Four types of yogurt (Y) were prepared in the presence of rosemary, dill, oregano, and ginger water extracts and refrigerated at 4°C. The effect on post-acidification, α-amylase inhibition activity, total phenolic content (TPC), and antioxidant activity was investigated during 0, 7, 14, & 21 days of storage. All herbal-yogurts showed ∼ 5 times higher α-amylase inhibition (74.45%–77.83%) than control (16%) on day 14 of storage. TPC of yogurt was increased significantly in the presence of rosemary and oregano after 14 days of storage. The presence of rosemary, dill, oregano, and ginger increased (p < 0.05) the radical scavenging activity, ferric reducing antioxidant potential (FRAP), and ferrous ion chelating (FIC) ability in yogurt during storage. There were no significant differences in the overall preference score for rosemary and ginger yogurts as compared to control. In conclusion, rosemary, dill, oregano, and ginger yogurts could be an effective treatment for postprandial hyperglycemia with antioxidant activity.

在迷迭香，莳萝，牛至和生姜水提取物的存在下制备四种类型的酸奶（Y），并在4°C下冷藏。在储存0、7、14和21天期间研究了对酸化后，α-淀粉酶抑制活性，总酚含量（TPC）和抗氧化活性的影响。在储存的第14天，所有草药酸奶显示的α-淀粉酶抑制率（74.45％–77.83％）约比对照（16％）高约5倍。储存14天后，迷迭香和牛至的存在下酸奶的TPC显着增加。迷迭香，莳萝，牛至和姜的存在增加了（p<0.05）储存期间酸奶中的自由基清除活性，三氧化二铁还原电位（FRAP）和亚铁离子螯合（FIC）能力。与对照组相比，迷迭香和生姜酸奶的总体偏好得分没有显着差异。总之，迷迭香，莳萝，牛至和生姜酸奶可能是具有抗氧化活性的餐后高血糖的有效治疗方法。