Strobilanthes Crispus Extract Enhances Attributes of Yogurt: A Study on Physicochemical Property, Antioxidant Activity, Microbial Viability, and Consumer Acceptability.

The present study investigated the effect of polyphenol-rich Strobilanthes crispus extract (SCE) fortification at various concentrations on yogurt. Proximate data revealed that the moisture, carbohydrate, and protein content decreased as the SCE concentration increased while fat and ash content remained unaffected. A significant decrease in pH, color (L*, a*, b*), and viscosity was noticed across all SCE-fortified yogurts. With an increasing concentration of SCE, a concomitant increment in the total phenolic content (TPC) and antioxidant activity of yogurts was observed albeit statistically insignificant. A weak, positive correlation was found between TPC and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. The starter culture (L. bulgaricus and S. thermophilus) remained viable above log 7 CFU/mL for fortified concentrations. The consumer acceptance of SCE-fortified yogurt and the control was similar. Overall, this study suggested that SCE could serve as a potential functional ingredient in yogurt and fortification of SCE at 20% is deemed optimal. [ABSTRACT FROM AUTHOR]