Physicochemical, colour, microbiology, sensory and mineral attributes of set-type yoghurt produced from L. and its gum.

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The present study aimed to investigate the production of yoghurt in which the parts of the L. and its gum were added to milk at levels of 3% (v/v), incubated until the pH value reached 4.7 at 42 °C and then stored at 4 °C for 21 days. The Ca, P, K, Na and Mg contents of the yoghurt sample containing L. proved to be higher than those found in the control sample. Acidity, acetaldehyde, viscosity, a* values of yoghurt samples increased during storage, while the volatile fatty acids, gel firmness, whey separation, water holding capacity, L* and the b* values were decreased. The lactic acid bacteria count on the 21st day was > 6 log CFU/g in all yoghurt samples. The total aerobic mesophilic bacteria decreased except for the yoghurt sample containing L. milk, while the yeast and mold increased. The preference map revealed that 60-80% of consumers were satisfied with the control sample and the L. gum sample. L. milk and L. leaves samples were also found to have acceptable scores. As a result, adding L. into the yoghurt turned out to have a positive impact on its sensory and functional properties and could lead to an innovative approach in the dairy product market.

SUPPLEMENTARY INFORMATION

The online version contains supplementary material available at 10.1007/s13197-024-05987-1.