Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt

Khan, Imran; Nadeem, Muhammad; Imran, Muhammad; Khalique, Anjum

doi:10.1186/s12944-020-01263-1

Cited by 19 publications

(8 citation statements)

References 46 publications

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“…Aloe Vera variety, harvesting stage, and juice extraction procedure can all be held responsible for the variance in Aloe Vera moisture content. Similar results were also reported by (Khan et al, 2020) who showed that the Aloe Vera gel contains 99% water and only about 1% total solids (dry matter). Additionally, while having a titratable acidity value that showed it was acidic, the juice had a very low fat content of only approximately (0.1) %.…”

Section: Chemical Analysis Of Aloe Vera Gel and Milksupporting

confidence: 90%

Evaluation of Chemical, Microbiological and Sensorial Properties of Yoghurt Fortified with Aloe Vera Gel

Al-Taif

Elsayed²,

Awad³

et al. 2022

Alexandria Science Exchange Journal

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Yoghurt is one of the most popular fermented dairy products in the world; it has a considerable market share due to its nutritional value as well as its health benefits. The buffalo milk yoghurts used in this study was fortified with varying amounts of either fresh (FAVG) or lyophilized Aloe Vera gel (LAVG). Five treatments used to prepare yoghurt ((T1: Control , T2: 1% (FAVG) , T3: 10% (FAVG) , T4:0.1% (LAVG) , T5:0.2% (LAVG)). The physicochemical, microbiological and sensorial properties of yoghurt treatments were studied during storage periods at 4 °C to determine the best concentration of aloe vera. The results obtained showed that T5 has the best physicochemical characteristics. T3 and T5 gave the best results for TBC. Concentration of 0.1% (LAVG) has the overall sample for the growth of lactic acid bacteria. Yoghurts with excellent sensory characteristics were obtained with 1% (FAVG) and 0.1 % (LAVG). The addition of Aloe Vera to yoghurt can improve the product's quality, particularly in terms of nutritional and functional qualities during the storage period.

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Section: Chemical Analysis Of Aloe Vera Gel and Milksupporting

confidence: 90%

Evaluation of Chemical, Microbiological and Sensorial Properties of Yoghurt Fortified with Aloe Vera Gel

Al-Taif

Elsayed²,

Awad³

et al. 2022

Alexandria Science Exchange Journal

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“…During early storage, the generation of volatile compounds was slower, which was consistent with the POV and p ‐AV obtained in large yellow croaker oil. After 90 days, the number of volatile oxidation products greatly increased, due to the increased fatty acid oxidation, which produced more fatty acid off‐flavour and a strong oily smell (Khan et al ., 2020). When large yellow croaker oil was stored for 120 days, the generation of volatile flavour substances decreased, the reason might be that the fish oil quality deteriorated after oxidation and some oxidation products stopped reacting.…”

Section: Resultsmentioning

confidence: 99%

Role of lipid deterioration on the quality of aquatic products during low‐temperature storage: a lipidomics‐based study using large yellow croaker (Larimichthys crocea)

Zhao

Sheng

Ying

et al. 2021

Int J of Food Sci Tech

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This work investigated the effects of different storage periods (0 day, 90 days, 120 days) on the quality of large yellow croaker oil. The lipomics of large yellow croaker oil was quantitatively detected by GC‐MS, the content of triglyceride in large yellow croaker oil reached 52.56% at 0 day. With the extension of storage time, the content of large yellow croaker oil components decreased gradually. Differential lipid histogram clearly indicates that the extension of the storage period will affect the change of fish oil, due to the rise in the temperature of large yellow croaker oil; the color of the hot map is bright from the dark. Additionally, the fatty acid composition and volatile components were measured. At 120 days, the decomposition rate of lipid molecular in large yellow croaker oil is increased by oxidation of unsaturated fatty acids, and its oxidised metabolite produced small substance such as aldehydes, ketones, alcohols, and acids. During storage, the waxy, fat, and floral flavour in the oil aroma of large yellow croaker oil decreased gradually, while the yeast flavour and oil flavour increased gradually. These results provide insights for the study of lipid transformation and quality of large yellow croaker oil during different storage.

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“…In a study by Michlová et al (2015), the content of vitamins A and E in goat's and sheep's milk subjected to high-temperature short-time (HTST) pasteurization decreased by 13% and 14%, and 23% and 14%, respectively. Khan et al (2020) found that the pattern of post-fermentation cooling had a significant influence on the antioxidant properties of yogurt and the concentrations of vitamins A and E. Both vitamins are highly sensitive to light. Vitamin A is degraded by photolysis, whereas vitamin E is degraded by photo-oxidation (Allwood and Martin 2000).…”

Section: Discussionmentioning

confidence: 98%

Changes in the Quality of Plain Yogurt Made From Cow’s, Goat’s, and Sheep’s Milk Within the Shelf Life

Daszkiewicz,

Kocenka,

Miciński

2023

Acta Universitatis Cibiniensis. Series E: Food Technology

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The aim of this study was to compare selected physicochemical properties, the fatty acid profile, and the content of vitamins A and E in plain yogurt (Y) made from cow’s (YC), goat’s (YG), and sheep’s milk (YS), and to monitor changes in these parameters within the shelf life of the analyzed products. The products were supplied by three manufacturers. Each group consisted of yogurts from three different batches, and each batch was represented by two products. The quality of the first product was analyzed in the middle of shelf life, and the quality of the second product was analyzed at the end of shelf life (E, last day). The products were stored at a temperature of 4○C until analysis. An analysis performed at date M demonstrated that YC had the highest (p ≤ 0.05) values of yellowness (b*) and titratable acidity, and the lowest (p ≤ 0.05) content of vitamins A and E; YG had the highest (p ≤ 0.05) values of redness (a*) and the lowest (p ≤ 0.05) value of b*; YS had the highest (p ≤ 0.05) values of lightness (L*) and pH, the highest (p ≤ 0.05) content of vitamins A and E, and the lowest (p ≤ 0.05) values of a* and titratable acidity. YC and YS were characterized by higher (p ≤ 0.05) values of chroma (C*) than YG. YC and YG were characterized by higher (p ≤ 0.05) values of UFA/SFA, MUFA/SFA, DFA/OFA, and n-6/n-3 PUFA ratios, compared with YS. The n-6/n-3 PUFA ratio was also higher (p ≤ 0.05) in YG than in YC. In comparison with YC, YG and YS had higher (p ≤ 0.05) values of the PUFA/SFA ratio and EFA concentrations, and the highest (p ≤ 0.05) values were noted in YS. Measurements conducted at date E revealed a decrease (p ≤ 0.05) in the value of a* and vitamin E content in YC, an increase in the value of L* in YG, and an increase in the value of a*, a decrease in the values of b*, C* and pH, and a decrease in vitamin E content in YS. Titratable acidity increased (p ≤ 0.05) in all types of Y. Changes in the nutritional value of fat (a decrease in the values of UFA/SFA, MUFA/SFA, and PUFA/SFA ratios, a decrease in EFA concentrations, and an increase in the n-6/n-3 PUFA ratio) were significant (p ≤ 0.05) only in YC. The results of the study indicate that YG was characterized by the highest stability, and YC was characterized by the lowest stability during storage.

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Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt

Cited by 19 publications

References 46 publications

Evaluation of Chemical, Microbiological and Sensorial Properties of Yoghurt Fortified with Aloe Vera Gel

Evaluation of Chemical, Microbiological and Sensorial Properties of Yoghurt Fortified with Aloe Vera Gel

Role of lipid deterioration on the quality of aquatic products during low‐temperature storage: a lipidomics‐based study using large yellow croaker (Larimichthys crocea)

Changes in the Quality of Plain Yogurt Made From Cow’s, Goat’s, and Sheep’s Milk Within the Shelf Life

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