Effect of quinoa flour on fermentation, physicochemical and sensory properties of goat milk yogurt
IntroductionGoat milk (GM) is highly valued for its rich nutritional content, easy digestibilityand low allergenic potential, making it an excellent alternative in the dairy industry.Quinoa, an Andean pseudo cereal, offers significant nutritional benefits, including high protein, fiber, and antioxid...
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Frontiers Media S.A.
2025-04-01
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| Series: | Frontiers in Sustainable Food Systems |
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| author | Nouhaila Ajbli Yassine Zine-eddine Salah Laaraj Omar Ait El Alia Kaoutar Elfazazi Mohamed Bouhrim Rashed N. Herqash Abdelaaty A. Shahat Mohamed Benbati Fouzia Kzaiber Khalid Boutoial |
| author_facet | Nouhaila Ajbli Yassine Zine-eddine Salah Laaraj Omar Ait El Alia Kaoutar Elfazazi Mohamed Bouhrim Rashed N. Herqash Abdelaaty A. Shahat Mohamed Benbati Fouzia Kzaiber Khalid Boutoial |
| author_sort | Nouhaila Ajbli |
| collection | DOAJ |
| description | IntroductionGoat milk (GM) is highly valued for its rich nutritional content, easy digestibilityand low allergenic potential, making it an excellent alternative in the dairy industry.Quinoa, an Andean pseudo cereal, offers significant nutritional benefits, including high protein, fiber, and antioxidant properties. This study aims to assess the impact of adding quinoa flour (QF) on the fermentation, physicochemical and sensory properties of goat milk yogurt (GMY), addressing a research gap regarding the use of roasted quinoa flour (RoQF) in GMY production.MethodologieWhite and red quinoa flours, both roasted and unroasted, were incorporated at 0.5, 1, and 1.5% in the yogurt. The analysis focused on fermentation time, lactic acid production, pH, macronutrient composition, product stability, and sensory evaluation.Results and discussionThe inclusion of 1% quinoa flour (QF) significantly increased the yogurt’s macronutrient content (p ≤ 0.05) compared to the control test, where protein content was 4.01 and fat content was 3.94 (g/100 g). Protein content increased by 0.1 to 0.17 (g/100 g), reaching 4.18; 4.15; 4.15 and 4.11 (g/100 g) for goat milk yogurt with white quinoa flour (GMYWQF), goat milk yogurt with red quinoa flour (GMYRQF), goat milk yogurt with roasted white quinoa flour (GMYRoWQF) and goat milk yogurt with roasted red quinoa flour (GMYRoRQF), respectively. Similarly, fat content increased by 0.03 to 0.09 (g/100 g) reaching 3.98, 4.03, 3.97, and 3.98 (g/100 g) for GMYWQF, GMYRQF, GMYRoWQF, and GMYRoRQF, respectively. These changes led to reduced fermentation time, minimizing it to 4 h, by promoting faster lactic acid production and lowering the pH more efficiently compared to the control test, indicating more efficient fermentation. Sensory analysis revealed that QF significantly improved the texture and flavor of the yogurt (p ≤ 0.05), with roasted quinoa flour (RoQF) further significantly enhancing consumer acceptability (p ≤ 0.05), by reducing the strong flavor of GM. Additionally, QF significantly improved yogurt stability, enhancing texture and shelf life (p ≤ 0.05). These findings emphasize the value of QF as an ingredient in GMY: significantly (p ≤ 0.05) increasing the protein content and improving texture, resulting in a more stable product with reduced Syneresis; Roasting the QF further significantly (p ≤ 0.05) enhances its sensory qualities, effectively decreasing the goat flavor, which is often less favored by some consumers, thus increasing overall acceptability. These advantages have important implications for refining dairy product formulations. |
| format | Article |
| id | doaj-art-ec9e040b684f4dffbcc74dcfc5d6c7b8 |
| institution | OA Journals |
| issn | 2571-581X |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Frontiers Media S.A. |
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| series | Frontiers in Sustainable Food Systems |
| spelling | doaj-art-ec9e040b684f4dffbcc74dcfc5d6c7b82025-08-20T02:29:02ZengFrontiers Media S.A.Frontiers in Sustainable Food Systems2571-581X2025-04-01910.3389/fsufs.2025.15619911561991Effect of quinoa flour on fermentation, physicochemical and sensory properties of goat milk yogurtNouhaila Ajbli0Yassine Zine-eddine1Salah Laaraj2Omar Ait El Alia3Kaoutar Elfazazi4Mohamed Bouhrim5Rashed N. Herqash6Abdelaaty A. Shahat7Mohamed Benbati8Fouzia Kzaiber9Khalid Boutoial10Laboratory of the Engineering and Applied Technologies, Higher School of Technology, Sultan Moulay Slimane University, Beni Mellal, MoroccoLaboratory of the Engineering and Applied Technologies, Higher School of Technology, Sultan Moulay Slimane University, Beni Mellal, MoroccoRegional Center of Agricultural Research of Tadla, National Institute of Agricultural Research (INRA), Rabat, MoroccoLaboratory of the Engineering and Applied Technologies, Higher School of Technology, Sultan Moulay Slimane University, Beni Mellal, MoroccoRegional Center of Agricultural Research of Tadla, National Institute of Agricultural Research (INRA), Rabat, MoroccoLaboratoires TBC, Laboratory of Pharmacology, Pharmacokinetics, and Clinical Pharmacy, Faculty of Pharmaceutical and Biological Sciences, Lille, FranceDepartment of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi ArabiaDepartment of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi ArabiaRegional Center of Agricultural Research of Tadla, National Institute of Agricultural Research (INRA), Rabat, MoroccoLaboratory of the Engineering and Applied Technologies, Higher School of Technology, Sultan Moulay Slimane University, Beni Mellal, MoroccoLaboratory of the Engineering and Applied Technologies, Higher School of Technology, Sultan Moulay Slimane University, Beni Mellal, MoroccoIntroductionGoat milk (GM) is highly valued for its rich nutritional content, easy digestibilityand low allergenic potential, making it an excellent alternative in the dairy industry.Quinoa, an Andean pseudo cereal, offers significant nutritional benefits, including high protein, fiber, and antioxidant properties. This study aims to assess the impact of adding quinoa flour (QF) on the fermentation, physicochemical and sensory properties of goat milk yogurt (GMY), addressing a research gap regarding the use of roasted quinoa flour (RoQF) in GMY production.MethodologieWhite and red quinoa flours, both roasted and unroasted, were incorporated at 0.5, 1, and 1.5% in the yogurt. The analysis focused on fermentation time, lactic acid production, pH, macronutrient composition, product stability, and sensory evaluation.Results and discussionThe inclusion of 1% quinoa flour (QF) significantly increased the yogurt’s macronutrient content (p ≤ 0.05) compared to the control test, where protein content was 4.01 and fat content was 3.94 (g/100 g). Protein content increased by 0.1 to 0.17 (g/100 g), reaching 4.18; 4.15; 4.15 and 4.11 (g/100 g) for goat milk yogurt with white quinoa flour (GMYWQF), goat milk yogurt with red quinoa flour (GMYRQF), goat milk yogurt with roasted white quinoa flour (GMYRoWQF) and goat milk yogurt with roasted red quinoa flour (GMYRoRQF), respectively. Similarly, fat content increased by 0.03 to 0.09 (g/100 g) reaching 3.98, 4.03, 3.97, and 3.98 (g/100 g) for GMYWQF, GMYRQF, GMYRoWQF, and GMYRoRQF, respectively. These changes led to reduced fermentation time, minimizing it to 4 h, by promoting faster lactic acid production and lowering the pH more efficiently compared to the control test, indicating more efficient fermentation. Sensory analysis revealed that QF significantly improved the texture and flavor of the yogurt (p ≤ 0.05), with roasted quinoa flour (RoQF) further significantly enhancing consumer acceptability (p ≤ 0.05), by reducing the strong flavor of GM. Additionally, QF significantly improved yogurt stability, enhancing texture and shelf life (p ≤ 0.05). These findings emphasize the value of QF as an ingredient in GMY: significantly (p ≤ 0.05) increasing the protein content and improving texture, resulting in a more stable product with reduced Syneresis; Roasting the QF further significantly (p ≤ 0.05) enhances its sensory qualities, effectively decreasing the goat flavor, which is often less favored by some consumers, thus increasing overall acceptability. These advantages have important implications for refining dairy product formulations.https://www.frontiersin.org/articles/10.3389/fsufs.2025.1561991/fullphysicochemical propertiesgoat milkquinoa floursensory evaluationyogurt |
| spellingShingle | Nouhaila Ajbli Yassine Zine-eddine Salah Laaraj Omar Ait El Alia Kaoutar Elfazazi Mohamed Bouhrim Rashed N. Herqash Abdelaaty A. Shahat Mohamed Benbati Fouzia Kzaiber Khalid Boutoial Effect of quinoa flour on fermentation, physicochemical and sensory properties of goat milk yogurt Frontiers in Sustainable Food Systems physicochemical properties goat milk quinoa flour sensory evaluation yogurt |
| title | Effect of quinoa flour on fermentation, physicochemical and sensory properties of goat milk yogurt |
| title_full | Effect of quinoa flour on fermentation, physicochemical and sensory properties of goat milk yogurt |
| title_fullStr | Effect of quinoa flour on fermentation, physicochemical and sensory properties of goat milk yogurt |
| title_full_unstemmed | Effect of quinoa flour on fermentation, physicochemical and sensory properties of goat milk yogurt |
| title_short | Effect of quinoa flour on fermentation, physicochemical and sensory properties of goat milk yogurt |
| title_sort | effect of quinoa flour on fermentation physicochemical and sensory properties of goat milk yogurt |
| topic | physicochemical properties goat milk quinoa flour sensory evaluation yogurt |
| url | https://www.frontiersin.org/articles/10.3389/fsufs.2025.1561991/full |
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