Abstract
Two types of yogurt (Y) were prepared in the presence of coriander (CO) or cumin seeds (CS) at different concentrations (5, 10, 15, & 20 g/100 mL). The effect of these yogurt samples on post-acidification, proteolysis, α-amylase inhibition activity, total phenolic content, and antioxidant activity (2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidant potential (FRAP), and ferrous ion chelating (FIC) ability) was studied during 0,7, and 14 days of refrigerated storage at 4 °C. In addition, sensory evaluation of the yogurt was run during the first day of storage. Both COY and CSY at all concentrations showed significant effects on post-acidification, peptide content, and α-amylase inhibition activity as compared to plain yogurt (control). TPC in COY at all concentrations (42.4–165.4 μg GAE/mL) was higher than in CSY (39.0–75.7 μg GAE/mL) during the entire storage period. The radical scavenging activity increased (p < 0.05) in COY at 20, 15, and 10 g/100 mL concentrations (94 ± 0.01%, 93 ± 0.01%, and 89 ± 0.03%; respectively) on 7 days of storage. FRAP values were higher in CSY at all concentrations than COY during 7 days of storage. Higher (p < 0.05) FIC ability was observed in both types of yogurt than control. The highest overall preference score was shown at a concentration of 15 g/100 mL for both types of yogurt. In conclusion, COY and CSY at all concentrations positively enhanced natural yogurt ability to inhibit α-amylase activity with high antioxidant activity.
•TPC in coriander yogurt (COY) was higher than cumin seeds yogurt (CSY) at concentrations of 10%, 15%, & 20%.•Radical scavenging activity was increased (p < 0.05) in COY.•FRAP values were higher in CSY than COY during 7 days of storage.•COY and CSY had significant effects on α-amylase inhibition activity.