Research Article Open Access

Chemical Composition, Texture and Sensory Evaluation of Yogurts Supplemented with Amaranth Flour

Alma Aytkozhayevna Shunekeyeva1, Mariam Alimardanova2 and Majorov Alexandr Albertovich3
  • 1 Shokan Ualikhanov Kokshetau University, Kazakhstan
  • 2 Almaty Technological University, Kazakhstan
  • 3 Federal Altai Scientific Center of Agro Biotechnologies, Russia


This study aimed to assess the effect of adding non-roasted and roasted amaranth flour to yogurt at a dose of 5 g per 100 mL on the approximate composition, storage stability, texture and sensory evaluation of yogurt. Yogurt without supplementation was used as control. The products were evaluated for moisture, carbohydrate, protein, fat, ash and mineral content. In order to assess the rheological properties, the following indicators of PH, acidity and syneresis of yogurts were measured after 1, 7, 15 days of storage. To analyse and evaluate such indicators of yogurts as color, texture, taste, aroma and overall acceptability, ten faculty members used a hedonistic scale. The results showed that samples with supplements were significantly higher in protein, carbohydrate and fat. Thus, the study arrived that yogurt from goat's milk could be used. However, adding more than 5 g 100 mL non-roasted amaranth flour had undesirable effect on gel stability (increasing of total acidity and syneresis). Still, adding roasted amaranth flour increased sensory properties: Improved aroma and gave a nutty taste to the finished product.

American Journal of Animal and Veterinary Sciences
Volume 16 No. 2, 2021, 136-143


Submitted On: 25 February 2021 Published On: 3 May 2021

How to Cite: Shunekeyeva, A. A., Alimardanova, M. & Albertovich, M. A. (2021). Chemical Composition, Texture and Sensory Evaluation of Yogurts Supplemented with Amaranth Flour. American Journal of Animal and Veterinary Sciences, 16(2), 136-143.

  • 5 Citations



  • Chemical Composition
  • Texture
  • Sensory Evaluation
  • Yogurt Amaranth Flour