The influence of almond flour, inulin and whey protein on the sensory and microbiological quality of goat milk yogurt

Abstract

A set of six formulations of goat yogurt added with mix of starter (Lactobacillus bulgaricus and Streptococcus thermophilus), inulin, almond flour and whey protein have been evaluated in Italy and Czech Republic by microbiological and sensory analyses. The yogurt were prepared in the two laboratories involved in testing using the same raw materials found on the Italian market and provided to Czech researchers. The panel of each country separately defined sensory profiles by applying the same methodology. The results had shown a different discrimination of samples: the Italian panel, habitual consumer of goat dairy products, discriminated samples for goat yogurt aroma and flavor; the Czech panel, used to consume fermented milk, discriminated samples for acid descriptor. For both the panels, the addition of inulin was assessed as irrelevant, while the addition of whey was assessed as relevant. The addition of prebiotics, almond flour and inulin, did not affect microbial counts.