Effect of propolis extracted and basil gum addition on physicochemical, rheological, sensory, and antioxidant properties of low-fat yogurt

Dairy products such as yogurt are nutritious food sources. Propolis is formed by mixing tree secretions with pollen and bee enzymes and has some functional properties. Basil seed is a rich source of hydrocolloids with outstanding functional properties. It gum has excellent potential for use as a fat substitute in yogurt. Pasteurized milk containing 2% w/v starter was investigated with different propolis extract and basil seed mixtures. Then, on days 1, 3, 6, 14, and 21, the yogurt samples' physiological, rheological, sensory, and antioxidant properties were investigated. Propolis significantly increased (p < 0.05) the antioxidant activity, phenolic compounds, and color index; nonetheless, it reduced sensory acceptability. The basil seed gum significantly increased (p < 0.05) textural and rheological characteristics, acidity, brightness, and sensory acceptability. The sample containing propolis and basil gum exhibited the highest water-holding capacity, the highest level of antioxidant activity and phenolic compounds, and the lowest acidity.