Evaluation of physicochemical, rheological, microstructural, and microbial characteristics of synbiotic ultrafiltrated white cheese treated with transglutaminase

Torabi, Fereshteh; Jooyandeh, Hossein; Noshad, Mohammad

doi:10.1111/jfpp.15572

Cited by 5 publications

(7 citation statements)

References 46 publications

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“…These micrographs show that the cheese samples treated with TGase displayed more compact and dense protein network with less voids (Figure 4d–i), compared with that of control cheese (without TGase), which showed open and porous structure with larger void sizes (Figure 4a–c). In a recent study, Torabi and Jooyandeh (2021) reported that probiotic ultrafiltered white cheese treated by TGase had a more compact and less porous protein structure than control cheese without TGase.…”

Section: Resultsmentioning

confidence: 99%

Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues

Hebishy

Nagarajah

Thompson

et al. 2021

Int J of Dairy Tech

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The aim of this study was to evaluate the impact of microbial transglutaminase (TGase) at different concentrations (0, 2.5 and 7.5 units/g (U/g) protein) using different cooking times (15, 20 and 25 min at 85°C) on Mozzarella cheese analogue (MCA) properties. Results have shown that protein cross-linking activity of TGase can improve the colour, texture, microstructure and meltability of the cheese when used at a concentration of 2.5 U/g protein and 20-min cooking time. TGase concentration, cooking time and the combination of these factors significantly (P < 0.05) affected the colour (L*, a* and b*) and texture properties (hardness, adhesiveness, springiness, gumminess, resilience and cohesion) but had no significant (P > 0.05) effect on pH.

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Section: Resultsmentioning

confidence: 99%

Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues

Hebishy

Nagarajah

Thompson

et al. 2021

Int J of Dairy Tech

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“…The count of L. acidophilus LA5 was evaluated through the serial dilution technique and using the pour plate technique. One‐milliliter aliquots from each yogurt sample were successively diluted with peptone water (0.1%) and 10 −5 –10 −7 dilutions were cultured on MRS agar containing 0.15% bile salts (Torabi et al., 2021 ). After incubation at 37°C for 72 h, the viability of probiotics in the plates (with 25–250 colonies) was recorded and expressed in log cfu/g.…”

Section: Methodsmentioning

confidence: 99%

“…Yogurt is a source of bioactive peptides which are developed throughout the process of fermentation. In addition, yogurt contains other health‐promoting components such as beneficial lactic acid bacteria (LAB) specifically probiotics that are beneficial to the function of human gut microbiota (Torabi et al., 2021 ). Probiotics are living microorganisms that confer a health advantage to the host when consumed in adequate amounts (Hill et al., 2014 ).…”

Section: Introductionmentioning

confidence: 99%

“…Interestingly, a novel biological technique to eliminate the health threats of fungal toxins through adsorbing the toxins is the use of LAB and probiotic bacteria; particularly, in the areas where milk and dairy products are noticeably contaminated by these mycotoxins (Mosallaie et al., 2020 ). Furthermore, probiotic bacteria such as Lactobacillus acidophilus LA‐5 have the capability to decrease the serum cholesterol concentration, equilibrate and stabilize the intestinal microbiota, prompt the immune system, enhance lactose tolerance, and destroy tumor cells (Medellin‐Peña & Griffiths, 2009 ; Torabi et al., 2021 ). Therefore, the worldwide market of probiotics‐based products such as yogurt is assessed to reach 75 USD billion by 2025 (Latif et al., 2023 ).…”

Section: Introductionmentioning

confidence: 99%

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Development of a probiotic low‐fat set yogurt containing concentrated sweet pepper extract

Jooyandeh,

Alizadeh Behbahani

2024

Food Science & Nutrition

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Yogurt contains various health‐promoting components such as beneficial bacteria and bioactive peptides. However, plain yogurt is regarded as a poor source of phenolic compounds, vitamin C, and other substances that give a high antioxidant property to the product. Since the objective of this study was to evaluate the impact of the addition of different concentrated sweet pepper extracts (CSPE) to the yogurt milk formulation on some quality parameters of the probiotic set yogurt during 21 days of cold storage. For the production of probiotic yogurt samples, Lactobacillus acidophilus LA‐5 was used as probiotic bacteria. The functional set yogurts containing 5% of yellow, orange, or red CSPE were prepared and compared with probiotic control yogurt (without CSPE). With incorporation of CSPE, a functional yogurt with high viable cell counts of probiotics (>108 cfu/g), appropriate acceptability (acceptance scores more than 7, i.e., good acceptability), and textural quality produced. Fortified CSPE yogurt displayed large flakes with irregular surface and more compact texture as compared to the control sample. Based on the results of the study, the yogurt sample having orange CSPE was selected as the best functional product. After 21 days of storage, orange CSPE had the highest hardness (173.33 mg), consistency (1183.33 mg/s), and probiotic counts (8.3 log cfu/g) than other yogurt samples.

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“…Although the sample with an enzyme ratio of 5 U/g protein was relatively close to the control sample (p>0.05), a significantly higher value was found for the sample with an mTG ratio of 2 U/g protein (p<0.05). The mTG enzyme cross-links proteins in the cheese network and forms isopeptide bonds (Torabi et al, 2021). Accordingly, the cheese texture becomes more compact and harder (Oezer et al, 2013).…”

Section: Texture Profile Analysis 295mentioning

confidence: 99%

Transglutaminase induced whey cheese production: impact of different ratios on yield, texture, and sensory properties

Ceren Akal

2023

Mljekarstvo

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The yield of whey cheese production is often low, and its texture is often soft. Therefore, this study investigated the effects of different ratios (2 U/g protein and 5 U/g protein) of microbial transglutaminase (mTG) on composition (dry matter, ash, protein, and fat), yield, and acidity (pH and lactic acid), microbiological properties (Lactococcus, Lactobacillus and total aerobic mesophilic bacteria counts), texture profile, electrophoretic properties (SDS-PAGE) and sensory properties (appearance, texture and taste) of whey cheese. The samples with 2 U/g protein mTG had better properties in terms of yield, hardness and sensory values. The results from SDS-PAGE also showed that the sample with 2 U/g protein mTG had more cross-linking than the sample with 5 U/g protein mTG. In comparison, the sample with 5 U/g protein mTG had a lower number of lactic acid bacteria and poor sensory characteristics. These results indicate that the addition of mTG in an appropriate amount (2 U/g protein) can improve the yield, texture profile, and sensory properties of whey cheese, while excessive addition of mTG can negatively affect these properties.

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Evaluation of physicochemical, rheological, microstructural, and microbial characteristics of synbiotic ultrafiltrated white cheese treated with transglutaminase

Cited by 5 publications

References 46 publications

Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues

Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues

Development of a probiotic low‐fat set yogurt containing concentrated sweet pepper extract

Transglutaminase induced whey cheese production: impact of different ratios on yield, texture, and sensory properties

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