Properties of yogurt fortified with capsaicin extracts dissolved in high oleic sunflower oil

Abstract

In the study, oleoresin containing capsaicin was extracted by solvent extraction from red hot pepper peel and seeds (extract of oleoresin containing capsaicin, OCE) and were used in yogurt production. Thus, it is aimed to obtain a product with richer nutritional value and a new taste. For this purpose, oleoresin extracts that obtained from peel (peel extracts, PE), peel and seed (PSE), and seeds (seed extracts, SE) were added to milk with different percentages. Color characteristics were measured by a Minolta Colorimeter. There were reductions in L* (60.44–29.77) of yogurt samples by enriched process, especially for samples which contain 3% PSE and 1.5% PSE. A remarkable increase was noticed for a* values from −1.44 to 19.35 for the same samples. It was pointed out by the consumers that bitterness in taste as well as the red color in appearance are experienced. Practical applications With the acceptance of new nutritional perceptions, the food processing is complimenting current foods, with herbs, fruits, vegetables, or their extracts especially to create functional foods. Besides, obtaining new tastes has high importance for this aim. Our results pointed out that the fermented yogurt content has better quality and sensorial properties with capsaicin extracts in comparison with traditional fermented yogurt.