Influence of dietary fiber addition on some properties of yoghurt

Damian, Cristina

doi:10.2478/auoc-2013-0003

Cited by 15 publications

(13 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Yoghurts were mixed with a hand blender at low speed for 15 s. This was to break the gel and to mimic the shaking or stirring by the consumer of the packed yoghurt. The apparent viscosity of the stirred yoghurt was measured with a Brookfield digital rotational viscometer (model DV-II+, Brookfield Engineering Laboratories Inc., Middleboro, MA) using a spindle 5 at 100 rpm in 150 mL of yogurt (Damian, 2013). The spindle rotated in the sample for 1 minute at 10 o C, the indicator stabilized, then the readings were taken.…”

Section: Viscosity Determinationmentioning

confidence: 99%

Evaluation of gum arabic from Acacia senegal var kerensis and Acacia senegal var senegal as a stabilizer in low-fat yoghurt

et al. 2020

View full text Add to dashboard Cite

Gum arabic is a dried, gummy exudate obtained from the stems and branches of Acacia senegal and Acacia seyal. In Kenya, gum arabic comes from Acacia senegal var kerensis although its exploitation for commercial and industrial application is marginal. Therefore, the aim of this study was to characterize and determine the effect of the gum from A. senegal var kerensis on the quality characteristics of set low-fat yoghurt compared to gum arabic from A. senegal var senegal, with a view to increasing its utilization locally. Yoghurt was prepared containing gum arabic at four concentrations (0.2%, 0.4%, 0.6%, 0.8% gum w/v). Results showed that A. senegal var kerensis gum had higher molecular weight and gelling properties compared to A. senegal var senegal gum. In addition, A. senegal var kerensis gum was less susceptible to syneresis and showed a higher absolute viscosity compared to A. senegal var senegal gum at all concentration levels. Sensory evaluation revealed that addition of gum arabic significantly improved the body and the texture of the yoghurt. Therefore, A. senegal var kerensis gum is a better yoghurt stabilizer than gum arabic from A. senegal var senegal. An optimal gum concentration of 0.6% of A. senegal var kerensis gum in low-fat yoghurt is recommended from the results of this study.

show abstract

Section: Viscosity Determinationmentioning

confidence: 99%

Evaluation of gum arabic from Acacia senegal var kerensis and Acacia senegal var senegal as a stabilizer in low-fat yoghurt

et al. 2020

View full text Add to dashboard Cite

show abstract

“…The viscosity of yoghurt was analyzed using Brookfield DV-E Viscometer at 25°C with spindle No. 3 for 5 min at 20 rpm [11].…”

Section: Viscositymentioning

confidence: 99%

Characterization and Development of Yoghurt from Concentrated Whey

Rashid¹,

Huma²,

Saeed³

et al. 2019

IJFET

View full text Add to dashboard Cite

Yoghurt is very rich in proteins, mineral, vitamins and other nutrients. Concentrated whey (CW) of buffalo cheddar cheese was used at concentrations of 5, 10, 15, 20, 25 and 30% in buffalo milk to increase the solids with reduction of fat in set yoghurt. These yoghurt samples were compared with control sample for physicochemical characteristics like acidity, protein, lactose, total solids, pH, syneresis, water holding capacity (WHC) and viscosity for 21 days at intervals of 7 days. The high concentration of whey significantly (p<0.05) increased the protein, lactose, solid contents, syneresis, viscosity while the WHC was decreased. However, pH decreased in the yoghurt with 5, 10, 15 and 20% CW, but vice versa in the yoghurt with 25% CW due to the high concentration of lactose in CW. Fat, protein, lactose contents, pH, WHC and viscosity decreased while acidity, non-protein nitrogen and syneresis increased significantly during storage.

show abstract

“…Structure formation may additionally be affected by supplementation with other food constituents. When considering the literature on yoghurt supplementation with various fibres it becomes obvious, that textural properties are affected in various ways as shown for orange fibre (Sendra et al, 2010), passionfruit fibre (Espírito-Santo et al, 2013), asparagus fibre (Sanz, Salvador, Jiménez, & Fiszman, 2008), pea fibre (Damian & Olteanu, 2014), soy, rice, oat, corn, sugar beet fibre (Fernández García & McGregor, 1997), wheat bran fibre (Aportela-Palacios, Sosa-Morales, & Vélez-Ruiz, 2005) and fibre rich pineapple peel (Sah, Vasiljevic, McKechnie, & Donkor, 2016). Since commercial fibre may vary in the ratio of soluble and insoluble constituents, particle size and resulting functional properties, little is known about the general mechanisms behind these effects.…”

Section: Introductionmentioning

confidence: 99%

Structure formation and rheological properties of pea protein-based gels

Klost

Drusch

2019

Food Hydrocolloids

View full text Add to dashboard Cite

Nutritional recommendations for the elderly, but also the general public, include incorporation of plant proteins in the diet, an increase in the intake of Ω-3 fatty acids and an increase in intake of dietary fibre. Protein structure and structuring behaviour of plant proteins differ from that of milk proteins. Therefore, the aim of the presented study was to characterise the structuring process and resulting structure of yoghurt-style gels containing 10% pea protein with and without addition of nutritionally recommended ingredients like rapeseed-oil and/or commercial oat fibre. Rheological measurements were combined with microscopy for sample characterisation. Generally, all studied formulations were able to form acid induced gels via fermentation. The acidification led to a two-phase gelation process resulting in thick gels that showed mainly weak rheological behaviour. Supplementation with oil and/or fibre resulted in an increase of the relative concentration of pea protein in the aqueous phase and led to a strong increase in the complex shear modulus |G*| as well as the maximum structuring velocity d|G*|/dt. These effects need to be considered when tailoring yoghurt-style gels with high consumer acceptance.

show abstract

Influence of dietary fiber addition on some properties of yoghurt

Cited by 15 publications

References 14 publications

Evaluation of gum arabic from Acacia senegal var kerensis and Acacia senegal var senegal as a stabilizer in low-fat yoghurt

Evaluation of gum arabic from Acacia senegal var kerensis and Acacia senegal var senegal as a stabilizer in low-fat yoghurt

Characterization and Development of Yoghurt from Concentrated Whey

Structure formation and rheological properties of pea protein-based gels

Contact Info

Product

Resources

About