Effects of addition of strawberry juice pre- or postfermentation on physiochemical and sensory properties of fermented goat milk

Abstract

Fruit juice addition can influence the physiochemical and sensory properties of fermented milk. Effects of adding strawberry juice (15% vol/vol) pre-or postfermentation on particle size, rheology properties, volatile flavor profile, and microstructure of fermented goat milk were investigated. Samples with juice added prefermentation showed larger reinforcement in particle size, apparent viscosity, and storage and loss moduli than samples with juice added postfermentation. Compared with the control, all samples showed improved fruit aroma and reduced goaty flavor; this effect was more remarkable in samples in which juice was added before fermentation. Fermented goat milk with strawberry juice added prefermentation showed the highest levels of 1-hexanol and 2-hexen-1-ol (26.16 and 22.03%, respectively) and the lowest percentage of octanoic acid (2.47%), which are mainly responsible for fruit and goaty flavor, respectively. Microstructure analysis showed that samples with juice added prefermentation had a compact protein network. Results indicated that addition of strawberry juice before fermentation may be a good technology for developing a stirred strawberry fermented goat milk.

Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk

“…Thus, in order to overcome the defects of goat milk product in terms of sensory characteristics, researchers proposed the addition of β-cyclodextrins or polymerized whey protein to trap caprylic, capric, and caproic acids for reducing goaty flavor [7,8]. Fruit juice was also considered to add into goat milk product to bate or mask the goaty flavor [9]. Fermentation is regarded as an acceptable and reliable food technological method to improve sensory qualities and health benefits of the final product [10].…”

Impact of polymerized whey protein/pectin thickening (PP) system on physical properties and volatile compounds of goat milk kefir mild and kefir

“…Apparent viscosity at a shear rate of 50/s could be used to describe the oral perception of humanity (Mokoonlall et al., 2016; Wang et al., 2019). Compared with KM and KG, PP system addition could significantly increase the oral perception viscosity ( P < 0.05).…”

“…CLSM (FV 3000, Olympus Corp., Tokyo, Japan) equipped with 63× oil immersion objective was used in this experiment (Wang et al., 2019). Rhodamine B (0.012 g dissolved in 100 g pure water) and fat red V03‐01136 (0.02 g dissolved in 100 g polyethylene glycol 200) whose excitation wavelengths of 543 and 654 nm were used to stain for protein and fat, respectively.…”

“…Volatile compounds of samples were extracted by HS‐SPME method (Wang et al., 2019). Briefly, 5 g sample and 3 g NaCl were added in a 20 mL glass bottles (Supelco, Bellefonte, PA, USA), covered by a polytetrafluoroethylene septum.…”

“…Three repetitions were made for each sample, separated by 10 s, and were averaged. According to our previous study (Wang et al., 2019), from the curves of particle size distributions, data of D50, D90, D3,2, and particle span were chosen for further analysis. Values of particle span were calculated using the following equation: …”