The effects of yoghurt fortification with rhubarb (RE), grape seed (GSE), thyme (TE), green tea (GTE) and mint (ME) extracts on the physicochemical, rheological, textural and sensory properties during cold storage were investigated. The syneresis value of the extract‐fortified yoghurts was higher and the colour was lighter in comparison with control sample. The values of texture parameters such as firmness and consistency in RE and TE samples were higher than of CS, and all extract‐fortified samples, except GSE, showed higher cohesiveness and viscosity. The ME‐fortified yoghurt was found tastiest with the highest overall appreciable score. These food‐agriculture wastes could be valorised for improving the nutritional and textural properties of yoghurt. [ABSTRACT FROM AUTHOR]