Effect of quinoa flour on fermentation, physicochemical and sensory properties of goat milk yogurt

Effect of quinoa flour on fermentation, physicochemical and sensory properties of goat milk yogurt

IntroductionGoat milk (GM) is highly valued for its rich nutritional content, easy digestibilityand low allergenic potential, making it an excellent alternative in the dairy industry.Quinoa, an Andean pseudo cereal, offers significant nutritional benefits, including high protein, fiber, and antioxid...

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Main Authors: Nouhaila Ajbli, Yassine Zine-eddine, Salah Laaraj, Omar Ait El Alia, Kaoutar Elfazazi, Mohamed Bouhrim, Rashed N. Herqash, Abdelaaty A. Shahat, Mohamed Benbati, Fouzia Kzaiber, Khalid Boutoial
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-04-01
Series:Frontiers in Sustainable Food Systems
Subjects:
physicochemical properties
goat milk
quinoa flour
sensory evaluation
yogurt
Online Access:https://www.frontiersin.org/articles/10.3389/fsufs.2025.1561991/full
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https://www.frontiersin.org/articles/10.3389/fsufs.2025.1561991/full

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