Influence of germinated black cumin (Nigella sativa L.) seeds extract on the physicochemical, antioxidant, antidiabetic, and sensory properties of yogurt

This study investigated the effect of adding germinated black cumin seed extract (GBSE) in the amounts of 0, 50, 75, and 100 mg/100 ml milk, which are mentioned in abbreviate as C, GBSE50, GBSE75, and GBSE100, respectively, on the physicochemical, antioxidant, antidiabetic and sensory properties of yogurt. In the present research, pH, titratable acidity (TA), syneresis, water-holding capacity (WHC), viscosity, total phenolic content (TPC), antioxidant activity (DPPH, ABTS radicals scavenging activity and FIC assay), alpha-amylase and alpha-glucosi-dase inhibitory effect and sensory attributes (taste, odor, texture, color, and overall acceptance) of fortified yogurts during 14 days of storage at 4 degrees C were determined. According to study results, fortification, even in the lowest amount (50 mg/100 ml milk), improved the qualitative and bioactive properties of yogurt significantly (p < 0.05). All samples that received acceptable sensory scores were appreciated. However, GBSE50 and 75 showed no significant difference (p > 0.05) after 14 days of storage compared to the control. Due to the results of all experiments, fortifying yogurt with the addition of 75 mg of GBSE in 100 ml milk is recommended to improve the qualitative and bioactive properties of the obtained functional yogurt.