Effets de l'ajout de la farine et flocon d’avoine sur les qualités physicochimiques et organoleptiques des yaourts brassés

Abstract

This work was organized around three research axes, the first concerns the enrichment of stirred yogurt in dietary fiber, the second, the effect of the addition of oats on the physico-chemical and microbiological quality of the product yogurt for 5 weeks at 6 ° C temperature and the third, organoleptic evaluation of yoghurt manufacture. The results of physicochemical analyzes carried out on flour and oat flakes, an average content of 8% crude fiber was found, the oat contains an excellent source of protein respectively giving 11.02% and 13.25%, the lipid content found is 6.09% and 6.82%, the formulation of a stirred yoghurt flavored with different concentrations of flour, oat flake 2, 4 and 6% was carried out. The monitoring of the physicochemical quality of the finished products during the storage, allowed us to note that, the pH of the yogurt incorporated in oats with 6% presents weak differences of the pH varying between 4,51 for the 1st week and 4, 37 for the 5th week. The acidity Dornic increases slightly, for the yoghurt enriched with 6% oats reached after 5 weeks of storage the value of 96 ° D. The values of 22.5%, 23.2% and 24.9% of the EST of oat yogurt incorporated in the 2%, 4% and 6% levels are high; the fat content remains stable throughout the storage period. Organoleptically, the yoghurt incorporated at a rate of 6% oats has a better consistency, as long as it is kept cold which allows it to increase the viscosity; a taste is slightly acidic and an attractive white cream color, and the good distribution of oatmeal particles offering a good taste aspect to each spoon has been widely adopted by the tasters.