The aim of this study was to determine the effect of different concentrations of grapeseed oil ( GSO ) addition (0.5%, 1% and 1.5% w/v) to yoghurt milk on survival of starter bacteria, and physicochemical, textural and sensory properties of set‐type yoghurts during the 21 days of storage. Moreover, radical scavenging activity ( RSA ) and total phenolic content ( TPC ) of yoghurts were investigated. Yoghurts containing GSO exhibited significantly higher TPC and RSA as compared to control yoghurts. The results obtained from this investigation show that GSO has a potential to be used as a food supplement to improve health‐promoting properties of yoghurt.
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Mercan et al. (2017) studied this question.
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