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Abstract
Background: Thanks to its rich polyphenols and antioxidant content, Cistus incanus is a natural healthy ingredient.
Objective: This study aimed to evaluate the effect of 0-7.5 (v/v) C. incanus extract supplementation on probiotic yogurt's physicochemical, sensory, and microbiological characteristics.
Methods: Color, pH, texture profile analysis, total phenolic content, antioxidant activity, fat, protein, syneresis, water holding capacity, and scanning electron microscopy analyses were performed, as well as rheological, microbiological, and sensory analyses.
Results: As the amount of extract increased, dry matter, protein, fat, water holding capacity, phenolic content, antioxidant activity, pH, ash, a*, b*, and firmness values increased, whereas titrable acidity and syneresis values of yogurts significantly decreased (p<0.05). The probiotic bacteria count of the yogurts enriched with C. incanus was >7 log CFU/mL. The samples containing 5 % extract received the highest scores from the panelists.
Conclusion: It is possible to produce probiotic yogurt with functional properties using C. incanus extract, which is a rich source of antioxidant compounds.
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