Introduction: Yogurt is one of the most well-known and widely consumed dairy products worldwide. The fortification of yogurt with functional and dietary compounds is being carried out in various countries. Mallow (Malva neglecta) is a medicinal plant that, due to its protein content, minerals, essential fatty acids, and high mucilage, offers unique therapeutic and nutritional benefits.

Methods: This study investigated the effect of adding different levels of mallow (0.5% and 1%) on some physicochemical (pH, acidity, syneresis, and protein) and sensory (taste, color, and texture) properties of yogurt during a 21-day storage period at 4°C.

Results: The results indicated that increasing the amount of mallow decreased the pH, while the dry matter and acidity increased (p<0.01). At the 0.5% mallow powder level, yogurt showed less syneresis compared to the 1% mallow sample. The protein content increased with the addition of mallow compared to the control sample, with the highest protein content observed in the 1% treatment (p<0.01). Moreover, the use of mallow improved the sensory properties (taste, texture, and color) of the yogurt enriched with this plant (p<0.05). The treatment containing 0.5% mallow had higher sensory acceptability in terms of taste and color.

Conclusion: Sensory evaluation is crucial when selecting a new formulation. Based on the results, the treatment containing 0.5% mallow had better taste and color acceptability, and this treatment is recommended for the production of functional yogurt.