The evaluation of the impacts of Rosa damascena extract on the physiochemical, functional and sensory properties of soy milk-based yogurt

Authors

  • Hassan Afrasiabi Department of Food industry , Kherad Institute of Higher Education, Bushehr, Iran
  • Behdokht Jamali Department of microbiology, Kherad Institute of Higher Education, Bushehr, Iran
  • Mohammad Ganje Department of Food industry, Kherad Institute of Higher Education, Bushehr, Iran

DOI:

https://doi.org/10.22034/LSSJ.2025.149

Keywords:

Yogurt, Soy, Antioxidant, Extract

Abstract

Abstract

Background: Yogurt made from soy milk can offer potential health benefits, especially as it can play a pivotal role in providing protein. However, its taste and sensory properties are not acceptable to most Iranians, and improving its taste and smell can be of great importance.

Objectives: Therefore, this study was conducted to investigate the effect of Rosa damascena extract on the microbial, functional, and sensory properties of vegetarian yogurt made from soy milk.

Methods: Rosa damascena extract was prepared, and its total phenol content and antioxidant activity against DPPH free radicals were measured. In the next step, soy yogurt was prepared according to common protocols, and Rosa damascena extract was added at concentrations of 5 and 10% in the stage before pasteurization of soy milk. After preparing yogurt, physicochemical properties such as pH, acidity, antioxidant activity, protein content, and fat were measured. Then, the sensory characteristics of the soy yogurt were measured by a group of 10 people.

Results: The results of the present study showed that Rosa damascena extract has a strong antioxidant activity against DPPH free radicals and the total phenol content of the extract of Rosa damascena was estimated to be 24.31±4.6 mg of gallic acid per gram of dry extract. In addition, pure soy yogurt showed low pH and high acidity compared to soy yogurt supplemented with extracts and cow yogurt. Also, the lowest fat content and the highest protein content were observed in pure soy yogurt, and the addition of Rosa damascena extract led to a slight decrease in both fat and protein content in soy yogurt. Low syneresis was observed in soy yogurt and supplementation with Rosa damascena extract compared to yogurt prepared from cow's milk. In addition, the Rosa damascena extracts improved the sensory properties and overall acceptability of soy yogurt compared to pure soy yogurt.

Conclusions: Overall, it was concluded that adding Rosa damascena extract at a concentration of 5% can be considered in improving the acceptability of soy yogurt in the development of this product formulation.

Downloads

Published

2025-07-21

How to Cite

Afrasiabi, H., Jamali, B. ., & Ganje, M. . (2025). The evaluation of the impacts of Rosa damascena extract on the physiochemical, functional and sensory properties of soy milk-based yogurt. Life Sciences Student Journal, 3(2), 45–53. https://doi.org/10.22034/LSSJ.2025.149

Issue

Vol. 3 No. 2 (2025): Vol.3 No.2 (2025)

Section

Articles

License

 Publisher's Own License

This work is licensed under the publisher's own license, which allows for sharing and use under specific conditions. Attribution is required; users must give appropriate credit to the original creator. Additionally, this license includes a No Commercial Usage clause, meaning that the work cannot be used for commercial purposes or for profit. Users are encouraged to share and adapt the content non-commercially, provided they adhere to these guidelines. Please ensure that you respect the terms of this license to promote a collaborative and respectful use of the work.