Effect of the addition of egg white on the microbiological, physicochemical and sensory quality of steamed yogurt during fermentation and cold storage

Abstract

Yogurt or yoghurt is one of the most popular fermented dairy products worldwide and has gained widespread consumer acceptance as a healthy food. In this study, steamed yogurt, which contained lactic ferments (Lactobacillus bulgaricus and Streptococcus thermophilus), was produced with egg white addition at various levels (1%, 2%, 3%, 4% and 5%). The physicochemical, microbial and sensory analyses were determined to ascertain the quality attributes of the products. The dry matter, protein, viscosity and density values increased during storage. However, the microbiological properties of the five tested yogurt samples were within the international standards, and confirmed the safety and acceptability of the products. Steamed yogurts enriched with egg white were more preferred by panelists than the control yogurt in terms of sensory evaluation (flavor, color, taste and texture).The results indicated that the concentrations (2 and 3%) of egg white could be used to produce an egg white yogurt without significant adverse effects on the physicochemical, microbial, and sensory properties.

Improving the Functional Properties of Bio-yogurt by Adding Whey Protein Concentrate and Arabic Gum

“…The main probiotic species added to fermented products belong to Lactobacillus and Bifidobacterium genera, although the potential and use of many other probiotic strains are being evaluated and explored by the food industry (Yerlikaya et al, 2020). Yogurt is one of the most widely consumed fermented dairy products in the world, and it is often regarded as a nutritious food (Bouhadi et al, 2021). With the growing popularity of yogurt, manufacturers and scientists continue to search for value-added ingredients such as probiotics, prebiotics, and various types of plant extracts to create functional yogurts with more beneficial features than regular yogurt (Fazilah et al, 2018).…”

Effect of Whey Protein Concentrate on Bio-Yogurt Properties

“…Yogurt is one of the most popular fermented dairy products worldwide and has gained widespread consumer acceptance as a healthy food (Bouhadi et al, 2021). It has been increasingly popular among consumers for its high nutritional value and health benefits associated with bioactive peptides and lactic acid bacteria (Gu et al, 2020).…”