Flavored functional drinking yogurt (Doogh) formulated with Lactobacillus plantarum LS5, cress seed gum, and coriander leaves extract

The effects of coriander extract (CE) and cress seed gum (CSG) on viability of Lactobacillus plantarum LS5 and physicochemical properties of drinking yogurt (Doogh) were evaluated. The CE contained 18 mg GAE/g and was shown by the DPPH radical assay to have remarkable antioxidant activity. The CE was added at concentrations of 0%, 0.05%, 0.1%, and 0.25%, and the levels of added CSG were 0%, 0.1%, 0.25%, and 0.5%. Doogh samples were analyzed after 1, 2, and 3 weeks of storage at 4°C. By increasing the amounts of CSG, the viscosity of the Doogh samples was increased and phase separation was reduced significantly (p < .05). The results also showed that by increasing the levels of CSG to 0.5%, L. plantarum count increased significantly (p < .05). Doogh sample containing 0.05% CE and 0.5% CSG gained the highest probiotic count, overall acceptability score, and lowest lipid oxidation and phase separation in comparison with the other samples.