Résumé:
This study is a first contribution to the investigation of the effect of adding pollen grain flour harvested in Mostaganem-Algeria on the quality of fermented milk during type yogurt 21 days of storage. The experiment was carried out with pollen grain flour incorporation rates of 0, 4 and 8%, respectively, in the yoghurts during stirring. Each dose was represented by three 100ml pots, for a total of 9 experimental samples. Over a 21-day shelf-life at 4°C, measurements were taken on the experimental products in triplicate, periodically every 7 days, to assess physicochemical quality (pH, acidity, viscosity and antioxidant activity), microbiological quality (Streptococcus thermophilus and Lactobacillus bulgaricus counts) and organoleptic quality (acid taste, bitter taste, viscosity, stickiness, color and odor).
The addition of pollen grain flour at a severe dose of 8% relatively altered the physicochemical, microbiological and organoleptic quality of fermented milks (brewed yoghurt type) compared with the standard.
It proved possible to incorporate pollen grain flour at rates of 2% and 4%. At these levels, panelists accepted the experimental samples on the same footing as the standard control yoghurt.
