Production of probiotic yogurt enriched with rosehip seed powder

Recently, consumer interest in probiotic foods has been increasing. Rosehip seeds are a high-value oil source with functional compounds such as essential fatty acids, tocopherols, phytonutrients, phospholipids and phenolics. Four different ratios of rosehip seeds (%0, %1, %2 and %3) were used the production of set type probiotic yoghurt. The microbiological, sensory, functional, and physicochemical properties of the samples were inspected on storage of 21 days. In addition to rosehip seeds significantly increases the dry, ash, protein, antioxidant and phenolic content values (p<0.05). The addition of rosehip seeds increases and the samples pH during the storage, serum separation, water holding capacity values decreased significantly; acidity and dry values rised significantly (p<0.05). By the results of colour values analysis, besides rosehip seeds significantly diminishes the L* value of the samples, b* and a* significantly increases values (p<0.05). Microbiological analysis revealed that moreover rosehip seeds significantly increased Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobaclillus acidophilus and Bifidobactericum animals spp. lactis (p<0.05). Generally, bacteria values started to reduce after the 7th day of storage and the highest decrease occured on the last day of stroge. In the way of of sensory properties, no significant difference was determined in colour and odor properties. Considering all quality parameters and vitality levels during 21 days of storage, the development of rosehip seeds added probiotic yoghurts is promising.