Microbial, physical and sensory properties of yogurt supplemented with lentil flour

In this study, skim milk (9.5% w/v solid content) was supplemented with 1–3% (w/v) lentil flour or skim milk powder, inoculated with a yogurt culture, fermented and stored at 4 °C. Acid production during the fermentation, microbial growth, physical properties (pH, syneresis, and color), rheological properties (dynamic oscillation temperature sweep test at 4–50 °C), during 28 days of refrigerated storage and also sensory properties (flavor, mouth feel, overall acceptance and color) after production, were studied. Milk supplementation with 1–3% lentil flour enhanced acid production during fermentation, but the microbial population (CFU) of both S. thermophilus and L. delbrueckii subsp. bulgaricus were in the same range in all lentil flour and skim milk powder supplemented yogurts. The average pH of samples decreased from 4.5 to 4.1 after 28 days storage. Syneresis in 1–2% lentil flour supplemented yogurts was significantly higher than all other samples; however, greater lentil supplementation (3%) resulted in the lowest syneresis during the 28 days storage. With respect to color, “a” and “L” values did not significantly differ in all samples and remained constant after 28 days whereas “b” value increased as a result of lentil supplementation. Yogurt with 3% lentil flour showed higher storage (G') and loss (G˝) moduli in comparison with samples supplemented with 1–3% skim milk powder and the non-supplemented control yogurt. Storage modulus (G') was higher than loss modulus (G˝) in all samples and at all temperatures between 4 and 50 °C and they showed a hysteresis loop over this temperature range when the samples were heated and cooled. 1–2% lentil flour supplemented yogurt showed comparable sensory properties in comparison with 1–2% skim milk powder supplemented yogurt and the control sample.