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Total phenolic content, pH, color, total antioxidant activity and volatile compounds in yogurt fortified [5–20%] with rosehip (Rosa canina L.) were identified in the present study. Rosehip addition caused a proportional increase in the levels of total phenolics. Fifty-three volatile compounds were identified using the gas chromatographic method, and the major volatiles were carboxylic acids including acetic, butanoic, hexanoic and octanoic acids. After sensory evaluation, yogurt with 20% rosehip pulp added scored highest for overall acceptability. The use of rosehip pulp positively contributed to quality parameters such as water holding capacity, antioxidant capacity and phenolic contents, and contributed to volatile profile and sensory attributes of yogurt. Consuming yogurt with rosehip pulp could provide prebiotics for probiotic bacteria and contribute to the antioxidant activity of yogurt. Furthermore, it may enhance polyphenols with the potential to exert synergistic effects on human health. © 2022 Elsevier B.V. |
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