Development of reduced‐fat coconut yoghurt: physicochemical, rheological, microstructural and sensory properties

Chetachukwu, Adegoke Samuel; Thongraung, Chakree; Yupanqui, Chutha Takahashi

doi:10.1111/1471-0307.12600

Cited by 27 publications

(26 citation statements)

References 36 publications

(44 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Yoghurt and other fermented milks are trend in market. This is due to the benefits these foods bring to human health (Chetachukwu et al, 2019;Ribeiro et al, 2019). Yoghurt is a probiotic fermented dairy product and have highly digestible proteins.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of antimicrobial activity and antibiotic susceptibility profiles of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains isolated from commercial yoghurt starter cultures

2021

View full text Add to dashboard Cite

This research investigated the antimicrobial activity and antibiotic susceptibilities of nine Lactobacillus delbrueckii subsp. bulgaricus strains and nine Streptococcus thermophilus strains isolated from commercial yoghurt cultures. The antimicrobial activities of overnight culture strains against Bacillus cereus CECT 131, Bacillus subtilis ATCC 6633, Campylobacter jejuni NCTC 11351, Candida albicans ATCC 14053, Enterobacter aerogenes ATCC 13048, Escherichia coli ATCC 25922, Listeria monocytogenes ATCC 7644, Pseudomonas aeruginosa ATCC 9027, Salmonella typhimurium ATCC 14028 and Staphylococcus aureus ATCC 12600 were investigated using the disc diffusion method. The antibiotic resistance/susceptibility profiles of the strains were determined using antibiotic discs, which included ampicillin (10µg), ampicillin (25µg), bacitracin (10µg), clindamycin (2µg), clindamycin (10µg), erythromycin (10µg), erythromycin (15µg), gentamicin (10µg), gentamicin (120µg), nalidixic acid (30µ), neomycin (10µg), novobiocin (5µg), oxacillin (1µg), penicillin (10units), streptomycin (25µg), streptomycin (300µg), tetracycline (30µg) and vancomycin (30µg). The results of the study showed that while the Streptococcus thermophilus strain SY8, Lactobacillus bulgaricus strains LY6, LY8, LY9 and LY10 showed antimicrobial activity for all test microorganisms, Streptococcus thermophilus SY5 strains showed the weakest antimicrobial effect. All the Lactobacillus bulgaricus and Streptococcus thermophilus strains were resistant to oxacillin (1μg) and nalidixic acid (30μg). Indeed, the highest antibiotic susceptibility was seen with antibiotics such as ampicillin (25μg), clindamycin (10μg) and erythromycin (15μg).

show abstract

Section: Introductionmentioning

confidence: 99%

Evaluation of antimicrobial activity and antibiotic susceptibility profiles of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains isolated from commercial yoghurt starter cultures

2021

View full text Add to dashboard Cite

show abstract

“…The demand of healthier food products has been rapidly increasing in recent years due to (i) changes in human lifestyles, (ii) a growing worldwide incidence of obesity, diabetes and cardiovascular diseases, and (iii) the association between carcinogens and high sugar/calorie contents that are related to traditional snack products . Yogurt is among the most popular healthy food choices, which is widely consumed . To achieve a broader market, the yogurt industry is continuing to develop novel products that are adapting to current consumer needs.…”

Section: Introductionmentioning

confidence: 99%

Consumer rejection threshold, acceptability rates, physicochemical properties, and shelf‐life of strawberry‐flavored yogurts with reductions of sugar

et al. 2020

View full text Add to dashboard Cite

BACKGROUND There is an increasing demand for reduced‐sugar products due to the worldwide prevalence of obesity, diabetes, and cardiovascular diseases. The aim of this study was to evaluate the effects of sugar (sucrose) reductions on the acceptability, preference, and quality of strawberry‐flavored yogurts. A consumer rejection threshold test and an acceptability test (N = 53) were conducted using six yogurt samples with decreasing concentrations of sugar (12–5/100 g). Additional physicochemical tests (pH, °Brix, water‐holding‐capacity, viscosity, and color) were conducted to examine the quality and shelf‐life of strawberry‐flavored yogurts with reductions of sucrose during 28 days of storage at 4 °C. RESULTS Reduction of sucrose affected the acceptability and physicochemical characteristics of yogurts. The consumer rejection threshold showed that sucrose in strawberry‐flavored yogurts could be reduced to 5.25/100 g from an initial concentration of 12/100 g without affecting the preferences of consumers. The 71%‐sucrose (8.50/100 g of yogurt) was perceived as the most liked (6.27 using a nine‐point hedonic scale) and the most preferred (rank sum = 127.50) yogurt sample. For the physicochemical properties of yogurts, the viscosity (3263–5473 cP) decreased, and the color lightness (80.98–85.44) increased during 28 days of storage at 4 °C. CONCLUSION Physicochemical properties and preferences were affected by the reduction of sugar. The consumer rejection threshold analysis showed that sucrose can be reduced to less than half of the initial concentration. These findings are useful to understand consumers' acceptability and shelf‐life of yogurts with reduced‐sugar formulations in the developing of new products. © 2020 Society of Chemical Industry

show abstract

“…Therefore, viability may not always be the most important aspect in terms incorporating probiotic bacteria in food products. As projective tests, further sensory studies based on innovative methods of consumer perception must be conducted in order to evaluate the impacts of the addition of these microorganisms in food (Chetachukwu et al, 2019;Judacewski et al, 2019;Pinto et al, 2018;Soares et al, 2020).…”

Section: Gelatin:collagen Ratio Microorganismmentioning

confidence: 99%

Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria

et al. 2021

View full text Add to dashboard Cite

The aim of the present study was to evaluate the viability of probiotic bacteria Lactobacillus acidophilus (LA-5)  and Bifidobacterium lactis (BB-12)  encapsulation using spray drying (SD) with ricotta whey supplemented with gelatin and hydrolyzed collagen as encapsulating material. Following previous experiments, these gelatin:collagen ratios were defined: 7:3 (gelatin:collagen) for L. acidophilus LA-5 and 9:1 for B. lactis BB-12, which had reduced bacterial counts of 0.46 and 1.26 log Colony-Forming Units (CFU)/g, respectively. There was a viability loss of 0.70 log CFU/g and 0.34 log CFU/g for LA-5 and BB-12, respectively, throughout storage (30 days, 25 ºC). When exposed to the simulated gastric juice, encapsulated LA-5 and BB-12 had higher survival rates (89.91 and 95.83%, respectively) than non-encapsulated microorganisms under the same conditions (54.78 and 57.27%, respectively). In the presence of bile salts, encapsulated LA-5 and BB-12 had survival of 77.44% and 51.05%, respectively, while free cells showed rates of over 99%. After 30 days, these rates decreased to 71.07 and 50.60%, for encapsulated LA-5 and BB-12, respectively. Therefore, ricotta whey associated to gelatin and hydrolyzed collagen can be considered a potential encapsulating agent for the SD of probiotic dairy bacteria.

show abstract

Development of reduced‐fat coconut yoghurt: physicochemical, rheological, microstructural and sensory properties

Cited by 27 publications

References 36 publications

Evaluation of antimicrobial activity and antibiotic susceptibility profiles of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains isolated from commercial yoghurt starter cultures

Evaluation of antimicrobial activity and antibiotic susceptibility profiles of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains isolated from commercial yoghurt starter cultures

Consumer rejection threshold, acceptability rates, physicochemical properties, and shelf‐life of strawberry‐flavored yogurts with reductions of sugar

Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria

Contact Info

Product

Resources

About