Evaluation of the effect of the antioxidant properties of hemp in synbiotic dairy products

Elina Seiforeyan¹ Mahdis Moradi²

1) Student at Nikan Non-Governmental High School, Gorgan, Iran. Elina.
2) Lecturer at Comprehensive University of Applied Sciences, Iran.

IOI Code : AAGF-AAKBGG
Publication : 9th International Conference on Applied Researches in Science & Engineering (carseconf.com/9th)
Abstract :
    Yogurt is a fermented product of particular importance among consumers in the world. Therefore, its enrichment was mentioned in order to improve the product and the health of the consumer. In this study, hemp was added to synbiotic yogurt at concentrations of 1, 1.5 and 2 percent and was subjected to physicochemical and microbial evaluation during 1, 7 and 14 days of storage in a refrigerator (4 degrees Celsius). The results of this study confirmed that by increasing the percentage of hemp in synbiotic yogurt, the viability of beneficial bacteria in yogurt increased and the shelf life of the product increased, in addition to its health-promoting properties in improving digestive problems. Therefore, it can be admitted that adding hemp to synbiotic yogurt can be a suitable solution for producing a functional product.

Keywords : synbiotic hemp yogurt functional