Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt

Nguyen, Phuong Thu; Kravchuk, Olena; Bhandari, Bhesh

doi:10.1016/j.foodhyd.2017.05.035

Cited by 263 publications

(191 citation statements)

References 43 publications

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“…However, depending on the type of polysaccharide, the ability of syneresis is different. In the case by Nguyen et al (), the syneresis of gelatin is reduced to almost 0%, while that of xanthan gum and carrageenan is increased to nearly 2 times at very low concentration (0.01% for xanthan and 0.1% for carrageenan). Electrostatic interactions between polysaccharide and protein seemed to be the main force containing the formation and stability of the mixed gels, and these interactions are probably able to exhibit negatively charged carboxyl groups in the BSM molecules and positively charged side chains of the amino acids in the protein (Chen, Xu, & Wang, ).…”

Section: Resultsmentioning

confidence: 90%

Effect of mucilage extracted from Basil ( Ocimum basilicum L.) seeds on physicochemical and rheological properties in low‐fat milk protein gel

Song

Kim

2019

J Food Process Preserv

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This study investigated the properties of low‐fat milk protein gels using basil seed mucilage (BSM). Gel strength was significantly increased as 69.39–238.01 g/cm2 in BSM groups. Strain showed high in T3, T4, and T5 as 0.89–1.0%. L‐value tended to be significantly decreased with the amount of BSM increased. pH was the lowest in C0 as 7.32. Brix tended to be increased significantly compared to that of C0, and T5 was the highest as 22.63%. For syneresis, T5 was 0.49% and had the lowest syneresis for the complete storage period among all the samples. As a result, BSM is considered to be able to improve the quality of low‐fat milk protein gels with its high gel strength and low strain effects. Practical applications Basil seed mucilage is popular in Asia regions on dessert such as beverage for diet. Specially, it gives feeling of fullness and is widely used in diet foods. Therefore, we applied to reduce calories of milk protein gel with low‐fat milk and polysaccharide such as basil seed mucilage for better textural properties. The application of basil seed mucilage helped improving the rheological properties and showed the decrease of syneresis with high gel strength. It is expected that basil seed mucilage will provide benefits to dietary effect with human health and as new materials for the food industry.

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Section: Resultsmentioning

confidence: 90%

Effect of mucilage extracted from Basil ( Ocimum basilicum L.) seeds on physicochemical and rheological properties in low‐fat milk protein gel

Song

Kim

2019

J Food Process Preserv

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“…Less firm yoghurts were also obtained by Wang et al (2015) as the pH values of the samples decreased. Moreover, Nguyen et al (2017) reported that the addition rate of starch has importance in firmness of yoghurt, and a relatively high level of starch is required to remarkably increase the firmness characteristic of yoghurt.…”

Section: Textural Propertiesmentioning

confidence: 99%

Influence of fortification with inulin and Hi-maize on textural and sensory properties of set-type probiotic yoghurt

Ünal¹,

Özer²

2018

Mljekarstvo

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The aim of this research was to investigate the effect of fortification with inulin and resistant starch (Hi-maize) on textural and sensory properties of set-type probiotic yoghurt containing Lactobacillus acidophilus during 21 days of storage. Textural characteristics were evaluated by determining firmness, adhesiveness and apparent viscosity parameters. Milk was fortified with inulin or Hi-maize at 2 % or 4 % ratios, whereas the control group had no supplement. Probiotic yoghurt supplemented with 2 % Hi-maize was firmer than that supplemented with 2 % inulin, except at the beginning of storage. There were no significant differences among the firmness values of yoghurt samples fortified by inulin and Hi-maize when the ratio increased to 4 %. The addition ratio of inulin or Hi-maize did not significantly affect adhesiveness. Supplementation with 2 % inulin or Hi-maize did not alter viscosity of yoghurts at most of the storage days. Sensory attributes were evaluated as taste, appearance, aroma, texture and overall acceptability. In general, there were no significant differences in sensorial parameters between yoghurts added with inulin or Hi-maize. Neither the addition rate nor the storage period affected the sensory scores of the samples. Significant reductions (P<0.05) of taste, appearance, aroma and overall acceptability scores of the control probiotic yoghurt were determined at the end of storage when compared to the 1 st day.

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“…bulgaricus, and Streptococcus thermophilus to the milk. Due to containing nutritional value and health benefits, yogurt is placed in the category of high‐consumed foods (Nguyen, Kravchuk, Bhandari, & Prakash, ; Sandoval‐Castilla, Lobato‐Calleros, Aguirre‐Mandujano, & Vernon‐Carter, ). During fermentation process, typical milk pH decreases until iso‐electric point of milk via activation of lactic acid bacteria and causes to aggregation of caseins and formation of three‐dimensional gel network (Everett & McLeod, ).…”

Section: Introductionmentioning

confidence: 99%

“…Milk fat has a considerable effect on the development of some quality characteristics such as texture, color, and flavor in dairy products (Zhao, Feng, Ren, & Mao, ). Yogurts manufactured with nonfat milk may exhibit poor texture, low viscosity, and high syneresis depending on absence of fat and reduction of total solid (Nguyen et al, ). However, because of nutritional value and health promoting properties, production and consumption of low‐fat or nonfat dairy products using replacers have been risen over the last two decades in order to respond the consumer demand (Lee & Lucey, ; Romeih, Abdel‐hamid, & Awad, ).…”

Section: Introductionmentioning

confidence: 99%

“…In this context, hydrocolloids with polysaccharide base are often added to milk in order to improve the appearance and mouthfeel, and decrease the whey separation and increase the viscosity in yogurt. The effect of hydrocolloids on host food depends on number of side chains, molecular weight, and conformation of molecules with the food condition (Corredig, Sharafbafi, & Eristo, ; Nguyen et al, ; Norton, Spyropoulos, & Cox, ). The gums are hydrocolloid stabilizers commonly used as fat replacers during the processing of dairy products at proper dose.…”

Section: Introductionmentioning

confidence: 99%

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Physical, chemical, and microstructural properties of nonfat yogurts fortified with the addition of tara gum alone or in combination with buttermilk powder

Say

Soltani

Güzeler

2019

J Food Process Preserv

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Finding proper milk fat substitutes for manufacturing of nonfat dairy products is a major challenge for dairy industry in order to respond the consumer' demands. Three different concentrations of tara gum (TG) and three combinations of TG with buttermilk powder (BP) were used as fat replacers for manufacturing of nonfat yogurt. Use of TG (0.25 and 0.50/gl) and a combination of TG (0.25/gl) and BP (10/gl) decreased whey separation while improved the gel firmness and viscosity of nonfat yogurt (p < .05). Denser microstructure observed in nonfat yogurts fortified with TG (0.25 and 0.50/gl) and combination of TG and BP (0.25 + 10/gl). Significant changes were observed in pH and viscosity of yogurts (p < .05) during storage. In conclusion, fortification of nonfat yogurt with specific concentrations of TG or combination of TG and BP had positive effect on quality properties of the product. Practical applications Low‐fat or nonfat yogurts have been preferred by consumers in recent years because of health concerns. However, nonfat products have quality defects due to the lack of milk fat. For this purpose, TG and BP as fat replacers at different rates for the production of nonfat yogurt were used in this research. Use of TG and BP changed yogurt's physicochemical characteristics and caused relatively denser microstructures. With this study, combined use of TG and BP provided the improvement of nonfat yogurt product.

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Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt

Abstract: Please cite this article as: Phuong T.M. Nguyen, Olena Kravchuk, Bhesh Bhandari, Sangeeta Prakash, Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt, (2017),

Cited by 263 publications

References 43 publications

Effect of mucilage extracted from Basil ( Ocimum basilicum L.) seeds on physicochemical and rheological properties in low‐fat milk protein gel

Effect of mucilage extracted from Basil ( Ocimum basilicum L.) seeds on physicochemical and rheological properties in low‐fat milk protein gel

Influence of fortification with inulin and Hi-maize on textural and sensory properties of set-type probiotic yoghurt

Physical, chemical, and microstructural properties of nonfat yogurts fortified with the addition of tara gum alone or in combination with buttermilk powder

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