{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,5]],"date-time":"2026-02-05T09:53:51Z","timestamp":1770285231316,"version":"3.49.0"},"reference-count":54,"publisher":"SAGE Publications","issue":"8","license":[{"start":{"date-parts":[[2021,1,7]],"date-time":"2021-01-07T00:00:00Z","timestamp":1609977600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"funder":[{"name":"Algerian Ministry of Higher Education and Scientific Research"},{"name":"Portuguese Foundation for Science and Technology","award":["CEECIND\/00791\/2017"],"award-info":[{"award-number":["CEECIND\/00791\/2017"]}]},{"name":"Portuguese Foundation for Science and Technology","award":["UID\/Multi\/04449\/2017 (POCI-01-0145-FEDER-007649)"],"award-info":[{"award-number":["UID\/Multi\/04449\/2017 (POCI-01-0145-FEDER-007649)"]}]}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Food sci. technol. int."],"published-print":{"date-parts":[[2021,12]]},"abstract":"<jats:p> Fig ( Ficus carica L.) is an excellent source of sugars, dietary fibers, minerals, vitamins, organic acids and phytochemicals. The aim of the present work was to investigate the effect of fig powder supplement, as a natural sweetener and flavoring agent, on the physicochemical, microbiological and sensory characteristics of goat\u2019s milk yogurt. It aimed also to determine antioxidant capacity and volatile profile using gas chromatography\/mass spectrometry (GC\/MS) analysis. Pyrolysis-GC\/MS (Py-GC\/MS) was also used for the characterization of fig powder. Fig powder exhibited an important antioxidant activity against DPPH<jats:sup>.<\/jats:sup> Radical (IC<jats:sub>50<\/jats:sub>\u2009=\u20091.92\u2009\u00b1\u20090.05\u2009mg\u2009per\u2009mL). Volatile compounds, from several classes (acids, alcohols, aldehydes, esters, triterpenoids and others) were identified in fig powder. Py-GC\/MS data revealed that degradation of fig powder macromolecules leaded to the formation of several aromatic and volatile compounds such as fatty acids, ketones, aromatic phenols, lactones among others. The addition of fig powder increased significantly (p\u2009&lt;\u20090.05) the titrable acidity, the total solids, the carbohydrate content, and the total lactic acid bacteria count of yogurts. Likewise, fig powder supplement improved yogurt taste, texture and aroma and covered the unpleasant flavor of goat\u2019s milk. Thus, fig powder is a natural sweetener and flavoring agent that can be used to formulate a new stirred goat\u2019s yogurt of good quality. <\/jats:p>","DOI":"10.1177\/1082013220983961","type":"journal-article","created":{"date-parts":[[2021,1,14]],"date-time":"2021-01-14T00:26:45Z","timestamp":1610584005000},"page":"712-725","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":9,"title":["Formulation of goat\u2019s milk yogurt with fig powder: Aromatic profile, physicochemical and microbiological characteristics"],"prefix":"10.1177","volume":"27","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7011-3639","authenticated-orcid":false,"given":"Souhila","family":"Mahmoudi","sequence":"first","affiliation":[{"name":"Department of Agronomic Sciences, University of Mohamed Boudiaf, Msila, Algeria"}]},{"given":"Cristina","family":"Barrocas Dias","sequence":"additional","affiliation":[{"name":"Department of Chemistry, University of \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6350-9408","authenticated-orcid":false,"given":"Ana","family":"Manhita","sequence":"additional","affiliation":[{"name":"HERCULES Laboratory, University of \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0475-2755","authenticated-orcid":false,"given":"Hocine","family":"Boutoumi","sequence":"additional","affiliation":[{"name":"Department of Industrial Chemistry, University of Blida, Algeria"}]},{"given":"Rahma","family":"Charif","sequence":"additional","affiliation":[{"name":"Department of Agronomic Sciences, University of Mohamed Boudiaf, Msila, Algeria"}]}],"member":"179","published-online":{"date-parts":[[2021,1,7]]},"reference":[{"key":"bibr1-1082013220983961","doi-asserted-by":"publisher","DOI":"10.1186\/1746-4269-9-66"},{"key":"bibr2-1082013220983961","doi-asserted-by":"publisher","DOI":"10.9734\/EJMP\/2015\/18803"},{"key":"bibr3-1082013220983961","first-page":"209","volume":"7","author":"Aljane F","year":"2009","journal-title":"Journal of Food, Agriculture & Environment"},{"key":"bibr4-1082013220983961","doi-asserted-by":"publisher","DOI":"10.1080\/07373930801898232"},{"key":"bibr6-1082013220983961","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2014.12.049"},{"key":"bibr7-1082013220983961","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2004.02.005"},{"key":"bibr8-1082013220983961","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2014.04.112"},{"key":"bibr9-1082013220983961","doi-asserted-by":"publisher","DOI":"10.1016\/j.algal.2014.09.009"},{"key":"bibr10-1082013220983961","doi-asserted-by":"publisher","DOI":"10.1016\/S0963-9969(00)00101-0"},{"key":"bibr11-1082013220983961","doi-asserted-by":"publisher","DOI":"10.17221\/171\/2008-CJFS"},{"key":"bibr12-1082013220983961","doi-asserted-by":"publisher","DOI":"10.1016\/S0260-8774(98)00133-2"},{"key":"bibr13-1082013220983961","doi-asserted-by":"publisher","DOI":"10.1021\/ac60111a017"},{"key":"bibr14-1082013220983961","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2018.10.104"},{"issue":"3","key":"bibr15-1082013220983961","first-page":"126","volume":"2","author":"Ficsor E","year":"2013","journal-title":"European Chemical Bulletin"},{"key":"bibr16-1082013220983961","doi-asserted-by":"crossref","unstructured":"Freitas M. 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