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

Abstract

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.

Keywords

• goat yogurt
• texture
• probiotic survivability
• goaty flavor
• oat flour
• antioxidant
• in vitro digestion