Development of a Novel Functional Yogurt Fortified With Ziziphus lotus Fruit: Enhancement of Antioxidant Capacity, Physicochemical Properties, and Sensory Quality

The present paper aims to explore the potential of Ziziphus lotus (ZL) fruit and pulp powders as functional yogurt ingredients. Different concentrations (1%, 1.5%, and and 2%) of ZL whole fruit powder (ZE) and ZL pulp powder (ZP) were used to develop six yogurt formulations: three with 1%‐2% of ZE and three with 1%‐2% of ZP. Several physicochemical measurements, including pH, titratable acidity (TA), water‐holding capacity (WHC), and viscosity, were conducted to assess the effects of the formulations. Yogurts fortified with ZL pulp (ZP) consistently demonstrated higher phytochemical content and antioxidant capacity, with total phenols ranging from 23.0 to 28.37 mg GAE/100 g, ABTS values between 11.6 and 27.0 mg·TE/100 g, and DPPH radical‐scavenging activity of 17.99% and 25.6% over 21 days of storage, significantly exceeding those of whole fruit formulations and the control. Sensory analysis showed that yogurts fortified with 1% ZL maintained significantly higher ( p < 0.05) scores in aroma, flavor, texture, and overall acceptability compared to higher concentrations (1.5%–2%) and remained closest to the control. These formulations were then subjected to phytochemical analysis. Results indicated that yogurts containing ZP powder had significantly higher flavonoid content and antioxidant capacity compared to those with ZE and the control. The results of this study demonstrate that ZL can be used as an additive in yogurt, boosting its phytochemical content and enhancing its health benefits, making it a more nutritionally valuable option compared to plain yogurt.