Lentil (Lens culinaris) flour addition to yogurt: Impact on physicochemical, microbiological and sensory attributes during refrigeration storage and microstructure changes

Benmeziane, Farida; Raigar, Rakesh Kumar; Ayat, Nour El-Houda; Aoufi, Doha; Djermoune-Arkoub, Lynda; Chala, Abdelouahad

doi:10.1016/j.lwt.2020.110793

Cited by 33 publications

(18 citation statements)

References 29 publications

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“…The pH values of set yoghurts added with different concentrations of SA or GG or KGM was significantly different ( p < 0.05). This demonstrated that the addition of polysaccharides could make a certain impact on the pH value of set yoghurts, whether anionic or neutral polysaccharides [ 31 , 32 ]. Moreover, no obvious differences were found among the TSS of set yoghurts added with different concentrations or kinds, and both TS and TSS increased with increasing concentrations of added polysaccharides.…”

Section: Resultsmentioning

confidence: 99%

Effects of Commercial Polysaccharides Stabilizers with Different Charges on Textural, Rheological, and Microstructural Characteristics of Set Yoghurts

Yin

et al. 2022

Foods

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The study investigated the preparation of set yoghurts by adding three common commercial polysaccharide stabilizers, namely sodium alginate (SA), gellan gum (GG), and konjac gum (KGM), in milk fermentation to evaluate their effects on the texture, rheology, and microstructure of set yoghurts. The physicochemical properties, water-holding capacity (WHC), texture, low-field nuclear magnetic resonance (LF-NMR), rheology, and microstructure of set yoghurts added with different kinds and quantities of polysaccharides were compared and analyzed. The results showed that the set yoghurts added with anionic polysaccharide GG had more obvious effects on improving WHC, firmness, and rheological properties compared with the set yoghurt added with KGM and SA. The firmness of set yoghurts with 0.02% (w/v) GG increased from 1.17 N to 1.32 N, which significantly improved the gel structure. The transverse relaxation time (T2) of set yoghurts added with GG was the closest to that of the control. Compared with the set yoghurts added with 0.02% SA and KGM, the free water area (A23) of the one added with 0.02% GG decreased most significantly. Moreover, all samples showed shear-thinning behavior, and the apparent elastic and viscous modulus (G′, G″) increased with the increase of GG concentration. The G′ and G″ of set yoghurts with 0.005% SA and KGM were higher than those in the control, decreased when adding 0.010%, and then increased with the increase of SA and KGM. Additionally, the microscopic observation demonstrated that the addition of GG in set yoghurts significantly promoted the formation of larger protein clusters and showed a tighter and more uniform protein network comparing with the other two polysaccharides (SA, KGM).

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Section: Resultsmentioning

confidence: 99%

Effects of Commercial Polysaccharides Stabilizers with Different Charges on Textural, Rheological, and Microstructural Characteristics of Set Yoghurts

Yin

et al. 2022

Foods

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“…In this field, the concept is related to the obtention of new food products that may satisfy and attract as many categories of consumers as possible. The possibility of using different legume types in various forms in order to create innovative foods such as pasta [1], yoghurt [2,3], bakery products [4,5], drinks [6], etc., is an increasing trend nowadays that may satisfy the consumer demand. Studying the consumer market and also the literature, it was observed that consumer interest in healthy diets has increased in recent years.…”

Section: Introductionmentioning

confidence: 99%

Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types

Atudorei

Stroe

Codină

2021

Plants

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The microstructural and physicochemical compositions of bean (Phaseolus vulgaris), lentil (Lens culinaris Merr.), soybean (Glycine max L.), chickpea (Cicer aretinium L.) and lupine (Lupinus albus) were investigated over 2 and 4 days of germination. Different changes were noticed during microscopic observations (Stereo Microscope, SEM) of the legume seeds subjected to germination, mostly related to the breakages of the seed structure. The germination caused the increase in protein content for bean, lentil, and chickpea and of ash content for lentil, soybean and chickpea. Germination increased the availability of sodium, magnesium, iron, zinc and also the acidity for all legume types. The content of fat decreased for lentil, chickpea, and lupine, whereas the content of carbohydrates and pH decreased for all legume types during the four-day germination period. Fourier transform infrared spectroscopic (FT-IR) spectra show that the compositions of germinated seeds were different from the control and varied depending on the type of legume. The multivariate analysis of the data shows close associations between chickpea, lentil, and bean and between lupine and soybean samples during the germination process. Significant negative correlations were obtained between carbohydrate contents and protein, fat and ash at the 0.01 level.

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“…The microscopic morphology of the yogurt stored at 4 °C on the 1st and 21st day of storage was observed by scanning electron microscope (Sigma 300 VP, Zeiss, Oberkochen, Germany), according to the method described by Benmeziane et al (2021) with few modifications. The tested yogurt samples were yogurt stored at 4 °C.…”

Section: Methodsmentioning

confidence: 99%

Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt

Yang

et al. 2022

Current Research in Food Science

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Lentil (Lens culinaris) flour addition to yogurt: Impact on physicochemical, microbiological and sensory attributes during refrigeration storage and microstructure changes

Cited by 33 publications

References 29 publications

Effects of Commercial Polysaccharides Stabilizers with Different Charges on Textural, Rheological, and Microstructural Characteristics of Set Yoghurts

Effects of Commercial Polysaccharides Stabilizers with Different Charges on Textural, Rheological, and Microstructural Characteristics of Set Yoghurts

Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types

Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt

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