Growth and viability of yogurt starter organisms in honey-sweetened skimmed milk

Riazi, Ali; Ziar, Hasnia

doi:10.5897/ajb08.134

Cited by 13 publications

(3 citation statements)

References 32 publications

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“…Stability during storage: evolution of pH, acidity and bacterial viability: Yogurt samples were stored at 4°C and the pH, acidity values and bacterial counts were determined after 14 and 28 days of storage as mentioned previously. The viable cells were calculated as follows: % viability = (CFU at n weeks of storage/Initial CFU) ×100 (Riazi and Ziar, 2008) Statistical studies: All results are presented as means of two independent replicates. Statistical analysis was performed using one way Analysis of Variance (ANOVA, Minitab, version 16).…”

Section: Rheological Measurementsmentioning

confidence: 99%

Effect of Ginger Powder Addition on Fermentation Kinetics, Rheological Properties and Bacterial Viability of Dromedary Yogurt

Hanou¹,

Boukhemis²,

Benatallah³

et al. 2016

AJFST

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This study aims to evaluate the direct use of ginger powder in dromedary's yogurt manufacturing by determining the kinetic acidification, the rheological parameters and the stability of the final product during 28 days of cold storage. The supplementation of dromedary milk with ginger powder at concentration ranging from 0.6 to 1% w/v, enhanced the growth of inoculated lactic acid bacteria, accelerated significantly the rate of pH reduction (p<0.0001) and reduced the time of fermentation to 50%. On another hand, its addition improved the consistence index K, decreased the flow behavior index n, increased the water holding capacity and enhanced slightly the viability of Streptococcus salivarius ssp thermophilus during cold storage. Thus, the supplementation of dromedary milk with ginger powder at concentration ranged from 0.6 to 1% w/v complements its healthy characteristics, produced acceptable yogurt and allows energy and time saving in the manufacturing process.

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Section: Rheological Measurementsmentioning

confidence: 99%

Effect of Ginger Powder Addition on Fermentation Kinetics, Rheological Properties and Bacterial Viability of Dromedary Yogurt

Hanou¹,

Boukhemis²,

Benatallah³

et al. 2016

AJFST

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“…There are several different sources of stabilizers some are plant origin that is thought to be the least expensive and included the most prevalent, such as maize starch, while others, such as gelatin, are from animal sources. Some of them are synthetic (like carboxymethyl cellulose) (Alakali et al, 2008;Pang et al, 2017). Stabilizers are used as a thickener, gelling agents, syneresis regulators, and emulsifiers in food industry and also control the release of taste and fragrance (Lucey, 2002;Mistry & Hassan, 1992;Nikoofar et al, 2013).…”

mentioning

confidence: 99%

“…We are not aware of any research evaluating the effectiveness of starches from sources with noticeably different amylose contents, such as tubers, cereals, or legumes, in the manufacturing of yogurt, even though starch is now employed in this process. During and after storage, nonfat yogurt undergoes sensory and rheological alterations (Alakali et al, 2008). Due to its versatility as a thickener, starch is now used more frequently in both industrial and food situations (Sameen et al, 2016).…”

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confidence: 99%

Functional exploration of taro starch (Colocasia esculenta) supplemented yogurt

Shaheryar

Afzaal

Nosheen

et al. 2023

Food Science & Nutrition

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Stabilizers are essential components of manufactured products such as yogurt. The addition of stabilizers improves the body, texture, appearance, and mouth feel of yogurt while also preventing technical defects such as syneresis. A study was conducted to optimize the concentration of taro starch in yogurt. The yogurt was fortified at different concentrations of taro starch. Taro starch levels were 0%, 0.5%, 1%, 1.5%, 2%, 2.5%, and 3%, with different storage times (0, 14, and 28 days). The Tukey honesty test was used for mean comparison (p < .1). The results of the study showed that maximum moisture and protein content was taken by using 0.5% taro starch and stored for 0 days while maximum fat % was attained in 1.5% taro starch treatment and storage time was 0 days. The maximum water‐holding capacity was increased by adding 1.5% taro starch under 14 days' storage time. Water‐holding capacity started decreasing with the increasing taro concentration. The acidity of yogurt started increasing with the increasing taro starch and the maximum acidity was taken at 2.5% taro starch concentration. The viscosity of the yogurt was maximum at 2% taro starch. As far as it concerned, sensory evolution, aroma, and taste started changing with the increasing taro starch concentration and increasing storage time. The study's goals were to optimize the taro concentration for stabilizing the yogurt synthesis and to probe the impact of taro starch on the physiochemical attributes of yogurt.

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Using Goat’s Milk, Barley Flour, Honey, and Probiotic to Manufacture of Functional Dairy Product

Ismail

Hamad

Elraghy

2017

Probiotics & Antimicro. Prot.

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Stirred yogurt manufactured using probiotic culture which usually called Rayeb milk in the Middle East region is one of the most important functional fermented milk products. To increase the health and functionality properties to this product, some ingredients like fruits, cereal, and whey protein are used in production. This study was carried out to prepare functional Rayeb milk from goat's milk, barley flour (15%) and honey (4%) mixtures using ABT culture. Also, vanilla and cocoa powder were used as flavorings. Adding barley flour and honey to goat's milk increased curd tension and water-holding capacity and decreased coagulation time and susceptibility to syneresis. The values of carbohydrate, total solids, dietary fiber, ash, total protein, water soluble nitrogen, total volatile fatty acids, unsaturated fatty acids, oleic, linoleic, α-linolenic acids, and antioxidant activity were higher in Rayeb milk supplemented with barley flour and honey than control. The viabilities of Lactobacillus acidophilus and Bifidobacterium lactis Bb12 (Chr. Hansen's Lab A/S) increased in fortified Rayeb milk. The recommended level of 10 cfu g of bifidobacteria as a probiotic was exceeded for these samples. Addition of vanilla (0.1%) or cocoa powder (0.5%) improved the sensory properties of fortified Rayeb milk.

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Growth and viability of yogurt starter organisms in honey-sweetened skimmed milk

Cited by 13 publications

References 32 publications

Effect of Ginger Powder Addition on Fermentation Kinetics, Rheological Properties and Bacterial Viability of Dromedary Yogurt

Effect of Ginger Powder Addition on Fermentation Kinetics, Rheological Properties and Bacterial Viability of Dromedary Yogurt

Functional exploration of taro starch (Colocasia esculenta) supplemented yogurt

Using Goat’s Milk, Barley Flour, Honey, and Probiotic to Manufacture of Functional Dairy Product

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