Effect of fermentation on physico-chemical, textural properties and yoghurt bacteria in mango soy fortified yoghurt

Abstract

Mango soy fortified yoghurt (MSFY) samples were prepared by using blends of 78.3% milk containing 3% fat, 14.5% soymilk containing 8.2% total solids and 7.2% mango pulp containing 18% total solids.

Organic magnesium salts fortification in fermented goat’s milk

“…Adhesiveness is the force necessary to remove the material that adheres to the mouth during eating. [39] The adhesiveness of the control milk was comparable with fermented milk with the addition of magnesium pidolate and significantly lower than in milk with magnesium lactate. Gels of milk fermented with the addition of magnesium lactate and magnesium citrate were characterized by higher values of stringiness length and cohesiveness than milk with magnesium pidolate (P˂0.05).…”

“…Textural properties are one of the most essential attributes of fermented milk quality. According to Walia et al [39] , the structural arrangement of the network determines the textural characteristics of fermented milk, which is influenced by factors such as composition and manufacturing processes. However, it should be noted that the mineral compounds in milk and milk products play an important role in the stability of the proteins and in some of their characteristics.…”

Effects of Storage on Physicochemical Properties and Microbiological Qualities of African Breadfruit-Corn Yoghurt

“…This increase in acidity during storage agreed with the findings of Supavititpatana et al (2010) and Adeiye et al (2013) for corn milk yoghurt and groundnut milk respectively. Similarly, Walia et al (2013) reported that acidity of mango-soy fortified yoghurt increased from 0.13 at 0 min to 0.62 at 270 min of fermentation. The increase in titratable acidity may be as a result of anaerobic microbial activities resulting in the formation of lactic and other organic acids.…”

“…It has been reported that increase in titratable acidity and the extent of increase was influenced by the type of lactic acid bacteria present (Sanni et al, 1999;Bucker et al, 2008). However, as titratable acidity increased, the pH decreased as a function of fermentation time (Walia et al, 2013).…”

“…Yoghurt is a coagulated milk product obtained by lactic acid fermentation through the action of Streptococcus thermophilus and Lactobacillus delbrukei spp. bulgaricus, and the viability and activity of yoghurt bacteria are important commercial consideration so that they survive throughout shelf life, transit through acidic conditions in the stomach as well as enzymes and bile salts in the small intestine (Walia et al, 2013).…”