Investigating the possibility of using grasshopper protein powder instead of milk powder in the production of probioti̇c yoghurt with instant coffee

In this study, it was aimed to increase the nutritional properties of yoghurts and diversify sustainable raw material sources for alternative foods by using grasshopper protein powder instead of milk powder in the production of probiotic yoghurts with coffee. Accordingly, the production of probiotic yogurt with five different coffees (A: Control 0.0%, B:%0.5 , C:1% D:2% and E:3% with the addition of grasshopper protein powder) were carried out and stored at +4 C for 21 days and stored at 1.ccordingly, the production of probiotic yogurt with five different coffees (A: Control 0.0%, B:%0.5 , C:1% D:2% and E:3% with the addition of grasshopper protein powder) were carried out and stored at +4 C for 21 days and stored at 1. 11. and 21. the physical, chemical, textural, sensory and microbiological properties of the days were examined and the findings obtained were compared and discussed. The addition of grasshopper protein powder to probiotic yogurts with coffee has many properties of yogurts (protein, pH, titration acidity, serum separation, viscosity, water retention capacity, L*, a* and b* color values, structure and consistency, taste and smell, general acceptability scores, P.The addition of grasshopper protein powder to probiotic yogurts with coffee has many properties of yogurts (protein, pH, titration acidity, serum separation, viscosity, water retention capacity, L*, a* and b* color values, structure and consistency, taste and smell, general acceptability scores, P.thermophilus, L.acidophilus and Bifidobacterium (BB-12) bacteria numbers and hardness, external stickiness, internal stickiness, gumminess and consistency values were determined to be statistically affected (p <0.05). As a result, it was seen that the most accepted coffee probiotic yoghurts were those with 1% locust protein powder added, and that locust protein powder could be considered as a protein source in yoghurt.