Physicochemical characteristics and antioxidant capacity of set yogurt fortified with dill (Anethume graveolens) extract

In the present study, dill extract was used in yogurt in order to increase its consumption acceptability and promote its functional properties. Milk fortified with 0, 5 and 10% (wt /vol) dill extract and its pH, acidity, total phenolic compounds, DPPH inhibitory percentage, viscosity, syneresis, water holding capacity, color and sensory properties were evaluated after 1, 7, 14 and 21 days of production. Investigation of the results showed that with the increase of the extract amount, inhibition percentage and total phenolic compounds increased, significantly (P < 0.01). The effect of storage time was also significant on the indexes, in a way that antioxidant properties and phenolic compounds increased in all treatments until 7 days and then it decreased. Also, the effect of treatment type was significant on some physicochemical characteristics (such as pH, acidity, viscosity, syneresis and water holding capability) of the fortified yogurt (P < 0.01). The results of the color evaluation indicated that the addition of dill extract reduced the red spectrum (a*) and lightness (L*) and increased the yellow spectrum (b*). In sensory evaluation, the highest score was given to the yogurt with 5% of dill extract.