Development of Puffed Oat Black Sesame Yogurt

In order to develop a new yogurt product, milk, puffed oat, cooked black sesame and isomalt were used as raw materials. Based on the results of single factor test, the formula and process conditions of expanded oats and black sesame yoghurt were determined by response surface test using fuzzy mathematics comprehensive evaluation method.The results showed that the optimal formula of expanded oat black sesame yogurt was 6.9% oat, 3.3% black sesame and 13.5% isomalt. The optimal fermentation time was 5.8 h. The consumer acceptance was evaluated by the 9-point pleasure scale method, and the result showed that the developed yogurt was more popular with consumers. This study enriches the category of yogurt products and has a positive effect on the development and utilization of oats and black sesame.