ash, while microbiological quality was assessed by monitoring viable lactic acid bacteria and potential spoilage microorganisms. Antioxidant activity and sensory attributes were also evaluated to determine the functional and consumer acceptability of the fortified beverage.

The results demonstrated that cumin fortification influenced the physicochemical characteristics of Shanina, with the magnitude of these changes depending on the concentration of cumin and storage period. The incorporation of cumin also contributed to improving the functional characteristics of the beverage, particularly its antioxidant potential, which may be attributed to the presence of phenolic compounds, flavonoids, and volatile constituents in cumin. Microbiological results indicated that the addition of cumin could influence microbial stability while maintaining viable lactic acid bacteria at acceptable levels. Sensory evaluation revealed that moderate levels of cumin were generally more acceptable than higher concentrations, which may be associated with the strong characteristic aroma and flavor of cumin.

The present findings are consistent with recent research demonstrating the potential of cumin as a natural functional ingredient in fermented dairy products. A recent 2026 study specifically reported that enrichment of Shanina with cumin could improve its nutritional, functional, microbiological, and sensory characteristics. Previous research on cumin-enriched yoghurt also demonstrated enhanced antioxidant activity and changes in post-acidification and bioactive properties compared with plain yoghurt, supporting the potential application of cumin in functional fermented dairy products. Therefore, cumin-fortified Shanina may represent a promising functional dairy beverage combining the nutritional and probiotic characteristics of fermented milk with the bioactive properties and distinctive sensory characteristics of Cuminum cyminum L.