Assesment of the Antidiabetic Activity and Characteristics of Cow's Milk Yogurt Enhanced with Herbs Extracts

Abstract

Health and environmental effect of diet are currently a considerable factors regarding sustainable development goals. Incorporation of bioactive phytochemicals in yogurt deliver extra beneficial properties for health. The present study asses antidiabetic activity through α-glucosidase inhibition, physical, chemical, microbiological quality and organoleptic attributes of cow's milk yogurt enhanced with Cinnamon, Fenugreek and Aloe vera extract. An amount of 1% ethanol herbs extracts were added after incubation of cow milk with starter culture. Results showed that yogurt with Cinnamon extract has the highest performance with 97.79% α-glucosidase inhibition, in line with the highest activity of Cinnamon extract itself with IC50 35.37 ppm, whereas yogurt with Aloe vera and Fenugreek have respectively 11.17 and 10.16%. There were no activity in the used of two and three combination of extracts in yogurt. Physical, chemical and microbiological quality of all treatments were significantly different but in a good value with pH value 3.80-4.12, total Lactic Acid Bacteria 7.9-8.12 log CFU/mL, titratable acidity 1.06-1.17%, viscosity 210-286 cP, and water acivity 0.96-0.99. Overall acceptance score showed that panelists rather like all the treatments except yogurt with fenugreek extract.