Effect of probiotic bacteria on physicochemical, microbiological, textural, sensory properties and fatty acid profile of sour cream

Khademi, Feryal; Raeisi, Shahram Naghizadeh; Younesi, Mona; Motamedzadegan, Ali; Rabiei, Khadijeh; Shojaei, Moein; Rokni, Hassan; Falsafi, Mahlagha

doi:10.1016/j.fct.2022.113244

Cited by 11 publications

(5 citation statements)

References 30 publications

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“…In fact, trisaccharide units that are regularly located on the cellulose chain are responsible for the specific rheological behavior of this gum. Studies show that LBG exhibits high-viscosity non-Newtonian behavior alone [ 35 , 36 ]. However, in combination with Xa, due to intramolecular interactions between the Xa side chains and the main galactomannan chain, which follows the lock and key model, increase the viscosity of the sauce, which depends on the ratio of gums used in the formulation [ 35 ].…”

Section: Resultsmentioning

confidence: 99%

Textural and Rheological Properties of Sliceable Ketchup

Shokraneh

Alimi

Shahidi

et al. 2023

Gels

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This study investigates the effect of different mixtures of gums [xanthan (Xa), konjac mannan (KM), gellan, and locust bean gum (LBG)] on the physical, rheological (steady and unsteady), and textural properties of sliceable ketchup. Each gum had an individually significant effect (p < 0.05) on viscosity; however, the addition of Xa in combination with other gums had a greater effect on viscosity. By increasing the use of Xa in ketchup formulations, the amount of syneresis decreased such that the lowest amount of syneresis related to the sample prepared with 50% Xa and 50% gellan. Although the use of different levels of gums did not have a significant effect on the brightness (L) and redness (a) indices (p < 0.05), the use of different ratios of gums had a significant effect (p < 0.05) on the yellowness (b) index. The effect of different levels of gums used had a significant effect only on firmness (p < 0.05), and their effects on other textural parameters were not statistically significant (p > 0.05). The ketchup samples produced had a shear-thinning behavior, and the Carreau model was the best model to describe the flow behavior. Based on unsteady rheology, G’ was higher than G” for all samples, and no crossover between G’ and G” was observed for any of the samples. The constant shear viscosity (η) was lower than the complex viscosity (η*), which showed the weak gel structure. The particle size distribution of the tested samples indicated the monodispersed distribution. Scanning electron microscopy confirmed the viscoelastic properties and particle size distribution.

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Section: Resultsmentioning

confidence: 99%

Textural and Rheological Properties of Sliceable Ketchup

Shokraneh

Alimi

Shahidi

et al. 2023

Gels

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“…In addition to the five major FAs, several other minor fatty acids are characteristic in milk fat of which, lauric acid, linoleic acid, capric acid, palmitoleic acid, elaidic acid and pentadecanoic acid were present in >1% in our test sample. The FA profile of sour cream mainly reflects the one of unfermented cream (milk fat), however, slight changes in FA composition (especially free FA ratios) could be due to fermentation process and storage time (Khademi et al ., 2022).…”

Section: Resultsmentioning

confidence: 99%

“…In the case of TAGs with different intramolecular compositions, the possibility of different regioisomers increases the diversity even further. The nutritional significance of the high FA and the resulting TAG diversity in milk fat is that the intramolecular structure of TAGs affects the digestibility of dietary FAs, since lipase enzymes may have different preferences for TAGs with different structures (Michalski et al, 2013;Khademi et al, 2022;Wang et al, 2023).…”

Section: Comparison Of Sour Cream and Its Analoguementioning

confidence: 99%

Lipid digestibility of sour cream and its analogue during in vitro digestion simulation and co‐consumption with cooked pasta

Tormási,

Abrankó

2023

Int J of Food Sci Tech

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SummaryLipid digestibility of a high fat dairy product (sour cream (SC) containing milk fat) and its analogue (SCA; containing palm oil) was performed during in vitro digestion simulation using the Infogest method. Extent of lipolysis and fatty acid‐specific digestibility was determined using gastric lipase (GL) and pancreatic lipase (PL) or only PL. Milk fat from SC showed lower digestibility than palm oil from SCA and it was shown that GL has an important effect on short and medium chained fatty acids (SCFAs and MCFAs) however inhibition of GL is not the main cause of lowered lipid digestibility of SC. Structural analysis using fluorescent microscopy showed that the lower digestibility of milk fat is due to flocculation of globules, an effect not occurring with palm oil droplets. Moreover, lipid digestibility was evaluated in a real meal during co‐digestion simulations with cooked pasta. In this scenario, while lipid digestibility of SCA remained unchanged, extent of lipolysis of SC increased although only during digestion simulation using both enzymes (GL+PL). Results show that the flocculation protecting effect of pasta proteins during gastric digestion of SC. The proposed effect is underlined with the FA‐specific results showing an increase of GL‐preferred FAs, SCFAs and MCFAs.

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“…The addition of probiotics alters the fatty acids composition, affecting the physicochemical properties of the cream. The effect of probiotics on sour cream's physicochemical and microbiological properties has been studied [58]. A mixture of probiotics was added, including Bifidobacterium, Lactobacillus casei, and Lactobacillus acidophilus.…”

Section: Sour Creammentioning

confidence: 99%

Incorporation of Probiotics and Other Functional Ingredients in Dairy Fat-Rich Products: Benefits, Challenges, and Opportunities

Gaba,

Anand

2023

Dairy

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This review focuses on the potential opportunities to incorporate functional ingredients like probiotics in the dairy fat-rich matrix to develop functional foods. Many dietary guidelines and the relevant literature have in general indicated many benefits of consuming milk-fat-rich products for the human body. Milk fat contains essential nutrients, including fat-soluble vitamins; short-, medium-, and long-chain with odd and branched chain fatty acids; essential amino acids; and calcium, which are all known for their bioactive properties. In addition, the incorporation of probiotics, which are known for their bioactive properties, could further enhance the products’ attributes. However, direct probiotic addition is known to encounter viability challenges during manufacturing and storage. There is thus an opportunity to introduce a value-added range of dairy fat-rich products imparting bioactive and functional benefits. The current review is an attempt to consolidate information in this area and explore further avenues for the value addition of dairy fat-rich products.

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Effect of probiotic bacteria on physicochemical, microbiological, textural, sensory properties and fatty acid profile of sour cream

Cited by 11 publications

References 30 publications

Textural and Rheological Properties of Sliceable Ketchup

Textural and Rheological Properties of Sliceable Ketchup

Lipid digestibility of sour cream and its analogue during in vitro digestion simulation and co‐consumption with cooked pasta

Incorporation of Probiotics and Other Functional Ingredients in Dairy Fat-Rich Products: Benefits, Challenges, and Opportunities

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