ENHANCING ANTIOXIDANT CONTENT AND CONSUMER APPEAL IN GREEK YOGURT FORTIFIED WITH GRAPE SEED AND STRAWBERRY PULP

Abstract

This study developed Greek yogurt fortified with grape seed extract and strawberry pulp to improve its nutritional and sensory properties. Goat milk was used as the base and carefully processed to maintain optimal quality. To improve the yogurt's antioxidant 
properties, flavor, and smell, phenolic-rich grape seed extract and natural strawberry flavor were added. Detailed chemical, physical, and sensory examinations showed that yogurt can be creamy and well-balanced. These results demonstrate the usefulness of fortification as an approach to increasing health efficiency and the desirability of the Yogurt product to the consumer’s growing appetite for functional foods.