Incorporation of Adiantum capillus-veneris L. Extract as a Functional Ingredient to Enhance the Quality Characteristics of Yogurt

Adiantum capillus-veneris L. is known for its bioactive compounds and health benefits. In this study, the physicochemical, functional, and sensory properties of set‐type yogurt fortified with Adiantum capillus-veneris L. extract (ACVE) were evaluated during 21 days of storage. Higher pH values and lower acidity were observed in yogurts containing 0.25% and 0.5% ACVE on Day 21 of storage. ACVE enhanced water holding capacity (WHC), a ∗ and b ∗ values, total phenolic content (TPC), antioxidant activity, and α‐amylase inhibition (by more than three times). Additionally, the yogurts containing 0.25% and 0.5% ACVE showed a higher storage modulus, complex viscosity, and a more compact microstructure. Moreover, ACVE reduced syneresis and the L ∗ value of yogurt ( p < 0.05). The addition of 0.25% and 0.5% ACVE in yogurt significantly reduced the LAB on the first day of storage. However, ACVE‐fortified yogurts exhibited significantly higher LAB counts at the end of the storage ( p < 0.05). An increase in acidity and a decrease in pH were observed with prolonged storage, except in yogurt with 0.5% ACVE. The TPC, antioxidant activity, WHC, and LAB counts of fortified yogurts were enhanced during storage, whereas syneresis and α‐amylase inhibition were reduced ( p < 0.05). Sensory evaluation indicated that all yogurts were acceptable, and no significant difference in overall acceptance was observed between yogurts containing 0.1% and 0.25% ACVE and the control ( p > 0.05). Therefore, ACVE (particularly at levels up to 0.25%) can be used as a novel functional additive to enhance the quality characteristics of yogurt.