Functional stability of goats' milk yoghurt supplemented with Pistacia atlantica resin extracts and Saccharomyces boulardii
Journal
International Journal of Dairy Technology
Date Issued
February 2020
DOI
10.1111/1471-0307.12629
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.