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Ren W, Liang H, Liu S, Li Y, Chen Y, Li B, Li J. Formulations and assessments of structure, physical properties, and sensory attributes of soy yogurts: Effect of carboxymethyl cellulose content and degree of substitution. Int J Biol Macromol 2024; 257:128661. [PMID: 38065460 DOI: 10.1016/j.ijbiomac.2023.128661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 11/28/2023] [Accepted: 12/05/2023] [Indexed: 01/27/2024]
Abstract
Soy yogurts present challenges, including absence of tender and slipperiness mouthfeel, and poor stability. This study aimed to investigate the impacts of carboxymethyl cellulose (CMC) with degrees of substitution of 0.7 (CMC0.7) and 1.2 (CMC1.2) at concentrations ranging from 0 % to 1.1 % on the stability, microstructure, rheology, tribology, and mouthfeel of soy yogurts. As the CMC concentration increased from 0 % to 0.3 %, soy yogurts displayed a coarser microstructure, decreased stability, and increased gel strength. As the concentration of CMC further increased from 0.5 % to 1.1 %, soy yogurts exhibited trends of a smoother microstructure, increased stability, and softer gel strength. Notably, soy yogurts with CMC0.7 demonstrated a superior water holding capacity (WHC) than soy yogurts with CMC1.2. Tribological measurements indicated that soy yogurts with CMC0.7 at a 0.7 % concentration had the lowest coefficient of friction (COF) value among most sliding speeds, showing a 23 % reduction compared to soy yogurts without CMC at a sliding speed of 10 mm/s. Moreover, sensory evaluation showed that soy yogurts with CMC0.7 at a 0.7 % concentration had the highest total score in mouthfeel evaluation. Therefore, the addition of CMC0.7 within the concentration range of 0.5 % to 1.1 % may produce stable and delicate yogurts.
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Affiliation(s)
- Weiwen Ren
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yijie Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen 518000, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen 518000, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China.
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Halladj F, Amellal-Chibane H, Aitfella-Lahlou R, Bourai MA, Tigrine A. Effect of red beet cooking water on yoghurt's physico-chemical, textural and antioxidant characteristics. FOOD SCI TECHNOL INT 2024; 30:85-93. [PMID: 36377357 DOI: 10.1177/10820132221137386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2023]
Abstract
This study aimed to evaluate the effect of red beet cooking (Beta vulgaris L.) water on the quality properties of yoghurts prepared with different levels (2, 4, 8, and 10% w/w) compared to the nature sample. Results showed a decrease in pH value and an increase in titratable acidity (TA), fat content, and dry matter with the increasing red beet cooking water concentration. Consumer test revealed that incorporating 4% (w/w) red beet cooking water into yoghurt influences the product's overall acceptability compared to the other formulations. The addition of red beet cooking water at the level of 4% induces significant increase in gel firmness with a decrease in syneresis compared to the control sample. The lightness and yellowing of the product decreased while the redness increased. Furthermore, the effect of red beet cooking water addition was significant (p < 0.05) on total phenolic contents (0.369 ± 0.024) as well as antioxidant activity (0.140 ± 0.008). Beet cooking water may be a potential ingredient in the formulation of functional products.
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Affiliation(s)
- Fatima Halladj
- Biodiversity, Biotechnology, Environment and Sustainable Development Laboratory, Faculty of Sciences, Department of Biology, University M'Hamed Bougara of Boumerdes, Boumerdes, Algeria
| | - Hayat Amellal-Chibane
- Laboratory of Soft Technology, Valorization, Physico-chemical of Biological Materials and Biodiversity, Faculty of Sciences, University M'Hamed Bougara of Boumerdes, Boumerdes, Algeria
| | - Radhia Aitfella-Lahlou
- Fiber Materials and Environmental Technologies (FibEnTech) Department, University of Beira Interior, Covilha, Portugal
| | - Mohamed Amokrane Bourai
- Faculty of Sciences, Department of Biology, University M'Hamed Bougara of Boumerdes, Boumerdes, Algeria
| | - Amazigh Tigrine
- Faculty of Sciences, Department of Biology, University M'Hamed Bougara of Boumerdes, Boumerdes, Algeria
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Lima Nascimento LG, Odelli D, Fernandes de Carvalho A, Martins E, Delaplace G, Peres de Sá Peixoto Júnior P, Nogueira Silva NF, Casanova F. Combination of Milk and Plant Proteins to Develop Novel Food Systems: What Are the Limits? Foods 2023; 12:2385. [PMID: 37372596 DOI: 10.3390/foods12122385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 05/26/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
In the context of a diet transition from animal protein to plant protein, both for sustainable and healthy scopes, innovative plant-based foods are being developing. A combination with milk proteins has been proposed as a strategy to overcome the scarce functional and sensorial properties of plant proteins. Based on this mixture were designed several colloidal systems such as suspensions, gels, emulsions, and foams which can be found in many food products. This review aims to give profound scientific insights on the challenges and opportunities of developing such binary systems which could soon open a new market category in the food industry. The recent trends in the formulation of each colloidal system, as well as their limits and advantages are here considered. Lastly, new approaches to improve the coexistence of both milk and plant proteins and how they affect the sensorial profile of food products are discussed.
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Affiliation(s)
- Luis Gustavo Lima Nascimento
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, MG, Brazil
- Laboratoire de Processus aux Interfaces et Hygiène des Matériaux, INRAE, 59009 Lille, France
| | - Davide Odelli
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, MG, Brazil
| | | | - Evandro Martins
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, MG, Brazil
| | - Guillaume Delaplace
- Laboratoire de Processus aux Interfaces et Hygiène des Matériaux, INRAE, 59009 Lille, France
| | | | | | - Federico Casanova
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark
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Araghi FE, Nodushan RM, Jafarpour A, Moslehishad M. Optimizing the effect of plant protease on different properties of analog cheese containing functional corn leachate. Food Sci Nutr 2023; 11:2719-2732. [PMID: 37324907 PMCID: PMC10261800 DOI: 10.1002/fsn3.3191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 11/25/2022] [Accepted: 12/02/2022] [Indexed: 06/17/2023] Open
Abstract
Cheese is produced in different flavors, textures, and forms by coagulating the milk protein casein. This study investigated the possibility of producing analog cheese by using corn steep liquor with Withania coagulans extract (WCE) and adding Eryngium planum extract (EPE) and Origanum majorana extract (OME) as functional ingredients. Different physicochemical, microbial, texture, and sensory properties of the samples were evaluated. The results obtained for moisture factor, fat, ash, water content, L*, b*, firmness, overall form, Lactobacillus and overall acceptance of the effect of all three process variables, pH, and acidity show that only the effect of WCE and OME is significant. Also, the protein of the samples was significant only on WCE and EPE (p < .001). The results showed that an increase in the levels of independent variables resulted in an increase in the amount of moisture, ash, protein, Lactobacillus, and b* and a decrease in fat, syneresis, texture properties, coliform, and lightness. Evaluation of the overall acceptance showed that consumer acceptance increased with the increase in WCE, but it initially increased and then decreased with the increase in EPE and OME levels. Finally, the samples containing 1.5% WCE, 1% EPE, and 0.5% OME were chosen as the optimized ones.
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Affiliation(s)
| | - Rezvan Mousavi Nodushan
- Department of Food Science and Technology, North Tehran BranchIslamic Azad UniversityTehranIran
| | - Afshin Jafarpour
- Department of Food Science and Technology, Garmsar BranchIslamic Azad UniversitySemnanIran
| | - Maryam Moslehishad
- Department of Food Science and Technology, Safadasht BranchIslamic Azad UniversityTehranIran
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Bioactive Compounds Extracted from Saudi Dates Using Green Methods and Utilization of These Extracts in Functional Yogurt. Foods 2023; 12:foods12040847. [PMID: 36832922 PMCID: PMC9957260 DOI: 10.3390/foods12040847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 02/12/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023] Open
Abstract
The bioactive compounds of four Saudi date flesh extracts (Ambara (AF), Majdool (MF), Sagai (SF), and Sukkari (SKF)) prepared using different extraction methods-namely, supercritical fluid extraction (SFE), subcritical CO2 extraction (SCE), and Soxhlet extraction (SXE)-were evaluated. A total of 19 bioactive compounds were detected in extracts prepared using SFE and SCE methods, whereas less than 12 compounds were detected in extracts obtained using the SXE method. Both the date variety and extraction method affected the phenolic profile of date flesh extract (p ≤ 0.05). The apparent viscosity, surface color, and bioactive properties of yogurt were affected by both date flesh extracts and storage duration in varied magnitudes (p ≤ 0.05). The incorporation of date flesh extracts into yogurt formulations increased the total phenolic content (TPC), DPPH antiradical activity, viscosity, and redness (a*) and decreased the lightness (L*) and yellowness (b*) of the developed product (p ≤ 0.05). The elongation of storage time progressively (p ≤ 0.05) reduced the pH, TPC, DPPH antiradical activity, bacterial counts, and L* and b* values and increased the acidity, syneresis, viscosity, and a* values with few exceptions. Date flesh extracts can improve the health quality of yogurt without major influence on the sensory attributes while stored at 4 °C.
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Nazari A, Zarringhalami S, Asghari B. Influence of germinated black cumin (Nigella sativa L.) seeds extract on the physicochemical, antioxidant, antidiabetic and sensory properties of yogurt. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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7
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Zhao Y, Khalesi H, He J, Fang Y. Application of different hydrocolloids as fat replacer in low-fat dairy products: Ice cream, yogurt and cheese. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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8
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Physicochemical, rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.024] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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9
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Jiang J, Zongo AWS, Geng F, Li J, Li B. Effect of Ethanol on Preparation of Konjac Emulgel-Based Fat Analogue by Freeze-Thaw Treatment. Foods 2022. [PMCID: PMC9601312 DOI: 10.3390/foods11203173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
In the current study, a method using ethanol to modulate the texture properties of konjac gel during freeze-thaw process was used to prepare konjac emulgel-based fat analogue. A certain amount of ethanol was added to konjac emulsion, heated to form a konjac emulgel, then frozen at −18 °C for 24 h, and finally thawed to obtain konjac emulgel-based fat analogue. The effects of different ethanol contents on the properties of frozen konjac emulgel were explored, and data was analyzed by one-way analysis of variance (ANOVA). The emulgels were compared with pork backfat in terms of hardness, chewiness, tenderness, gel strength, pH, and color. The results showed that the konjac emulgel with 6% ethanol had similar mechanical and physicochemical properties to pork backfat after freeze-thaw treatment. The results of syneresis rate and SEM showed that adding 6% ethanol could not only reduce the syneresis rate, but also effectively weaken the damage to the network structure caused by freeze-thaw treatment. The pH value of konjac emulgel-based fat analogue was between 8.35–8.76, and the L* value was similar to that of pork backfat. The addition of ethanol provided a new idea for the preparation of fat analogues.
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Affiliation(s)
- Jie Jiang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Abel Wend-Soo Zongo
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Fang Geng
- College of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
- Correspondence:
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10
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Alkobeisi F, Varidi MJ, Varidi M, Nooshkam M. Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties. Food Sci Nutr 2022; 10:1113-1125. [PMID: 35432978 PMCID: PMC9007298 DOI: 10.1002/fsn3.2771] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 01/24/2022] [Accepted: 01/25/2022] [Indexed: 01/01/2023] Open
Abstract
Milk standardization with solids (i.e., nonfat milk solids, MSNF) for yogurt manufacture is traditionally achieved by the addition of skim milk powder (SMP). However, the addition of SMP to milk‐based yogurt increases lactose content and decreases both protein content and gel firmness. Thus, in this work, quinoa flour (QF; 0%, 25%, 50%, 75%, and 100% w/w) was used to replace SMP in concentrated yogurt. The physicochemical, textural, and sensory properties and microstructure of the yogurt were evaluated during cold storage. Generally, protein content, water‐holding capacity, and L* value decreased, while syneresis, textural attributes, and viscosity increased with increasing QF content. The substitution of high levels of QF (>25%, w/w) for SMP led to significantly shorter fermentation times, as compared to the control sample. The scanning electron microscopy observations showed significant changes in the yogurt microstructure as a consequence of QF replacement. Samples with 25% (w/w) substitution of QF and control had the highest scores in overall acceptance. According to the results, QF could be applied as an interesting raw material for concentrating the milk‐based yogurt at substitution level of 25% (w/w).
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Affiliation(s)
- Fatemeh Alkobeisi
- Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Iran
| | - Mohammad Javad Varidi
- Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Iran
| | - Mehdi Varidi
- Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Iran
| | - Majid Nooshkam
- Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Iran
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11
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Formulation and characterization of yogurt prepared with enzymatically hydrolyzed potato powder and whole milk powder. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1087-1096. [PMID: 35185210 PMCID: PMC8814212 DOI: 10.1007/s13197-021-05112-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/03/2021] [Accepted: 02/23/2021] [Indexed: 10/21/2022]
Abstract
This study highlights the optimization of a suitable amount of enzymatically hydrolyzed potato powder (EHPP) with whole milk powder (WMP) to produce a quality yogurt. The yogurt was prepared with different levels of EHPP (0, 10, 15, 20, 25, 35 and 50% w/w) with WMP and evaluated after 24 h at 4 °C. The resulted product was analyzed on the basis of physicochemical, sensory, texture, antioxidant activity and microbiological analysis. The prepared yogurt showed a significant (p < 0.05) decrease in pH, protein and fat while acidity, moisture and ash contents were increased compared with control yogurt. In addition, textural parameters like hardness and adhesiveness were decreased while no significant (p < 0.05) change was found in springiness and cohesiveness. Moreover, color parameters such as L * and a * values decreased while b * values were increased. The current study suggested that the yogurt sample supplemented with 25% EHPP of WMP certainly improved the physicochemical, texture, microstructure, color, antioxidant and sensory properties of yogurt with EHPP. The prepared yogurt with EHPP provided an excellent flavor, satisfying sweetness, and homogeneous texture. The yogurt prepared from the EHPP presented potential industrial applications. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05112-6.
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12
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Physicochemical and sensory acceptance of functional beverages from Ginkgo biloba seed extracts. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01293-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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13
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RAZA H, AMEER K, ZAABOUL F, SHOAIB M, ZHAO CC, ALI B, SHAHZAD MT, ABID M, REN X, ZHANG L. Physicochemical, Rheological, & Sensory Characteristics of Yogurt Fortified with Ball-Milled Roasted Chickpea Powder (Cicer arietinum L.). FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.61020] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Husnain RAZA
- Jiangsu University, China; Jiangnan University, China; Jiangnan University, China
| | - Kashif AMEER
- Chonnam National University, South Korea; Kyungpook National University, South Korea
| | - Farah ZAABOUL
- Jiangnan University, China; Jiangnan University, China
| | | | | | - Barkat ALI
- Jiangnan University, China; Jiangnan University, China
| | | | | | | | - Lianfu ZHANG
- Jiangnan University, China; Jiangnan University, China; Beijing Technology and Business University, China; Jiangnan University, China
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14
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Tadeu da Veiga Correia V, D'Angelis DF, Neris dos Santos A, Silva Roncheti EF, Vieira Queiroz VA, Fontes Figueiredo JE, Azevedo da Silva W, Ferreira AA, Fante CA. Tannin-sorghum flours in cream cheese: Physicochemical, antioxidant and sensory characterization. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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15
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The Effect of Banana Fiber and Banana Peel Fiber on the Chemical and Rheological Properties of Symbiotic Yogurt Made from Camel Milk. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:5230882. [PMID: 34957296 PMCID: PMC8695018 DOI: 10.1155/2021/5230882] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 10/02/2021] [Accepted: 11/30/2021] [Indexed: 12/05/2022]
Abstract
Functional foods play an important role in human health by prevention of disease. A variety of functional foods are produced around the world. Recently, the consumption of dairy products containing probiotic bacteria and prebiotics (synbiotic) has increased. Yoghurt is the most common fermented dairy product. Various compounds are used to enrich yoghurt. One of these compounds is dietary fiber. Since the peel of fruits has a significant amount of fiber and is mainly disposed of as solid waste, so using the peel of fruits to extract fiber can not only solve environmental problems but also produce a cheap and useful source that leads to the production of dietary fiber. In this study, the effect of banana fiber and banana peel fiber at different concentrations (0, 0.2, 0.5, and 1%) on the chemical and rheological properties of synbiotic yogurt prepared from camel milk was investigated. The result showed that with increase of the amount of both fibers, pH, hydration, surface tension, overall acceptability, color, and flavor of the samples decreased significantly, but the viscosity, survival of probiotic bacteria (Lactobacillus casei and Lactobacillus gasseri), and texture acceptance increased significantly (p < 0.05). In conclusion, these fibers were able to reduce the syneresis of yogurt, which is one of the biggest disadvantages of yogurt, and help to increase health.
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Jouki M, Khazaei N, Rezaei F, Taghavian-Saeid R. Production of synbiotic freeze-dried yoghurt powder using microencapsulation and cryopreservation of L. plantarum in alginate-skim milk microcapsules. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105133] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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17
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Rahmani F, Gandomi H, Noori N, Faraki A, Farzaneh M. Microbial, physiochemical and functional properties of probiotic yogurt containing Lactobacillus acidophilus and Bifidobacterium bifidum enriched by green tea aqueous extract. Food Sci Nutr 2021; 9:5536-5545. [PMID: 34646523 PMCID: PMC8498050 DOI: 10.1002/fsn3.2512] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 07/19/2021] [Accepted: 07/25/2021] [Indexed: 12/30/2022] Open
Abstract
In this study, the effect of aqueous extract of green tea on the viability of probiotic bacteria including Lactobacillus acidophilus and Bifidobacterium bifidum and the sensory and physicochemical and functional properties of synbiotic yogurt was investigated during 4 weeks of storage. L. acidophilus and B. bifidum counts did not significantly change in yogurt containing 0.5% and 1% of the extract during storage. Also, the addition of the extract to yogurt highly increased the phenolic compounds, since the amount of phenolic compounds in yogurt containing 0.5% and 1% extract was 660 and 1,123 mg gallic acid/kg, respectively. In addition, a significant increase in the antioxidant activity of yogurt containing green tea extract was observed in comparison with the control. The amount of antioxidant activity increased during 4 weeks of storage, which reached to 4,193 and 7,337 mg BHT eq./kg in probiotic yogurt containing 0.5% and 1% extract, respectively. The acidity increased during 4 weeks of storage, while the pH decreased. Addition of the extract significantly increased the acidity of probiotic yogurt compared with the control (p < .05). In addition, in all studied groups, an increase in syneresis was observed during the study, and the syneresis was greater in yogurt containing aqueous extract of green tea, compared with the control group. Although adding the green tea extract to probiotic yogurt impaired taste, texture, and appearance compared with the plain yogurt, the overall acceptability of these samples was yet above the acceptable level. In conclusion, the results of the study showed that the addition of aqueous extract of green tea increased the antioxidant properties and the amount of phenolic compounds in yogurt, while the viability of probiotic bacteria was not changed. Therefore, the simultaneous use of green tea extract and probiotics in yogurt is recommended as an effective functional food formulation.
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Affiliation(s)
- Fatemeh Rahmani
- Department of Food HygieneFaculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Hassan Gandomi
- Department of Food HygieneFaculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Negin Noori
- Department of Food HygieneFaculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Azita Faraki
- Department of Food HygieneFaculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Melika Farzaneh
- Department of Food Science and TechnologyShahr‐e‐Qods BranchIslamic Azad UniversityTehranIran
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18
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Layer-by-layer electrostatic self-assembled coatings based on flaxseed gum and chitosan for Mongolian cheese preservation. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102785] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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19
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Ahmad I, Xiong Z, Hanguo X, Khalid N, Rasul Suleria HA. Effect of enzymatically hydrolyzed potato powder on quality characteristics of stirred yogurt during cold storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15690] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ishtiaq Ahmad
- College of Food Science and Technology Huazhong Agricultural University Wuhan PR China
| | - Zhouyi Xiong
- Fisheries Research Institute Wuhan Academy of Agricultural Sciences Wuhan PR China
| | - Xiong Hanguo
- College of Food Science and Technology Huazhong Agricultural University Wuhan PR China
| | - Nauman Khalid
- School of Food and Agricultural Sciences University of Management and Technology Lahore Pakistan
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Effect of date palm (Phoenix dactylifera L.) spikelets extract on the physicochemical and microbial properties of set-type yogurt during cold storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111762] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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21
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Chaturvedi S, Chakraborty S. Review on potential non‐dairy synbiotic beverages: a preliminary approach using legumes. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14779] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Smriti Chaturvedi
- Food Engineering and Technology Department Institute of Chemical Technology Matunga Mumbai 400019 India
| | - Snehasis Chakraborty
- Food Engineering and Technology Department Institute of Chemical Technology Matunga Mumbai 400019 India
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22
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Smanalieva J, Iskakova J, Fischer P. Investigation of the prebiotic potential of rice varieties for Lactobacillus acidophilus bacteria. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03754-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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23
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Teixeira JLDP, Caramês ETDS, Baptista DP, Gigante ML, Pallone JAL. Rapid adulteration detection of yogurt and cheese made from goat milk by vibrational spectroscopy and chemometric tools. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103712] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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24
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Mohamed Ahmed IA, Alqah HA, Saleh A, Al-Juhaimi FY, Babiker EE, Ghafoor K, Hassan AB, Osman MA, Fickak A. Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110389] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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25
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Ye Z, Chen X, He Y, Jin M, Ye M. Antidiabetic effects of fermented milk contained with
Gardenia jasminoides
water extracts on streptozotocin‐induced mice. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.14785] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Ziyang Ye
- Microbial Resources and Application Laboratory School of Food and Biological Engineering Hefei University of Technology Hefei P.R. China
| | - Xue Chen
- Department of Chemical Engineering and Food Processing Hefei University of Technology Xuancheng P.R. China
| | - Yaling He
- Microbial Resources and Application Laboratory School of Food and Biological Engineering Hefei University of Technology Hefei P.R. China
| | - Mingzhi Jin
- Microbial Resources and Application Laboratory School of Food and Biological Engineering Hefei University of Technology Hefei P.R. China
| | - Ming Ye
- Microbial Resources and Application Laboratory School of Food and Biological Engineering Hefei University of Technology Hefei P.R. China
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26
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Świąder K, Florowska A, Konisiewicz Z, Chen YP. Functional Tea-Infused Set Yoghurt Development by Evaluation of Sensory Quality and Textural Properties. Foods 2020; 9:foods9121848. [PMID: 33322444 PMCID: PMC7763908 DOI: 10.3390/foods9121848] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 12/05/2020] [Accepted: 12/08/2020] [Indexed: 01/29/2023] Open
Abstract
In the present study, the potential to design natural tea-infused set yoghurt was investigated. Three types of tea (Camellia sinensis): black, green and oolong tea as well as lemon balm (Melissa officinalis L.) were used to produce set yoghurt. The sensory quality (using Quantitative Descriptive Profile analysis and consumer hedonic test) and texture analysis, yield stress, physical stability and colour analysis were assessed to describe the profile of the yoghurt and influence of quality attributes of the product on the consumer acceptability of infused yoghurts in comparison with plain yoghurt. Among the analyzed plant additives for yoghurt, addition of 2% oolong tea to the yoghurt allows a functional food to be obtained with satisfactory texture and sensory properties, accepted by consumers at the same level as for control yoghurt. Both types of yoghurt were also characterised by high consumer willingness to buy, which confirms the legitimacy of using oolong tea as a natural, functional yoghurt additive that improves the sensory quality of the product. The high overall quality of yoghurt with oolong tea in comparison to other plant extracts was associated with the intensive peach flavour and odour, nectar and sweet odour and flavour, and the highest creaminess and thickness. That was confirmed by principal component analysis (PCA) where the overall sensory quality of yoghurts was mainly positively correlated with peach flavour and odour, sweet odour and yoghurt odour, while it was negatively correlated with herbs flavor and odour, and green tea flavour and odour. The sensory profile confirmed no differences in textural profile between plain yoghurt and the tea-infused one measured in the mouth, which corresponds to the result of textural properties such as firmness and adhesiveness.
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Affiliation(s)
- Katarzyna Świąder
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW–WULS), 159C Nowoursynowska Street, 02-776 Warsaw, Poland;
- Correspondence: ; Tel.: +48-22-593-70-47
| | - Anna Florowska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences (SGGW–WULS), 159C Nowoursynowska Street, 02-776 Warsaw, Poland;
| | - Zuzanna Konisiewicz
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW–WULS), 159C Nowoursynowska Street, 02-776 Warsaw, Poland;
| | - Yen-Po Chen
- Department of Animal Science, The iEGG and Animal Biotechnology Research Center, National Chung Hsing University, Taichung 40227, Taiwan;
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27
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Wen P, Zhu Y, Luo J, Wang P, Liu B, Du Y, Jiao Y, Hu Y, Chen C, Ren F, Alejandro CU, Li Y. Effect of anthocyanin-absorbed whey protein microgels on physicochemical and textural properties of reduced-fat Cheddar cheese. J Dairy Sci 2020; 104:228-242. [PMID: 33189294 DOI: 10.3168/jds.2020-18450] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Accepted: 08/29/2020] [Indexed: 12/22/2022]
Abstract
Reduced-fat foods have become more popular due to their health benefits; however, reducing the fat content of food affects the sensory experience. Therefore, it is necessary to improve the sensory acceptance of reduced-fat foods to that of full-fat equivalents. The aim of this study was to evaluate the effect of adding whey protein microgels (WPM) with an average diameter of 4 μm, or WPM with adsorbed anthocyanins [WPM (Ant)] on the textural and sensory properties of reduced-fat Cheddar cheese (RFC). Reduced-fat Cheddar cheese was prepared in 2 ways: (1) by adding WPM, designated as RFC+M, or (2) by adding WPM (Ant), designated as RFC+M (Ant). For comparison, RFC without fat substitutes and full-fat Cheddar cheese were also prepared. We discovered that the addition of WPM and WPM (Ant) increased the moisture content, fluidity, and meltability of RFC, and reduced its hardness, springiness, and chewiness. The textural and sensory characteristics of RFC were markedly inferior to those of full-fat Cheddar cheese, whereas addition of WPM and WPM (Ant) significantly improved the sensory characteristics of RFC. The WPM and WPM (Ant) showed a high potential as fat substitutes and anthocyanin carriers to effectively improve the acceptance of reduced-fat foods.
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Affiliation(s)
- Pengcheng Wen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yanli Zhu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Jie Luo
- Beijing Laboratory of Food Quality and Safety, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Pengjie Wang
- Beijing Laboratory of Food Quality and Safety, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Bin Liu
- Beijing Laboratory of Food Quality and Safety, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yizheng Du
- Beijing Laboratory of Food Quality and Safety, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yaoyao Jiao
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yulin Hu
- Beijing Laboratory of Food Quality and Safety, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Chong Chen
- Beijing Laboratory of Food Quality and Safety, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Fazheng Ren
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; Beijing Laboratory of Food Quality and Safety, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Calderón-Urrea Alejandro
- College of Plant Protection, Gansu Agricultural University, Lanzhou 730070, China; Department of Biology, College of Science and Mathematics, California State University, Fresno 93740
| | - Yuan Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; Beijing Laboratory of Food Quality and Safety, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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28
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Akkoyun Y, Arslan S. The impact of quinoa flour on some properties of ayran. Food Sci Nutr 2020; 8:5410-5418. [PMID: 33133543 PMCID: PMC7590309 DOI: 10.1002/fsn3.1832] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 07/26/2020] [Accepted: 07/28/2020] [Indexed: 11/21/2022] Open
Abstract
In this study, some physical, chemical, microbiological, and sensory properties of ayran produced from quinoa flour addition at different ratios (0.1, 0.2, 0.3, and 0.4%, w/v) were investigated. The effect of quinoa addition and storage time on pH, titration acidity, serum separation, L values and microorganism counts were statistically significant (p < .05). The counts of Streptococcus salivarus subsp. thermophilus and Lactobacillus delbruecki subps. bulgaricus had a wide range between 7.13 and 7.52 log CFU/mL and 3.62 and 3.98 log CFU/mlL At the end of the storage, the general appreciation score of the sample containing 0.2% quinoa flour was found to be higher than the other samples.
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Affiliation(s)
- Yüsra Akkoyun
- Engineering FacultyFood Engineering DepartmentPamukkale UniversityDenizliTurkey
| | - Seher Arslan
- Engineering FacultyFood Engineering DepartmentPamukkale UniversityDenizliTurkey
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29
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Ould Saadi L, Zaidi F, Sanz T, Haros CM. Effect of faba bean and chickpea mucilage incorporation in the structure and functionality of kefir. FOOD SCI TECHNOL INT 2020; 26:503-511. [DOI: 10.1177/1082013220908089] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
This investigation aimed to investigate the viability of kefir enrichment with mucilage extracted from faba bean and chickpea. Four formulations of kefir were studied: fermented milk (control), milk with 3% of faba bean mucilage, milk with 3% of chickpea mucilage and milk with 3% of inulin from artichoke (as prebiotic control). Kefirs were evaluated during 28 days’ storage time at refrigerated temperature. Microbial viability, physicochemical properties (total titratable acidity, syneresis and pH), rheological properties (flow and dynamic shear rheology) and consumer’s acceptability were evaluated. The number of bacteria significantly increased during storage period in all the formulations. The pH decreases during storage whereas total titratable acidity increased as was expected. Kefir supplemented with mucilage showed slightly lower but not significantly different sensory acceptability scores in comparison to the control. The novel mucilage ingredients could be prebiotic source for improving kefir quality.
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Affiliation(s)
- Linda Ould Saadi
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain
- Departement des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria
| | - Farid Zaidi
- Departement des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria
| | - Teresa Sanz
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain
| | - Claudia M Haros
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain
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30
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Karimi Sani I, Alizadeh Khaledabad M, Pirsa S, Moghaddas Kia E. Physico‐chemical, organoleptic, antioxidative and release characteristics of flavoured yoghurt enriched with microencapsulated
Melissa officinalis
essential oil. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12691] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Iraj Karimi Sani
- Department of Food Science and Technology Faculty of Agriculture Urmia University 11km SERO Road 57561-51818 Urmia Iran
| | - Mohamad Alizadeh Khaledabad
- Department of Food Science and Technology Faculty of Agriculture Urmia University 11km SERO Road 57561-51818 Urmia Iran
| | - Sajad Pirsa
- Department of Food Science and Technology Faculty of Agriculture Urmia University 11km SERO Road 57561-51818 Urmia Iran
| | - Ehsan Moghaddas Kia
- Department of Nutrition and Food Sciences Maragheh University of Medical Sciences North Moallem Street 55137-37196 Maragheh Iran
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31
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Hu Y, Li C, Regenstein JM, Wang L. Preparation and properties of potato amylose-based fat replacer using super-heated quenching. Carbohydr Polym 2019; 223:115020. [DOI: 10.1016/j.carbpol.2019.115020] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Revised: 06/20/2019] [Accepted: 06/21/2019] [Indexed: 11/27/2022]
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32
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Kang SS, Kim MK, Kim YJ. Comprehensive Evaluation of Microbiological and Physicochemical Properties of Commercial Drinking Yogurts in Korea. Food Sci Anim Resour 2019; 39:820-830. [PMID: 31728450 PMCID: PMC6837898 DOI: 10.5851/kosfa.2019.e72] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 10/02/2019] [Accepted: 10/07/2019] [Indexed: 11/30/2022] Open
Abstract
Most consumers consider yogurt to be a healthy food because it contains probiotic
microorganisms. Although a plethora of commercially produced yogurts exists,
nutritional and functional aspects of the commercial yogurts have not been well
characterized. In this study, the microbiological and physicochemical properties
of popular drinking yogurts in Korea were extensively characterized. The
viability of lactic acid bacteria, including lactobacilli and bifidobacteria,
varied between yogurt samples. These lactobacilli and bifidobacteria showed
effective antimicrobial activities against foodborne pathogenic bacteria. Unlike
the titratable acidity and pH, the soluble solids content varied between yogurt
samples. All the yogurt samples contained high levels of potassium (average
143.53 mg/100 g) and calcium (average 133.92 mg/100 g), as well as phosphorus
and sodium. Lactose, fructose, and glucose were the major sugar components in
most yogurt samples, whereas the levels of sucrose and maltose were relatively
low. Among several organic acids analyzed in the yogurt samples, lactic acid
(average 767.67 mg/100 g) and citric acid (average 170.91 mg/100 g) were the
most predominant. Taken together, this study provides preliminary information
about the nutritional and functional characteristics of commercially available
drinking yogurts.
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Affiliation(s)
- Seok-Seong Kang
- Department of Food Science and Biotechnology, Dongguk University, Goyang 10326, Korea
| | - Mina K Kim
- Department of Food Science and Human Nutrition, Chonbuk National University, Jeonju 54896, Korea
| | - Young-Jun Kim
- Department of Food Science and Technology, Seoul National University of Science & Technology, Seoul 01811, Korea
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33
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Vénica CI, Spotti MJ, Pavón YL, Molli JS, Perotti MC. Influence of carrot fibre powder addition on rheological, microstructure and sensory characteristics of stirred‐type yogurt. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14415] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Claudia I. Vénica
- Instituto de Lactología Industrial (INLAIN) Facultad de Ingeniería Química (FIQ) Universidad Nacional del Litoral (UNL)/Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Santiago del Estero 2829S3000AOMSanta Fe Argentina
| | - María J. Spotti
- Instituto de Tecnología de Alimentos (ITA) FIQ UNL Santiago del Estero 2829S3000AOMSanta Fe Argentina
| | - Yanina L. Pavón
- Instituto de Tecnología de Alimentos (ITA) FIQ UNL Santiago del Estero 2829S3000AOMSanta Fe Argentina
| | - José S. Molli
- Departamento de Química Orgánica FIQ UNL Santiago del Estero 2829S3000AOMSanta Fe Argentina
| | - María C. Perotti
- Instituto de Lactología Industrial (INLAIN) Facultad de Ingeniería Química (FIQ) Universidad Nacional del Litoral (UNL)/Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Santiago del Estero 2829S3000AOMSanta Fe Argentina
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34
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Oraç A, Akın N. How do different cooling temperatures affect the characteristics of set-type yoghurt gel? Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.06.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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35
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Dai S, Jiang F, Shah NP, Corke H. Functional and pizza bake properties of Mozzarella cheese made with konjac glucomannan as a fat replacer. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.045] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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36
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Rezazadeh-Bari M, Najafi-Darmian Y, Alizadeh M, Amiri S. Numerical optimization of probiotic Ayran production based on whey containing transglutaminase and Aloe vera gel. Journal of Food Science and Technology 2019; 56:3502-3512. [PMID: 31274918 DOI: 10.1007/s13197-019-03841-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/16/2019] [Accepted: 05/20/2019] [Indexed: 01/09/2023]
Abstract
The purpose of this study was to optimize the functional properties of probiotic Ayran. Two-level fractional factorial design with four center points was used to investigate the effect of five independent variables including, reconstructed whey protein (70-90% of milk), salt (0.5-1 g/100 g), Aloe vera gel (0-30 g/100 g), transglutaminase enzyme (0-14 unit/100 g) and storage time (1-21 days). The viability of Lactobacillus acidophilus La-5 and other physicochemical properties such as pH, acidity, viscosity, sedimentation, and color were modeled and then optimized using desirability function method. Results showed that reconstructed whey protein and Aloe vera gel significantly affected the viability of L. acidophilus La-5 and other physicochemical properties (p < 0.05). The viability of L. acidophilus La-5 and viscosity decreased by increasing of whey protein percentage from 70 to 90. Maximum L. acidophilus La-5 count was observed in samples with a minimum level of whey protein and maximum level of Aloe vera gel. Milk replacement with whey protein up to 90% caused to decrease acidity and viscosity significantly but sedimentation increased (p < 0.05). Optimum condition for production of functional Ayran determined as follow: Aloe vera gel concentration: 25.7%, reconstructed whey protein: 70%, salt: 0.58% and transglutaminase enzyme: 5 unit/100 mL.
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Affiliation(s)
- Mahmoud Rezazadeh-Bari
- 1Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Younes Najafi-Darmian
- 1Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Mohammad Alizadeh
- 1Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Saber Amiri
- 2Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
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37
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Kwon H, Bae H, Seo H, Han S. Short communication: Chia seed extract enhances physiochemical and antioxidant properties of yogurt. J Dairy Sci 2019; 102:4870-4876. [DOI: 10.3168/jds.2018-16129] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2018] [Accepted: 03/01/2019] [Indexed: 01/06/2023]
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38
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Román L, Matia-Merino L, Reguilón MP, Gómez M. Extruded Maize Flour as Texturizing Agent in Acid-Unheated Skim Milk Gels. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02252-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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39
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Karaca OB, Saydam İB, Güven M. Physical, chemical, and sensory attributes of low‐fat, full‐fat, and fat‐free probiotic set yogurts fortified with fiber‐rich persimmon and apple powders. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13926] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Oya Berkay Karaca
- Karataş School of Tourism and Hotel Management Çukurova University Adana Turkey
| | - İbrahim Başar Saydam
- Kahramanmaraş Investment Support Office Eastern Mediterranean Development Agency Kahramanmaras Turkey
| | - Mehmet Güven
- Agricultural Faculty, Department of Food Engineering Çukurova University Adana Turkey
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40
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Yonaha V, Martinez MJ, Allievi MC, Leskow FC, Pérez OE. Impact of Fat Replacement by Core-shell Microparticles on Set Type Yoghurts: Study of Their Physicochemical, Textural and Microstructural Properties. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401314666180503154304] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Background: Core-shell micro and nanoparticles can be used to encapsulate bioactive or
functional components and to replace fat content also, since they are able to mimic the organoleptic
characteristics of the fat globules.
</P><P>
Objective: The aim of this study was to investigate the effect of replacing milk fat matter by core-shell
microparticles in set type yoghurt.
</P><P>
Method: Microparticles were produced by electrostatic deposition of carboxymethylcellulose (CMC)
on thermally induced aggregates of β-lactoglobulin (β-lg)n. Laboratory made yoghurts were prepared
with: full fat milk (F), low fat milk (L) and low fat milk with CS microparticles (CS). Yoghurts properties
(e.g. physicochemical, rheological, textural) were characterized during storage at 4 °C. Trials
were also conducted in commercial yoghurts taken as references.
</P><P>
Results: Water holding capacity (WHC) and elastic modulus (G´) of CS yoghurts resulted similar to
commercial yoghurts. Color properties (L*, a*. b*) were slightly altered and showed no significant
variation upon time. CS yoghurts behaved as a weak gel as indicated by the higher n values obtained
from mechanical spectra and by the lower firmness obtained from texture measurements. Important
differences were observed in microstructure. CS yoghurts showed homogeneous aspect with large aggregates
and empty spaces. Bacterial growth in CS yoghurts resulted similar to low fat yoghurts.
</P><P>
Conclusion: Replacement of milk fat by core-shell microparticles would be feasible giving a final
product without major differences, at least instrumentally measurable, to commercial yogurt.
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Affiliation(s)
- Verónica Yonaha
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Guiraldes, s/n, Ciudad Universitaria, Buenos Aires, CP 1428, Argentina
| | - María J. Martinez
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Consejo Nacional de Investigacion Científica y Tecnicas de la Republica Argentina, ITAPROQ-CONICET, Universidad de Buenos Aires, Intendente Guiraldes, s/n, Ciudad Universitaria, Buenos Aires, CP 1428, Argentina
| | - Mariana C. Allievi
- Departamento de Quimica Biologica, Facultad de Ciencias Exactas y Naturales, Consejo Nacional de Investigacion Científica y Tecnicas de la Republica Argentina IQUIBICEN-CONICET, Universidad de Buenos Aires, Intendente Guiraldes, s/n, Ciudad Universitaria, Buenos Aires, CP 1428, Argentina
| | - Federico Coluccio Leskow
- Departamento de Quimica Biologica, Facultad de Ciencias Exactas y Naturales, Consejo Nacional de Investigacion Científica y Tecnicas de la Republica Argentina IQUIBICEN-CONICET, Universidad de Buenos Aires, Intendente Guiraldes, s/n, Ciudad Universitaria, Buenos Aires, CP 1428, Argentina
| | - Oscar E. Pérez
- Departamento de Quimica Biologica, Facultad de Ciencias Exactas y Naturales, Consejo Nacional de Investigacion Científica y Tecnicas de la Republica Argentina IQUIBICEN-CONICET, Universidad de Buenos Aires, Intendente Guiraldes, s/n, Ciudad Universitaria, Buenos Aires, CP 1428, Argentina
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41
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Yeung YK, Lee Y, Chang YH. Physicochemical, microbial, and rheological properties of yogurt substituted with pectic polysaccharide extracted from
Ulmus davidiana. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13907] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Yuen Kwan Yeung
- Department of Food and Nutrition, Bionanocomposite Research CenterKyung Hee University Seoul Republic of Korea
| | - Yun‐Kyung Lee
- Department of Food and Nutrition, Bionanocomposite Research CenterKyung Hee University Seoul Republic of Korea
| | - Yoon Hyuk Chang
- Department of Food and Nutrition, Bionanocomposite Research CenterKyung Hee University Seoul Republic of Korea
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Berrazaga I, Mession J, Laleg K, Salles J, Guillet C, Patrac V, Giraudet C, Le Bacquer O, Boirie Y, Micard V, Husson F, Saurel R, Walrand S. Formulation, process conditions, and biological evaluation of dairy mixed gels containing fava bean and milk proteins: Effect on protein retention in growing young rats. J Dairy Sci 2019; 102:1066-1082. [DOI: 10.3168/jds.2018-14610] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Accepted: 09/25/2018] [Indexed: 11/19/2022]
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43
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Aguilar‐Raymundo VG, Vélez‐Ruiz JF. Yoghurt‐type beverage with partial substitution of milk by a chickpea extract: Effect on physicochemical and flow properties. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12581] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Victoria Guadalupe Aguilar‐Raymundo
- Departamento de Ingeniería Química y Alimentos Universidad de las Américas Puebla Ex hacienda Santa Catarina Mártir S/N San Andrés Cholula Puebla C.P. 72810México
- Programa Académico de Ingeniería Agroindustrial Universidad Politécnica de Pénjamo Carretera Irapuato ‐ La Piedad Km 44, Predio El Derramadero, Pénjamo Guanajuato C.P. 36921México
| | - Jorge Fernando Vélez‐Ruiz
- Departamento de Ingeniería Química y Alimentos Universidad de las Américas Puebla Ex hacienda Santa Catarina Mártir S/N San Andrés Cholula Puebla C.P. 72810México
- FN Consultores, S.A. de C. V. Instituto de Desarrollo e Innovación Tecnológica Boulevard del Niño Poblano 2901, Unidad Territorial Atlixcáyotl Puebla C.P. 72197 México
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44
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Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluation. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.03.019] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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45
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Chihi M, Sok N, Saurel R. Acid gelation of mixed thermal aggregates of pea globulins and β-lactoglobulin. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.07.006] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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46
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Santos GD, Nogueira RI, Rosenthal A. Powdered yoghurt produced by spray drying and freeze drying: a review. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2018. [DOI: 10.1590/1981-6723.12716] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Yoghurt is one of the dairy products most consumed worldwide but dehydrated yoghurt is still uncommon. Considered a nutritious food, yoghurt powder could be used as an ingredient or supplement in juices, cookies, ice cream and dairy beverages. Spray drying and freeze drying are the methods most widely used to dehydrate dairy products, and the process conditions are directly associated with the production costs and value of the final product. Due to osmotic and thermal stress during dehydration, it is often necessary to incorporate agents such as carriers, thermal protectants, cryo-protectants and stabilizers in order to improve the process yield, preserve nutrients and even facilitate rehydration of the product. Thus the present review presents the technologies available to obtain yoghurt powder, including the processes, drying agents, drying rates, rehydration conditions and survival of the lactic acid bacteria.
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47
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Chen X, Singh M, Bhargava K, Ramanathan R. Yogurt Fortification with Chickpea (Cicer arietinum) Flour: Physicochemical and Sensory Effects. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12102] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Xi Chen
- Department of Human Sciences; Texas A&M University; 700 University Blvd., Kingsville TX 78363 USA
| | - Mukti Singh
- National Center for Agricultural Utilization Research, Functional Foods Research; United States Department of Agriculture (USDA), Agricultural Research Service; 1815 N. University Street, Peoria IL 61604 USA
| | - Kanika Bhargava
- Human Environmental Sciences; University of Central Oklahoma; 100 N. University Drive, Edmond OK 73034 USA
| | - Ranjith Ramanathan
- Department of Animal & Food Sciences; Oklahoma State University; 310 N. Monroe Street, Stillwater OK 74078-6051 USA
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48
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Physicochemical and textural properties of mozzarella cheese made with konjac glucomannan as a fat replacer. Food Res Int 2018; 107:691-699. [DOI: 10.1016/j.foodres.2018.02.069] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2018] [Revised: 02/26/2018] [Accepted: 02/27/2018] [Indexed: 11/21/2022]
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49
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Miocinovic J, Tomic N, Dojnov B, Tomasevic I, Stojanovic S, Djekic I, Vujcic Z. Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1291-1299. [PMID: 28758215 DOI: 10.1002/jsfa.8592] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 07/24/2017] [Accepted: 07/25/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The need to increase the daily intake of dietary fibres opens a new chapter in the research of functional foods enriched with fibres. The potential application of an innovative product - insoluble dietary fibres from triticale in yoghurts - was deployed by characterising their food application and evaluating physico-chemical, rheological and sensory properties and was the aim of this research. RESULTS Detailed characterisations of these fibres are presented for the first time and showed very good hydration properties, optimal pH (slightly acidic), optimal chemical composition, high antioxidant capacity which was proven by phenolics contents. Besides, these fibres showed negligible calorific value, with no phytates and high antioxidant capacity, mainly from ferulic acid. Therefore they could be successfully added to yoghurt. Enrichment of yoghurt having different milk fat content (1.5 and 2.8% w/w) with triticale insoluble fibre (1.5% and 3.0% w/w) significantly influenced the syneresis level, its apparent viscosity, yield stress and thixotropic behaviour. The overall sensory quality scores indicated that yoghurt enriched with 1.5% triticale insoluble fibres was recognised as 'excellent' and had enhanced antioxidant activity. CONCLUSIONS Insoluble triticale fibre could therefore be used as a supplement to produce functional yoghurt. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Jelena Miocinovic
- Department of Animal Source Food Technology, University of Belgrade - Faculty of Agriculture, Belgrade, Republic of Serbia
| | - Nikola Tomic
- Food Safety and Quality Management Department, University of Belgrade - Faculty of Agriculture, Belgrade, Republic of Serbia
| | - Biljana Dojnov
- Department of Chemistry, Institute of Chemistry, Technology and Metallurgy, Belgrade, Republic of Serbia
| | - Igor Tomasevic
- Department of Animal Source Food Technology, University of Belgrade - Faculty of Agriculture, Belgrade, Republic of Serbia
| | - Sanja Stojanovic
- Department of Biochemistry, University of Belgrade - Faculty of Chemistry, Belgrade, Republic of Serbia
| | - Ilija Djekic
- Food Safety and Quality Management Department, University of Belgrade - Faculty of Agriculture, Belgrade, Republic of Serbia
| | - Zoran Vujcic
- Department of Biochemistry, University of Belgrade - Faculty of Chemistry, Belgrade, Republic of Serbia
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50
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Physicochemical and Rheological Properties of a Dairy Dessert, Enriched with Chickpea Flour. Foods 2018; 7:foods7020025. [PMID: 29463036 PMCID: PMC5848129 DOI: 10.3390/foods7020025] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2018] [Revised: 02/13/2018] [Accepted: 02/13/2018] [Indexed: 11/22/2022] Open
Abstract
Dairy desserts are complex mixtures and matrices including main components such as milk, sugar, starch, hydrocolloids, colorants and flavors, with a proteinaceous structure; they are widely consumed and present a semisolid consistency. In this work, the physicochemical and rheological properties of a dairy dessert with the addition of chickpea flour (raw and cooked, at four concentrations) were studied to determine the effect of the flour. The results indicated that luminosity (L*: 62.75–83.29), pH (6.35–7.11) and acidity (1.56–3.56) changed with the type of flour. The flow properties of the custards exhibited a non-Newtonian behavior that was well fitted by three flow models. The studied custard systems were stored for twelve days at 4 °C. The physicochemical and flow properties of the custards changed notably as a function of flour addition and storage time. From all samples, only four were analyzed with oscillatory tests, showing their mechanical spectra with elastic behavior. The dessert texture was also measured, founding that those formulated with Blanco Noroeste chickpea flour exhibited the highest values of hardness (0.356–0.391 N) through the twelve days. It can be concluded that those custard systems with the highest content of flour presented a very good response as a potential new dairy product.
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