Comparing the Antioxidant Capacity of Low Fat Prebiotic Yoghurt with/without Red Sumac Powder

Background: Yoghurt is one of the popular food diet ingredients with refreshing taste and health benefits. The purpose of this study was to identify antioxidant capacity of low fat yoghurt with/without red sumac powder.

Methods: The antioxidant effects of sumac (Rhus coriaria L.) powder (0%, 1%, 1.5%and 5%) in prebiotic (Resistant starch type 2) low fat yoghurt, was investigated by to the DPPH method. The data were expressed as mean ± SD and were tested by one-way ANOVA at α=0.05.

Results: The antioxidant activity and overall acceptability of yoghurt samples were significantly increased with the increasing of sumac powder from 0 to 5% (p<0.05). 

Conclusion: Addition of 5% sumac increased the sensory attributes in prebiotic low fat yoghurt. Also the addition of sumac powder in prebiotic low fat yoghurt formulation improved the antioxidant capacity.

Keywords: Antioxidant; red sumac powder, Low fat yoghurt.