Quality Characteristics of Goat Milk Yogurt Jelly Drink

Background: The research aimed to create a new probiotic jelly drink using goat milk yogurt and hydrocolloids. It assessed the drink’s quality, physicochemical properties, sensory attributes and microbial stability during refrigerated storage. Methods: The goat milk yogurt jelly drink consisted of 50% goat milk yogurt and various hydrocolloids. Evaluation of samples was carried out during storage to determine the syneresis, pH, total acidity, total soluble solids, color, rheology, microbiological assessments and sensory evaluations. Result: During refrigerated storage of the drink, both syneresis and total acidity increased, while pH and total soluble solids decreased. The drink had high positive L* values, low negative a* values and low b* values, exhibiting pseudoplastic behavior characterized by an increased consistency index and a decreased flow behavior index. Texture profile parameters declined throughout storage. Total bacterial counts exceeded 104 cfu/g by day 21; no significant changes were observed in sensory attributes up to day 14 of storage. Extending the shelf life of the drink product would increase the potential for its successful commercial launch.