Effects of incorporation of Echinops setifer extract on quality, functionality, and viability of strains in probiotic yogurt

Echinops setiferextract (ESE) is a bioactive source that provides health-promoting benefits. In this research, probiotic yogurt incorporated with different concentrations (0, 20, 30, 40%) of ESE was provided. There has been a significant increase (p ?< 0.05) in Bostwick consistency and Water Holding Capacity, which could be ascribed to some constituents of ESE (e.g., polyphenols, polysaccharides) and their interactions with yogurt peptides, proteins, and networks. Moreover, antioxidant activity was improved by 47 values of DPPH via increasing the ESE in yogurt samples significantly (p < 0.05) and is attributed to the high phenolic content of the extract (ESE). In light of consumer acceptance, ESE increment led to the improvement in texture and mouthfeel properties. Moreover, control yogurt has a minimum, and yogurt fortified with 30 and 40% ESE has a maximum viable strain (by 2.59 log/CFU mL) on the last day of storage. Although there has been a slight decrease in the viable count during storage, it was not significant. Therefore, the best functionality attributes of yogurt with 30% and 40% of extract will remain during 15 days of storage. Therefore, it can be understood that not only can ESE promote nutritional value, but it can also improve the quality and functionality of yogurt.

Automated summary

The research demonstrates that incorporating ESE can significantly improve the texture and mouthfeel of yogurt, enhance antioxidant activity, and increase probiotic viability. The optimal concentrations of ESE are 30% and 40%, maintaining the best functional attributes during a 15-day storage period.