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<p>This study aimed to investigate how varying concentrations of red raspberry (RR) (ranging from 0% to 5%) influence the physicochemical properties, rheology, and sensory quality of fermented goat milk (FGM) over a 21-day storage. As the RR concentration from 0 to 5%, the water-holding capacity (WHC), hardness, total phenolic content (TPC), superoxide anion scavenging ability of FGM significantly increased (<i>P</i>&lt;0.05), while its adhesiveness, apparent viscosity and sensory score exhibited a trend of increasing initially and then declining. Separately, sensory and physicochemical properties decline significantly during storage (<i>P</i> &lt; 0.05). Furthermore, principal component analysis (PCA) and heatmap analysis indicated that 3% RR-FGM exhibited the best overall physicochemical, rheological, and sensory characteristics. Therefore, this study provided a reference framework for the value-added utilization of red raspberries, and also offered the methodological guidance for the industrial development of RR-fortified goat milk-based fermented products.</p>

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Optimization of red raspberry levels for improving physicochemical, rheological and sensory characteristics of fermented goat milk

  • 期刊论文

  • 发表日期：

    2026年7月28日

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  • Jinglin Cao,
  • Mingzhang Zhao,
  • Xuewei Zhang,
  • Zhanmei Jiang,
  • Juncai Hou

摘要

This study aimed to investigate how varying concentrations of red raspberry (RR) (ranging from 0% to 5%) influence the physicochemical properties, rheology, and sensory quality of fermented goat milk (FGM) over a 21-day storage. As the RR concentration from 0 to 5%, the water-holding capacity (WHC), hardness, total phenolic content (TPC), superoxide anion scavenging ability of FGM significantly increased (P<0.05), while its adhesiveness, apparent viscosity and sensory score exhibited a trend of increasing initially and then declining. Separately, sensory and physicochemical properties decline significantly during storage (P < 0.05). Furthermore, principal component analysis (PCA) and heatmap analysis indicated that 3% RR-FGM exhibited the best overall physicochemical, rheological, and sensory characteristics. Therefore, this study provided a reference framework for the value-added utilization of red raspberries, and also offered the methodological guidance for the industrial development of RR-fortified goat milk-based fermented products.