Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract

Abstract The fortification of yogurt with natural bioactive compounds could improve its nutritional and health potentials. In this study, physicochemical, antioxidant, and sensory qualities of set-type yogurt were fortified with different concentrations (0.0, 0.1, and 0.2 g/100 mL) of argel leaf extract (ALE) during cold storage was assessed. Both ALE and storage time affected the quality of yogurt at different magnitudes (p