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International Journal of Food Properties Volume 24, 2021 - Issue 1

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Original Article

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

Nashi Khalid Alqahtania Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, P.O. Box 420, Al-Ahsa 31982, Saudi ArabiaCorrespondence[email protected]
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Aliaa Ali Darwishb Dairy Research Dept., Food Technology Research Institute, Agricultural Research Center, Giza, EgyptView further author information

Reham Kamal El-Menawyc Dairy Technology Dept., Animal Production Research Institute, Agricultural Research Center, Dokki, EgyptView further author information

Tareq Morad Alnemra Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, P.O. Box 420, Al-Ahsa 31982, Saudi ArabiaView further author information

Esmat Alyb Dairy Research Dept., Food Technology Research Institute, Agricultural Research Center, Giza, EgyptView further author information

Pages 433-445 | Received 16 Nov 2020, Accepted 02 Mar 2021, Published online: 25 Mar 2021

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https://doi.org/10.1080/10942912.2021.1900237
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Citations (6)

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Articles from other publishers (6)

Nashi K. Alqahtani, Tareq M. Alnemr, Abdullah K. Alsalem, Mutlaq M. Alotaibi & Maged Mohammed. (2023) Experimental Investigation and Modeling for the Influence of Adding Date Press Cake on Drinkable Yogurt Quality. Foods 12:6, pages 1219.
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Xinlu Wang, Xiangzhen Kong, Caimeng Zhang, Yufei Hua, Yeming Chen & Xingfei Li. (2023) Comparison of physicochemical properties and volatile flavor compounds of plant-based yoghurt and dairy yoghurt. Food Research International 164, pages 112375.
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Jiage Ma, Yusi Miao, Jinzhe Li, Yue Ma, Mengguo Wu, Wan Wang, Cong Xu, Zhanmei Jiang & Juncai Hou. (2022) Incorporation of Blue Honeysuckle Juice into Fermented Goat Milk: Physicochemical, Sensory and Antioxidant Characteristics and In Vitro Gastrointestinal Digestion. Foods 11:19, pages 3065.
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Suzan H. Tami, Esmat Aly, Aliaa A. Darwish & Esmat S. Mohamed. (2022) Buffalo stirred yoghurt fortified with grape seed extract: New insights into its functional properties. Food Bioscience 47, pages 101752.
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Esmat Aly, Teresa Sánchez‐Moya, Aliaa A. Darwish, Gaspar Ros‐Berruezo & Rubén López‐Nicolás. (2022) In vitro digestion effect on CCK and GLP‐1 release and antioxidant capacity of some plant‐based milk substitutes. Journal of Food Science 87:5, pages 1999-2008.
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Shaima M. Hamdy, Mohamed G. Hassan, Ratiba B. Ahmed & Hani S. Abdelmontaleb. (2021) Impact of oat flour on some chemical, physicochemical and microstructure of processed cheese. Journal of Food Processing and Preservation 45:9.
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