Frozen yogurt from sheep milk

Abreu, Elisangela de; Zeni, Jamile; Steffens, Clarice; Steffens, Juliana

doi:10.1590/0034-737x201663050003

Cited by 6 publications

(4 citation statements)

References 11 publications

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“…Anuyahong et al (2020) reported that the addition of red rice into yogurt did not affect changes in pH and titratable acidity when compared to the control yogurt. Similar results were also found in other reports of yogurt supplemented with grape, green coffee powder, and blueberry flower pulp (da Silva et al, 2017;Dönmez et al, 2017;Liu & Lv, 2019). The level of titratable acidity of yogurt supplemented with apple and tulsi leaf extract also meets the required criteria established by the Codex Alimentarius (2010Alimentarius ( limentarius (2010, which defines that the titratable acidity (express as % lactic acid) of yogurt should not be less than 0.6%.…”

Section: Physicochemical Properties Of Yoghurtsupporting

confidence: 87%

“…Texture reflects yogurt quality, affecting its appearance, mouthfeel, and the overall acceptability of the final product (Kroger, 1976). Texture analysis can be easily used by manufacturers to adjust the formulation and control the production process to achieve a final product with higher acceptability by the consumers (de Abreu et al., 2016).…”

Section: Resultsmentioning

confidence: 99%

“…Texture analysis can be easily used by manufacturers to adjust the formulation and control the production process to achieve a final product with higher acceptability by the consumers (de Abreu et al, 2016).…”

Section: Effect Of Milk Fortification On Texture Profile Of Yoghurtmentioning

confidence: 99%

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Physicochemical properties of Ocimum sanctum enriched herbal fruit yoghurt

Mittal

Thakur

Kaushik

et al. 2020

J. Food Process. Preserv.

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Fruit yoghurt with tulsi enhance the nutritional value and satisfy rising demands for healthy food products. Three different concentrations of TLE (0.5%, 1%, and 1.5%); and apple pulp (10%) were used for the formulation of herbal fruit yoghurt. The enriched milk (26.42-28.58 min) showed lower heat stability than that of control (29.80 min), however, sufficient to withstand sterilization treatment up to 1% TLE addition. Furthermore, physicochemical properties viz. pH, water holding capacity, acidity, moisture, water activity, setting time, and whey-off experiment were not affected significantly (p > .05) in comparison to control yoghurt. The tulsi addition significantly (p < .05) increased (from 32.43% to 45.47% inhibition) the antioxidant activity of yoghurt. The firmness of herbal fruit yoghurt was decreased than control yoghurt. Sensory scores were decreased with an increase in the concentration of TLE (88.75 to 85.14) in comparison to control (91.96), however, yoghurt was suitable for consumption up to 1% TLE. Practical applications Dahi, Tulsi, and fruit mix are considered as religious food and known as Panchamrite. Yoghurt is considered as western dahi in India, however, no such mixture is tried with yoghurt. Therefore, the feasibility of yoghurt with tulsi and apple was carried out, as yoghurt has higher health benefits even than tulsi. A good quality yoghurt was developed using tulsi and apple pulp, therefore, it will capture a huge place in the Indian market.

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Section: Physicochemical Properties Of Yoghurtsupporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

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Physicochemical properties of Ocimum sanctum enriched herbal fruit yoghurt

Mittal

Thakur

Kaushik

et al. 2020

J. Food Process. Preserv.

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“…Studies with use of milk of different species, as well as mixtures of milk types with nearby physical-chemical characteristics may result in products with interesting characteristics such as protein, mineral and fat content, since it has easy digestion, containing small fat globules that provide greater contact area for digestive enzymes, making their use more efficient compared to other milks (Revers et al, 2016;Roy et al, 2020). These different flavor and nutritional profiles can stimulate the consumption of these yogurts (Rettedal et al, 2019;Abreu et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Development of yogurts with mixture of sheep and bovine milk: effect on chemical physical characteristics, protein profile and antioxidant activity

Trentin

Becker

Hanauer

et al. 2022

RSD

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Yogurt is one of the most popular fermented dairy products and an excellent medium for new ingredients/food source. This study sought to evaluate and characterize bovine milk (BM) and sheep milk (SM) and yogurt made from bovine (BM) and sheep (SM) milk, and BM:SM mixture with the respective 100:0 fractions: 75:25, 50:50, 25:75 and 0:100, and evaluate their influence on physicochemical parameters, antioxidant, protein profile, microstructure and color analysis for yogurts. Yogurts with higher levels of acidity, protein, fat, total solids, ash and calcium were the ones made from SM.. Regarding the color attributes, all yogurts showed yellow-green characteristics after 21 days of storage by evaluating parameters a* and b*, with a predominance of bovine milk. The antioxidant profile showed a higher concentration at 100:0 and 0:100, but bovine milk has a higher DPPH (2,2-diphenyl-1-picrylhydrazyl) value, while yogurts maintained constant DPPH values during storage, being higher at 0:100. Scanning electron microscopy (SEM) showed that BM (100:0) has a more compact structure, possibly due to the larger size of the fat particles and the lower protein concentration compared to SM (0:100). Sheep milk presented better nutritional value, showing its potential in the manufacture of products.

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Development of camel and cow's milk, low‐fat frozen yoghurt incorporated with Qodume Shahri (Lepidium perfoliatum) and cress seeds (Lepidium sativum) gum: Flow behavior, textural, and sensory attributes' assessment

Azari-Anpar

Khomeiri

Garmakhany

et al. 2021

Food Science & Nutrition

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In this study, the effect of different concentrations (0.2%, 0.1%, and 0%) of some plant seed gums (Qodume Shahri (Lepidium perfoliatum) and cress (Lepidium sativum)) as the stabilizer on the flow behavior, textural, and sensory properties of frozen yoghurt produced from camel and cow's milk was investigated. The results showed that plant seed gums significantly affected the viscosity, overrun and melting rate, textural, and sensory properties of frozen yoghurt samples prepared from camel and cow's milk. Also, no significant differences were observed in pH and acidity of the samples. The highest overrun value was observed in the control sample. Frozen yoghurt containing 0.2% Qodume Shahri seed gum (QSSG) had the highest viscosity and the longest first dripping time. This is an indication that frozen yoghurt mixes are non‐Newtonian at all added concentrations. Finally, Herschel–Bulkley model well described the rheological behavior of frozen yoghurt mixtures due to the higher correlation coefficient. In general, cow's frozen yoghurts containing 0.2% cress seed gum (CSG) and 0.1% QSSG were more acceptable among panelists than camel frozen yoghurt sample.

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Frozen yogurt from sheep milk

Cited by 6 publications

References 11 publications

Physicochemical properties of Ocimum sanctum enriched herbal fruit yoghurt

Physicochemical properties of Ocimum sanctum enriched herbal fruit yoghurt

Development of yogurts with mixture of sheep and bovine milk: effect on chemical physical characteristics, protein profile and antioxidant activity

Development of camel and cow's milk, low‐fat frozen yoghurt incorporated with Qodume Shahri (Lepidium perfoliatum) and cress seeds (Lepidium sativum) gum: Flow behavior, textural, and sensory attributes' assessment

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