Mushrooms are a rich source of proteins and carbohydrates, while basil is rich in dietary fibers containing nondigestible oligosaccharides acting as prebiotics. The present study was conducted to understand the impact of adding white oyster mushroom powder and basil powder in the probiotic yogurt. Different concentrations of basil powder (0.5%, 1%, 1.5%, and 2%), along with the 0.5% of white oyster mushroom powder and 5% sugar, was used to make the yogurt. Physicochemical properties such as moisture, fat, titratable acidity, pH, total ash, protein and total solid; and sensory attributes were analyzed on the fermented product. There was decrease in the pH, moisture and fat content while increase in the titratable acidity, ash, protein and total solid in the probiotic curd fortified with basil and white oyster mushroom. The sensory analysis proved basil powder as a flavoring agent besides acting as prebiotic in yogurt. Results obtained showed that the addition of white oyster mushroom and basil powder considerably improved the properties of probiotic yogurt.
