Evaluation of set and stirred flavored probiotic yoghurt characteristics using seedless barberry extract

Yoghurt is a fermented dairy product that is widely concerned all around the world. Over the past few years the use of probiotic bacteria¡ a product called probiotic yoghurt was produced that is known as a healthy and functional food. In this survey¡ in order to rise the variety of yoghurt formulations¡ barberry extract with 4% and 5%( w/w) were substituted to the formulation to prepare set and stirred flavored yoghurt. The sensory¡ color¡ antioxidant activity¡ anthocyanin and total phenolic contents characteristics of flavored probiotic yoghurt were evaluated in 21days. .The result showed that stirred yoghurt containing 5% extract of barberry had the highest score of samples obtained by assessment of sensory tests in comparison with others. Moreover barberry extract was caused that the enormous amounts of anthocyanin and phenolic compounds of flavored yogurt samples are more higher than simple yoghurt during storage period. Despite the highest antioxidant activity was achieved for set and stirred yoghurt containing 4% and 4% of extract in zero day of storage and the widest total phenolic content was observed for set and stirred yoghurt containing 5% and 5% of extract on seventh day. furthermore reduction of anthocyanin compounds were considerable with increasing in during storage time . Whilst the highest anthocyanin compounds was related to stirred yoghurt containing 5% of barberry extract in zero day of storage.