An investigation of some properties of banana yogurts made with commercial ABT‐2 starter culture during storage

Abstract

Five yogurt batches were prepared with banana puree and sugar combinations and ABT-2 (Streptococcus salivarius ssp. thermophilus, Lactobaccilus acidophilus and Bifidobacterium spp.) as starter culture. The addition of fruit influenced (P < 0.05) the syneresis, titratable acidity and pH, whereas the viscosity value, and S. salivarius ssp. thermophilus, L. acidophilus and Bifidobacterium spp. counts were found to be insignificant. Storage time significantly (P < 0.05) affected the syneresis, titratable acidity, pH value, and S. salivarius ssp. thermophilus counts, while the viscosity value and L. acidophilus and Bifidobacterium spp. counts were not affected. The sensory evaluations showed that the sample B was most preferred by panellists.

Physicochemical, rheological and stability characterization of a caramel flavored yogurt

“…Soluble solids were significant different between formulas, and as expected the yogurt control had the lowest value since no solids were added as gum or caramel jam. Bakirci and Kavaz (2008) added banana puree to yogurt and obtained solid contents between 10.3 and 19.0 g/100 g, consistent with those of this study.…”

“…pH values did not differ significantly, within formulas; while the control had the lowest pH. These values are similar to pH values reported by Aportela-Palacios, Sosa-Morales, and Vélez-Ruiz (2005), for yogurt added with fiber and calcium ranging of 4.5 to 4.2; and similar to a study of Bakirci and Kavaz (2008) for banana yogurts. Furthermore, Celik et al (2006) found in yogurt flavored with cherry paste, values of acidity that varied between 0.80 and 0.93 g, while Soukolis et al (2007) studied industrial yogurts with acidity values of 0.90 ge0.95 g of lactic acid in 100 mL, higher than those obtained in this study, probably due to the addition of acidic fruits for the first case, and a longer fermentation process for the second one.…”

“…Yogurt, by its presence in the market and high consumption, is the most important fermented dairy product (Bakirci & Kavaz, 2008;Özer & Kirmaci, 2010;Ramírez-Sucre & Vélez-Ruiz, 2009a,b). Yogurt is available in the market in two forms, as settled and stirred yogurts; in the first, the gel structure is developed during fermentation inside the container, while for the stirred yogurt the structure is formed during incubation and disintegrated by shearing processes to produce a less viscous yogurt.…”

“…Flavored yogurts are common food beverages in which different studies have been conducted with new ways to flavored it, by the addition of banana fruit (Bakirci & Kavaz, 2008), cherry paste (Celik, Bakirci, & Ş at, 2006), jam (Rojas-Castro, Chacón-Villalobos, & Pineda-Castro, 2007) and syrup (Gad, Kholif, & Sayed, 2010). Furthermore, many studies have been carried out to know the influence of different ingredients on the flow and physicochemical properties of yogurt, such as pectin and fruit concentrates (Ramaswamy & Basak, 1992), dry matter (Rohm & Schmid, 1993), milk fat, protein and hydrocolloids (Gad et al, 2010;Keogh & O'Kennedy, 1998), calcium salts (Vélez-Ruiz & Rivas, 2001), fiber (Díaz-Jiménez, Sosa-Morales, & Vélez-Ruiz, 2004), minerals (Achanta, Aryana, & Boeneke, 2006), skim milk powder and stabilizers (Duarte-Teles & Hickmann-Flores, 2007), and dietary fiber (Ramirez-Santiago, Ramos-Solis, Lobato-Calleros, Peña-Valdivia, & Vernon-Carter, 2010), among others.…”

Efecto de la Microencapsulación sobre las Propiedades Reológicas y Fisicoquímicas del Yogurt Blando

“…El yogurt por su presencia en el mercado internacional y su elevado consumo, es el producto lácteo fermentado más importante a nivel industrial (Özer y Kimarci, 2010;Bakirci y Kavaz, 2008). Los desarrollos metodológicos sobre la elaboración del yogurt han sido llevados a cabo principalmente siguiendo el proceso tradicional sobre la leche de vaca, incluyendo: estandarización, pasteurización a 90°C por 10-30 min, homogeneización y enfriamiento a 45 -47°C, inoculación con el cultivo iniciador, incubación a 40°C, rápido enfriamiento a 4-7°C y empacado final (Tamime y Robinson, 2000).…”