Influence of green pepper extract on the physicochemical, antioxidant, and sensory properties of stirred yogurt.

ABSTRACT: The green pepper has garnered interest in different societies as a functional food and food additive. Numerous studies have indicated that the phytochemicals found in pepper possess antioxidant, anti-cancer, anti-inflammatory, anti-obesity, and anti-arteriosclerotic properties. In this study, green pepper extract was used in yogurt to increase the acceptability of consumption and improve its health properties. For this purpose, green pepper extract was added in concentrations 100, 200, and 300 ppm in the preparation of yogurt. And pH, acidity, total content of phenolic compounds, DPPH inhibition percentage, viscosity, syneresis, and sensory properties were evaluated in 1, 7, 14, and 21 days after production. The results showed that by increasing the amount of extract, the percentage of ant

SUBMITTER: Kovsari E 

PROVIDER: S-EPMC10753053 | biostudies-literature | 2024 Mar

REPOSITORIES: biostudies-literature