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Sözeri Atik D, Öztürk Hİ, Akın N. Perspectives on the yogurt rheology. Int J Biol Macromol 2024; 263:130428. [PMID: 38403217 DOI: 10.1016/j.ijbiomac.2024.130428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2023] [Revised: 02/21/2024] [Accepted: 02/22/2024] [Indexed: 02/27/2024]
Abstract
The oral processing of yogurt is a dynamic process involving a series of deformation processes. Rheological knowledge is essential to understand the structure and flow properties of yogurt in the mouth and to explore its relationship with sensory perception. Yogurt is rheologically characterized as a non-Newtonian viscoelastic material. The rheological properties of yogurt are affected by many factors, from production to consumption. Therefore, rheological measurements are widely used to predict and control the final quality and structure of yogurts. Recent studies focus on the elucidation of the effects of cultures and processes used in production, as well as the design of different formulations to improve the rheological properties of yogurts. Moreover, the science of tribology, which dominates the surface properties of interacting substances in relative motion to evaluate the structural sensation in the later stages of eating in addition to the rheological properties that give the feeling of structure in the early stages of eating, has also become the focus of recent studies. For a detailed comprehension of the rheological properties of yogurt, this review deals with the factors affecting the rheology of yogurt, analytical methods used to determine rheological properties, microstructural and rheological characterization of yogurt, and tribological evaluations.
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Affiliation(s)
- Didem Sözeri Atik
- Tekirdağ Namık Kemal University, Department of Food Engineering, Tekirdağ, Turkey; University of Wisconsin-Madison, Department of Food Science, Madison, WI, USA.
| | - Hale İnci Öztürk
- Konya Food and Agriculture University, Department of Food Engineering, Konya, Turkey
| | - Nihat Akın
- Selçuk University, Department of Food Engineering, Konya, Turkey
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2
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Lin X, Zhang X, Xu B. Differences in physicochemical, rheological, and prebiotic properties of inulin isolated from five botanical sources and their potential applications. Food Res Int 2024; 180:114048. [PMID: 38395565 DOI: 10.1016/j.foodres.2024.114048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 01/19/2024] [Accepted: 01/24/2024] [Indexed: 02/25/2024]
Abstract
This study compares the physicochemical and prebiotic properties of inulin isolated from five botanical sources. The average degree of polymerization (DP) for inulin ranged from 5.00 to 13.33. Notably, inulin from Dahlia tubers (DP = 13) and Platycodonis Radix (DP = 8) demonstrated granular, clustered morphology under SEM, semi-crystalline structures via X-ray diffraction, and exhibited shear-thinning behaviors from shear rate 1 s-1 to 500 s-1. In contrast, inulin from Jerusalem artichoke (DP = 5), chicory root (DP = 7), and Asparagi Radix (DP = 5) showcased rough flake morphologies under SEM, amorphous structures in X-ray patterns, and similar shear-thinning behaviors. All inulin types showed acid stability at pH levels below 2.0, with a reducing sugar conversion ratio (RRS) under 1 %. Furthermore, the isolated inulin from the different sources presented prebiotic capacity when added as a sole carbon source in the culture media of the probiotics Lactobacillus paracasei and Bifidobacterium longum. This study provides the properties of inulin from various sources, thereby offering a reference for the selection of appropriate inulin in industrial applications based on the desired characteristics of the final product.
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Affiliation(s)
- Xiaojun Lin
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China
| | - Xuanyi Zhang
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China
| | - Baojun Xu
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China.
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3
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Akal C. Using dietary fiber as stabilizer in dairy products: β-glucan and inulin-type fructans. J Food Sci Technol 2023; 60:2945-2954. [PMID: 37786597 PMCID: PMC10542075 DOI: 10.1007/s13197-022-05651-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/21/2022] [Accepted: 11/11/2022] [Indexed: 12/12/2022]
Abstract
β-glucan and inulin-type fructans, considering their beneficial effects on health, are the favorite dietary fibers in recent years. This review firstly gives information on the health-promoting effects of these two fibers, and then, using them in dairy products. They can be used in different dairy products, depending on their properties. However, their effect levels and forms may be different. Especially in probiotic products, these fibers can be used as a multi-functional additive because of their satisfactory stability in dairy products. The stabilizer effect can change in dairy products (e.g., ice cream, beverage) with variable composition/formulation. β-glucan and inulin-type fructans develop textural or rheological properties of dairy products that have relatively more standard composition (such as yogurt, cheese), at varying degrees depending on the proportion. Since the additives used to increase the stability of foods or to extend their shelf life are compounds that are beneficial for health, their usage areas should be increased, and their different potential effects should be known. For this reason, in this review, current information about health effects and usage areas of these components discussed in detail. Consequently, the texture improver effect of these two dietary fibers on dairy products is crucial and has no effect (positive/negative) on physicochemical or flavor properties. Although individual studies have reported a reduction in the amount of acetaldehyde in yogurt or effects that may cause undesirable functional properties in mozzarella cheese, most studies have proven that fiber addition does not have an adverse effect on the properties other than texture.
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Affiliation(s)
- Ceren Akal
- Faculty of Agriculture, Department of Dairy Technology, Ankara University, 06110 Ankara, Turkey
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4
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Li D, Lai M, Wang P, Ma H, Li H, Wang R, Wu X. Effects of Different Prebiotics on the Gel Properties of Milk Protein and the Structural Features of Yogurt. Gels 2023; 9:863. [PMID: 37998953 PMCID: PMC10670424 DOI: 10.3390/gels9110863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Revised: 10/21/2023] [Accepted: 10/25/2023] [Indexed: 11/25/2023] Open
Abstract
The impact of prebiotics on the structural characteristics of yogurt is an important aspect of evaluating its functional properties. This study aimed to evaluate and compare the effects of several commonly used prebiotics, including fructooligosaccharide (FOS), galactooligosaccharide (GOS), inulin (INU), polydextrose (PDX), and xylooligosaccharide (XOS), on the gel properties of milk protein and the structural features, with respect to the texture and rheology, of stirred yogurt during and after fermentation. The results revealed that the supplementation of INU, PDX, and XOS was involved in the construction of protein networks during fermentation, promoting a viscous and more elastic gel structure, due to the enhanced protein-water interactions. This resulted in a significant increase (p < 0.05) in structural stability (higher critical strain (γc) and greater thixotropy), firmness, cohesiveness, and rheology (G' and G″) and a significant decrease (p < 0.05) in the loss of yogurt during centrifugation. Conversely, the supplementation of GOS and FOS did not appear to be involved in the construction of the protein network and barely affected the rheological properties of the gel during fermentation. However, a significant increase (p < 0.05) in viscosity and firmness, and a slight decrease (p > 0.05) in loss during centrifugation were still observed in the yogurt. These findings could be useful for a comprehensive assessment of the application potential of these prebiotics in yogurt, when combined with their respective prebiotic properties.
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Affiliation(s)
- Dongdong Li
- Mengniu Hi-Tech Dairy Product Beijing Co., Ltd., Beijing 101100, China;
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Nutrition and Health, China Agricultural University, Beijing 100190, China;
| | - Mengxuan Lai
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China; (M.L.); (H.M.); (H.L.)
| | - Pengjie Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Nutrition and Health, China Agricultural University, Beijing 100190, China;
| | - Hairan Ma
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China; (M.L.); (H.M.); (H.L.)
| | - Hongliang Li
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China; (M.L.); (H.M.); (H.L.)
| | - Ran Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Nutrition and Health, China Agricultural University, Beijing 100190, China;
| | - Xiuying Wu
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China; (M.L.); (H.M.); (H.L.)
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Zhao P, Li N, Chen L, Guo Y, Huang Y, Tong L, Wang L, Fan B, Wang F, Liu L. Effects of Oat β-Glucan on the Textural and Sensory Properties of Low-Fat Set Type Pea Protein Yogurt. Molecules 2023; 28:molecules28073067. [PMID: 37049830 PMCID: PMC10096348 DOI: 10.3390/molecules28073067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/26/2023] [Accepted: 03/28/2023] [Indexed: 04/03/2023] Open
Abstract
This study investigated the effect of oat β-glucan as a fat substitute on the structure formation, texture, and sensory properties of pea protein yogurt. The results showed that the incorporation of 0.5% β-glucan significantly accelerated the lactic acid bacteria-induced fermentation, with the time for reaching the target pH of 4.6 shortened from 3.5 h to 3 h (p < 0.05); increased the plastic module (G′) from 693 Pa to 764 Pa when fermenting 3 h (p < 0.05); and enhanced the water-holding capacity from 77.29% to 82.15% (p < 0.05). The identification of volatile organic compounds (VOCs) in low-fat pea protein yogurt by GC-IMS revealed a significant decrease in aldehydes and a significant increase in alcohols, ketones and acids in the pea yogurt after fermentation (p < 0.05). Among them, the levels of acetic acid, acetone, 2,3-butanedione, 3-hydroxy-2-butanone, and ethyl acetate all significantly increased with the addition of oat β-glucan (p < 0.05), thereby providing prominent fruity, sweet, and creamy flavors, respectively. Combined with the results of sensory analysis, the quality characteristics of pea protein yogurt with 1% oil by adding 1% oat β-glucan were comparable to the control sample with 3% oil. Therefore, oat β-glucan has a good potential for fat replacement in pea protein yogurt.
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Jackson PPJ, Wijeyesekera A, Rastall RA. Inulin-type fructans and short-chain fructooligosaccharides-their role within the food industry as fat and sugar replacers and texture modifiers-what needs to be considered! Food Sci Nutr 2022; 11:17-38. [PMID: 36655109 PMCID: PMC9834882 DOI: 10.1002/fsn3.3040] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 06/17/2022] [Accepted: 08/08/2022] [Indexed: 01/21/2023] Open
Abstract
Inulin and oligofructose are classes of prebiotics belonging to a group of nondigestible carbohydrates referred to as inulin-type fructans. While short-chain fructooligosaccharides are enzymatically synthesized from the hydrolysis and transglycosylation of sucrose. Inulin-type fructans and short-chain fructooligosaccharides act as carbon sources for selective pathways supporting digestive health including altering the composition of the gut microbiota along with improving transit time. Due to their physicochemical properties, inulin-type fructans and short-chain fructooligosaccharides have been widely used in the food industry as partial replacements for both fat and sugar. Yet, levels of replacement need to be carefully considered as it may result in changes to physical and sensory properties that could be detected by consumers. Furthermore, it has been reported depending on the processing parameters used during production that inulin-type fructans and short-chain fructooligosaccharides may or may not undergo structural alterations. Therefore, this paper reviews the role of inulin-type fructans and short-chain fructooligosaccharides within the food industry as fat and sugar replacers and texture modifiers, their impact on final sensory properties, and to what degree processing parameters are likely to impact their functional properties.
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Qiu Z, Qiao Y, Zhang B, Sun-Waterhouse D, Zheng Z. Bioactive polysaccharides and oligosaccharides from garlic (Allium sativum L.): Production, physicochemical and biological properties, and structure-function relationships. Compr Rev Food Sci Food Saf 2022; 21:3033-3095. [PMID: 35765769 DOI: 10.1111/1541-4337.12972] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 02/08/2022] [Accepted: 04/11/2022] [Indexed: 02/06/2023]
Abstract
Garlic is a common food, and many of its biological functions are attributed to its components including functional carbohydrates. Garlic polysaccharides and oligosaccharides as main components are understudied but have future value due to the growing demand for bioactive polysaccharides/oligosaccharides from natural sources. Garlic polysaccharides have molecular weights of 1 × 103 to 2 × 106 Da, containing small amounts of pectins and fructooligosaccharides and large amounts of inulin-type fructans ((2→1)-linked β-d-Fruf backbones alone or with attached (2→6)-linked β-d-Fruf branched chains). This article provides a detailed review of research progress and identifies knowledge gaps in extraction, production, composition, molecular characteristics, structural features, physicochemical properties, bioactivities, and structure-function relationships of garlic polysaccharides/oligosaccharides. Whether the extraction processes, synthesis approaches, and modification methods established for other non-garlic polysaccharides are also effective for garlic polysaccharides/oligosaccharides (to preserve their desired molecular structures and bioactivities) requires verification. The metabolic processes of ingested garlic polysaccharides/oligosaccharides (as food ingredients/dietary supplements), their modes of action in healthy humans or populations with chronic conditions, and molecular/chain organization-bioactivity relationships remain unclear. Future research directions related to garlic polysaccharides/oligosaccharides are discussed.
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Affiliation(s)
- Zhichang Qiu
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Yiteng Qiao
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Bin Zhang
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Dongxiao Sun-Waterhouse
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China.,School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Zhenjia Zheng
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
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8
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Martínez-Tomé M, Cedeño-Pinos C, Bañón S, Jiménez-Monreal AM. Rosemary Extracts Improved the Antioxidant Status of Low-Fat Yoghurt Sauces Enriched with Inulin. Antioxidants (Basel) 2022; 11:antiox11040789. [PMID: 35453474 PMCID: PMC9032990 DOI: 10.3390/antiox11040789] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 04/12/2022] [Accepted: 04/13/2022] [Indexed: 02/04/2023] Open
Abstract
Yoghurt sauces are considered fatty products which are quite susceptible to oxidation and must be stabilised using antioxidants. Novel formulations for yoghurt sauces often involve replacement of fat with dietary fibres and use of natural preservatives. The aim of the present research was to design healthier formulations for yoghurt sauces based on the replacement of sunflower oil (SO) with chicory inulin (IN) and the use of rosemary extracts (RE) as natural antioxidants. Different sauces were developed by adding IN at 2 and 5% w: w and/or 300 mg/kg lipo- and/or water-soluble rosemary extracts (RLE and/or RWE) containing 120 and 146 mg polyphenols per g extract, respectively. Nutritional value (proximate composition and caloric contribution), some physical properties (pH and CIELab colour) and antioxidant status (deoxyribose, DPPH radical scavenging, Rancimat, lipid peroxidation and linoleic acid assays) were assessed in the sauces. Replacement of SO with IN (5%) reduced fat content by 30%, roughly 15% low calories, thereby obtaining healthier sauces. As expected, the RLE was more effective than the RWE in improving antioxidant activity in lipidic environment. Using RLE enhanced the antioxidant capacity of lipid peroxidation by 44%. In the Rancimat test, this increased the oxidative protection of the sauce made with and without IN (5%) by around 20% or 45%, respectively. Similarly, using RLE doubled protection against linoleic acid oxidation. Application of IN in yoghurt sauce has nutritional (replacement of lipids with dietary fibre) and technological interest (foaming agent) and can be combined with RE of high polyphenol content as a potential functional ingredient capable of stabilising the sauces against oxidation.
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Affiliation(s)
- Magdalena Martínez-Tomé
- Department of Food Science, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain;
- CIBER, CB12/03/30038 Fisiopatología de la Obesidad y la Nutrición, CIBEROBN, Instituto de Salud Carlos III (ISCIII), 28013 Madrid, Spain
- Correspondence: ; Tel.: +34-868-884797; Fax: +34-868-884147
| | - Cristina Cedeño-Pinos
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (C.C.-P.); (S.B.)
| | - Sancho Bañón
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (C.C.-P.); (S.B.)
| | - Antonia M. Jiménez-Monreal
- Department of Food Science, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain;
- CIBER, CB12/03/30038 Fisiopatología de la Obesidad y la Nutrición, CIBEROBN, Instituto de Salud Carlos III (ISCIII), 28013 Madrid, Spain
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9
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Wiking L, Gregersen S, Hansen S, Hammershøj M. Heat-induced changes in milk fat and milk fat globules and its derived effects on acid dairy gelation – A review. Int Dairy J 2022; 127:105213. [DOI: 10.1016/j.idairyj.2021.105213] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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10
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Aidarbekova S, Aider M. Study of the physico-chemical, structural, microbiological properties and volatile flavour compounds profile of kefir supplemented with electro-activated whey. Int Dairy J 2022; 126:105218. [DOI: 10.1016/j.idairyj.2021.105218] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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11
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Świąder K, Florowska A. The Sensory Quality and the Physical Properties of Functional Green Tea-Infused Yoghurt with Inulin. Foods 2022; 11:foods11040566. [PMID: 35206044 PMCID: PMC8870793 DOI: 10.3390/foods11040566] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 02/11/2022] [Accepted: 02/14/2022] [Indexed: 01/27/2023] Open
Abstract
The purpose of this study was to investigate the influence of the addition of inulin (3%, 6% and 9%) to green tea-infused set type yoghurt on its sensory quality and physical properties. Yogurts were made by combining green tea with milk and inulin and inoculated with freeze-dried starter cultures YO-122. Incubation was conducted at 43 °C for approximately 4.5 h until a pH value of 4.5–4.6 was achieved. For the prepared yoghurts, a panel of experts (n = 10) was selected, characterized 35 attributes and conducted a sensory quality assessment of these yoghurts using the Quantitative Descriptive Profile method. Additionally, instrumental analyses such as yield stress, adhesiveness, firmness, physical stability and color parameters were also carried out. The use of green tea infusion increased the perception of green tea flavor, bitterness, astringency, dark color of the yoghurt and the existing whey, which worsened the overall sensory quality of the yoghurt. The addition of inulin (9%) to the green tea yoghurt, increased the perception of sweet, peach flavor and aroma and improved the firmness of the yoghurt while reducing the perception of sour taste, which improved the sensory quality of the yoghurt. Both inulin and green tea affected the physical properties of the yoghurts, causing an increase in the yield stress (43%, and 20%, respectively) and deteriorated the stability of the yoghurts. Green tea affected the color of the yoghurts, causing the lightness to decrease. The L* parameter decreased from 89.80 for the control sample to 84.42 for the green tea infused yoghurt. The use of infused green tea in yoghurt production makes it necessary to use ingredients that will neutralize its adverse effects on sensory quality and physical parameters of yoghurt, and such an additive can be prebiotic fiber–inulin at a concentration of 9%.
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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, 02-787 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, 02-787 Warsaw, Poland;
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Soleimanian Y, Sanou I, Turgeon SL, Canizares D, Khalloufi S. Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A review. Compr Rev Food Sci Food Saf 2021; 21:371-415. [PMID: 34941013 DOI: 10.1111/1541-4337.12875] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 09/25/2021] [Accepted: 10/23/2021] [Indexed: 01/02/2023]
Abstract
Every year, agrifood activities generate a large amount of plant byproducts, which have a low economical value. However, the valorization of these byproducts can contribute to increasing the intake of dietary fibers and reducing the environmental pollution. This review presents an overview of a wide variety of agricultural wastes applied in the formulation of different food products and sustainable packaging. In general, the incorporation of fibers into bakery, meat, and dairy products was successful, especially at a level of 10% or less. Fibers from a variety of crops improved the consistency, texture, and stability of sauce formulations without affecting sensory quality. In addition, fiber fortification (0.01-6.4%) presented considerable advantages in terms of rheology, texture, melting behavior, and fat replacement of ice cream, but in some cases had a negative impact on color and mouthfeel. In the case of beverages, promising effects on texture, viscosity, stability, and appetite control were obtained by the addition of soluble dietary fibers from grains and fruits with small particle size. Biocomposites used in packaging benefited from reinforcing effects of various plant fiber sources, but the extent of modification depended on the matrix type, fiber pretreatment, and concentration. The information synthesized in this contribution can be used as a tool to screen and select the most promising fiber source, fiber concentration, and pretreatment for specific food applications and sustainable packaging.
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Affiliation(s)
- Yasamin Soleimanian
- Soils Science and Agri-Food Engineering Department, Laval University, Québec City, Québec, Canada.,Institute of Nutrition and Functional Foods, Laval University, Québec City, Québec, Canada
| | - Ibrahima Sanou
- Soils Science and Agri-Food Engineering Department, Laval University, Québec City, Québec, Canada.,Institute of Nutrition and Functional Foods, Laval University, Québec City, Québec, Canada
| | - Sylvie L Turgeon
- Institute of Nutrition and Functional Foods, Laval University, Québec City, Québec, Canada.,Food Science Department, Laval University, Québec City, Québec, Canada
| | - Diego Canizares
- Department of Food Engineering and Technology, Institute of Biosciences, Language and Physical Sciences (IBILCE), UNESP - São Paulo State University, São José do Rio Preto, Brazil
| | - Seddik Khalloufi
- Soils Science and Agri-Food Engineering Department, Laval University, Québec City, Québec, Canada.,Institute of Nutrition and Functional Foods, Laval University, Québec City, Québec, Canada
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Sulejmani E, Boran O, Huppertz T, Hayaloglu A. Rheology, microstructure and sensory properties of low-fat milk jam: Influence of inulin type, sucrose content, sodium bicarbonate and calcium chloride. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105162] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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14
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Costa MP, Rosario AILS, Silva VLM, Vieira CP, Conte-Junior CA. Rheological, physical, and sensory evaluation of low-fat cupuassu
goat milk yogurts supplemented with fat replacers. Food Sci Anim Resour 2021; 42:210-224. [PMID: 35310563 PMCID: PMC8907797 DOI: 10.5851/kosfa.2021.e64] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 10/18/2021] [Accepted: 11/11/2021] [Indexed: 11/06/2022] Open
Abstract
The use of skim milk is a strategy to increase goat milk yogurt acceptability.
However, it can negatively affect yogurt rheology because fat plays a vital role
in dairy structural integrity. Thus, this study aimed to investigate the effects
of fat replacers on the rheological, physical, and sensory parameters of low-fat
cupuassu goat milk yogurts during refrigerated storage (28 days). Five goat milk
yogurts formulations were carried out: whole yogurt (WY), skim yogurt (SY), skim
yogurt with inulin (SIY), skim yogurt with maltodextrin (SMY), and skim yogurt
with whey protein (SWY). Treatments were subjected to bacterial counts, chemical
composition, pH, water holding capacity, instrumental color and texture,
rheological and sensory analyses. All samples showed reducing pH values, water
holding capacity, and L* and b* value during storage. Regarding texture, the
firmness and consistency decreased during storage. On the other hand, the
viscosity index significantly increased during refrigerated storage time.
Moreover, all treatments exhibited viscoelastic behaviour. In addition, SIY and
SMY showed the highest apparent viscosity. Furthermore, SIY, SMY, and SWY
formulations exhibited positive sensory scores for appearance, color, aroma,
texture, and viscosity. However, the overall acceptability and purchase
intention did not differ statistically between WY and the fat-replacement
treatments (SIY, SMY, and SWY). These results indicate that fat substitutes
improved the quality of skimmed formulations. Thus, inulin and maltodextrin have
the potential as functional fat replaces to produce low-fat goat milk
yogurts.
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Affiliation(s)
- Marion P. Costa
- Laboratory of Inspection and Technology of
Milk and Derivatives, Escola de Medicina Veterinária e Zootecnia,
Universidade Federal da Bahia, Salvador 40170-110,
Brazil
- Corresponding author : Marion
P. Costa, Laboratory of Inspection and Technology of Milk and Derivatives,
Escola de Medicina Veterinária e Zootecnia, Universidade Federal da
Bahia, Salvador 40170-110, Brazil, Tel: +55-71-3283-6711, E-mail:
| | - Anisio Iuri L. S. Rosario
- Laboratory of Inspection and Technology of
Milk and Derivatives, Escola de Medicina Veterinária e Zootecnia,
Universidade Federal da Bahia, Salvador 40170-110,
Brazil
| | | | - Carla P. Vieira
- Food Science Program, Instituto de
Química, Universidade Federal do Rio de Janeiro,
Rio de Janeiro 21941-909, Brazil
| | - Carlos A. Conte-Junior
- Food Science Program, Instituto de
Química, Universidade Federal do Rio de Janeiro,
Rio de Janeiro 21941-909, Brazil
- National Institute of Health Quality
Control, Fundação Oswaldo Cruz, Rio
de Janeiro 21040-900, Brazil
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15
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Hovjecki M, Miloradovic Z, Mirkovic N, Radulovic A, Pudja P, Miocinovic J. Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage. J Sci Food Agric 2021; 101:5898-5906. [PMID: 33798268 DOI: 10.1002/jsfa.11242] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 03/03/2021] [Accepted: 04/02/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Production of goat's milk set-style yoghurt encounters challenges in achieving the texture characteristic for this type of product, primarily due to protein composition of this milk. This study evaluated the effects of using microbial transglutaminase (mTGase) concomitantly with starter culture in the production of goat's milk yoghurt - a method that has not been employed with this milk type until now- indicating the potential of the enzyme to change yoghurt's textural properties. Goat's milk set yoghurts were produced from milk heated at 72 °C/30 s and 90 °C/5 min, without (G72 and G90) and with mTGase (G72TG and G90TG) and starter culture addition. Protein profiles of goat's milks and yoghurts were also examined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Yoghurts were evaluated for rheological properties, texture, microbiological and sensory profile over 2 weeks to study the influence of mTGase, pasteurization and storage. RESULTS The enzyme caused significant increases of storage moduli at the end of fermentation: 8.32 ± 0.27 Pa (G90TG) and 2.89 ± 0.18 Pa (G72TG) vs. 6.13 ± 0.07 Pa (G90) and 1.27 ± 0.18 Pa (G72) without enzyme. Lower loss tangent values indicated the enhanced elastic character of the gels with enzyme. Enzyme increased yoghurt's firmness from 49.69 ± 2.61 g (G90) to 60.81 ± 5.29 g (G90TG) after 1 day and from 58.21 ± 0.53 g (G90) to 80.45 ± 0.59 g (G90TG) after 15 days' storage. Enzyme improved starter bacteria survivability during storage of G72TG yoghurt. CONCLUSION mTGase can be used simultaneously with the starter culture to improve the rheological properties and texture of goat's milk yoghurt, without deteriorating effect on its flavour. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Marina Hovjecki
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - Zorana Miloradovic
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - Nemanja Mirkovic
- Department of Food Microbiology, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - Ana Radulovic
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - Predrag Pudja
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - Jelena Miocinovic
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
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Verma DK, Patel AR, Thakur M, Singh S, Tripathy S, Srivastav PP, Chávez-González ML, Gupta AK, Aguilar CN. A review of the composition and toxicology of fructans, and their applications in foods and health. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103884] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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17
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Świąder K, Florowska A, Konisiewicz Z. The Sensory Quality and the Textural Properties of Functional Oolong Tea-Infused Set Type Yoghurt with Inulin. Foods 2021; 10:1242. [PMID: 34072488 PMCID: PMC8229014 DOI: 10.3390/foods10061242] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 05/24/2021] [Accepted: 05/26/2021] [Indexed: 02/04/2023] Open
Abstract
Set type yoghurts are characterised by a semi-solid texture, which is created during the fermentation process. The tea infusion in this type of yoghurt production can influence the quality of the final product. Therefore, the aim of the experiment was to evaluate the influence of the addition of 3, 6 and 9% inulin to oolong tea-infused yoghurts on the sensory quality. It has been evaluated by trained experts using a Quantitative Descriptive Profile analysis and by consumers using hedonic scaling, as well as on instrumentally evaluated features such as texture, stability and visual parameters. The addition of oolong tea to yoghurt resulted in positive changes in the perception of sweet, peach and nectar odours and flavours, and also creaminess, as well as negative changes in the presence of a bitter taste, the whey presence and a colour intensification towards dark cream (p ≤ 0.05). The addition of inulin to the tested oolong tea yogurts caused a decrease in the whey presence and brightened the yoghurt's colour (6% and 9%, p ≤ 0.05, respectively), as well as an improved creaminess and an increase in the sweet taste of the yoghurt. It was also observed that the addition of oolong tea deteriorated the instrumentally evaluated texture of the set yoghurts, while inulin at a higher concentration (9%, p ≤ 0.05) increased the firmness and adhesiveness. Moreover, the addition of inulin also had a positive effect on the yoghurt's stability. The addition of inulin to oolong tea-infused set yoghurts may be valuable both as a source of prebiotic fibre in functional products and as a factor improving the quality of these products.
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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, 02-787 Warsaw, Poland;
| | - Anna Florowska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences (SGGW–WULS), 159C Nowoursynowska Street, 02-787 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, 02-787 Warsaw, Poland;
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18
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Aljewicz M, Mulet-Cabero AI, Wilde PJ. A comparative study of the influence of the content and source of β-glucan on the rheological, microstructural properties and stability of milk gel during acidification. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106486] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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19
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Santiago-garcía PA, Mellado-mojica E, León-martínez FM, Dzul-cauich JG, López MG, García-vieyra MI. Fructans (agavins) from Agave angustifolia and Agave potatorum as fat replacement in yogurt: Effects on physicochemical, rheological, and sensory properties. Lebensm Wiss Technol 2021; 140:110846. [DOI: 10.1016/j.lwt.2020.110846] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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20
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Alqahtani NK, Darwish AA, El-Menawy RK, Alnemr TM, Aly E. Textural and organoleptic attributes and antioxidant activity of goat milk yoghurt with added oat flour. International Journal of Food Properties 2021. [DOI: 10.1080/10942912.2021.1900237] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Nashi Khalid Alqahtani
- Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, P.O. Box 420, Al-Ahsa 31982, Saudi Arabia
| | - Aliaa Ali Darwish
- Dairy Research Dept., Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
| | - Reham Kamal El-Menawy
- Dairy Technology Dept., Animal Production Research Institute, Agricultural Research Center, Dokki, Egypt
| | - Tareq Morad Alnemr
- Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, P.O. Box 420, Al-Ahsa 31982, Saudi Arabia
| | - Esmat Aly
- Dairy Research Dept., Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
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21
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Pachekrepapol U, Somboonchai N, Krimjai W. Physicochemical, rheological, and microbiological properties of lactose‐free functional yogurt supplemented with fructooligosaccharides. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15017] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Ulisa Pachekrepapol
- Division of Food Science and Nutrition Faculty of Agricultural Product Innovation and Technology Srinakharinwirot University Nakhonnayok Thailand
| | - Nutthaporn Somboonchai
- Division of Food Science and Nutrition Faculty of Agricultural Product Innovation and Technology Srinakharinwirot University Nakhonnayok Thailand
| | - Warit Krimjai
- Division of Food Science and Nutrition Faculty of Agricultural Product Innovation and Technology Srinakharinwirot University Nakhonnayok Thailand
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22
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Wan Z, Khubber S, Dwivedi M, Misra NN. Strategies for lowering the added sugar in yogurts. Food Chem 2020; 344:128573. [PMID: 33199117 DOI: 10.1016/j.foodchem.2020.128573] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 11/02/2020] [Accepted: 11/03/2020] [Indexed: 10/23/2022]
Abstract
The rising awareness about the adverse health effects of high sugar consumption has led to regulatory amendments for triggering sugar reduction in food products. Sugar reduction in yogurt is a challenging endeavor due to the changes in taste, flavor, texture, maintenance of food functionality, shelf-life, cost and consumer acceptability. A review of the scientific literature, patents, and web articles revealed several approaches being explored by the dairy industry to reduce the sugar addition. A careful assessment of these strategies and their critical analysis is presented in this review. The strategies for sugar reduction involve multifaceted approaches including the use of alternative low-calorie sweeteners, honey, fruit preparations, novel cultures, lactase addition, inulin fiber addition, and flavor interventions. Much of the work so far has focused on development of low-calorie alternative sweeteners, and novel sweeteners-based solutions are evolving. The use of food structuring approaches remains to be explored for sugar reduction in yogurt.
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Affiliation(s)
- Zifan Wan
- Department of Food Science, The University of Tennessee Institute of Agriculture, Knoxville, TN, USA
| | - Sucheta Khubber
- Center of Innovative and Applied Bioprocessing, Mohali, Punjab, India.
| | - Madhuresh Dwivedi
- Department of Food Process Engineering, National Institute of Technology, Odisha, India
| | - N N Misra
- Department of Engineering, Faculty of Agriculture, Dalhousie University, Nova Scotia, Canada.
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23
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Arango O, Trujillo AJ, Castillo M. Influence of fat substitution by inulin on fermentation process and physical properties of set yoghurt evaluated by an optical sensor. Food and Bioproducts Processing 2020; 124:24-32. [DOI: 10.1016/j.fbp.2020.07.020] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Bouaziz MA, Bchir B, Chalbi H, Sebii H, Karra S, Smaoui S, Attia H, Besbes S. Techno-functional characterization and biological potential of Agave americana leaves: Impact on yoghurt qualities. Food Measure 2020. [DOI: 10.1007/s11694-020-00632-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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25
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Iriondo-DeHond M, Blázquez-Duff JM, del Castillo MD, Miguel E. Nutritional Quality, Sensory Analysis and Shelf Life Stability of Yogurts Containing Inulin-Type Fructans and Winery Byproducts for Sustainable Health. Foods 2020; 9:foods9091199. [PMID: 32878017 PMCID: PMC7554681 DOI: 10.3390/foods9091199] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 08/25/2020] [Accepted: 08/26/2020] [Indexed: 11/16/2022] Open
Abstract
The aim of the present study was to evaluate the use of winery byproduct extracts (grape pomace, seed and skin) and a mixture of inulin-type fructans (inulin and FOS) as suitable ingredients for the development of yogurts with antioxidant and antidiabetic properties. Their effect on the physicochemical, textural, microbiological and sensory parameters of yogurts was evaluated during 21 days of refrigerated storage. The incorporation of winery byproduct extracts in yogurt resulted in a significant increase (p < 0.05) in total phenolic content (TPC) and antioxidant and antidiabetic properties, compared to the controls. The grape skin yogurt showed the highest (p < 0.05) TPC (0.09 ± 0.00 mg GAE/g yogurt) and antioxidant capacity (7.69 ± 1.15 mmol TE/g yogurt). Moreover, the grape skin yogurt presented the highest (p < 0.05) inhibition of the activity of the enzyme α-glucosidase (56.46 ± 2.31%). The addition of inulin-type fructans did not significantly (p > 0.05) modify the overall antioxidant capacity or inhibition of the enzyme α-glucosidase of control and winery byproduct extract yogurts. Yogurts containing winery byproduct extracts and dietary fiber achieved high overall acceptance scores (6.33–6.67) and showed stable physicochemical, textural and microbiological characteristics during storage, assuring an optimal 21-day shelf life. According to their antioxidant and antidiabetic properties, we propose the yogurt containing grape skin extract, together with inulin and FOS, as a novel food product for the promotion of sustainable health.
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Affiliation(s)
- Maite Iriondo-DeHond
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), N-II km 38,200, 28800 Alcalá de Henares, Spain; (M.I.-D.); (J.M.B.-D.); (E.M.)
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/ Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - José Manuel Blázquez-Duff
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), N-II km 38,200, 28800 Alcalá de Henares, Spain; (M.I.-D.); (J.M.B.-D.); (E.M.)
| | - María Dolores del Castillo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/ Nicolás Cabrera, 9, 28049 Madrid, Spain
- Correspondence: ; Tel.: +34-91-0017900 (ext. 953); Fax: +34-91-0017905
| | - Eugenio Miguel
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), N-II km 38,200, 28800 Alcalá de Henares, Spain; (M.I.-D.); (J.M.B.-D.); (E.M.)
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Szołtysik M, Kucharska AZ, Sokół-Łętowska A, Dąbrowska A, Bobak Ł, Chrzanowska J. The Effect of Rosa spinosissima Fruits Extract on Lactic Acid Bacteria Growth and Other Yoghurt Parameters. Foods 2020; 9:foods9091167. [PMID: 32847096 PMCID: PMC7554714 DOI: 10.3390/foods9091167] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 08/17/2020] [Accepted: 08/19/2020] [Indexed: 12/02/2022] Open
Abstract
The aim of the study was to evaluate the effect of purified extract from Rosa spinosissima fruits on the quality characteristics and antioxidant properties of yoghurt. The extract, added to yoghurt at a concentration of 0.1% and 0.2%, contained high quantities of phenolic compounds and exhibited high antioxidant activity due to the presence of anthocyanins flavan-3-ols, flavonols and ellagitannins. Yoghurt physicochemical properties, microbiology and antioxidant properties were evaluated after 1, 7 and 14 days of storage at a temperature of 4 °C. The data revealed a positive influence of rose preparation on yoghurt’s microflora and on its other properties. The highest count of traditional yoghurt microflora was observed in samples with 0.2% of extract. Its addition had a positive effect on the yoghurts’ color, giving them a characteristic pink color of an intensity dependent on additive concentration. It also significantly affected the yoghurts’ antioxidant properties, which were stable during storage, as well as the content of the introduced phenolic compounds.
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Affiliation(s)
- Marek Szołtysik
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, Poland; (A.D.); (Ł.B.); (J.C.)
- Correspondence: ; Tel.: +48-7132-0777-5
| | - Alicja Z. Kucharska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, Poland; (A.Z.K.); (A.S.-Ł.)
| | - Anna Sokół-Łętowska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, Poland; (A.Z.K.); (A.S.-Ł.)
| | - Anna Dąbrowska
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, Poland; (A.D.); (Ł.B.); (J.C.)
| | - Łukasz Bobak
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, Poland; (A.D.); (Ł.B.); (J.C.)
| | - Józefa Chrzanowska
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, Poland; (A.D.); (Ł.B.); (J.C.)
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Blok AE, Bolhuis DP, Stieger M. Contributions of viscosity and friction properties to oral and haptic texture perception of iced coffees. Food Funct 2020; 11:6446-6457. [PMID: 32618295 DOI: 10.1039/d0fo01109f] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Creaminess is affected by bulk properties (i.e. viscosity) and surfaces properties (i.e. friction). This study aimed (i) to assess contributions of viscosity and friction properties to creaminess, thickness and slipperiness perception; and (ii) to compare oral and haptic thickness and slipperiness perception of iced coffees. Three iced coffees differing in viscosity and friction properties were prepared: low viscosity - high friction (LV-HF); low viscosity - low friction (LV-LF) and high viscosity - low friction (HV-LF) iced coffee. Viscosity of iced coffees was adjusted by addition of maltodextrin, and viscosity of HV-LF was 2.5 times higher than that of LV-HF and LV-LF (10 vs. 4 mPa s at 100 s-1). Friction coefficients of LV-LF were reduced by addition of polyethylene glycol (PEG, Mw 6000), and were up to 25% lower than those of LV-HF. Forty-seven untrained panellists (18-27 years) performed two-alternative forced choice (2-AFC) and rank-rating tests to compare creaminess by oral assessment, and thickness and slipperiness by oral and haptic assessment. Results from 2-AFC and rank-rating congruently showed that HV-LF was creamier, thicker and more slippery than LV-HF and LV-LF, both orally and haptically. LV-LF was orally perceived as less creamy and less thick, but haptically as more slippery than LV-HF. Creaminess was more strongly correlated to thickness than to slipperiness. Oral and haptic evaluation of thickness was congruent, whereas differences between oral and haptic slipperiness evaluation were product-dependent. We conclude that increasing viscosity enhances creaminess, whereas increasing lubrication is not necessarily sufficient to increase creaminess in iced coffees.
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Affiliation(s)
- Annelies E Blok
- Food Quality and Design, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
| | - Dieuwerke P Bolhuis
- Food Quality and Design, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
| | - Markus Stieger
- Food Quality and Design, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
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Zhao Y, Zhang J, Wu F, Ai L, Wang S, Dong Y, Xiao X. Evaluating the Effect of Electromagnetic Stir-Frying Barley Flour on Yoghurt Quality. J FOOD QUALITY 2020; 2020:1-9. [DOI: 10.1155/2020/3040564] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
There is a great interest in the use of natural ingredients as functional components in food products. Barley is considered as a natural thickener substitute due to its high dietary fiber content. In this work, electromagnetic stir-frying barley flour (ESBF) was developed and applied in yoghurt. The yoghurt samples were prepared by adding 10, 20, 30, and 40 g L−1 of ESBF, respectively; the control sample was made with 20 g L−1 of whey protein concentrate (WPC), and the yoghurt without any thickener was regarded as blank. The rheological, microstructural, and sensory properties were investigated to evaluate the effect of ESBF on yoghurt quality. Compared to the blank and control samples, the yoghurt with ESBF had higher contents of total solids ranging from 232.5 ± 1.2 g·kg−1 mix to 241.6 ± 1.4 g·kg−1 mix, and crude fiber ranged from 1.6 ± 0.4 g·kg−1 mix to 4.5 ± 0.6 g·kg−1 mix according to the added amount of ESBF. Representing the rheological characteristics of yoghurt, the storage modulus (G′), loss modulus (G″), and apparent viscosity increased with the amount of ESBF. Scanning electron microscope images exhibited that both WPC and barley starch were distributed uniformly in a yoghurt sample, with starch strands between and attached to the protein aggregates reducing the free end. In addition, increased stability of viscosity, water-holding capacity, and bacteria were obtained with the addition of ESBF whether after postripening or during storage of yoghurt. The highest viscosity was up to 3305 MPa s in the yoghurt with 4% ESBF. Current results indicate that ESBF could be used as a suitable natural ingredient and thickener in food.
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Delgado-fernández P, Moreno FJ, Corzo N, Nöbel S. Physical properties of synbiotic yogurts as affected by the acidification rate. Int Dairy J 2020; 105:104665. [DOI: 10.1016/j.idairyj.2020.104665] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Szafrańska JO, Sołowiej BG. Effect of different fibres on texture, rheological and sensory properties of acid casein processed cheese sauces. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14485] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Jagoda O. Szafrańska
- Department of Milk Technology and Hydrocolloids Faculty of Food Sciences and Biotechnology University of Life Sciences in Lublin Skromna 8 20‐704 Lublin Poland
| | - Bartosz G. Sołowiej
- Department of Milk Technology and Hydrocolloids Faculty of Food Sciences and Biotechnology University of Life Sciences in Lublin Skromna 8 20‐704 Lublin Poland
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Hovjecki M, Miloradovic Z, Rac V, Pudja P, Miocinovic J. Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts. J Texture Stud 2020; 51:680-687. [PMID: 32281111 DOI: 10.1111/jtxs.12524] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 03/21/2020] [Accepted: 04/06/2020] [Indexed: 12/01/2022]
Abstract
Acid gels and yoghurts were made from goat milk that was heated at 72°C/30 s, 85°C/5 min, and 95°C/5 min, followed by acidification with starter culture at 43C until pH 4.6. The rheological and textural properties of acid gels and yoghurts were analyzed using dynamic low amplitude oscillatory rheology and back extrusion texture analysis, respectively. The effect of goat milk heat treatment on the mean casein micelle diameter and protein profile was also determined by dynamic light scattering and SDS PAGE electrophoresis, respectively. The shortest gelation and fermentation time was recorded for yoghurt prepared from milk heated at 85°C/5 min. Also, the pH of gelation, the storage moduli (G') and yield stress were higher for this yoghurt, compared with the other two. Textural properties of goat milk yoghurts such as firmness and consistency were strongly affected by milk heat treatment, and the highest values were recorded for yoghurt produced from milk preheated at 85°C/5 min, as well. The largest casein micelles were measured after 85°C/5 min treatment and their size decreased at higher temperature, despite higher denaturation of whey proteins at the most intense heat regime, indicating the structure changes that influence on the acid gelation.
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Affiliation(s)
- Marina Hovjecki
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - Zorana Miloradovic
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - Vladislav Rac
- Department of Chemistry and Biochemistry, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - Predrag Pudja
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - Jelena Miocinovic
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
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Iriondo-DeHond M, Iriondo-DeHond A, Herrera T, Fernández-Fernández AM, Sorzano COS, Miguel E, del Castillo MD. Sensory Acceptance, Appetite Control and Gastrointestinal Tolerance of Yogurts Containing Coffee-Cascara Extract and Inulin. Nutrients 2020; 12:nu12030627. [PMID: 32121016 PMCID: PMC7146162 DOI: 10.3390/nu12030627] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 02/24/2020] [Accepted: 02/25/2020] [Indexed: 11/24/2022] Open
Abstract
The improvement of the nutritional quality of dairy foods has become a key strategy for reducing the risk of developing diet-related non-communicable diseases. In this context, we aimed to optimize the concentration of inulin in combination with 10 mg/mL of coffee-cascara extract in yogurt while considering their effect on appetite control, gastrointestinal wellbeing, and their effect on the sensory and technological properties of the product. For this purpose, we tested four coffee-cascara yogurt treatments in a blind cross-over nutritional trial with 45 healthy adults: a coffee-cascara yogurt without inulin (Y0) and coffee-cascara yogurts containing 3% (Y3), 7% (Y7), and 13% (Y13) of inulin. The ratings on sensory acceptance, satiety, gastrointestinal tolerance, and stool frequency were measured. Surveys were carried out digitally in each participant’s cellphone. Yogurt pH, titratable acidity, syneresis, and instrumental texture were analyzed. Inulin addition increased the yogurt’s firmness and consistency. Y13 achieved significantly higher overall acceptance, texture, and taste scores than Y0 (p < 0.05). Y3 presented similar gastrointestinal tolerance to Y0. However, 7% and 13% of inulin produced significant (p < 0.05) bloating and flatulence when compared to Y0. The appetite ratings were not significantly affected by the acute intake of the different yogurts. Overall, Y3 was identified as the formulation that maximized nutritional wellbeing, reaching a “source of fiber” nutritional claim, without compromising its technological and sensory properties.
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Affiliation(s)
- Maite Iriondo-DeHond
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), N-II km 38,200, 28800 Alcalá de Henares, Spain; (M.I.-D.); (E.M.)
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (UAM-CSIC), C/ Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain; (A.I.-D.); (T.H.)
| | - Amaia Iriondo-DeHond
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (UAM-CSIC), C/ Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain; (A.I.-D.); (T.H.)
| | - Teresa Herrera
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (UAM-CSIC), C/ Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain; (A.I.-D.); (T.H.)
| | - Adriana Maite Fernández-Fernández
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay;
| | | | - Eugenio Miguel
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), N-II km 38,200, 28800 Alcalá de Henares, Spain; (M.I.-D.); (E.M.)
| | - María Dolores del Castillo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (UAM-CSIC), C/ Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain; (A.I.-D.); (T.H.)
- Correspondence: ; Tel.: +34-91-0017900 (ext. 953)
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Kim SY, Hyeonbin O, Lee P, Kim YS. The quality characteristics, antioxidant activity, and sensory evaluation of reduced-fat yogurt and nonfat yogurt supplemented with basil seed gum as a fat substitute. J Dairy Sci 2020; 103:1324-1336. [DOI: 10.3168/jds.2019-17117] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Accepted: 10/10/2019] [Indexed: 11/19/2022]
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Ahmad S, Ullah F, Ayaz M, Ahmad A, Sadiq A, Mohani SNUH. Nutritional and medicinal aspects of Rumex hastatus D. Don along with in vitro anti-diabetic activity. International Journal of Food Properties 2019. [DOI: 10.1080/10942912.2019.1666868] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Sajjad Ahmad
- Department of Pharmacy, Sarhad University of Science & Technology, Peshawar, KPK, Pakistan
| | - Farhat Ullah
- Department of Pharmacy, University of Malakand, Chakdara, KPK, Pakistan
| | - Muhammad Ayaz
- Department of Pharmacy, University of Malakand, Chakdara, KPK, Pakistan
| | - Ashfaq Ahmad
- Department of Pharmacy, Sarhad University of Science & Technology, Peshawar, KPK, Pakistan
| | - Abdul Sadiq
- Department of Pharmacy, University of Malakand, Chakdara, KPK, Pakistan
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Kieserling K, Vu TM, Drusch S, Schalow S. Impact of pectin-rich orange fibre on gel characteristics and sensory properties in lactic acid fermented yoghurt. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.051] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Chetachukwu AS, Thongraung C, Yupanqui CT. Development of reduced‐fat coconut yoghurt: physicochemical, rheological, microstructural and sensory properties. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12600] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Adegoke Samuel Chetachukwu
- Interdisciplinary Graduate School of Nutraceutical and Functional Food Prince of Songkla University, Hat Yai Songkhla 90110 Thailand
| | - Chakree Thongraung
- Department of Food Technology Faculty of Agro‐Industry Prince of Songkla University, Hat Yai Songkhla 90110 Thailand
| | - Chutha Takahashi Yupanqui
- Interdisciplinary Graduate School of Nutraceutical and Functional Food Prince of Songkla University, Hat Yai Songkhla 90110 Thailand
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Li R, Ding Q, Zhao XH. Impact of Milk Fortification on the Microbiological and Physicochemical Properties of Set-Type Skimmed Yoghurt Using Three Commercial Soluble Prebiotics. Foods 2019; 8:E181. [PMID: 31142012 PMCID: PMC6617138 DOI: 10.3390/foods8060181] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Revised: 05/21/2019] [Accepted: 05/21/2019] [Indexed: 11/28/2022] Open
Abstract
The impact of milk fortification on the microbiological and physicochemical properties of a set-type skimmed yoghurt using three commercial soluble prebiotics (inulin, iso-malto-oligosaccharides, and xylo-oligosaccharides) at either 3 or 5 g/kg was assessed. The three prebiotics had an insignificant impact on yoghurt fermentation because all yoghurt samples had similar titratable acidity and similar pH values after their lactic acid fermentation. Regarding the control yoghurt samples without prebiotics usage, the prebiotics-fortified yoghurt samples showed no difference in their main chemical compositions, hardness, syneresis extent, and apparent viscosity (p > 0.05), but had a slightly higher lactic acid content and a viable quantity of starter strains. All yoghurt samples had the same acetic acid content, while propionic and butyric acids were not produced. Yoghurt storage at 4 C for 21 d gave these yoghurt samples decreased pH values and a viable quantity of starter strains (especially Lactobacillus delbrueckii subsp. bulgaricus) and unchanged acetic acid; however, it increased lactic acid contents. Overall, prebiotics fortification up to 5 g/kg had a completely insignificant impact on the fermentation and quality attributes of yoghurt samples but could possibly improve the health of consumers due to higher dietary fibers and starter strain populations.
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Affiliation(s)
- Rui Li
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
| | - Qi Ding
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
| | - Xin-Huai Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
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Yan JN, Zhang M, Zhao J, Tang Y, Han JR, Du YN, Jiang H, Jin WG, Wu HT, Zhu BW. Gel properties of protein hydrolysates from trypsin-treated male gonad of scallop (Patinopecten yessoensis). Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.050] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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García-Gómez B, Romero-Rodríguez Á, Vázquez-Odériz L, Muñoz-Ferreiro N, Vázquez M. Sensory evaluation of low-fat yoghurt produced with microbial transglutaminase and comparison with physicochemical evaluation. J Sci Food Agric 2019; 99:2088-2095. [PMID: 30298521 DOI: 10.1002/jsfa.9401] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Revised: 10/01/2018] [Accepted: 10/01/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Low-fat or non-fat yoghurts are popular nowadays. However, their texture is not good and they show considerable syneresis with time. The aim of this research was to evaluate the effect of the application of transglutaminase (TG) to low-fat yoghurt to determine if similar sensory properties to those of full-fat yoghurt can be obtained. Methods of adding TG (prior or simultaneous with fermentation), dose, and TG origin were evaluated. Correlations between sensory and physicochemical parameters were assessed. RESULTS The results showed no significant differences between TG addition methods in terms of the quantitative and qualitative sensory attributes studied. Simultaneous addition of TG was preferred to speed up the process. A dose of 1 U g-1 was selected as optimal. Few differences were detected due to the origin of the TG. They were not significant although some differences were observed in terms of density, bitterness, and syneresis compared with low and full-fat yoghurts. CONCLUSION The results showed that sensory parameters cannot be associated with only one physicochemical parameter in yoghurt evaluation. Transglutaminase can be used as a substitute for stabilizers in the production of low-fat yoghurt, maintaining good sensory properties and avoiding initial syneresis. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Belén García-Gómez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain
| | - Ángeles Romero-Rodríguez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain
| | - Lourdes Vázquez-Odériz
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain
| | - Nieves Muñoz-Ferreiro
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain
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Esmaeilnejad Moghadam B, Keivaninahr F, Fouladi M, Rezaei Mokarram R, Nazemi A. Inulin addition to yoghurt: Prebiotic activity, health effects and sensory properties. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12579] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
| | - Fatemeh Keivaninahr
- Department of Food Science and Technology Faculty of Agriculture Tabriz University TabrizIran
| | - Masoumeh Fouladi
- Department of Chemical Engineering University of Sistan and Baluchestan Zahedan Iran
| | - Reza Rezaei Mokarram
- Department of Food Science and Technology Faculty of Agriculture Tabriz University TabrizIran
| | - Aylar Nazemi
- Department of Food Science and Technology Faculty of Agriculture Tabriz University TabrizIran
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Ramos-Hernández JA, Ragazzo-Sánchez JA, Calderón-Santoyo M, Ortiz-Basurto RI, Prieto C, Lagaron JM. Use of Electrosprayed Agave Fructans as Nanoencapsulating Hydrocolloids for Bioactives. Nanomaterials (Basel) 2018; 8:nano8110868. [PMID: 30360537 PMCID: PMC6265941 DOI: 10.3390/nano8110868] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/25/2018] [Revised: 10/11/2018] [Accepted: 10/12/2018] [Indexed: 01/05/2023]
Abstract
High degree of polymerization Agave fructans (HDPAF) are presented as a novel encapsulating material. Electrospraying coating (EC) was selected as the encapsulation technique and β-carotene as the model bioactive compound. For direct electrospraying, two encapsulation methodologies (solution and emulsion) were proposed to find the formulation which provided a suitable particle morphology and an adequate concentration of β-carotene encapsulated in the particles to provide a protective effect of β-carotene by the nanocapsules. Scanning electron microscopy (SEM) images showed spherical particles with sizes ranging from 440 nm to 880 nm depending on the concentration of HDPAF and processing parameters. FTIR analysis confirmed the interaction and encapsulation of β-carotene with HDPAF. The thermal stability of β-carotene encapsulated in HDPAF was evidenced by thermogravimetric analysis (TGA). The study showed that β-carotene encapsulated in HDPAF by the EC method remained stable for up to 50 h of exposure to ultraviolet (UV) light. Therefore, HDPAF is a viable option to formulate nanocapsules as a new encapsulating material. In addition, EC allowed for increases in the ratio of β-carotene:polymer, as well as its photostability.
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Affiliation(s)
- Jorge A Ramos-Hernández
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, C.P. Tepic 63175, Nayarit, Mexico.
| | - Juan A Ragazzo-Sánchez
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, C.P. Tepic 63175, Nayarit, Mexico.
| | - Montserrat Calderón-Santoyo
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, C.P. Tepic 63175, Nayarit, Mexico.
| | - Rosa I Ortiz-Basurto
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, C.P. Tepic 63175, Nayarit, Mexico.
| | - Cristina Prieto
- Novel Materials and Nanotechnology Group, IATA-CSIC, Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain.
| | - Jose M Lagaron
- Novel Materials and Nanotechnology Group, IATA-CSIC, Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain.
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Almeida Neta MC, Rocha de Queiroga AP, Almeida RLJ, Caetano Soares A, Marinho Gonçalves J, Soares Fernandes S, de Sousa MC, Olbrich Dos Santos KM, Alonso Buriti FC, Rolim Florentino E. Fermented Dessert with Whey, Ingredients from the Peel of Jabuticaba ( Myrciaria cauliflora) and an Indigenous Culture of Lactobacillus plantarum: Composition, Microbial Viability, Antioxidant Capacity and Sensory Features. Nutrients 2018; 10:E1214. [PMID: 30200532 PMCID: PMC6163542 DOI: 10.3390/nu10091214] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Revised: 08/22/2018] [Accepted: 08/28/2018] [Indexed: 01/30/2023] Open
Abstract
The use of agro-industrial wastes in combination with indigenous lactic acid bacteria is an interesting option to confer functional potential to food products. The microbial viability, chemical composition, antioxidant capacity, texture and sensory acceptability of a fermented dairy dessert containing the indigenous culture Lactobacillus plantarum CNPC003, whey and ingredients obtained from the jabuticaba (Myrciaria cauliflora) peel were compared with formulations without lactobacilli (control) or containing a commercial probiotic culture (Lactobacillus rhamnosus LR32). L. plantarum presented viability higher than 7 log CFU g-1 in the dessert, as did the commercial probiotic, for 21 days at 4 ± 1 °C. Total phenolic contents (45⁻60 mg gallic acid equivalents, GAE, 100 g-1) were comparable to those of other studies evaluating dairy products containing plant sources. The formulations were low in fat, presenting as acceptable for overall consumption, with attractive color and appreciable texture. Considering the total antioxidant capacity, 200⁻250 g of dessert would be necessary to capture 1 g of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals. The dessert with Lactobacillus plantarum CNPC003 is seen as a viable alternative for the use of whey and jabuticaba peel, as well as a potential functional food due to the concentration of lactobacilli reached, besides the presence of antioxidant phenolic compounds.
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Affiliation(s)
- Maria Carmélia Almeida Neta
- Programa de Pós-Graduação em Ciências Farmacêuticas, Centro de Ciências Biológicas e da Saúde, Universidade Estadual da Paraíba, 58429-600 Campina Grande, PB, Brazil.
- Núcleo de Pesquisa e Extensão em Alimentos, Centro de Ciências e Tecnologia, Universidade Estadual da Paraíba, 58109-790 Campina Grande, PB, Brazil.
| | - Anna Paula Rocha de Queiroga
- Núcleo de Pesquisa e Extensão em Alimentos, Centro de Ciências e Tecnologia, Universidade Estadual da Paraíba, 58109-790 Campina Grande, PB, Brazil.
| | - Raphael Lucas Jacinto Almeida
- Núcleo de Pesquisa e Extensão em Alimentos, Centro de Ciências e Tecnologia, Universidade Estadual da Paraíba, 58109-790 Campina Grande, PB, Brazil.
| | - Anderson Caetano Soares
- Núcleo de Pesquisa e Extensão em Alimentos, Centro de Ciências e Tecnologia, Universidade Estadual da Paraíba, 58109-790 Campina Grande, PB, Brazil.
| | - Jade Marinho Gonçalves
- Núcleo de Pesquisa e Extensão em Alimentos, Centro de Ciências e Tecnologia, Universidade Estadual da Paraíba, 58109-790 Campina Grande, PB, Brazil.
| | - Suenia Soares Fernandes
- Núcleo de Pesquisa e Extensão em Alimentos, Centro de Ciências e Tecnologia, Universidade Estadual da Paraíba, 58109-790 Campina Grande, PB, Brazil.
| | - Marina Cínthia de Sousa
- Programa de Pós-Graduação em Ciências Farmacêuticas, Centro de Ciências Biológicas e da Saúde, Universidade Estadual da Paraíba, 58429-600 Campina Grande, PB, Brazil.
- Núcleo de Pesquisa e Extensão em Alimentos, Centro de Ciências e Tecnologia, Universidade Estadual da Paraíba, 58109-790 Campina Grande, PB, Brazil.
| | | | - Flávia Carolina Alonso Buriti
- Programa de Pós-Graduação em Ciências Farmacêuticas, Centro de Ciências Biológicas e da Saúde, Universidade Estadual da Paraíba, 58429-600 Campina Grande, PB, Brazil.
- Núcleo de Pesquisa e Extensão em Alimentos, Centro de Ciências e Tecnologia, Universidade Estadual da Paraíba, 58109-790 Campina Grande, PB, Brazil.
| | - Eliane Rolim Florentino
- Programa de Pós-Graduação em Ciências Farmacêuticas, Centro de Ciências Biológicas e da Saúde, Universidade Estadual da Paraíba, 58429-600 Campina Grande, PB, Brazil.
- Núcleo de Pesquisa e Extensão em Alimentos, Centro de Ciências e Tecnologia, Universidade Estadual da Paraíba, 58109-790 Campina Grande, PB, Brazil.
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Adegoke SC, Thongraung C, Yupanqui CT. Effect of short chain inulin on the rheological and sensory characteristics of reduced fat set coconut milk yoghurt. J Texture Stud 2018; 49:434-447. [PMID: 29935092 DOI: 10.1111/jtxs.12351] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2017] [Revised: 05/20/2018] [Accepted: 06/05/2018] [Indexed: 12/17/2022]
Abstract
The effect of short-chain inulin on the rheological and sensory properties of reduced fat set coconut milk yoghurt was studied with whole fat coconut milk yoghurt as reference. The concentration of short-chain inulin was varied at 0, 5, 10, 15, and 20% w/v respectively. All the yoghurt samples displayed higher elastic modulus G' than viscous modulus G". However, 15% inulin yoghurt had the highest value for G' & G". The 15 and 20% inulin yoghurts displayed high yield stress (1036.7 ± 2.39 & 368.23 ± 0.30 Pa). Addition threshold of 15% was established, beyond this level there was a significant decrease in the yield stress, firmness, cohesiveness and consistency values of the reduced fat yoghurts. Using Pearson correlation analysis, no correlation was observed between firmness and yield stress, Similarly, there was significant correlation between the yield stress and instrumental viscosity r = 0.957; p < 0.01. Furthermore, all yoghurt samples displayed strain thinning behavior except whole fat yoghurt. Carbohydrate was affected by inulin incorporation. Addition of short chain inulin improved sensorial characteristics such as taste, and flavor, but did not display significant difference in color and odor of yoghurt samples. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Samuel Chetachukwu Adegoke
- Interdisciplinary graduate school of Nutraceutical and Functional food, Faculty of Agro-Industry, Prince of Sonkla University
| | - Chakree Thongraung
- Department of Food science and Technology, Faculty of Agro-Industry, Prince of Songkla University
| | - Chutha Takahashi Yupanqui
- Interdisciplinary graduate school of Nutraceutical and Functional food, Faculty of Agro-Industry, Prince of Sonkla University
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Öztürk Hİ, Aydın S, Sözeri D, Demirci T, Sert D, Akın N. Fortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.012] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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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. J Sci Food Agric 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] [What about the content of this article? (0)] [Affiliation(s)] [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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Genevois CE, Castellanos Fuentes AP, Flores SK, de Escalada Pla MF. The functional and organoleptic characterization of a dairy-free dessert containing a novel probiotic food ingredient. Food Funct 2018; 9:5697-5706. [DOI: 10.1039/c8fo00805a] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
New eating habits and diversification of tastes in consumers have led to the scientific community and the food industry expanding the range of probiotic foods and novel probiotic ingredients.
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Affiliation(s)
- C. E. Genevois
- Universidad de Buenos Aires (UBA)
- Facultad de Ciencias Exactas y Naturales (FCEN)
- Departamento de Industrias
- Intendente Güiraldes 2160
- Ciudad Autónoma de Buenos Aires
| | - A. P. Castellanos Fuentes
- Universidad de Buenos Aires (UBA)
- Facultad de Ciencias Exactas y Naturales (FCEN)
- Departamento de Industrias
- Intendente Güiraldes 2160
- Ciudad Autónoma de Buenos Aires
| | - S. K. Flores
- Universidad de Buenos Aires (UBA)
- Facultad de Ciencias Exactas y Naturales (FCEN)
- Departamento de Industrias
- Intendente Güiraldes 2160
- Ciudad Autónoma de Buenos Aires
| | - M. F. de Escalada Pla
- Universidad de Buenos Aires (UBA)
- Facultad de Ciencias Exactas y Naturales (FCEN)
- Departamento de Industrias
- Intendente Güiraldes 2160
- Ciudad Autónoma de Buenos Aires
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Heydari S, Amiri-Rigi A, Ehsani MR, Mohammadifar MA, Khorshidian N, Koushki MR, Mortazavian AM. Rheological behaviour, sensory properties and syneresis of probiotic yoghurt supplemented with various prebiotics. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12491] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Somayeh Heydari
- Department of Food Science and Technology; Faculty of Food Science and Technology, Science and Research Branch; Islamic Azad University; Tehran Iran
| | - Atefeh Amiri-Rigi
- Food Colloids and Rheology Lab.; Department of Food Science and Technology; Faculty of Agriculture; Tarbiat Modares University; Tehran Iran
| | - Mohammad Reza Ehsani
- Department of Food Science and Technology; Faculty of Food Science and Technology, Science and Research Branch; Islamic Azad University; Tehran Iran
| | - Mohammad Amin Mohammadifar
- Research Group for Food Production Engineering; National Food Institute; Technical University of Denmark; SøltoftsPlads 2800 Kgs. Lyngby Denmark
| | - Nasim Khorshidian
- Food (Salt) Safety Research Center; School of Nutrition and Food Sciences; Semnan University of Medical Sciences; Semnan Iran
- Department of Food Science and Technology; Faculty of Nutrition Sciences; Food Science and Technology/National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; PO Box 19395-4741 Tehran Iran
| | - Mohammad Reza Koushki
- Department of Food Technology Research; Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - Amir Mohammad Mortazavian
- Department of Food Science and Technology; Faculty of Nutrition Sciences; Food Science and Technology/National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; PO Box 19395-4741 Tehran Iran
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50
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Miele NA, Cabisidan EK, Blaiotta G, Leone S, Masi P, Di Monaco R, Cavella S. Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt. J Dairy Sci 2017; 100:9539-9550. [DOI: 10.3168/jds.2017-12894] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2017] [Accepted: 07/09/2017] [Indexed: 11/19/2022]
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