Functional Role of Soluble Fibers in Goat Milk Yogurt Fortification: Physicochemical, Microbiological, and Sensory Properties
Syntiya Inanda Khoidir (1), Fithri Choirun Nisa (2*), Wenny Bekti Sunarharum (2)

(1) Master Program of Agricultural Product Technology, Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Brawijaya University, Jl. Veteran, Malang, East Java, Indonesia
(2) Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Brawijaya University, Jl. Veteran, Malang, East Java, Indonesia
*fithri_cn[at]ub.ac.id

Abstract

The addition of soluble fiber on goat milk yogurt become a strategic approach to improve the physical stability, functional value, and sensory quality of the product. This study aims to comprehensively compare various types of soluble fiber based on their chemical structure, solubility, gel-forming ability, and their impact on the physicochemical, microbiological, and sensory characteristics of goat milk yogurt. Results show that soluble fiber can improve the characteristics of goat milk yogurt, depending on the type of soluble fiber used. The addition of soluble fiber improves the yogurt texture, making it denser, reducing syneresis, increasing water holding capacity, and not inhibiting culture viability. In sensori, fiber type and concentration play a role in determining a product flavor, color, and aftertaste. This study confirms that selecting the right type and concentration of soluble fiber can guide the development of goat milk yogurt as a functional food with high added value. These findings also provide a scientific basis for the formulation of fiber-based products, as well as opening up opportunities for further research on the synergistic effects between fibers and the exploration of sustainable local raw materials.

Keywords: Soluble fiber semicolon Goat milk yogurt semicolon Fortification

Topic: Food science and biotechnology