Textural and Sensory Properties of Yogurt Obtained by Bioconversion of Milk-Liquid Whey Mixture and Aronia (Aronia Melanocarpa) Supplementation

Yogurt is a fermented dairy product of great importance worldwide because of its nutritional and health benefits.The objective of this study was the bioconversion of a milk-liquid whey mixture into yogurt and Aronia (Aronia melanocarpa) supplementation.Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus were used as microorganisms for control and functional yogurt production.Samples were analyzed in terms of syneresis index and textural and sensory properties throughout cold storage.The syneresis index was determined using the drainage method, and the textural parameters were obtained from the texture profile analysis of samples.Sensory evaluation was used to assess consumer acceptance and responses to the sensory properties of functional yogurt.Functional yogurt expressed differences in syneresis index during storage and was significantly higher than control yogurt on day 21.The textural properties of the samples were similar during storage.Higher values of cohesiveness and springiness and lower values for hardness, adhesiveness, and gumminess were observed in functional yogurt.The results showed that color and taste had no statistically significant effect on yogurts.Only the level of whey separation differed considerably on the last day of storage, according to an evaluation of yogurt qualities.The bioconversion of liquid whey into functional yogurt provides a technology for whey valorization that promotes human health and environmental sustainability.