Functional stability of goats' milk yoghurt supplemented with Pistacia atlantica resin extracts and Saccharomyces boulardii. (11th July 2019)

• Record Type: Journal Article
• Authors: Hadjimbei, Elena; Botsaris, George; Goulas, Vlasios; Alexandri, Eleni; Gekas, Vassilis; Gerothanassis, Ioannis P
• Is Part Of: International journal of dairy technology. Volume 73:Number 1(2020)
• Page Start: 134
• Page End: 143
• Publication Date: 2019-07-11
• Subjects: Goats' milk -- Yoghurt -- Functional properties -- Lactic acid bacteria -- Organoleptic properties; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12629
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : The present study describes the development of a functional goats' milk yoghurt, using Pistacia atlantica resin extracts and Saccharomyces boulardii, in an attempt to combine the beneficial effects of the milk, extract and probiotic microorganisms. Results demonstrated that Pistacia extracts promoted the survival of lactic acid bacteria and NMR spectra additionally revealed that the functional fatty acids can be retained during the shelf life of yoghurts, alongside with the other bioactive compounds. The organoleptic assessment revealed that there were no significant differences in flavour, body, texture and appearance between the different yoghurts.