Investigating the Antioxidant and Organoleptic Properties of Functional Yogurt Containing Grain Powder of Salvia Macrosiphon Boiss

Most nutrition studies today suggest that there is a direct relationship between nutrition and the health of people in the community. This has led to increasing production and more consumers' desire for beneficial products. The aim of the present study was to produce functional yogurt using grain powder of Salvia Macrosiphon Boiss.

In the present study, the effect of adding grain powder of Salvia macrosiphon Boiss. On some physicochemical properties including titratable acidity, hydration, antioxidant properties, dry matter content, fat and sensory properties of yogurt during 14 days of storage at 4°C was investigated. Analysis of variance was used to test the hypotheses and Duncan post hoc test was used to examine the differences between the treatments.

The addition of seed powder, In addition to increasing antioxidant activity, Caused tissue improved and syneresis reduced and also the shelf life of yogurt increased. With increasing percentage of grain powder, acidity and syneresis decreased and pH, dry matter, fat content and percentage of free radical inhibition increased significantly (p value < 0.05). Also, in terms of sensory characteristics, the highest score in terms of total acceptance related to yogurt sample contained 1% grain powder.

Recognizing nutritional plants and using them in the production of functional products can be a big step in increasing the health of people in the community.