Thesis:

Investigating the addition of Sclerorhachis platyrachis extract and chia seed gum on the physicochemical, antioxidant and sensory properties of enriched yogurt

Today, ultra-beneficial foods or functional foods are proposed as a solution to maintain nutritional health, and their production is increasing every day. Yogurt as a fermented product is suggested as a suitable source for the production of functional foods. The purpose of this research is to investigate the effect of adding of Sclerorhachis platyrachis extract as a source containing phenolic compounds and chia seed gum as a fat reducer in fortified yogurt formulation on phenolic compounds, free radical inhibitory activity, pH, acidity, viscosity, syneresis, water holding capacity, color components and sensory properties. In the applied treatments, Sclerorhachis platyrachis extract (5 to 15%) and chia seed gum (0.1 to 0.3%) were used as independent variables. The results showed that the interaction effect of two independent variables on the indices of phenolic compounds, free radicals inhibitory activity, pH, viscosity, water holding capacity and color components L* and a* was initially decreasing and then increasing. Also, the interaction effect of Sclerorhachis platyrachis extract and chia seed gum on the sensory characteristics of appearance, consistency, and taste initially showed an increasing trend, but finally, a decrease in the values of the sensory characteristics was obtained, and the opposite of the general acceptance parameter was obtained. Finally, this research showed that by using the optimal amounts of 0.25% of chia seed gum and 13% of Sclerorhachis platyrachis extract, in addition to achieving the desired qualitative and sensory results of enriched yogurt,it is possible to use two useful independent variables in the formulation used this type of yogurt. Key words: Enriched yogurt, Sclerorhachis platyrachis extract, Chia seed gum, Quality characteristics

Keywords: Enriched yogurt, Sclerorhachis platyrachis extract, Chia seed gum, Quality characteristics