Influence of prebiotic biopolymers on physicochemical and sensory characteristics of yoghurt

Yu, Daeung; Kwon, Gicheol; An, Jihye; Lim, Young-Soon; Jhoo, Jin‐Woo; Chung, Donghwa

doi:10.1016/j.idairyj.2020.104915

Cited by 18 publications

(10 citation statements)

References 16 publications

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“…Table 1 shows the syneresis data for all samples.The syneresis values were significantly different (p<0.05) in camel yoghurts at the end of storage with maximum value of 24±0.022 % for control camel yoghurt in comparison with InY and SY. The observed behaviour was in accordance with the results of Yu et al (2021), who studied the effect of addition of inulin biopolymer on the syneresis of probiotic yoghurt and found that addition of this compound decreased than the control sample (about 20 %). They attributed this behaviour to the interaction of inulin with the whey which facilitate the formation of gel network that can entrap the whey, leading to the increase in the water holding capacity of yoghurt.…”

Section: Acidification Profile and Bacterial Growthsupporting

confidence: 90%

“…This fibre also has technological characteristics without changing sensory properties and increasingly used in many food (Heydari et al, 2017). Several studies reported that inulin was able to stabilise dairy products by the formation of soluble protein-polysaccharide complexes and the increase of viscosity (Yu et al, 2021). To the best of our knowledge, no studies are carried out to investigate in-vitro the health promoting potential of camel yoghurt (antibacterial, antidiabetic and antioxidant activities) prepared by addition of Limosilactobacillus fermentum probiotic strain.…”

Section: Introductionmentioning

confidence: 99%

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Novel probiotic camel milk yoghurt supplemented with inulin: antibacterial, antioxidant and antidiabetic effects

Mahmoudi¹

2022

Mljekarstvo

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Similar to cow’s milk, camel milk also contains the essential nutrients as well as potentially therapeutic compounds with antihypertensive, and antioxidant properties. In the current study, camel milk was used for developing a new probiotic camel milk yoghurt with commercial prebiotic (inulin). The camel yoghurt samples were evaluated by monitoring the changes in some physicochemical properties (pH, total acidity and synerisis) and bacterial viability and survival of Limosilactobacillus fermentum CABA16 during storage. Besides, antibacterial, ⍺-amylase and ⍺-glucosidase inhibitions and antioxidant activities and the sensory evaluation of this novel product were assessed. The pH values of samples decreased whereas total acidity values increased throughout 21 days of storage and Limosilactobacillus fermentum CABA16 maintained good viability with counts higher than 107 CFU g-1 at the end of storage. α-Glucosidase and α- Amylase Inhibitions Water-Soluble Extracts were higher than 35 and 55% respectively in probiotic (PY), prebiotic (InY) and symbiotic (SY) camel yoghurts at the end of storage period. Moreover, the highest antioxidant activities of the WSEs from camel yoghurts were around 49 and 61% by DPPH and ABTS assays respectively. The fortified probiotic camel yoghurts exhibited comparable antibacterial activities with maximum diameter of 12±0.07 mm on Staphylococcus aureus and Listeria monocytogenes strains. Lastly, the addition of probiotic and inulin significantly improved the sensory characteristics, except the colour, of camel yoghurts.

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Section: Acidification Profile and Bacterial Growthsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Novel probiotic camel milk yoghurt supplemented with inulin: antibacterial, antioxidant and antidiabetic effects

Mahmoudi¹

2022

Mljekarstvo

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“…Plant polysaccharides (xanthan, tara gum, guar gum, and pectin) used in dairy products as fat substitutes, stabilizers, and texturizers had a significant impact on physiochemical and sensory properties (rheology, viscosity, structure, firmness, consistency, gumminess) [ 79 , 80 , 81 , 82 , 83 , 84 ]. For instance, improved sensory properties distinguished yogurt with a 0.3% strong pectin concentration, a shorter acidification period, and the lowest syneresis in comparison with the control sample [ 79 ].…”

Section: Functionalities and Applications Of Plant Polysaccharides In Fermented Foodsmentioning

confidence: 99%

“…Both yogurts with polysaccharides were more compact and denser than control. They displayed greater firmness and higher observable viscosity with less syneresis [ 80 ]. Polysaccharides generally can interact with milk components (water, whey proteins and casein) during fermentation and throughout storage, resulting in improved formation and stabilization of the yogurt gel network, as well as the capacity to retain the whey phase and network shrinkage.…”

Section: Functionalities and Applications Of Plant Polysaccharides In Fermented Foodsmentioning

confidence: 99%

The Extraction, Functionalities and Applications of Plant Polysaccharides in Fermented Foods: A Review

Niyigaba

Liu

Habimana

2021

Foods

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Plant polysaccharides, as prebiotics, fat substitutes, stabilizers, thickeners, gelling agents, thickeners and emulsifiers, have been immensely studied for improving the texture, taste and stability of fermented foods. However, their biological activities in fermented foods are not yet properly addressed in the literature. This review summarizes the classification, chemical structure, extraction and purification methods of plant polysaccharides, investigates their functionalities in fermented foods, especially the biological activities and health benefits. This review may provide references for the development of innovative fermented foods containing plant polysaccharides that are beneficial to health.

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“…Yogurt is a well‐known probiotic food that helps digestion because of its high nutritional value and functional properties, including cholesterol‐reducing (Karaca, 2013), blood pressure‐lowering (Yu et al., 2021), and anti‐bacterial effects (Yerlikaya et al., 2021). With a rise in health conscious customers, various types of yogurt enriched with bioactive functional compounds have been introduced for them.…”

Section: Introductionmentioning

confidence: 99%

Effects of thermally treated mulberry leaves on the quality, properties, and antioxidant activities of yogurt

Wang

Song

Kim

2021

Food Processing Preservation

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Mulberry leaf extract (MLE) was used to enhance the functionality of yogurt. Yogurt was fermented with 15% MLE prepared using different thermal treatment methods: no treatment (MY), steamed (SMY), and roasted (RMY). The controls were yogurt with no MLE (Y) and green tea extract (GY). Yogurt acidity was not significantly different among the samples after 8 hr of fermentation. Lactobacilli count was higher in MLE yogurts, with the thermal treatment method not impacting the count. MLE yogurts had high total anthocyanin, phenolic, and flavonoid contents and increased DPPH scavenging capacity. RMY showed the highest α-glucosidase inhibitory activity. MY had higher scores for MLE flavor, sourness, and astringency than Y. However, RMY had improved scores for sourness and astringency and high scores for sweetness and overall acceptability, which were higher than that of GY. Roasted mulberry leaf extract therefore has potential as a health supplement for food.

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Influence of prebiotic biopolymers on physicochemical and sensory characteristics of yoghurt

Cited by 18 publications

References 16 publications

Novel probiotic camel milk yoghurt supplemented with inulin: antibacterial, antioxidant and antidiabetic effects

Novel probiotic camel milk yoghurt supplemented with inulin: antibacterial, antioxidant and antidiabetic effects

The Extraction, Functionalities and Applications of Plant Polysaccharides in Fermented Foods: A Review

Effects of thermally treated mulberry leaves on the quality, properties, and antioxidant activities of yogurt

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