Abstract This study investigated the impact of incorporating sesame bran powder (SBP), a by-product of sesame processing, on the nutritional, physicochemical, antioxidant, and sensory properties of functional yogurt. Yogurt was fortified with SBP at concentrations of 0% (control), 1%, 2%, 3%, 4%, and 5% (w/w). The results demonstrated that SBP fortification significantly enhanced the nutritional profile, increasing protein, dietary fiber, ash content, and total soluble solids (TSS) in a dose-dependent manner (p 0.05), while maintaining stable fat content. Physicochemical analysis revealed that SBP improved yogurt stability by reducing syneresis (p 0.05), slowing post-fermentation acidification (p 0.05), and enhancing buffering capacity. Furthermore, SBP fortification markedly elevated bioactive components, including total phenolic content (TPC), total flavonoids (TF), total carotenoids (TCC), and DPPH radical scavenging activity (p 0.05), thereby boosting antioxidant capacity. However, SBP addition caused significant color changes (p 0.05), notably decreasing lightness (L) and increasing yellowness (b). Sensory evaluation indicated that yogurt fortified with up to 3% SBP maintained overall acceptability comparable to the control (p 0.05), with potential improvements in flavor and texture stability. Based on these findings, yogurt fortified with 3% sesame bran powder is recommended as the optimal formulation, offering the best balance of nutritional enhancement, antioxidant activity, and sensory acceptability without compromising quality.
Ali et al. (Mon,) studied this question.