The purpose of this study was to elaborate prebiotic yoghurt using ovine milk and different inulin concentrations (0, 2 and 6%). Samples were submitted to laboratory analysis and two sensory tests with 100 consumers. The results of apparent viscosity and firmness determined by instrumental analysis of each yoghurt and control differed significantly. Just-About-Right showed consistency as the main attribute that varied in treatments. According to penalty analysis, prebiotic yoghurt containing 6% inulin had minor penalties, which indicates its advantage in the quest to better consumer demands. Hence, this treatment demonstrated better results as well as the many prebiotic benefits associated with an adequate fibre amount.
The present study evaluated the influence of refrigerated storage (1, 14, and 28 days at 4°C) and blueberry juice content (0%, 5%, 10%, and 15% v/v; CON, T5, T10, T15, respectively) on physicochemical parameters of fermented milk beverage. Total phenolic and anthocyanin contents values exhibited a concentration‐dependent effect (p < .05). Blueberry juice content and refrigerated storage decreased (p < .05) pH values. Furthermore, blueberry juice decreased (p < .05) lightness (L*) and yellowness (b*), and increased (p < .05) redness (a*) values of the samples. While refrigerated storage did not affect (p > .05) phenolic content, it decreased (p < .05) the anthocyanins content values. Moreover, refrigerated storage did not affect (p > .05) titratable acidity and moisture whereas, it increased (p < .05) the total soluble solids content. These results indicated that phenolic content exhibited greater storage‐stability at 4°C than anthocyanins counterparts in fermented milk beverages. Practical applications Cheese whey, initially considered as a manufacturing waste, is being increasingly demanded by the food industry because of its nutritional, technological, and sensory traits. Moreover, fruits such as blueberry are known as sources of health promoting phytochemicals including anthocyanins however, recent report documented the negative impacts of processing, temperature, and storage on such molecules. The present study evaluated the influence of blueberry juice concentration and refrigerated storage on the phytochemicals contents in a blueberry juice‐added fermented milk beverage during 28‐days storage at 4°C. Our data indicates that phenolic contents from blueberry are storage‐labile in this type of foodstuff, and the addition of blueberry homogenate at 10% (v/v) is potentially close to the optimum addition level due to the lowest relative decrease of its initial total anthocyanins content.
The aim of the present research was to evaluate differences in chemical properties and physical structure of yoghurt produced with milk from different species (sheep, cow, and goat). For each trial, whole raw sheep (S), cow (C), and goat (G) milk were used to manufacture 4L of yoghurts (Y) from each species (SY, CY, and GY, respectively). The SY demonstrated the greatest (P<0.05) values of total solids, protein, and lipid contents, reflecting on greater (P<0.05) firmness, apparent viscosity and water-holding capacity, and lower (P<0.05) syneresis index than CY and GY. Consequently, SY exhibited a more compact microstructure and homogeneous matrix with fewer pores. Furthermore, CY and GY microstructure contained a greater number of pores, which exhibited greater size heterogeneity than SY. Therefore, based on the evaluated physicochemical and microstructural properties of yoghurt, SY demonstrated the most desirable parameter values for dairy industry representing an alternative substitution for cow’s milk yogurt.
Objetivou-se avaliar características físico-químicas como temperatura de chegada ao estabelecimento, alizarol, acidez, densidade relativa, gordura e índice crioscópico e assim diagnosticar possíveis pontos de estrangulamento da qualidade do leite. Foram colhidas 55 amostras de leite cru refrigerado entregue em uma Cooperativa de leite no Rio de Janeiro. As amostras foram analisadas no laboratório da Cooperativa e os dados obtidos foram comparados com os limites estabelecidos no Brasil. Os resultados demonstraram que a média da temperatura do leite recebido foi de 9,44°C. Dezoito por cento das amostras apresentaram-se fora dos padrões de temperatura e 15% apresentaram-se fora dos padrões de estabilidade ao alizarol a 78%. A média encontrada na prova de acidez titulável foi de 15,44 ºD. Em relação às análises de densidade e gordura, todas se apresentaram dentro dos padrões de conformidade. Para o índice crioscópico, apenas duas apresentaram-se não conforme. Observou-se a necessidade de melhorar os cuidados com a obtenção e transporte de leite desta cooperativa. Para isso ações educacionais e a atuação mais efetiva dos serviços de inspeção são importantes ferramentas que podem ser utilizadas como uma forma de auxiliar a melhora das condições produtivas e influenciar positivamente a qualidade do leite produzido e consumido no Brasil.
The aim of this study was to evaluate the effect of gamma irradiation (1, 2 and 3 kGy) on the bacteriological quality and sensory perception of refrigerated raw whole milk. Moreover, physiochemical and bacteriological parameters were monitored during 60 days of storage at 4C. All of the irradiated samples, mainly 2 and 3 kGy, exhibited a lower (P < 0.05) bacterial load than the nonirradiated samples. During storage, the mesophilic count and titratable acidity did not increase in the irradiated samples. The consumers were able to differentiate all of the irradiated samples from the control group (P < 0.05); however, positive attributes were used to describe the irradiated samples. The present study indicates that the 2 kGy irradiation dose improved the bacteriological quality of raw whole milk and likely did not negatively affect sensory characteristics by maintaining a constant mesophilic count and titratable acidity over the 60 days of refrigerated storage. PRACTICAL APPLICATIONSThe prevalence of foodborne diseases and huge economic losses from food industries in developing countries has markedly increased. Taking into account the dairy products, raw milk represents the main source of foodborne infections. To investigate an alternative conservation method, three gamma irradiation doses (1, 2 and 3 kGy) were applied in refrigerated raw whole milk. After, bacteriological and sensory qualities of this milk were investigated. In addition, mesophilic count and titratable acidity were analyzed during 60 days of storage under refrigeration (4 ± 1C). On 0 day, all irradiation doses decreased (P < 0.05) the bacterial load of raw whole milk compared with nonirradiated samples. Moreover, both parameters evaluated during storage period (mesophilic bacterial count and titratable acidity) were stable in samples treated with 1, 2 and 3 kGy. However, rancid odors and flavors were perceived on the samples irradiated with 3 kGy. Therefore, in our study, the 2 kGy dose was recommended for raw whole milk because of the positive effects on bacterial quality and minimal sensory changes.
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