摘要：>Background and Objective:Colorants from the fruitBasellaspp., which are safer than synthetic substances, can be used in food colouring. This study investigated howBasellaspp. fruit powder (BFP) affected the quality of goat milk yoghurt. Material and Methods: Goat milk yoghurt was fortified with 0-3% BFP. Differences in physicochemical, sensory and microbial properties were analyzed during storage for 21 days at 4±1°C.Results:Compared to the control, yoghurt fortified with BFP exhibited no statistical differences in pH,lactic acid, ash, fibre, protein, or fat content (p>0.05). Compared to the control, yoghurt supplemented with 3% BFP had higher syneresis, viscosity, carbohydrate and a* colour values, but lower moisture, L* and b* values (p<0.05). The colour, goat and yoghurt odour, sour flavours and overall acceptance of goat milk yoghurt with 2.5% BFP were slightly lower as compared to the control. Both the yoghurt with 2.5% BFP and the control showed significantly lower pH values (p<0.05) during the storage period, whereas, thelactic acidcontent slightly increased. The colour change was greater in yoghurt with 2.5% BFP had morelactic acidbacterial than the control, whereas, the total bacterial count was similar. Throughout the storage period, no yeast, mould, coliform bacteria andEscherichia coliwere found.Conclusion:Adding BFP to goat milk yoghurt affects its good texture andnutritional value, including survival oflactic acidbacteria during storage. Therefore, BFP could be used as a natural colour substance in goat milk yoghurt, representing a new healthy food product for consumers.
