TY - JOUR
T1 - Textural and organoleptic attributes and antioxidant activity of goat milk yoghurt with added oat flour
AU - Alqahtani, Nashi Khalid
AU - Ali Darwish, Aliaa
AU - El-Menawy, Reham Kamal
AU - Alnemr, Tareq Morad
AU - Aly, Esmat
PY - 2021/3/25
Y1 - 2021/3/25
N2 - 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.
AB - 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.
U2 - 10.1080/10942912.2021.1900237
DO - 10.1080/10942912.2021.1900237
M3 - Article
SN - 1094-2912
VL - 24
JO - International Journal of Food Properties
JF - International Journal of Food Properties
IS - 1
ER -