Physicochemical and sensory profile of spiced yogurt as affected by ginger supplementation

Food fortification processes are used to improve the functional and dietary characteristics of the final product. The basic aim of the current study was to evaluate the ginger (Zingiber officinalis, Roscoe) fortification in yogurt and to improve its functionality. For this purpose, ginger at different concentrations (0%, 0.5%, 1%, 1.5%, and 2%) was added to yogurt. The results showed a significant influence (p < .05) on physicochemical and phenolic content as well as on the sensory parameters of fortified yogurt. Moreover, the addition of 1.5% ginger powder in yogurt resulted in the best results for protein (3.30%), moisture (79.16%), and water-holding capacity (39.85%), respectively. Furthermore, the total phenolic contents were also higher in T3 (19.91 & mu;g GAE/g); however, the total plate count tends to decrease ranging from 3.94 to 3.58 log CFU/g in different treatments. The results of the sensorial assessment revealed T3 was appreciated the most among all treatments.

Automated summary

The objective of this study was to evaluate the fortification of ginger in yogurt to improve its functionality. Ginger at different concentrations (0%, 0.5%, 1%, 1.5%, and 2%) was added to yogurt, resulting in significant effects on physicochemical properties, phenolic content, and sensory parameters. The addition of 1.5% ginger powder in yogurt showed the best results for protein, moisture, water-holding capacity, and total phenolic contents. T3, with 1.5% ginger powder, was the most preferred among all treatments based on the sensorial assessment.