What is it about?
The sensory attributes of probiotic dairy products are highly influenced by the probiotic strains used as starters, as well as their capacity to generate flavor compounds. Probiotic strains often yield a milder flavor profile.
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Why is it important?
The objective of this study is to enhance the flavor of bio-yogurt through the addition of threonine at various concentrations and to evaluate its influence on the physicochemical, microbiological, and sensory characteristics of the product.
Perspectives
Our findings provide evidence of the value of supplementing bio-yogurt with threonine, as it does not alter its physicochemical properties. Furthermore, it does not adversely affect the total viable counts of probiotic bacteria but significantly improves the flavor profile and enhances consumer acceptability.
Prof. Dr. Alaa Kareem Niamah
University of Basrah
Read the Original
This page is a summary of: Enhancing the flavour of bio-yogurt by supplementation with various concentrations of threonine, Exploration of Foods and Foodomics, September 2026, Open Exploration Publishing,
DOI: 10.37349/eff.2026.1010191.
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