Effects of Chia Seed on Fermentation and Antioxidant Activity of Goat Yogurt

Abstract Goat milk is considered a valuable alternative to cow milk due to its high digestibility, rich nutrient profile, and lower allergenicity. However, its consumer acceptability is limited by the presence of specific flavor compounds, such as caprylic, decanoic, and hexanoic acids. This study aimed to enhance the flavor and nutritional value of fermented goat milk through the incorporation of a Direct-Vat-Set (DVS) starter culture and chia seeds. Through a single-factor experimental design, we investigated the effects of fermentation time, chia seed particle size, inoculation level of the DVS starter culture, and concentration of chia seed powder on the antioxidant activity (measured by DPPH radical scavenging ability and ferric ion reducing antioxidant power), acidity, and pH of the product. The results demonstrated that fermentation at 42 °C with the addition of 1% 60-mesh chia seed powder and an inoculation level of 0.004% DVS culture significantly enhanced the product flavor, shortened the fermentation time, and boosted the antioxidant activity of the goat yogurt.