Comparative analysis of five different fruit seed extracts in fat-free yogurt: Effects on physicochemical properties and antioxidant capacity

Functional food products enriched with bioactive compounds are gaining interest in the dairy industry . Incorporating fruit seed extracts into yogurt can improve its properties, enhance its antioxidant capacity, and increase its nutritional value . This study investigated the effects of five fruit seed extracts (date, rosehip, black grape, pomegranate, and grapefruit) on nonfat yogurt. Samples were fortified with 0.5% of each extract and analyzed for pH, titration acidity (TA), and total phenolic content (TPC). Thirteen panelists evaluated sensory attributes on a 9-point scale. Sensory analysis revealed that consumers preferred traditional yogurt, with rosehip seed yogurt being the closest in taste. In contrast, grape seed yogurt was the least preferred due to its bitter taste. The findings suggest that fruit seed extracts can significantly enhance yogurt's nutritional and functional properties. They increased total phenolic content by 4.1-fold and improved antioxidant activity compared to control yogurt. This study offers valuable insights for developing functional dairy products and suggests further research on sensory appeal, microbial stability, and consumer perceptions.