Abstract
Background: The aim of this study is to increase the consumption acceptability of yogurt and to improve its functional properties by using red pepper (Capsicum frutescens L.) powder. Methods: This study analyses yogurt with varying degrees red pepper powder addition (0, 0.2%, 0.5%, 1.5%, 2%). The mixtures were analyzed on days 1, 7 and 15. Result: The antioxidant activity was found between 10.70 and 15.06 mM TE. Total phenolic compounds were between 250.19 and 577.50 mg GAE/kg. Important differences were revealed between the control and yogurts with red pepper powder with respect to total antioxidant activity and phenolic contents characteristics during storage (p less than 0.05). In conclusion, the obtained data can be used for the development of a functional product.
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