Effects of dairy bioactive peptides and lotus seeds/lily bulb powder on flavor and quality characteristics of goat milk yogurt

• Published in: Food bioscience 2022-06, Vol.47, p.101510, Article 101510
• Main Authors: Zhao, Xinqi, Cheng, Ming, Wang, Cunfang, Jiang, Hua, Zhang, Xiaoning
• Format: Article
• Language: English
• Subjects: Dairy bioactive peptides; GC-IMS; Goat yogurt; Lotus seeds/lily bulb powder; Texture properties
• ISSN: 2212-4292; 2212-4306
• DOI: 10.1016/j.fbio.2021.101510

The objective of this study was to evaluate the changes on flavor and quality characteristics of goat yogurt during storage with the addition of dairy bioactive peptides and a mixture of lotus seed and lily bulb powder. Both the addition of dairy bioactive peptides and lotus seeds/lily bulb powder resulted in a fermentation time reduction, water holding capacity (WHC) improvement, and inhibition of post-acidification of goat yogurt during storage. A total of 50 volatile flavor components were detected in the goat milk yogurt samples, and the addition of the above two supplements were shown to be effective in improving the flavor and the textural properties of the goat milk yogurt during storage. The group added with lotus seeds/lily bulb powder showed the best WHC and textural properties, followed by the group added with dairy bioactive peptides alone and the group with both added. The addition of both supplements was found to be useful in making up for the two defects of goat yogurt, prolonged fermentation and soft curds. Therefore, dairy bioactive peptides and lotus seeds/lily bulb powder are recommended to be added to goat yogurt as nutritional supplements. •Dairy bioactive peptides significantly shortened the fermentation time of goat yogurt.•A total of 50 volatile flavor components were identified in goat yogurt using GC-IMS.•Addition of dairy bioactive peptides inhibited post-acidification of goat yogurt.•Lotus seeds/lily bulb powder improved the WHC and texture properties of yogurt.