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The Potential of Night Jasmine (Nyctanthes arbor-tristis) Flower Extract as a Functional Ingredient in Yogurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Yogurt

Anil Kumar Pal

Anil Kumar Pal

Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu UniversityVaranasi, India
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Pal, Anil Kumar
, 
Aparna Agarwal

Aparna Agarwal

Department of Food Technology, Lady Irwin College, University of DelhiNew Delhi, India
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Agarwal, Aparna
, 
Abhishek Dutt Tripathi

Abhishek Dutt Tripathi

Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu UniversityVaranasi, India
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Tripathi, Abhishek Dutt
, 
Kianoush Khosravi-Darani

Kianoush Khosravi-Darani

Department of Food Technology Research,, Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P. O. Box 19395-4741,Tehran, Iran
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Khosravi-Darani, Kianoush
, 
Alisha Nandan

Alisha Nandan

Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu UniversityVaranasi, India
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Nandan, Alisha
, 
Arunima Tripathi

Arunima Tripathi

Department of Horticulture, Institute of Agricultural Sciences, Banaras Hindu UniversityVaranasi, India
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Tripathi, Arunima
 and 
Ankita Hooda

Ankita Hooda

Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu UniversityVaranasi, India
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Hooda, Ankita
  
Jan 22, 2025
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Published Online: Jan 22, 2025
Page range: 107 - 116
DOI: https://doi.org/10.2478/ebtj-2025-0009
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© 2025 Anil Kumar Pal et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
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English
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Life Sciences, Genetics, Biotechnology, Bioinformatics, Life Sciences, other
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