Technological and Sensory Characterization of Yogurt Produced with Lactic Acid Bacteria Isolated from Traditional Yogurt of Eastern Afghanistan

Traditional fermented yogurts represent an important source of indigenous lactic acid bacteria (LAB) with desirable technological, sensory, and health promising properties. However, the technological potential of LAB from Afghan traditional yoghurt remains largely unexplored. This study aimed to assess the technological and sensory attributes of LAB isolated from Afghan traditional yogurts. In this sense, four safe LAB strains, which were isolated from Afghan traditional yogurt, were used in the production of yogurts. The final product then were subjected to technological and sensory examinations through strain and product-based tests, and compared with commercial control yogurt. The results showed that all LAB isolates were positive for amylolytic activity and showed different responses to exopolysaccharide (EPS) production. All strains, particularly Pediococcus acidilactici (NSG2), showed a better response in terms of acidifying activities, reduced pH, titratable acidity, and reduced syneresis compared to the control (p < 0.05). The texture parameters of all four strains were significantly different, except the stiffness of yogurt compared to the control group (p < 0.05). Sensory evaluation by both expert and consumer panels indicated that yogurt produced with indigenous LAB isolated from Afghan yogurt samples showed superior aroma, texture, flavor, and overall acceptability. In conclusion, all isolates from Afghan traditional yogurt, particularly NSG2, showed outstanding technological and sensory attributes, reflecting their potential for industrial use.