Antioxidant activity, microbial viability, and sensory attributes of traditional-yogurt enriched with silymarin

Antioxidant activity, microbial viability, and sensory attributes of traditional-yogurt enriched with silymarin

Silymarin, derived from Silybum marianum (milk thistle) seeds, is known for its anti-oxidative properties. The study examines how various concentrations of silymarin (0, 25, 50, and 100 mg/L) affect anti-oxidative activity, phenolic content, pH, viscosity, sensory qualities, and Lactobacillus delbru...

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Bibliographic Details
Main Authors: Hafiza Madiha Jaffar, Saadia Ambreen, Fahad Al-Asmari, Imtiaz Hussain, Muhammad Abdul Rahim, Mohamed Fawzy Ramadan, Sadaf Javaria, Eliasse Zongo
Format: Article
Language:English
Published: Taylor & Francis Group 2024-12-01
Series:Cogent Food & Agriculture
Subjects:
Silymarin
yogurt
starter bacteria
antioxidant activity
microbial counts
Food Chemistry
Online Access:https://www.tandfonline.com/doi/10.1080/23311932.2024.2417838
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