Enhancing the Sensory Attributes of Yoghurt Using Fortification of Ginger (Zingiber officinale Roscoe) Extract

Abstract

This study aimed to develop a yogurt by fortifying it with ginger extracts and evaluating the sensorial quality of the yogurt at 1%, 2%, and 3% fortification levels. The ginger extracts were initially obtained using the Soxhlet extraction and maceration methods. Following this, the extraction method that produced the highest total phenolic content was selected to fortify yoghurt, and sensory analysis was conducted to evaluate the attributes, including color, aroma, texture, flavor, mouthfeel, aftertaste, and overall acceptability. According to the total phenolic assay results, the Soxhlet extracted ginger extract, which exhibited 110.19±0.68 mgGAE/ml of total phenolic content, was selected to prepare the fortified yoghurt. According to the results, 1% ginger extract fortified yogurt showed significantly higher acceptance for color, aroma, texture, flavor, mouthfeel, aftertaste, and overall acceptability than the control group. On the other hand, 2% ginger extract fortified yogurt exhibited the second-highest improved sensory attributes, but it was not significant compared to the control group. However, 3% of ginger extract fortified yogurt had the lowest acceptance for all the evaluated sensory attributes. These findings indicate the potential for ginger extract fortification to improve yogurt quality, providing the opportunity to develop appealing and functional yogurt products.