Characterization of flavored milk containing bitter orange peel extract and Gaz‐angubin

In this study, the effects of adding Gaz‐angubin at three different levels (5%, 10%, and 15% w/v) and bitter orange peel extract with three different concentrations (0.025%, 0.050%, and 0.075% w/v) on selected characteristics of the flavored milk were investigated during 10‐day storage at 4°C. The results showed that increasing the level of Gaz‐angubin and bitter orange peel extract increased viscosity, antioxidant activity, and total polyphenol content, decreased total microbial count, and improved the sensory characteristics of the flavored milk (p < .05). Generally, the flavored milk sample containing 15% Gaz‐angubin and 0.075% bitter orange peel extract was selected as the best treatment.