Characterization of flavored milk containing bitter orange peel extract and Gaz-angubin

In this study, the effects of adding Gaz-angubin at three different levels (5%, 10%, and 15% w/v) and bitter orange peel extract with three different concentrations (0.025%, 0.050%, and 0.075% w/v) on selected characteristics of the flavored milk were investigated during 10-day storage at 4 degrees C. The results showed that increasing the level of Gaz-angubin and bitter orange peel extract increased viscosity, antioxidant activity, and total polyphenol content, decreased total microbial count, and improved the sensory characteristics of the flavored milk (p < .05). Generally, the flavored milk sample containing 15% Gaz-angubin and 0.075% bitter orange peel extract was selected as the best treatment.

Automated summary

The study found that increasing the levels of Gaz-angubin and bitter orange peel extract in flavored milk can enhance viscosity, antioxidant activity, and total polyphenol content, reduce microbial count, and improve sensory characteristics. The sample with 15% Gaz-angubin and 0.075% bitter orange peel extract was selected as the best treatment.