The Effect of Red Bean Juice and Butterfly Pea Extract on Flavonoid Content, Antioxidant Activity, and Sensory Quality of Stirred Yoghurt

Abstract

This study aimed to determine the effect of adding red bean juice and butterfly pea extract to stirred yogurt on antioxidant activity, total flavonoids, and sensory properties. Preliminary research on total plate count was conducted, followed by antioxidant activity, total flavonoids, and sensory properties. Data analysis used one-way ANOVA, Tukey HSD, and the Pearson correlation test. The addition of 10% butterfly pea extract (A3), 10% red bean juice and 10% butterfly pea extract (A4) significantly increased the antioxidant activity. All treatments had a significant effect on the increase of total flavonoids, but significantly decreased the preference of colour. The addition of 10% butterfly pea extract (A3), 10% red bean juice and 10% butterfly pea extract (A4) significantly decreased overall preference. The addition of 10% red bean juice and 10% butterfly pea extract (A4) significantly decreased the preference of consistency as compared to the control.