An innovative approach: Formulation and evaluation of fermented oat milk using native yoghurt cultures

Benmeziane, Farida; Belleili, Iman

doi:10.1016/j.meafoo.2023.100113

Cited by 1 publication

(1 citation statement)

References 28 publications

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“…The nutritional value of the fermented milks was compared by determining the macronutrients (carbohydrates, lipids, and proteins), water and mineral salts [16]. The energy intake was calculated from the energy elements by applying the formulas: 1 g of carbohydrates provides 17 KJ (4 Kcal); 1 g of lipids provides 38 KJ (9 Kcal); 1 g of protein provides 17 KJ (4 Kcal).…”

Section: Nutritional Value Determinationmentioning

confidence: 99%

Effect of Whole Egg Liquid on Physicochemical, Quality, Fermentation and Sensory Characteristics of Yogurt

Yang,

Wang,

Chi

et al. 2024

Foods

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With the purpose of developing an alternative set yogurt with high consumer acceptability, liquid whole egg (LWE), at levels that varied from 0 to 30%, was incorporated into set yogurt, and the effects on the physicochemical, quality, fermentation, and sensory characteristics of yogurt were evaluated. The fat content was lower in egg yogurt than in control yogurt. All color variables were significantly affected by LWE amount. The amount of bacteria in the egg yogurt was greater than in the control yogurt. Sensory analysis data suggested that color, odor, and texture consistently impacted the overall acceptability of the egg yogurt. The addition of 5% whole egg, which resulted in an increase of 6.28-fold in hardness, increase of 6.1-fold in viscosity, decrease in pH values, and a 5.6% decline in water-holding capacity (WHC). The aroma and flavor of the set yogurt was improved as well. LWE addition significantly increased the protein content and dynamic rheology. More importantly, the addition of LWE increased the protein content of the set yogurt. This investigation demonstrated the feasibility of fabricating LWE-enriched set yogurt and its superior quality compared with the corresponding normal product. It also emphasized the reconstruction of LWE with enhanced properties.

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Section: Nutritional Value Determinationmentioning

confidence: 99%