خلاصة:
Functional foods are those foods that have a beneficial effect beyond one of the usual nutritional effects on one or more functional systems of the body and improve health and reduce disease. In recent years, rising medical costs have forced people to find cheaper and more effective ways to stay healthy. Therefore, the tendency towards functional foods has increased. In addition, the increase in the number of older people, as well as the increase in scientific evidence regarding the health effects of functional foods, are among the factors that play an important role in the high sales of these foods. Milk and dairy products are an important part of functional foods, and to prove it, it is enough to mention that people are already familiar with these products and believe that dairy products are healthy and natural. In recent years, with increasing awareness of the benefits of consuming functional compounds and the desire of producers and consumers for natural products, much research has been done in the field of finding sources rich in natural functional compounds. Many of the antioxidant and antimicrobial properties of plant extracts are due to the presence of substances such as phenol and flavonoids and similar compounds. Of all the dairy products, yogurt is the best known and most popular. Also, among fermented products, due to the desired flavor, texture and consistency, it is possible to mix it with other nutrients easily.
ملخص الجهاز:
(2013) in a study on essential oils and plant extracts concluded that the yield of the extract depends on the type of solvent, time, extraction temperature and chemical nature of the sample and under the same temperature and time, the solvent used and the chemical properties of the samples are two important factors and also the extraction method used is effective in antioxidant activity [9].
Yared (2012), after examining the different properties of yogurt containing oatmeal and its changes during storage, found that the produced yogurt sample contains beneficial and probiotic compounds and has more antioxidant activity than plain yogurt and they introduced it as a useful product [24].
In the enrichment of yogurt mixed with purslane oil (Portulacaoleracea), the results of statistical analysis showed that the effect of treatment and storage time on physicochemical and sensory properties was significant.
Bakhtiari celery (Kelussia odoratissma Mozaff) extracted with yogurt produced industrially in the factory at concentrations of 20, 40 and 60 ppm and celery plant powder was added after the starter stage and before packaging and the results showed that mountain celery essential oil affects the physical and chemical properties of yogurt and controls the increase in yogurt acidity, but reduces water holding capacity.
Survival of primer bacteria in samples containing mountain Ziziphora Clinopodioides essential oil at the level (P Tarakci and Kucukoner (2003) by examining the physical, chemical, microbiological and sensory properties of several types of flavored yogurts concluded that grape molasses and cherries have more flavor advantages than other flavoring substances [32].