Probiotic fermented goat milk incorporated with blackberry ( Rubus sp.): A novel functional food product

BACKGROUND This study created functional fermented goat milk by adding blackberry pulp and probiotics ( Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis subsp. lactis Bb‐12). The preparation involved two variations of fermented goat milk with blackberry ( Rubus sp.), distinguished by the absence (fermented goat milk, FGM) or inclusion of a probiotic culture (probiotic fermented goat milk, PFGM). RESULTS Blackberry pulp was characterized by its high anthocyanin content (1614.98 mg cyanidin‐3‐glycoside per 100 g) and antioxidant activity (40 252.19 μg trolox equivalent per 100 g of dry sample). During 35 days of storage, PFGM showed higher acidity and stable, high concentrations of probiotics (>6 log CFU g −1 ), especially Lactobacillus acidophilus . Sensory analysis revealed high acceptability (85.5%) and purchase intention (97.5%) for PFGM. CONCLUSION These results confirm that the developed probiotic fermented goat milk with blackberry is a stable, highly acceptable, and commercially viable novel functional food product that maintains its benefits over time.