Physicochemical and Sensory Characteristics of Goat Milk Kefir with the Addition of Butterfly Pea Flower (Clitoria ternatea) Extract

This study evaluated the physicochemical and sensory characteristics of goat milk kefir supplemented with butterfly pea (Clitoria ternatea) flower extract. A completely randomized design was used with four treatments (0%, 2%, 4%, and 6%), each with four replicates. Parameters included pH, protein, total titratable acidity, moisture, aroma, taste, texture, and color. Sensory evaluation involved 30 untrained panelists using a five-point hedonic scale. Physicochemical data were analyzed using ANOVA and Tukey’s test, while sensory data were analyzed using the Friedman and Durbin-Conover tests. Treatments differed (p < 0.05). Increasing extract concentration decreased pH and moisture but increased protein content. The 4% treatment achieved the highest scores for aroma, taste, and texture and improved color acceptance. Thus, 4% extract provided the best balance of physicochemical characteristics and sensory acceptance. Further research should investigate storage stability, microbiological quality, and antioxidant activity.