Effect of edible rose (Rosa rugosa cv. Plena) flower extract addition on the physicochemical, rheological, functional and sensory properties of set-type yogurt

Abstract

Edible rose (Rosa rugosa cv. Plena) flower is known to have health-promoting benefits due to its content of bioactive substances. In this study, a functional yogurt fortified with Rosa rugosa cv. Plena extract (RPE) was prepared and its physicochemical, rheological, and functional properties during storage were determined. In addition, E-nose, E-tongue, sensory analysis, and microstructure observation of the fortified yogurt samples were carried out on the first day of storage. Results showed that incorporation of RPE in yogurt increases the pH, water holding capacity (WHC), a* and b* values, total phenolic content (TPC), antioxidant capacity, α-Amylase and α-Glucosidase inhibitions, and proteolytic activity of yogurts, whereas a decrease occurs in lightness, titratable acidity (TA), and syneresis of yogurts. RPE also affected the viscoelasticy, flavor, taste, microstructure and sensory properties of the samples. Furthermore, yogurt containing 0.1% RPE exhibited the highest sensory scores as well as the best viscoelastic properties and flavor attributes. During storage, reduction occurs in pH, syneresis, lightness, TPC and DPPH radical scavenging ability. The values of other attributes of the fortified yogurt improve with extended storage period. Finally, 0.1% RPE has the potential to develop a functional yogurt with improved physicochemical, rheological, functional and sensory properties compared to plain yogurt.