ArticleFood science & nutrition2024
Enhancement of yogurt functionality by adding
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Effect ofFood science & nutrition · 2026Article
- Mechanistic Insights Into the Controlled Release and Antioxidant Protection ofInternational journal of food science · 2026Article
- Effect of Hawthorn Powder on Physical, Functional, and Sensory Characteristics of Set-Type Yogurt.Foods (Basel, Switzerland) · 2025Article
- Enhancement of yogurt functionality by addingFood science & nutrition · 2024Article
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Authors and funding
9 authors.
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Abstract
New functional food products with health benefits are currently in high demand among health-conscious consumers. The present research aims to improve the functional properties of yogurt by adding peppermint hydroethanolic extract (PHE) at different doses. The impact of PHE (0%, 2%, 4%, and 6%) on yogurt was studied for acidity, pH, organoleptic quality, antioxidant activity, lipid peroxidation, and fatty acid profile. The results revealed that PHE is rich in phenolic compounds, of which rosmarinic acid was the main one (339.88 mg/g lyophilized extract) and has considerable antioxidant potential, which remarkably (
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