Volume 22, Issue 158 (2025)
FSCT 2025, 22(158): 238-253 |
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Pedram Nia A, Zokaeiyan S, Jalali M. Physicochemical, antioxidant and sensory properties of stirred yogurt enriched with aqueous-alcoholic extract of Fenugreek seed. FSCT 2025; 22 (158) :238-253
URL: http://fsct.modares.ac.ir/article-7-74426-en.html
URL: http://fsct.modares.ac.ir/article-7-74426-en.html
1- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
2- Quality Control Manager, Mostafavi Saffron Company, Mashhad, Iran
3- 1- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran2- Lecturer, University of Applied Science and Technology, Center of Cheshme Noshan Khorasan (Alis) ,mehdijalali62@yahoo.com
2- Quality Control Manager, Mostafavi Saffron Company, Mashhad, Iran
3- 1- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran2- Lecturer, University of Applied Science and Technology, Center of Cheshme Noshan Khorasan (Alis) ,
Abstract: (115 Views)
Fenugreek with the scientific name (Trigonella foenum-graceum) is a hidden plant, and the fenugreek seed, which is the most important medicinal part of this plant, contains flavonoids, sesqui-terpenes, sterols, and mucilage fibers. In the present study, the aqueous-alcoholic extract of fenugreek seeds at four levels (zero, 0.2, 0.4 and 0.6%) on some physicochemical characteristics (pH, acidity, hydration and viscosity), the amount of phenolic compounds, The antioxidant activity and sensory properties (taste, texture, color and overall acceptance) of the enriched stirred yogurt were evaluated during 14 days of storage. The results of data analysis showed that the sample containing 0.6 percent has the lowest and highest pH and acidity indicators, respectively. Also, by increasing the storage time up to 14 days and decreasing the pH, the amount of water content of all the samples increased significantly (P<0.05). The results showed that with a significant decrease in the content of phenolic compounds during the storage period, adding fenugreek seed extract to the amount of 0.6% in a period of 1 and especially 7 days increased the antioxidant activity and then, up to the storage time of 14 days, the antioxidant activity was low in some samples and with a very slight change in some samples (P<0.05). Also, the highest and lowest values of viscosity were 3500 centipoise (the control sample on the first day) and 703 centipoise (the sample containing 0.6% on the fourteenth day) (P<0.05). Finally, by examining the results of sensory properties, the sample containing fenugreek seed extract was able to get an acceptable score from the sensory evaluators compared to the control sample. Among the types of enriched and control yogurt formulations, the sample containing 0.6% extract had the highest degree of desirability in terms of sensory properties when stored for 1 day.
Keywords: Fenugreek seed extract, yogurt enrichment, physicochemical properties, antioxidant activity
Article Type: Original Research |
Subject:
Essences and extracts
Received: 2024/03/24 | Accepted: 2024/12/11 | Published: 2025/03/21
Received: 2024/03/24 | Accepted: 2024/12/11 | Published: 2025/03/21
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