Résumé:
This study aimed to valorize a co product of cereal processing, namely durum wheat bran, in the enrichment of a fermented milk product, specifically drinkable yogurt, with incorporation rates ranging from 0.5% to 1.5%. The objective was to develop a product that excels in both its nutritional and sensory quality, while also providing dietary value due to its high fiber content. Physicochemical and microbiological analyses were conducted on the raw materials (bran and yogurt), and a sensory evaluation of the dietary yogurt was carried out. Additionally, a stability study was conducted over a standardized period, with a shelf life of 21 days. The results of the physicochemical parameters for the bran, milk, and final products complied with the standards set by the International Dairy Federation (FIL). Microbiological analysis revealed the absence of pathogenic and fecal contaminants, as well as spoilage microorganisms. The yogurt was organoleptically well accepted by the taste testers.
