Enrichment in Bioactive, Techno-Functional and Health Benefits of Yogurt Fortified with Cranberry (Cornus mas L.)

In this study, the total phenolic and anthocyanin contents, antioxidant activity, color, pH, serum separation, water holding capacity (WHC), rheology, texture and viscosity of cranberry (Cornus mas L.)-enriched yogurt were determined. The addition of cranberries (5–15%) to yogurt resulted in a proportional increase in antioxidant activity, total anthocyanin and phenolic contents. In yogurt samples to which cranberries were added, the WHC increased, while the serum separation values decreased. Due to the red color of the cranberry fruits, the L* (lightness) and b* (yellowness) values decreased, and the a* (redness) values increased (p < 0.05). The sensory evaluation showed that the 10% (w/w) cranberry-added yogurt had the highest general acceptability score when compared to the other samples. Also, it was found that the addition of 10% (w/w) cranberries to the yogurt samples contributed positively to the physicochemical (textural properties, rheological behavior, color and serum separation) and biochemical (antioxidant activity, phenolics and anthocyanins) properties of the samples. The addition of cranberries to yogurt influenced the growth of microbial populations. The number of starter bacteria (counts for Lactobacillus delbrueckii subsp. bulgaricus) in the yogurt samples with cranberries was slightly lower than in the control sample; but was at an acceptable level. E. coli and coliform bacteria were not detected in either the control yogurt sample or the samples with added cranberries. In conclusion, the addition of 10% (w/w) cranberries to yogurt can be recommended in order to achieve acceptable physical and sensory properties as well as the enrichment of yogurt with nutritional and functional aspects.