Improving the physicochemical and antioxidative properties of fermented goat milk using carob molasses and some probiotic strains.

UNLABELLED

Fermented goat milk samples, processed by adding 0, 2, and 4% carob molasses, and or , were evaluated for their physicochemical, antioxidative, and sensory properties along with probiotic viability during storage. pH and viscosity gradually decreased over the storage period whereas their values increased with the increased amount of carob molasses. or kept higher viable numbers. strain recorded higher viability. Increasing the added amount of carob molasses increased the total phenolic content, which in turn is reflected in the increase in antioxidant activity. Adding carob molasses participated in the partial masking of the goaty flavor and had no significant effect on the product's acceptability, which was strongly influenced by the progress of cold storage. Therefore, fermented goat milk described by its enhanced physicochemical and antioxidative properties could be obtained by adding carob molasses and probiotics.

SUPPLEMENTARY INFORMATION

The online version contains supplementary material available at 10.1007/s10068-023-01382-2.