Effect of sugar reduction and addition of corn fibre and polydextrose on pore size and syneresis of yoghurt

Gomes, Elisângela Ramieres; Carneiro, Lauren Carvalho Montalvão; Stephani, Rodrigo; Carvalho, Antônio Fernandes de; Renhe, Ísis Rodrigues Toledo; Wolfschoon-Pombo, A. F.; Perrone, Ítalo Tuler

doi:10.1016/j.idairyj.2021.105298

Cited by 10 publications

(7 citation statements)

References 28 publications

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“…On the other hand, during and after gel formation (about at 1.5-4.0 h), the EI and MVI values were similar between the GOS-added, FOS-added, and control yogurt groups, but they were all lower than those of the INU-added, XOS-added, and PDX-added yogurt groups. Gomes et al [20] reported that soluble dietary fibers can be adsorbed on casein micelles and further integrated into the structure of yogurt, participating in the stabilization of the protein network structure during acidification. Therefore, the samples with added INU and PDX could form a relatively denser structure due to their interactions with milk protein components [7], endowing the yogurt with higher gel structural strength [11].…”

Section: Microrheological Propertiesmentioning

confidence: 99%

“…Therefore, the samples with added INU and PDX could form a relatively denser structure due to their interactions with milk protein components [7], endowing the yogurt with higher gel structural strength [11]. These interactions can be non-covalent, with an attractive or repulsive nature, including electrostatic, hydrophobic, hydrogen, and Van der Waals forces [20]. In addition, the stable yogurt structure and the hygroscopicity of the prebiotics themselves also prevent the migration of water from the protein network, resulting in a more viscous and rigid gel property [20], as indicated by their higher MVI and EI values.…”

Section: Microrheological Propertiesmentioning

confidence: 99%

“…These interactions can be non-covalent, with an attractive or repulsive nature, including electrostatic, hydrophobic, hydrogen, and Van der Waals forces [20]. In addition, the stable yogurt structure and the hygroscopicity of the prebiotics themselves also prevent the migration of water from the protein network, resulting in a more viscous and rigid gel property [20], as indicated by their higher MVI and EI values.…”

Section: Microrheological Propertiesmentioning

confidence: 99%

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Effects of Different Prebiotics on the Gel Properties of Milk Protein and the Structural Features of Yogurt

Li,

Lai,

Wang

et al. 2023

Gels

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The impact of prebiotics on the structural characteristics of yogurt is an important aspect of evaluating its functional properties. This study aimed to evaluate and compare the effects of several commonly used prebiotics, including fructooligosaccharide (FOS), galactooligosaccharide (GOS), inulin (INU), polydextrose (PDX), and xylooligosaccharide (XOS), on the gel properties of milk protein and the structural features, with respect to the texture and rheology, of stirred yogurt during and after fermentation. The results revealed that the supplementation of INU, PDX, and XOS was involved in the construction of protein networks during fermentation, promoting a viscous and more elastic gel structure, due to the enhanced protein–water interactions. This resulted in a significant increase (p < 0.05) in structural stability (higher critical strain (γc) and greater thixotropy), firmness, cohesiveness, and rheology (G′ and G″) and a significant decrease (p < 0.05) in the loss of yogurt during centrifugation. Conversely, the supplementation of GOS and FOS did not appear to be involved in the construction of the protein network and barely affected the rheological properties of the gel during fermentation. However, a significant increase (p < 0.05) in viscosity and firmness, and a slight decrease (p > 0.05) in loss during centrifugation were still observed in the yogurt. These findings could be useful for a comprehensive assessment of the application potential of these prebiotics in yogurt, when combined with their respective prebiotic properties.

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Section: Microrheological Propertiesmentioning

confidence: 99%

Section: Microrheological Propertiesmentioning

confidence: 99%

Section: Microrheological Propertiesmentioning

confidence: 99%

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Effects of Different Prebiotics on the Gel Properties of Milk Protein and the Structural Features of Yogurt

Li,

Lai,

Wang

et al. 2023

Gels

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“…They found that the yogurts were acceptable up to a concentration of 7% sugar. The increasing demand for sugar reduction in food, particularly in dairy products, justifies the search for new formulations (Gomes et al, 2022), which makes higher contents of sugar in yogurt (such as 12%) less usual or acceptable nowadays. In this study, the mean hedonic score of the flavor of the F0 formulation (7.9) revealed that consumers accepted the yogurt with 6% added sugar.…”

Section: Determination Of the Control Formulation Of Beet Smoothie Yo...mentioning

confidence: 99%

Using the hedonic thresholds methodology and affective sensory methods to develop beet‐flavored smoothie yogurt

Moraes

Louzada

Filho

et al. 2022

Journal of Sensory Studies

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We aimed to develop a beet-flavored smoothie yogurt by applying methodologies such as the hedonic thresholds, acceptance and purchase intent tests, and by studying the effect of information on consumer evaluation of the product, in order to establish the maximum concentration of beet to be added to the smoothie yogurt. We also studied its proximal composition and shelf life. To determine the compromised acceptance threshold (CAT) and hedonic rejection threshold (HRT), consumers were divided into "like beet" (LB) and "do not like beet" (NLB). CAT = 6.71% and HRT = 20.14% beet addition were found for LB, and CAT = 7.15% and HRT = 10.27% for NLB. The smoothie yogurt with 6.71% beet was chosen as the final formulation. It presented more crude fiber and carbohydrates, and less protein than 0% beet smoothie yogurt (p ≤ .05). It reached 40 days of storage and flavor, and the overall impression had higher acceptance at this storage time. The information about beet smoothie yogurt had a positive influence on the acceptance and purchase intent.

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“…Syneresis was estimated as described by Gomes et al (2022). Approximately 10 g of sample were centrifuged at 500 x g for 20 minutes at 4 °C, and then the aqueous supernatant phase was collected and weighed.…”

Section: Syneresismentioning

confidence: 99%

Bebida fermentada sustentável “tipo iogurte grego” à base de leitelho

Santos

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O leitelho é um coproduto da fabricação da manteiga que possui alto valor nutricional e funcional, entretanto, muitas vezes, é subutilizado ou descartado, especialmente em pequenos e médios laticínios. Assim, a aplicação deste coproduto em diferentes matrizes alimentares é uma forma de contribuir com a preservação do meio ambiente e reduzir gastos com o tratamento de efluentes pelas indústrias. Adicionalmente, é uma maneira de disponibilizar produtos de alto valor nutritivo e menor custo para diferentes nichos de consumidores. Nesse sentido, esse trabalho objetivou desenvolver formulações de bebidas lácteas fermentadas, “tipo iogurte grego”, com baixo teor de gordura à base de leitelho. Foram elaboradas cinco formulações de bebidas lácteas fermentadas, contendo proporções diferentes de leite desnatado:leitelho (em %, m/m): F1-100:0; F2-75:25; F3-50:50; F4-25:75 e F5- 0:100. Estas formulações foram submetidas às análises de composição centesimal, pH, sinérese, capacidade de retenção de água, microbiológicas, sensoriais e reológicas. Os resultados demonstraram que, em geral, a composição centesimal e o pH de todas as formulações foram muito semelhantes e apresentaram parâmetros microbiológicos dentro dos padrões estabelecidos pela legislação Brasileira (< 3 MPN/mL para coliformes e < 10 UFC/mL para fungos filamentosos e leveduras). Ao longo dos 16 dias de armazenamento, a presença do leitelho nas formulações provocou melhora na capacidade de retenção de água (CRA) quando comparada à formulação com 100% de leite. A formulação com 25% de leitelho foi a que teve melhor CRA (62,72%). Comportamento semelhante foi observado para a sinérese, onde houve uma tendência decrescente da sinérese para todas as formulações, sendo a formulação com 25% de leitelho apresentou o menor valor de sinérese (11,50%). Os parâmetros reológicos mostraram que as bebidas lácteas fermentadas apresentaram comportamento de fluido não newtoniano, com características pseudoplásticas. O modelo reológico que melhor se ajustou aos dados experimentais na última curva foi o de Herschel-Bulkley, com o R 2 > 0,9. Nas duas temperaturas avaliadas (5 e 25°C), a formulação com adição de 25% de leitelho apresentou os maiores valores de viscosidade (1,18 e 0,98, respectivamente). Além disso, observou-se que o aumento da concentração de leitelho favoreceu a redução da viscosidade das formulações. As formulações com leitelho como substituto parcial (até 50%) do leite desnatado foram bem aceitas pelos consumidores (impressão global > 7,47) e obteve boa intenção de compra, não diferindo (p>0,05) da formulação com 100% de leite. Assim, é possível utilizar o leitelho como substituto parcial do leite para o desenvolvimento de bebida láctea fermentada "tipo iogurte grego", levando à obtenção de um produto nutritivo e com boa aceitação sensorial, fortalecendo a bioeconomia. Palavras-chave: Coproduto. Bebida sustentável. Produtos inovadores.

show abstract

Effect of sugar reduction and addition of corn fibre and polydextrose on pore size and syneresis of yoghurt

Cited by 10 publications

References 28 publications

Effects of Different Prebiotics on the Gel Properties of Milk Protein and the Structural Features of Yogurt

Effects of Different Prebiotics on the Gel Properties of Milk Protein and the Structural Features of Yogurt

Using the hedonic thresholds methodology and affective sensory methods to develop beet‐flavored smoothie yogurt

Bebida fermentada sustentável “tipo iogurte grego” à base de leitelho

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