Microstructure and viscoelastic properties of low-fat yoghurt structured by monoglyceride gels

Aguirre–Mandujano, Eleazar; Lobato‐Calleros, C.; Beristaín, C.I.; García, H.S.; Vernon‐Carter, E.J.

doi:10.1016/j.lwt.2008.12.002

Cited by 31 publications

(20 citation statements)

References 22 publications

(31 reference statements)

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“…These results are in good agreement with the high efficiency of monoglyceride emulsifiers (MG1 and MG2), to increase the oil holding of halva, assessed at room temperature using the centrifugation method reported in this paper. They are also in line with other works reporting the high efficiency of monoglycerides in emulsifying food preparations (Aguirre-Mandujano et al 2009;Guneser and Zorba 2014;Turabi et al 2008).…”

Section: Assessment Of Oil Retention In Halva During Storage At 45°csupporting

confidence: 92%

“…Sawa et al (2009) showed that adding monopalmitin, monostearin or monoolein softens the crumb of bread. Likewise, it was shown that adding monostearin in the formulation of low-fat yogurt, improves rheological quality of the product and limits the phenomenon of syneresis (Aguirre-Mandujano et al 2009). In cookies, MGs increase firmness and allowed to reduce the proportion of dietary fat in the product (Goldstein and Seetharaman 2011).…”

Section: Introductionmentioning

confidence: 99%

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Optimization of oil retention in sesame based halva using emulsifiers and fibers: an industrial assay

Aloui¹,

Maazoun²,

Gargouri³

et al. 2015

J Food Sci Technol

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Oil bleeding during storage oleaginous seeds based confectionery products is a major problem affecting acceptance by consumers. Halva is a popular sweet food prepared from a sesame paste and a sugar mixture. The objective of this work was to improve the oil retention in this product by incorporating commercial fibers and emulsifiers: soya lecithin and monoglycerides (MG1 or MG2) during manufacturing. Oil retention yield was optimized on small batches, by response surface methodology using a central composite design applied with two factors, emulsifier concentration (0.25-2.25 %) and fibers concentration (0-2 %) at three levels. A centrifugation test was optimized to assess oil retention in halva samples. The experimental response (oil retention) was fitted with quadratic equations for each emulsifier, using multiple regression analysis. The emulsion stability increased with increasing the emulsifier concentration, particularly to 2.25 %. The oil bleeding assessed at 45 °C was slow but yielded similar results to those estimated by centrifugation test. The latter seems an attractive rapid method to quantify oil retention in oleaginous seeds and crops based food matrices. At an industrial scale, the increase of MG1 concentration to 2.25 % in halva enhances the oil retention of the product but does not affect its color or textural characteristics. Microscopic observations allowed us to explain high oil retention in this product by a homogeneous dispersion of oil droplets in the aqueous phase.

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Section: Assessment Of Oil Retention In Halva During Storage At 45°csupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Optimization of oil retention in sesame based halva using emulsifiers and fibers: an industrial assay

Aloui¹,

Maazoun²,

Gargouri³

et al. 2015

J Food Sci Technol

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“…However, when fat content is reduced, fewer milk-fat droplets are available for taking part in the protein network build-up, and in consequence, low-fat yoghurts tend to display lower stability and decreased mechanical properties (Keogh and O'Kennedy 1998;Wilkinson et al 1999;Lobato-Calleros et al 2004), which may affect their texture, and thus result in their rejection by consumers. An ongoing research topic by food technologists is how to reduce the saturated milk-fat in dairy products while retaining the desired functional properties encountered in the full-fat counterparts (Drake et al 1996;Sandoval-Castilla et al 2004;Lobato-Calleros et al 2008;Aguirre-Mandujano et al 2009). An attractive potential solution for overcoming this problem is to incorporate water-in-oilin-water emulsions stabilized by hydrocolloids to skim milk to compensate the reduction of milk-fat globules , and that the emulsion droplets mimic or compensate the role played by the milk-fat globules in the gel network structuring.…”

Section: Introductionmentioning

confidence: 99%

Microstructural and Rheological Properties of Low‐fat Stirred Yoghurts Made With Skim Milk and Multiple Emulsions

Lobato‐Calleros¹,

Recillas-Mota²,

Espinosa-Solares

et al. 2009

Journal of Texture Studies

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This article focuses on the study of the dynamic rheological and structural properties developed in low‐fat stirred yoghurts made with skim milk and multiple emulsions stabilized with carboxymethylcellulose (SYCMC) or amidated low methoxy pectin (SYALMP), in comparison with a full milk‐fat stirred yoghurt control (SYMF). The SYALMP yoghurt exhibited greatest Tanδafter 14 days of storage than the SYMF and SYCMC yoghurts. The SYALMP yoghurt presented the highest lacunarity value and was characterized by a structure composed of highly clusterized casein aggregates. In contrast, the SYCMC and SYMF yoghurts displayed lower lacunarity values and structures characterized by smaller casein clusters. Lower Tanδvalues were associated with lower lacunarity values. PRACTICAL APPLICATIONS Limited work has been done on stirred and set‐style yoghurts, cheeses and, in general, dairy products, where milk‐fat globules are substituted by skim milk combined with multiple emulsions containing polyunsaturated vegetable oils. As a result of this, multicomponent gels formation occurs (made up by milk proteins, polyunsaturated vegetable oils, emulsifiers, hydrocolloids and many possible other ingredients), which give rise to completely different structural arrangements that may display comparable mechanical‐sensory properties with those exhibited by their full milk‐fat counterparts, paving the way for the development of new healthier foods sensory and texturally acceptable to consumers.

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“…Water holding capacities of yoghurt samples increased and susceptibility of yoghurt samples to syneresis decreased with increasing soy milk content (Figure 9 & 10). Variations in the protein matrix of different yoghurt mixtures could lead to differences in their susceptibility to syneresis and water holding capacities [22]. Formulations without cow milk were the least susceptible to syneresis.…”

Section: Apparent Viscosity Of Spcy Formulationsmentioning

confidence: 99%

Effect of Ingredient Variation on Microbial Acidification, Susceptibility to Syneresis, Water Holding Capacity and Viscosity of Soy-Peanut-Cow Milk Yoghurt

Kpodo

Afoakwa

Amoa

et al. 2014

JNHFE

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Microstructure and viscoelastic properties of low-fat yoghurt structured by monoglyceride gels

Cited by 31 publications

References 22 publications

Optimization of oil retention in sesame based halva using emulsifiers and fibers: an industrial assay

Optimization of oil retention in sesame based halva using emulsifiers and fibers: an industrial assay

Microstructural and Rheological Properties of Low‐fat Stirred Yoghurts Made With Skim Milk and Multiple Emulsions

Effect of Ingredient Variation on Microbial Acidification, Susceptibility to Syneresis, Water Holding Capacity and Viscosity of Soy-Peanut-Cow Milk Yoghurt

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