Effects of <em>Senna occidentalis</em> Extract Fortification on Yogurt Antioxidants, Syneresis, and Titratable Acidity

Functional foods are increasingly becoming a part of our daily diets, as they not only provide essential nutrients but also help protect the body against non-communicable diseases, offering a range of additional health benefits. The bioactive compounds responsible for these effects are typically derived from plants. This study aims to investigate the potential of Senna occidentalis leaf and seed extracts in enhancing the nutritional and functional properties of yogurt. Its ethanolic extracts were obtained using ultrasonic water bath and cold maceration techniques, with 70% ethanol yielding the highest total phenolic content (TPC) in the leaf extracts (55.44 ± 0.1 mg GAE). Phytochemical screening confirmed the presence of flavonoids, tannins, saponins, and reducing sugars. The antioxidant activity of the extracts reached 91.65%, with the macerated seed extract performing best. Yogurt fortified with varying concentrations of these extracts was evaluated over 21 days for pH, titratable acidity, syneresis, antioxidant activity, and sensory properties. The fortified yogurts showed increased acidity and syneresis, while their antioxidant activity decreased over time. Sensory evaluation revealed that the higher the extract concentrations, the lower the acceptability, with the 5% leaf extract yogurt scoring the lowest. These findings support the incorporation of S. occidentalis extracts as functional ingredients in dairy products, though extract concentration must be optimized for consumer preference.