Optimization of low-fat set-type yoghurt: effect of altered whey protein to casein ratio, fat content and microbial transglutaminase on rheological and sensorial properties

Pakseresht, Somayeh; Tehrani, Mostafa Mazaheri; Razavi, Seyed Mohammad Ali

doi:10.1007/s13197-017-2675-8

Cited by 46 publications

(37 citation statements)

References 31 publications

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“…Thermophilic yogurt culture was added into 1 L sterilized reconstituted skim milk at room temperature. After mixing, 1 ml of this mixture was transferred to 1 L of milk according to the manufacturer's specifications (Pakseresht, Tehrani, & Razavi, 2017).…”

Section: Methodsmentioning

confidence: 99%

Developing novel synbiotic low‐fat yogurt with fucoxylogalacturonan from tragacanth gum: Investigation of quality parameters and Lactobacillus casei survival

Ghaderi‐Ghahfarokhi

Yousefvand

Gavlighi

et al. 2020

Food Science & Nutrition

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Tragacanth gum (TG) displayed a prebiotic activity, but its application was restricted due to high viscosity and deterioration of organoleptic and textural characteristics of food. In this study, TG was depolymerized by Pectinex Ultra Color enzyme followed by membrane separation (30 kDa) to get pectinase hydrolyzed fraction of tragacanth gum (PHFTG) with molecular weight more than 30 kDa. The average molecular weight of PHFTG was 147.7 ± 11.5 g/mol having a fucoxylogalacturonan structure. The prebiotic activity was tested using PHFTG, TG, and inulin as a carbon source. The results showed that the count of Lactobacillus casei in PHFTG‐ and inulin‐supplemented media increased significantly during the 48‐hr fermentation (p < .05). Five batches of low‐fat set yogurts were prepared by the following formulation: Control (without both L. casei and prebiotic), LC‐Cont (containing L. casei), LC‐PHFTG (containing L. casei + 0.5% PHFTG), LC‐TG (containing L. casei + 0.05% TG), and LC‐In (containing L. casei + 0.5% inulin), and L. casei population and physicochemical properties were monitored during 21‐day storage at 4°C. The number of L. casei remained highly acceptable (8.54–8.61 log CFU/g) during 7–21 days of storage in LC‐PHFTG. LC‐In and LC‐PHFTG presented significantly lower syneresis and higher sensory acceptability than LC‐Cont and Control during storage (p < .05). LC‐TG displayed weaker body and texture, lower sensory acceptability, and higher syneresis than other samples. This study provides support for expanding the utilization of PHFTG as a potential prebiotic and fat replacer in non‐ or low‐fat dairy products with satisfactory sensory quality.

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Section: Methodsmentioning

confidence: 99%

Developing novel synbiotic low‐fat yogurt with fucoxylogalacturonan from tragacanth gum: Investigation of quality parameters and Lactobacillus casei survival

Ghaderi‐Ghahfarokhi

Yousefvand

Gavlighi

et al. 2020

Food Science & Nutrition

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“…Bulgaricus). The quality of yoghurt is influenced with some factors such as milk base, starter culture and manufacturing conditions (Pakseresht et al, 2019). Yogurt has a better digestibility of proteins than milk and many latent positive effects on health by providing the human body prebiotic and probiotic bacteria.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, Microbiological and Sensory Properties of Low Fat Probiotic Yoghurt Fortified with Mango Pulp Fiber Waste as Source of Dietary Fiber

Atwaa

Sayed-Ahmed

Hassan

2020

Journal of Food and Dairy Sciences

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Physicochemical, microbiological and sensory properties of low fat probiotic yoghurt fortified with mango pulp powder were investigated. Mango pulp powder was added at ratios of 1, 2 and 3 %. Yoghurt treatments were analyzed when fresh and after 5, 10 and 15 days of storage at 5 ± 1˚C. Fortification of low fat yoghurt with mango pulp powder increased the total solids, protein, ash, pH, dietary fiber, viscosity, phenolic contents and antioxidant activity. Increments were proportional to the mango pulp powder fortification concentration. On the other hand, the acidity and synersis decreased with the increase of the added mango pulp fiber. Fortification of low fat yoghurt with mango pulp powder improved the viability of Streptococcus thermophiles, Lactobacillus acidophilus and Bifidobacterium bifidum and this improvement was proportional to the concentration of mango pulp powder. Low fat yoghurt made with added of 3% of mango pulp powder achieved the highest scores for sensory properties, compared to other treatments. It could be concluded that mango pulp powder can be used at a rate of 3% as a source of bioactive components and dietary fiber in making of low fat yoghurt, which enhanced its physicochemical, microbiological, antioxidant and sensory properties.

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“…Bulgaricus. The rheological and sensory properties of yoghurt are influenced with some factors such as milk base, starter culture and processing conditions (Pakseresht et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Production of Probiotic Stirred Yoghurt from Camel Milk and Oat Milk

Atwaa

Hassan

Ramadan

2020

Journal of Food and Dairy Sciences

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The effect of partial replacement of camel's milk with Oat milk on the physicochemical, rheological, microbiological, antioxidant and sensory properties of probiotic stirred camel milk yoghurt during storage was investigated. Stirred yoghurt was made from camel milk served as a control, and the other treatments were made from camel milk after replacing 10, 20, 30 and 40% of it by Oat milk. Resultant stirred yoghurt of other treatments were analyzed after1, 5 and 10 day of storage at 4 ± 1˚C for physicochemical, microbiological, antioxidant and sensory properties Results revealed that partial replacement of camel's milk with Oat milk were more effective in increasing the total solids, protein, ash, total carbohydrates, acidity and total volatile fatty acid (TVFA), viscosity, phenolic content and antioxidant activity and these increments were proportional to the replacement ratio. Partial replacement of camel's milk with Oat milk enhanced the viability of Streptococcus thermophiles, Lactobacillus acidophilus and Bifidobacterium bifidum and this enhancement was proportional to the replacement ratio. Probiotic camel milk stirred yoghurt containing 40 % Oat milk had the highest scores for sensory properties compared to other probiotic camel milk stirred yoghurt treatments .Thus, The study concluded that camel milk could be replaced with Oat milk until 40 % as a source of bioactive components and dietary fiber in manufacture of probiotic camel stirred milk yoghurt, this replacement up to 40% improved the physicochemical, rheological, microbiological antioxidant and sensory properties of resultant yoghurt.

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Optimization of low-fat set-type yoghurt: effect of altered whey protein to casein ratio, fat content and microbial transglutaminase on rheological and sensorial properties

Cited by 46 publications

References 31 publications

Developing novel synbiotic low‐fat yogurt with fucoxylogalacturonan from tragacanth gum: Investigation of quality parameters and Lactobacillus casei survival

Developing novel synbiotic low‐fat yogurt with fucoxylogalacturonan from tragacanth gum: Investigation of quality parameters and Lactobacillus casei survival

Physicochemical, Microbiological and Sensory Properties of Low Fat Probiotic Yoghurt Fortified with Mango Pulp Fiber Waste as Source of Dietary Fiber

Production of Probiotic Stirred Yoghurt from Camel Milk and Oat Milk

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