Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Fortification of Greek Yogurt with Honey, Ginger Extract, and Rice Bran: Effects on Colorimetric and Sensory Attributes during Storage

Document Type : Original Article

Authors
Fatemeh Mohammadzadeh
Fatemeh Ghannadiasl
Bahram Fathi-Achachlouei
Department of Food Sciences and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
10.48311/fsct.2026.84040.0
Abstract
This study aimed to evaluate the impact of fortified Greek yogurt with honey (3% and 6% by weight/weight), ginger extract (1% and 2% by volume/weight), and rice bran (3% and 6% by weight/weight) on its colorimetric properties and sensory attributes over a storage period of seven days. A comprehensive colorimetric analysis (L*, a*, b*, chroma, hue angle, whiteness index) and sensory evaluation (color, odor, taste, texture, consistency, overall acceptability) were performed. Colorimetric analysis revealed a significant increase in redness and yellowness in fortified formulations compared to the control. The highest redness intensity was observed in yogurt containing 6% honey, 1% ginger extract, and 6% rice bran, while an inverse relationship was identified between rice bran content and brightness. Sensory evaluation demonstrated that the control sample had the highest overall acceptability, followed by yogurt formulation containing 6% honey, 2% ginger extract, and 3% rice bran. Increased honey concentrations improved acceptability, whereas higher rice bran content negatively influenced color perception. These findings provide valuable insights into the formulation of fortified Greek yogurt, emphasizing the importance of balancing colorimetric properties and sensory attributes to optimize consumer acceptance. Future research should focus on refining ingredient ratios, evaluating long-term storage stability and employing more complex experimental designs with additional factor levels to enhance the functionality and appeal of fortified yogurt products.
Keywords
Greek yogurt
fortification
colorimetry
sensory evaluation
Subjects
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