Textural and organoleptic attributes and antioxidant activity of goat milk yoghurt with added oat flour

Textural and organoleptic attributes and antioxidant activity of goat milk yoghurt with added oat flour

This study investigated the impact of added white oat flour on structure, and acceptability of goat milk yogurt (GMY) as well as antioxidant activity during in vitro digestion. The four GMY formulations prepared were Y0, Y1, Y2, and Y3 that contain 0, 1, 2, 3 g of oat flour/100 g, respectively. Ther...

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Bibliographic Details
Main Authors: Nashi Khalid Alqahtani, Aliaa Ali Darwish, Reham Kamal El-Menawy, Tareq Morad Alnemr, Esmat Aly
Format: Article
Language:English
Published: Taylor & Francis Group 2021-01-01
Series:International Journal of Food Properties
Subjects:
goat yogurt
texture
probiotic survivability
goaty flavor
oat flour
antioxidant
in vitro digestion
Online Access:http://dx.doi.org/10.1080/10942912.2021.1900237
Description
Summary:This study investigated the impact of added white oat flour on structure, and acceptability of goat milk yogurt (GMY) as well as antioxidant activity during in vitro digestion. The four GMY formulations prepared were Y0, Y1, Y2, and Y3 that contain 0, 1, 2, 3 g of oat flour/100 g, respectively. There were significant changes in viable counts, pH, and syneresis values for all GMY during storage. All samples retain viable counts above therapeutic level (106 CFU/g) during storage. Antioxidant activity increased at 7 days and after in vitro digestion. Y2 and Y3 displayed the preferable texture and the highest acceptability by diminishing goaty flavor.
ISSN:1094-2912
1532-2386

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