Manufacture of Functional and Healthy Probiotic Frozen Goat's Yoghurt Using Chia Flour

摘要

Background and Objective: Chia seed is a good source of polyunsaturated fatty acid , dietary fiber, antioxidant activity and it can form mucilage so, its use as stabilizers and emulsifiers. Goat's milk has many nutritional and therapeutic properties. The objective of this study was to manufacture healthy and functional probiotic frozen goat's yogurt using chia flour (CF). Materials and Methods: Three types of probiotic frozen goat's yogurt were manufactured using full fat (4% fat) without CF as control, low-fat (2% fat) and non-fat (0.5% fat) goat's milk containing probiotic bacteria and using chia flour (CF) at different levels (1, 2 and 3%) as a fat replacer and stabilizers. The physiochemical, overrun, antioxidant activity , rheological, microbiological, sensory properties and fatty acid profile of goat's frozen yogurt determined when fresh and after15 and 30 days of frozen storage at -18°C. Results: The results showed that the specific gravity and the melting resistance of resultant low-fat and non-fat probiotic frozen goat's yogurt decreased as the CF level increased. The low-fat probiotic frozen goat's yogurt had higher overrun than non-fat and control. The antioxidant activity , Oleic and linoleic fatty acid s of low-fat and non-fat probiotic frozen goat's yogurt had significantly (p 0.05) increased as CF level increased than control. The total bacterial count, L. bulgaricus , S. thermophilus , L. acidophlius and B. bifudium were increased as CF level increased. Conclusion: The addition of CF at levels (1, 2 and 3%) increased the development of low-fat and non-fat probiotic frozen goat's yogurt flavor also, improved the functional, healthy and acceptability than the control.