Calcium Availability From Yogurt by Itself or Yogurt–Cereal-Containing Products

Skibniewska, K. A.; Zakrzewski, J.; Siemianowska, Ewa; Polak-Juszczak, Lucyna; Aljewicz, Marek

doi:10.1080/15287394.2010.491045

Cited by 11 publications

(3 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This is likely due to the presence of antinutritional factors such as tannin and phytates in date syrup [ 31 , 46 ] that can form complexes with calcium and thereby reduced calcium extractability and quantification ability [ 52 ]. During the storage, the calcium content of all samples fluctuated with a general increase in NC and DSL samples and a general reduction in PC samples; however, it remained within the range of 700 to 900 ppm, comparable with that reported in different types of yogurt [ 53 ].…”

Section: Resultssupporting

confidence: 82%

Physicochemical, Microbiological, and Sensorial Quality Attributes of a Fermented Milk Drink (Laban) Fortified with Date Syrup (Dibs) during Cold Storage

Alhamdan

Juhaimi

Hassan

et al. 2021

Foods

View full text Add to dashboard Cite

This study investigated the nutritional, microbial, and sensory quality attributes of a fermented milk (laban) drink flavored with date syrup (dibs) during cold storage at 4 °C for 7 days. Date syrup was added to laban in specific proportions (2.5, 5, 7.5, 10, 12.5, and 15% date syrup/total weight of flavored laban) and an appropriate percentage (12.5%, 74 °Bx) was selected based on the sensory preference of panelists. The results indicate that flavoring laban with date syrup affected the physicochemical, nutritional, microbial, and sensory quality attributes of the product in different ways. Incorporation of date syrup in fresh laban drink significantly increased the pH, ash, protein, total solids, sugars, and magnesium (p < 0.05). However, acidity, fat, casein, lactose, calcium, total microbial count, and total yeast and molds count were decreased (p < 0.05). During storage, acidity, ash, and microbial load were concomitantly increased, while fat, casein, total solids, and sugars showed a concurrent reduction as the storage period progressed. The panelists preferred the freshly prepared flavored laban drink compared with the stored one, which is not surprising. After 7 days of storage, flavored laban drink was more acceptable than a non-flavored one. The findings of this research will help in fortifying dairy products with dates to create highly nutritious drinks without the addition of artificial additives, refined sweeteners, and preservatives, which at the same time would be accepted by consumers.

show abstract

Section: Resultssupporting

confidence: 82%

Physicochemical, Microbiological, and Sensorial Quality Attributes of a Fermented Milk Drink (Laban) Fortified with Date Syrup (Dibs) during Cold Storage

Alhamdan

Juhaimi

Hassan

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…Cookies yoghurt has cereal particles. This combination has been associated with additional health benefits, 45 and hence may contribute to increasing its liking scores, as seen in the present study. Because of increasing health consciousness, consumers are moving away from high sugar foods 46 .…”

Section: Resultssupporting

confidence: 61%

Digital technologies to assess yoghurt quality traits and consumers acceptability

et al. 2022

View full text Add to dashboard Cite

BACKGROUND: Sensory biometrics provide advantages for consumer tasting by quantifying physiological changes and the emotional response from participants, removing variability associated with self-reported responses. The present study aimed to measure consumers' emotional and physiological responses towards different commercial yoghurts, including dairy and plant-based yoghurts. The physiochemical properties of these products were also measured and linked with consumer responses.RESULTS: Six samples (Control, Coconut, Soy, Berry, Cookies and Drinkable) were evaluated for overall liking by n = 62 consumers using a nine-point hedonic scale. Videos from participants were recorded using the Bio-Sensory application during tasting to assess emotions and heart rate. Physicochemical parameters Brix, pH, density, color (L, a and b), firmness and nearinfrared (NIR) spectroscopy were also measured. Principal component analysis and a correlation matrix were used to assess relationships between the measured parameters. Heart rate was positively related to firmness, yaw head movement and overall liking, which were further associated with the Cookies sample. Two machine learning regression models were developed using (i) NIR absorbance values as inputs to predict the physicochemical parameters (Model 1) and (ii) the outputs from Model 1 as inputs to predict consumers overall liking (Model 2). Both models presented very high accuracy (Model 1: R = 0.98; Model 2: R = 0.99). CONCLUSION:The presented methods were shown to be highly accurate and reliable with respect to their potential use by the industry to assess yoghurt quality traits and acceptability.

show abstract

“…In the present quantitative sensory study, the Cookies yogurt received the highest score for the overall liking (in the quantitative sensory study, Table 4), followed by the Drinkable yogurt. The product Cookies was the most-liked yogurt, possibly due to the perceived additional health benefits due to the presence of cereal type particles [40]. The drinkable yogurt also had high liking, despite having the lowest gel firmness and consistency coefficient (Figure 4), consistent with the recent increased popularity of drinkable yogurts [41].…”

Section: Sensory Attributesmentioning

confidence: 54%

Plant and Dairy-Based Yogurts: A Comparison of Consumer Sensory Acceptability Linked to Textural Analysis

Gupta

Torrico

Ong

et al. 2022

Foods

View full text Add to dashboard Cite

Yogurt, readily available in plant and dairy-based formulations, is widely consumed and linked with health benefits. This research is aimed to understand the sensory and textural spectrum of commercially available dairy and plant-based yogurts. In a preliminary study, qualitative focus group discussions (4 groups; n = 32) were used to determine perceptions of 28 dairy and plant-based yogurts, identifying positive consumer perceptions of plant-based yogurts. A smaller subset of five spoonable and one drinkable yogurts—(Reference, Soy, Coconut, Cookies, Berry, and Drinkable) was subsequently selected for rheological and structural measurements, showing wide variations in the microstructure and rheology of selected yogurt samples. A quantitative blind sensory tasting (n = 117) showed varying yogurt acceptability, with Berry being the least-liked and Cookies being the most-liked yogurt, in terms of overall liking. The multi-factor analysis confirmed that compositional and textural elements, including protein content, gel firmness, and consistency coefficient, displayed a positive relationship with overall liking. In contrast, fat, sugar, and calories were negatively correlated to the overall liking. This research showed that texture and other compositional factors are significant determinants of the consumer acceptability of yogurt products and are essential properties to consider in product development.

show abstract

Calcium Availability From Yogurt by Itself or Yogurt–Cereal-Containing Products

Cited by 11 publications

References 17 publications

Physicochemical, Microbiological, and Sensorial Quality Attributes of a Fermented Milk Drink (Laban) Fortified with Date Syrup (Dibs) during Cold Storage

Physicochemical, Microbiological, and Sensorial Quality Attributes of a Fermented Milk Drink (Laban) Fortified with Date Syrup (Dibs) during Cold Storage

Digital technologies to assess yoghurt quality traits and consumers acceptability

Plant and Dairy-Based Yogurts: A Comparison of Consumer Sensory Acceptability Linked to Textural Analysis

Contact Info

Product

Resources

About