Analysis of Proximate Compositions and Physiochemical Properties of Some Yoghurt Samples from Maseru, Lesotho

Matela, Kemelo Sanett; Pillai, Manoharan Karuppiah; Matebesi-Ranthimo, P. A. M.; Ntakatsane, Moeketsi

doi:10.26502/jfsnr.2642-11000023

Cited by 13 publications

(18 citation statements)

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“…A similar trend was observed in fat and crude protein content. The fat content of yoghurts in this present study is in agreement with previously reported values 1.49-3.50% [23] and lower than 3.59 % and 3.7% [15,17]. Also, the crude protein of yoghurts in this study is in agreement with reported values 1.29-3.52% from other studies [25] and lower than 4.50% [15].…”

Section: Proximate Composition Of Yoghurtssupporting

confidence: 93%

“…No significant difference (p > 0.05) was observed in ash content among the yoghurt samples; Yxg (0.56 ± 0.01%), YEPS La (0.56 ± 0.01%), YEPS Ls (0.56 ± 0.02%) and YEPS La + YEPS Ls (0.56 ± 0.01%). The ash content of yoghurts in this study is in agreement with Matela et al [23] who reported three ranges of ash content 0.28 -0.31, 0.45 -0.46 and 0.93 -0.95 in commercial yoghurt samples. Higher ash content in yoghurts made with cow milk has been established [15,17].…”

Section: Proximate Composition Of Yoghurtssupporting

confidence: 92%

“…The carbohydrate content of yoghurts in this study was found to be lower than previously reported values 5.2% [17], except RY in which case it is 13.05%. Also, the non-solid-fat content of yoghurts in this present study is lower than previously reported values of 8.50% [22] and 16.85 -21.68% [23]. The lowest mean value for ash (0.36 ± 0.01), fat (2.12 ± 0.01%) and crude protein (2.58 ± 0.04%) was observed in commercial yoghurt (RY).…”

Section: Proximate Composition Of Yoghurtscontrasting

confidence: 82%

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Comparative Study of Commercial Starter and Gum-producing Lactic Acid Bacteria Isolated from Palm-sap on Yoghurt

Governor

Okolie

Ikegwu

et al. 2020

AFSJ

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Yoghurt remains a fermented milk of choice globally but its desirability is limited by quality attributes and syneresis. In this study, the effect of using exopolysaccharide (EPS) producing starter cultures and EPS on the quality attribute of yoghurt produced from cow milk was examined. Two starter cultures of EPS-producing LAB were used singly and in combination in three treatments portions (YEPSLa, Lactobacillus acidophilus yoghurt; YEPSLs, Leuconostoc suionicum; YEPSLa + YEPSLs, Lactobacillus acidophilus and Leuconostoc suionicum); Yxg, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus to produced yoghurt while reference yoghurt (RY) was obtained from the market and refrigerated stored at 4oC. Sensory, proximate composition, textural, rheological properties and whey separation were carried out after 1 and 28 days only, while physicochemical and microbiological were analyzed after 1, 7, 14 and 28 days. No significant difference (p ˂0.05) between RY (8.60 ± 0.60), (7.21±0.10) and YEPSLa + YEPSLs (8.54 ± 0.71), (7.25 ± 0.21) in overall acceptability for day 1 and 28. Moisture (82.45 ± 0.12 - 81.31 ± 0.06%), fat (3.46 ± 0.01 - 3.42 ± 0.03%) and carbohydrate (13.05 ± 0.11 to 12.51 ± 0.10%) contents decreased while total solids (17.57 ± 0.12 - 17.97 ± 0.12%), ash (0.56 ± 0.02 - 0.57 ± 0.02%) and protein (3.74 ± 0.01 - 4.30%) contents increased respectively across the yoghurts. The result showed that the highest cohesiveness and syneresis was observed in YEPSLa + YEPSLs (27.52 ± 0.63) and commercial yoghurt (29.10 ± 0.31), the lowest in Yxg (16.71 ± 0.21) and YEPSLa + YEPSLs (21.50 ± 0.51). The highest viscosity was observed in YEPSLa + YEPSLs across the rotation speeds. The pH and titratable acid ranged (4.28 – 4.50; 0.90 – 1.41) while the total bacteria colony count (5.5×108 – 11.0×108cfu/ml) during 28 days storage period. Overall, EPS produced by EPS-producing LAB both In-vitro and In-vivo improve texture, mouthfeel, viscosity and reduce syneresis in yoghurt. Combine cultures of Lactobacillus acidophilus and Leuconostoc suionicum and their EPSs competed favourably with conventional starter, and other stabilizing agents in cow milk yoghurt.

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Section: Proximate Composition Of Yoghurtssupporting

confidence: 93%

Section: Proximate Composition Of Yoghurtssupporting

confidence: 92%

Section: Proximate Composition Of Yoghurtscontrasting

confidence: 82%

See 1 more Smart Citation

Comparative Study of Commercial Starter and Gum-producing Lactic Acid Bacteria Isolated from Palm-sap on Yoghurt

Governor

Okolie

Ikegwu

et al. 2020

AFSJ

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“…It is recommended that yogurt maintains a moisture level below 84%, as higher moisture content can impact both texture and taste [41]. Notably, the sour yogurt samples in this study generally demonstrated higher moisture content than their sweet counterparts.…”

Section: Discussionmentioning

confidence: 65%

“…The anticipated TS content ranges are 15.0-22.8% [42] and 18.4-21.41% for fruit yogurt [43]. While the sour samples aligned closely with these values, the sweet samples consistently displayed elevated TS levels, hinting at potential adulteration.It is recommended that yogurt maintains a moisture level below 84%, as higher moisture content can impact both texture and taste [41]. Notably, the sour yogurt samples in this study generally demonstrated higher moisture content than their sweet counterparts.…”

Section: Discussionmentioning

confidence: 65%

Microbial Compositions and Nutritional Properties of Commercial and Local Yoghurts in Bangladesh

Rahman,

Chowdhury,

Chakrovarty

et al. 2024

Preprint

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Yogurt is a widely consumed traditional fermented food. The health benefits and shelf life of yogurt depend on the type and magnitude of fermenting microorganisms, the proportion of physicochemical parameters, and the presence of microbial and metal contaminants. This study aimed to investigate the physicochemical properties and bacterial diversity of sour and sweet yogurts, commercially and locally produced in Bangladesh. A total of 38 samples, 19 each for sour and sweet yogurts, randomly collected from several commercial and local brands in Bangladesh. The most standard AOAC methods were used to perform proximate analysis, AAS to determine minerals, and high-throughput Illumina sequencing of 16S rRNA genes to conduct metagenomic analysis. For statistical and bioinformatic analysis, R and QIIME 2 were used, respectively, to perform OTU extractions and rarefaction, alpha and beta diversity, and spearman correlation. Sweet yogurts contained significantly greater pH, fat, moisture, TS, SNF content (%, w/w) and Streptococcus spp.(%) than sour samples, whereas sour yogurts contained more moisture, ash, minerals content (Zn, Na, Ca and Mg) and Lactobacillus spp. (% ). Sour samples had more bacterial diversity, along with probiotics and potentially harmful opportunistic path-ogens, including Enterobacter, Lactococcus, Aeromonas and Acinetobacter. Also, commercial brands exhibited higher abundance of some well-known probiotic strains than the local brands. The more the ash content, the more amount of Ca was exhibited. The relative abundance of most of the bacterial genera, except Lactobacillus, was positively correlated with each other. Except for Lactobacillus, fat (%) had negatively, whereas pH and moisture had positively influenced the growth of other bacterial genera. The presence of Hafnia in yogurt positively influenced the bioavailability of all minerals (Fe, Zn, Cu, Na, k, Ca and Mg). Nutritional parameters were varied based on the taste of yogurt samples with sour ones having greater nutritional values and bacterial diversity. These findings would help understand in consuming yogurts for health benefits.

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Influence of microencapsulated Streptococcus thermophilus ST-HSTU-FPP and Limosilactobacillus fermentum LS-HSTU-FPP strains on biochemical features of yogurt following in-vitro simulated gastrointestinal conditions

Khan,

Islam

et al. 2023

Food Measure

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Analysis of Proximate Compositions and Physiochemical Properties of Some Yoghurt Samples from Maseru, Lesotho

Cited by 13 publications

References 0 publications

Comparative Study of Commercial Starter and Gum-producing Lactic Acid Bacteria Isolated from Palm-sap on Yoghurt

Comparative Study of Commercial Starter and Gum-producing Lactic Acid Bacteria Isolated from Palm-sap on Yoghurt

Microbial Compositions and Nutritional Properties of Commercial and Local Yoghurts in Bangladesh

Influence of microencapsulated Streptococcus thermophilus ST-HSTU-FPP and Limosilactobacillus fermentum LS-HSTU-FPP strains on biochemical features of yogurt following in-vitro simulated gastrointestinal conditions

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