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Investigating the effect of using alfalfa extract on the quality characteristics of low-fat yogurt.
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Mahmoud Kohneh Poushi   , Elham Azadfar * , Toraj Mehdizadeh , Dabir Sharifi , Negar Piri |
| Ph.D in Food Science and Technology, Islamic Azad University, Sabzevar Branch, Sabzevar, Iran. |
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Abstract: |
| Yogurt, a widely consumed dairy producton a global scale, is highly regarded for its outstanding nutritional composition, gastrointestinal advantages, prolonged storage capability, rapid digestibility and assimilation rates, economic importance, and therapeutic properties. And It is shown in this research illustrates that yogurt with an increased quantity of alfalfa extract elevates the levels of phenolic compounds and antioxidant capabilities. In this study, alfalfa extract was incorporated into yogurt formulation at varying concentrations of 2, 4, 6, and 8 percent by weight. Following a storage period of 20 days, the assessment of antioxidant activity was conducted by measuring DPPH radical inhibition. Moreover, an analysis of phenolic compounds and an evaluation of yogurt quality attributes including pH, acidity, water content, and viscosity were carried out. Subsequently, a factorial experiment design was employed, utilizing a completely randomized design with three replications for statistical purposes. Statistical analysis involved the comparison of means at a significance level of 1% using SAS software version 9. The results showed that the presence of alfalfa extract led to an augmentation in the levels of water-soluble phenolic compounds as well as the antioxidant capacity of yogurt. So that, at the conclusion of a 10-day period, the highest antioxidant activity was associated with yogurt formulations incorporating 6% and 8% alfalfa extract. Furthermore, the yogurt sample containing 8% extract exhibited the lowest water content, a statistically significant variance compared to the remaining samples (p≤0.05). It should be noted that Considering the impact of dairy products on health and the need to increase per capita consumption of dairy products, more attention should be paid to the production of products that have more health benefits and high rheological properties. Hence, within this study, it was demonstrated that the inclusion of alfalfa extract resulted in an augmentation of the samples' antioxidant characteristics. |
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| Keywords: Yogurt, Alfalfa extract, Synersis, Viscosity, Antioxidant activity |
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Type of Study: Research |
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