Microbiological, antioxidant, and sensory properties of probiotic yoghurt enriched with different strawberry varieties

The influence of different strawberry varieties on the microbiological, antioxidant and sensory properties of probiotic yoghurt, containing Bifidobacterium animalis subsp. lactis Bb12, were monitored for 21 days. For this purpose, strawberry pulp (15 %) containing strawberry and sugar in a 1:1 ratio was used in the yoghurt formulation. Higher total phenolic content and ferric reducing antioxidant power (FRAP) were detected in Albion and Camarosa varieties than Rubygem whereas Albion variety had the highest total anthocyanin content (p