Effect of Physalis pubescens- yogurt fermented with goat milk on product quality

The fermentation parameters of goat milk yogurt with addition of water- soluble Physalis pubescens extract were optimized using the Box- Benhnken response surface method.The impacts of water- soluble Physalis pubescens extracts on yogurt quality and antioxidant activity during storage period were analyzed by electronic Nose.The result showed that the Physalis pubescens extracts significantly affected the sensory quality and antioxidative activity of yogurt. The optimum fermentation parameters of Physalis pubescens- yogurt with goat milk using response surface methodology were elaborated as following: with additional amounts of 7.5% water- soluble extract of Physalis pubescens, and 6.5% addition of starter incubated at 43 ℃ for 7 h. It is a very promising and functional product.