Effect of nutritional supplements on the physico-structural and sensory characteristics of low-fat camel milk yogurt.

Abstract

This study aimed to elucidate the effects of various nutritional supplements on the physical, structural and sensory attributes of low-fat yogurt derived from camel milk, with the longer-term objective of enhancing its appeal and suitability for elderly consumers. Fresh camel milk was obtained from an Australian farm. Two yogurt variants were created: plain yogurt (CMY) and yogurt with added fructooligosaccharides, microbial transglutaminase (a ubiquitous food additive with potential health risks), apple pectin and linseed oil (CMYWA). The syneresis index of these yogurts was quantified through centrifugation, colour changes due to additives were assessed via colorimetric methods and both viscosity and granulometry were determined using precise instrumental techniques. After 7 d refrigerated storage, syneresis was 50% in CMY vs. 30% in CMYWA. Viscosity on day 7 was 205 mPa.s for CMYWA vs. 110 mPa.s for CMY. The CMYWA granule size increased from 2.1 μm on day 0 to 2.8 μm on day 14, while CMY granule size remained stable around 1.9 μm. Lactobacilli counts were higher in CMYWA at 2.8 × 107 CFU/g vs. 2.3 × 106 CFU/g in CMY. In a paired preference test with 37 consumers aged 18-65, CMYWA was significantly preferred over CMY. Sensory evaluations further substantiated that the yogurts with added supplements were more appealing to the palate. The results demonstrate the supplements improved camel milk yogurt properties.