Investigating the effect of antioxidant extract from balango seeds on some quality properties of low-fat blended yogurt

The aim of this study was to investigate the effect of adding balango seed antioxidant extract on some properties of low-fat stirred yogurt. In this regard, the antioxidant extract of balango seeds was extracted by three traditional methods (immersion) for 24 hours, microwave for 3, 12 and 24 minutes and ultrasound for 30, 60 and 90 minutes and tests such as total phenol, DPPH scavenging activity and iron reducing power were performed on them, and according to the results of this part, the best extract was selected and added to low-fat yogurt in different concentrations (0, 0.2, 0.3, 0.4, and 0.5 g/liter). The results showed that the extract obtained after 30 minutes of ultrasound had the highest amount of total phenol, DPPH scavenging activity, and the power of reducing iron. On the other hand, it was determined that the highest and lowest pH and acidity of the produced yogurts, respectively, belonged to the control sample that did not contain the antioxidant extract of balango seeds, and with the increase of the extract in the samples, the pH decreased but the acidity increased, and the sample without the extract had the lowest amount. Watering (28.52%) was among the samples and with the addition of Balango extract to the formulation of manufactured yogurts, the number of Lactobacillus acidophilus increased. Finally, according to the findings of the general acceptance and properties of low-fat stirred yogurt, it can be said that the addition of 0.2 g/liter of balango seed extract leads to the improvement of the qualitative and sensory properties of low-fat stirred yogurt.