Formulation of goat’s milk yogurt with fig powder: Aromatic profile, physicochemical and microbiological characteristics
Loading...
Date
2020-08
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Université de M'sila
Abstract
Fig (Ficus carica L.) is an excellent source of sugars, dietary fibers, minerals, vitamins, organic acids and
phytochemicals. The aim of the present work was to investigate the effect of fig powder supplement, as a
natural sweetener and flavoring agent, on the physicochemical, microbiological and sensory characteristics of
goat’s milk yogurt. It aimed also to determine antioxidant capacity and volatile profile using gas chromatography/
mass spectrometry (GC/MS) analysis. Pyrolysis-GC/MS (Py-GC/MS) was also used for the characterization
of fig powder. Fig powder exhibited an important antioxidant activity against DPPH. Radical
(IC50¼1.92 0.05mgper mL). Volatile compounds, from several classes (acids, alcohols, aldehydes,
esters, triterpenoids and others) were identified in fig powder. Py-GC/MS data revealed that degradation of
fig powder macromolecules leaded to the formation of several aromatic and volatile compounds such as fatty
acids, ketones, aromatic phenols, lactones among others. The addition of fig powder increased significantly
(p<0.05) the titrable acidity, the total solids, the carbohydrate content, and the total lactic acid bacteria count
of yogurts. Likewise, fig powder supplement improved yogurt taste, texture and aroma and covered the
unpleasant flavor of goat’s milk. Thus, fig powder is a natural sweetener and flavoring agent that can be
used to formulate a new stirred goat’s yogurt of good quality.
Description
Keywords
Fig powder, flavoring agent, volatile compounds, goat’s milk, stirred yogurt