In the present study different herbs were incorporated in yogurt. Changes of pH and total titrable acid were monitored during the refrigerated (4°C) storage. The resulting yogurt was evaluated for changes in antioxident activity using 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) inhibition assay during 7 days of refrigerated storage. The antioxidant activity increased (P<0.05)in presence of herbs in yogurt at 7 days storage period. The highest antioxidant activity shown on day 1 for green tea (75.93±1%) tulsi (54.23±0.9%) and plain yogurt (29.88±1%) and on 7th day for green tea (78.22±1%) tulsi (54.79±0.9%) and plain yogurt (30.35±1%) respectively.
Greentea, Tulsi, Lactobacillus spp, Streptococcus thermophilus, Antioxidant activity
