Effect of total milk solid content adjusted by adding ultrafiltered milk retentate on quality of set mango yoghurt

Narayana, N. M. N. K.; Gupta, Vijay

doi:10.1111/1471-0307.12081

Cited by 13 publications

(14 citation statements)

References 22 publications

(43 reference statements)

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“…Concentration of casein particles due to higher dry matter content is a factor that causes an increase in interactions between the particles. The casein chains become compact, the pore size decreases, and the matrix density rises (Narayana and Gupta ).…”

Section: Resultsmentioning

confidence: 99%

Effect of Olive Leaf Extract on the Quality of Low Fat Apricot Yogurt

Peker

Arslan

2016

Journal of Food Processing and Preservation

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This study investigated the effects of various concentrations (0, 0.1, 0.2 and 0.4%, v/w) of olive leaf extract on low fat apricot yogurt. The addition of the olive leaf extract during the preparation of low fat apricot yogurt significantly (P < 0.05) influenced dry matter, protein and ash contents and pH value. Streptococcus thermophilus count was statistically (P < 0.05) affected by addition of the olive leaf extract. The water holding capacity values of the samples decreased throughout the storage period. The viscosity values of the samples with olive leaf extract were not significantly (P > 0.05) different from the control samples (except 15th day). Yogurt including 0.4% olive leaf extract had the highest antioxidant activity at the end of the storage. Practical Applications Olive and olive leaf extract have numerous benefits such as antioxidant, antimicrobial and hypocholesterolemic properties. This study has proved the effect of the olive leaf extract on the chemical, microbiological, antioxidant and sensory properties of yogurt. The effect of the olive leaf extract on the viability of Streptococcus thermophilus was found to be very important. A functional product with high antioxidant properties can be produced by adding olive leaf extract during yogurt production.

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Section: Resultsmentioning

confidence: 99%

Effect of Olive Leaf Extract on the Quality of Low Fat Apricot Yogurt

Peker

Arslan

2016

Journal of Food Processing and Preservation

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“…However, the highest syneresis level was observed for yoghurts containing 9 % v/v DLS with the lowest TTA. It seems that the increase of whey separation at high amounts of DLS is also due to damage or substantial structural rearrangement of the gel network (Narayana and Gupta 2013). The results of texture analysis also revealed an increase in DLS content from 1 to 6 % could lead to a significant increase in firmness value, while further increase up to 9 % caused to a considerable decrease in amount of this parameter (Fig.…”

Section: Syneresis and Firmness Characteristicsmentioning

confidence: 86%

Development of a novel yoghurt based on date liquid sugar: physicochemical and sensory characterization

et al. 2015

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The addition effect of date liquid sugar (DLS, 1-9 % v/v) to yoghurt milk on the physical (colour, firmness and syneresis), chemical (pH, total titratable acidity (TTA), total phenolic content (TPC) and antioxidant activity), rheological (viscosity and flow behaviour), and sensory attributes was scrutinized. Results showed that the pH value decreased by increasing DLS concentration from 1 to 6 %, while the TTA decreased with an increase in DLS from 6 to 9 % (p<0.05). The whey syneresis, firmness and viscosity values were considerably influenced by the DLS content and acidity of the yoghurts (p<0.05). A noticeable increase in antioxidant activity and TPC was found by the increasing DLS content (p<0.05). Yoghurts containing 6 % v/v DLS also had the lowest syneresis and the highest firmness among the different samples. Moreover, a pseudoplastic rheological behaviour was detected for all the produced yoghurts. An increase in DLS concentration of manufactured yoghurts led to an increase in a, b and total colour difference (TCD) values and a decrease in L value (p<0.05). The sensory evaluation revealed that there was no significant different in the colour scores. However, the used panelists determined the yoghurt supplemented with 6 % DLS had the highest scores for other investigated attributes.

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“…Siphon method described by Amatayakul et al (2006) was used with slight modifications (Narayana and Gupta, 2013) to determine the SWS of yoghurt. A cup of yoghurt (100 ml) was tilted immediately after removing from the refrigerator at an angle of 45° to collect the surface whey.…”

Section: Spontaneous Whey Syneresis (Sws)mentioning

confidence: 99%

“…Textural Attributes Texture analysis was carried out according to the method given by Kumar and Mishra (2003) with slight modifications (Narayana and Gupta, 2013), using a TAXT2i Texture analyser (M/s Stable Micro Systems, UK) fitted with a 25 kg load cell and was calibrated with a 5 kg standard dead weight prior to use. For determining the textural attributes, the pasteurized and cooled standardized milk was filled up to 80 ml in the 100 ml pre-sterilized glass beaker and incubation was carried out.…”

Section: Whc (%) = Pellet Weight (G) Sample Weight (G) X100mentioning

confidence: 99%

“…Global yoghurt market expands rapidly over the years due to the growing consumer demand for convenient and health promoting products. TechNavio's analysts forecast that the global yogurt market is growing at a Compound Annual Growth Rate (CAGR) of 6.72% over the period from 2013-2018(Anon, 2014. Among the different forms of yoghurt, set yoghurt is very popular in some countries of the world.…”

Section: Introductionmentioning

confidence: 99%

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Quality of Plain Set Yoghurt as affected by Levels of Ultrafiltration Concentration of Milk and Inoculum of Yoghurt Culture

Narayana

Gupta

2016

Turkish JAF Sci.Tech.

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Quality of plain set yoghurt was investigated by varying levels of ultrafiltration concentration of cow skim milk (1-without ultrafiltration, 1.5 and 2 folds) and inoculum (2, 2.5 and 3%) of yoghurt culture (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus 1:1). Titratable acidity development and pH reduction were significantly faster during incubation of yoghurt with increasing ultrafiltration concentration level and inoculum level. Increased ultrafiltration concentration level decreased spontaneous whey syneresis, but increased water holding capacity and firmness of the product significantly. Body & texture and overall acceptability scores were significantly better in yoghurts prepared from 1.5 fold concentrated milk irrespective of the inoculum level studied. Inoculum level did not show any significant effect on the quality of yoghurt, but higher inoculum level decreased the incubation period significantly. Optimized product was obtained with 1.5 fold concentrated skim milk standardized to 3.3% fat and incubated with 2% inoculum level in about five and a half hour of incubation. Optimized product had 13.60±0.02% total solids, 3.31±0.01% fat, 5.27±0.04% protein, 4.20±0.03% lactose and 0.82±0.02% ash. Whey syneresis, water holding capacity and firmness in optimized product were nil, 63.49% and 1.89 N, respectively. Thus, high quality plain yoghurt could be prepared by employing ultrafiltration, without addition of stabilizers, which is otherwise widely used commercially for the manufacture of yoghurt to control its wheying off and body.

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Effect of total milk solid content adjusted by adding ultrafiltered milk retentate on quality of set mango yoghurt

Cited by 13 publications

References 22 publications

Effect of Olive Leaf Extract on the Quality of Low Fat Apricot Yogurt

Effect of Olive Leaf Extract on the Quality of Low Fat Apricot Yogurt

Development of a novel yoghurt based on date liquid sugar: physicochemical and sensory characterization

Quality of Plain Set Yoghurt as affected by Levels of Ultrafiltration Concentration of Milk and Inoculum of Yoghurt Culture

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