Production and characterisation of lactose‐free Greek yoghurt with partial replacement of milk by vegetable extract

Water-soluble oat extract enriched with mango peel flour: preparation, characterization and application in Greek yogurt

This study aimed to produce water-soluble oat extract enriched with mango peel flour (MPF) as a source of active compounds and to use this ingredient as a partial substitute for whole milk in Greek yogurt (GY) for its nutritional enrichment. Enriched water-soluble oat extracts (EWSOE) were produced with different concentrations of MPF (0%, 1%, 1.5% and 2%) and characterized in relation to pH, titratable acidity, soluble proteins and total phenolics. Three GY formulations were prepared by partially replacing whole milk with EWSOE and the best formulation (in relation to sensory analyzes and phenolics compounds) was selected for storage study, chemical characterization, and sensory acceptance testing. MPF addition increased soluble proteins and total phenolics in EWSOE. GY formulations prepared with EWSOE had similar sensory scores. During storage, GY prepared with EWSOE containing 2% MPF exhibited changes in pH and titratable acidity and a reduction in total phenolics. Color parameters, cholesterol, and fatty acid composition did not change over 21 days of storage. The major fatty acids in GY were oleic and palmitic acids. The selected product had low lactose content (1.2%), achieved satisfactory sensory acceptance in relation to the evaluated attributes, and had lipid (~6.19%) and protein (~3.96%) contents within regulatory requirements. Additionally, EWSOE is a valuable ingredient in GY preparation, offering beneficial nutritional and functional properties.