LAUSR

Abstract The aim of this study was to evaluate the impact of fibers (inulin, apple fruit, and passion fruit) on the viscosity and acceptance of donkey milk yogurt compared to cow milk yogurt. Five yogurts were developed: donkey milk control (DC), donkey milk inulin (DI), donkey milk apple fiber (DAFF), donkey milk passion fruit fiber (DPFF), and cow milk control (CC). Analyses of the physical-chemical and microbiological components were performed. Donkey milk yogurts had significantly higher LAB counts when compared to the CC treatment. The pH and color were influenced by the type of milk and fiber. The DPFF yogurt contained the best apparent viscosity (824.7 mPa.s). Due to the results, the yogurts were submitted for sensory testing. The analysis evaluated the sensory attributes of the yogurts (DC, DPFF, CC, and cow milk passion fruit fiber). Passion fruit fiber provided the highest apparent viscosity. However, the addition of passion fruit fiber resulted in low acceptance.