Mercan E.Sert D.Karakavuk E.Akın N.20.04.20192019-04-2020.04.20192019-04-2020181364-727Xhttps://dx.doi.org/10.1111/1471-0307.12415https://hdl.handle.net/20.500.12403/402The aim of this study was to determine the effect of different concentrations of grapeseed oil (GSO) addition (0.5%, 1% and 1.5% w/v) to yoghurt milk on survival of starter bacteria, and physicochemical, textural and sensory properties of set-type yoghurts during the 21 days of storage. Moreover, radical scavenging activity (RSA) and total phenolic content (TPC) of yoghurts were investigated. Yoghurts containing GSO exhibited significantly higher TPC and RSA as compared to control yoghurts. The results obtained from this investigation show that GSO has a potential to be used as a food supplement to improve health-promoting properties of yoghurt. © 2017 Society of Dairy Technologyeninfo:eu-repo/semantics/closedAccessFunctional foodGrapeseed oilYoghurtFunctional foodGrapeseed oilYoghurtArticle71344310.1111/1471-0307.124152-s2.0-85020227746Q1WOS:000428328700004Q3