Textural and organoleptic attributes and antioxidant activity of goat milk yoghurt with added oat flour

This study investigated the impact of added white oat flour on structure, and acceptability goat milk yogurt (GMY) as well antioxidant activity during in vitro digestion. The four GMY formulations prepared were Y0, Y1, Y2, Y3 that contain 0, 1, 2, 3 g flour/100 g, respectively. There significant changes viable counts, pH, syneresis values for all storage. All samples retain counts above therapeutic level (106 CFU/g) Antioxidant increased at 7 days after Y2 displayed preferable texture highest by diminishing goaty flavor.