Effect of Sugar Esters on the Textural Properties of Nonfat Low Calorie Yogurt

Farooq, Khalid; Haque, Zahurul

doi:10.3168/jds.s0022-0302(92)78029-1

Cited by 61 publications

(54 citation statements)

References 5 publications

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“…Overall, with prolonged fermentation the texture scores decreased. The current result was an agreement with the findings of [11] . Also in contrast, [12] found that prolonged storage led to an increase in the body and texture score.…”

Section: Changes In Sensorial Characteristic Of Mishti Dahisupporting

confidence: 93%

Physicochemical, Sensorial and Microbiological Properties of Mishti Dahi Supplemented with Flax Lignan During Storage and its Antidiabetic Activity

Paul¹,

Athmaselvi²,

Geetha³

2016

Biosci., Biotech. Res. Asia

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Extensive research on lignan has revealed numerous nutritional and health benefits due primarily to its nutrients content. Flaxseed is the richest source of lignan, so flax lignan was used for the investigation. The objective of this study was to evaluate the effect of 3.75 % flax lignan supplementation on the physicochemical, microbiological and sensorial properties of mishti dahi during storage. Mishti dahi with 3.75 % flax lignan was prepared by replacing sugar with 10 % honey. There were no such differences in pH, moisture, acidity, total solids and whey syneresis values between the flax lignan incorporated mishti dahi and control. With respect to sensorial attributes, there is also no such differences observed between the two samples during storage. Microbiologically, it gave the shelf life of 20 days for lignan supplemented mishti dahi as compared to control which showed a shelf life of 15 days during its storage studies. Lignan incorporated mishti dahi was later investigated for its antidiabetic activity by comparing alpha amylase activity at a concentration of 100µg/ml and was found to be 48.41% against acarbose (standard antidiabetic drug). Therefore, the developed product could serve as a potent antidiabetic and hence can serve humanity with its health benefits.

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Section: Changes In Sensorial Characteristic Of Mishti Dahisupporting

confidence: 93%

Physicochemical, Sensorial and Microbiological Properties of Mishti Dahi Supplemented with Flax Lignan During Storage and its Antidiabetic Activity

Paul¹,

Athmaselvi²,

Geetha³

2016

Biosci., Biotech. Res. Asia

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“…and other organisms. The results are in accordance with the findings of Farooq andHaque, 1992 andTarakci andKucukoner, 2003, they found a decrease in flavor of yoghurt during storage.…”

Section: Flavorsupporting

confidence: 92%

“…It is observed from the results that the appearance of yoghurt samples were significant with respect to the storage time and PWP interaction. The results of current study are in agreement with the results of Farooq and Haque, (1992) when studied the sugar esters effect on properties of yoghurt. Tarakci and Kucukoner, (2003) reported similar results and found decrease in scores of appearance of yoghurt during storage.…”

Section: Appearancesupporting

confidence: 91%

Polymerized Whey Protein Isolates Impact on Organoleptic Properties of Camel Milk Stirred Yoghurt

Sakandar¹,

Ahmad²,

Aslam³

et al. 2014

JGIASS

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Many nutraceutical attributes are related to camel milk i.e anti-carcinogenic, anti-hepatic, anti-diabetic and antihypertension bioactive components. Polymerized whey protein isolates is important for its functional and nutritional properties in various dairy food products. 10% w/v polymerized whey protein isolates (PWPI) were prepared by heating whey proteins at 85 0 C for 30 minutes at pH 7. Stirred yoghurt from camel milk was prepared by using PWPI as thickening agent in various concentrations of 2, 4, 6 and 8% and compared with the control (without PWPI). All the samples were studied with the interval of 7 days up till 21 st day for organoleptic properties. There was no significant effect of storage days on all these constituents of all yoghurt samples. Results showed that PWPI can be a good source to have desired organoleptic characteristics in camel milk stirred yoghurt properties.

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“…To decrease calories in yogurt, artificial sweeteners have been incorporated (Nabros & Gelandi, 1986;Keating & White, 1990). Farooq and Haque (1992) reported that nonfat yogurts with Aspartame, a popular peptide based sweetener, had half the calories per serving compared to regular yogurt containing 3.25% fat and 4% sucrose. Mozaffar and Haque (1992) and Haque (1993) have shown that amphipathic peptides (like Aspartame) effect protein-protein association, which is a primary requisite during gel formation.…”

mentioning

confidence: 99%

Effect of Sweeteners on the Microstructure of Yogurt.

Haque¹,

Aryana²

2002

FSTR

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The objective was to determine the effect of a peptide sweetener, Aspartame, compared to a carbohydrate sweetener, sucrose, on the microstructure of yogurt. Microstructure was determined by transmission and scanning electron microscopy. Without the sweeteners, casein micelles, that make up the yogurt matrix, were observed in single longitudinal polymers. When Aspartame was used, casein micelles formed double longitudinal polymers. In comparison sugar caused casein micelles to form clusters. Data show that type of sweetener impacts state of association of casein micelles and thus effects microstructure. Keywords: cultured, dairy, fermentation, structure, sweetener Principal component analysis of yogurt revealed high consumer acceptability for sweetness characteristics and lower consumer acceptability for samples with plain yogurt character (Barnes et al., 1991). Hence consumers want the sweetness in yogurt but health reasons dictate decreased intake of calories and reduction of sugars. To decrease calories in yogurt, artificial sweeteners have been incorporated (Nabros & Gelandi, 1986;Keating & White, 1990). Farooq and Haque (1992) reported that nonfat yogurts with Aspartame, a popular peptide based sweetener, had half the calories per serving compared to regular yogurt containing 3.25% fat and 4% sucrose. Mozaffar and Haque (1992) and Haque (1993) have shown that amphipathic peptides (like Aspartame) effect protein-protein association, which is a primary requisite during gel formation. On the other hand sugars such as sucrose are traditionally used by enzymologists to stabilize enzyme proteins (Choi & Kosikowski, 1985). Such hydrophilic solutes impact water structuring and hence influence protein-protein association (Kalab & Harwalkar, 1972). This in turn may impact the amount of entrapped water or pore dimensions. The size of pores of the casein micelle network is a major factor affecting susceptibility of yogurt to syneresis (Harwalkar & Kalab, 1986). Various factors such as heating of milk, total solids content, pH, lactic acid bacteria and thickening agents have been reported to affect the microstructure of yogurt . It would be interesting to see the effect of a peptide sweetener, Aspartame, compared to a carbohydrate sweetener, sucrose, on yogurt gel network formation.Yogurt was made as described earlier by Farooq and Haque (1992) with slight modification. Yogurt mixes were prepared in 1 l batches. Fluid skim milk with 9% milk solids not fat (MSNF) was obtained from the Mississippi State University Dairy Plant. Other ingredients added on weight per volume basis were 0.5% modified food starch, 3% non fat dry milk (NDM), 0.02% Aspartame (NutraSweet Co., Deerfield, IL), and 3% maltodextrin or 3% sugar. The overall total solids (TS) content was 15.5% (Table 1). Every effort was taken to keep TS constant to avoid its impact on microstructure Harwalkar & Kalab, 1986). Ingredients were throughly mixed in fluid skim milk heated to 60˚C and homogenized at 35.15 and 140.62 kg/cm 2 . This was followed by batch past...

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Effect of Sugar Esters on the Textural Properties of Nonfat Low Calorie Yogurt

Cited by 61 publications

References 5 publications

Physicochemical, Sensorial and Microbiological Properties of Mishti Dahi Supplemented with Flax Lignan During Storage and its Antidiabetic Activity

Physicochemical, Sensorial and Microbiological Properties of Mishti Dahi Supplemented with Flax Lignan During Storage and its Antidiabetic Activity

Polymerized Whey Protein Isolates Impact on Organoleptic Properties of Camel Milk Stirred Yoghurt

Effect of Sweeteners on the Microstructure of Yogurt.

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