Physical and Sensory Properties of Yogurt Stabilized with Milk Proteins

Modler, H.W.; Larmond, M.E.; Lin, C. S.; Froehlich, D.A.; Emmons, D.B.

doi:10.3168/jds.s0022-0302(83)81809-8

Cited by 114 publications

(57 citation statements)

References 2 publications

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“…Data showed that firmness ranged from 2.09-2.14 N for control and 0.88-1.7 N for fortified dahi samples during the storage of two weeks. Results indicated that firmness was the highest in control, while lowest in the samples fortified (Modler et al 1983;Guinee et al 1995). Similarly, Akalin et al (2012) studied textural characteristics of probiotic yogurts fortified with sodium calcium caseinate (SCaCN) and WPC; and reported that fortification with SCaCN increased the firmness more than WPC in probiotic yogurts during storage (P < 0.05).…”

Section: Effect Of Mfop Fortification and Storage Time On Texture Promentioning

confidence: 94%

Fortification of dahi (Indian yoghurt) with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules

et al. 2016

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The objective of the study was to develop and characterize omega-3 dahi (Indian yoghurt) through fortification of microencapsulated flaxseed oil powder (MFOP). Four different formulations of MFOP were fortified in dahi @ 1, 2 and 3 % levels and the level of addition was optimized on the basis of sensory scores. Dahi fortified at 2 % level was observed comparable to control, which was further studied for titratable acidity, syneresis, firmness, stickiness, oxidative stability (peroxide value), α-linolenic acid (ALA, ω-3) content and sensory attributes during 15d of storage. MFOP fortified dahi showed significantly (p < 0.05) higher acidity and percent syneresis after 12d of storage. However, peroxide value remained well below (~0.41) to the maximum permissible limit (5 meq peroxides/kg oil) prescribed by Codex Alimentarius Commission (1999). Gas-liquid chromatography profile showed~21 % decrease in ALA content in fortified dahi after 15d of storage. Overall, it can be concluded that flaxseed oil microcapsules could be successfully incorporated in dahi; which could serve as a potential delivery system of omega-3 fatty acids.

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Section: Effect Of Mfop Fortification and Storage Time On Texture Promentioning

confidence: 94%

Fortification of dahi (Indian yoghurt) with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules

et al. 2016

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“…The more acidic yoghurt samples revealed the more firm texture, which is in agreement with the report by Chammes et al (2006). According to Modler et al (1983), increasing amounts of proteins in milk formulation increased gel firmness of yogurt. Moreover, yogurt viscosity was improved as a result of the increasing of dry matter (Skriver et al 1999).…”

Section: Results and Discusionmentioning

confidence: 99%

Evaluation of sensory properties and their correlation coefficients with physico-chemical indices in Turkish set-type yoghurts

Güler¹,

Park²

2011

OJAS

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Sensory properties and physico-chemical parameters of 10 most popular brands of commercial set-type Turkish yoghurts were evaluated and correlation coefficients between the two indices were investigated. The results indicated that increases in volatile compounds (acetaldehyde, 2-butanone, 2-nanonane, ethyl acetate), titratable acidity, ash and fat contents inversely correlated with the overall acceptability score of the yoghurt. However, diacetyl, C 4 to C 12 free fatty acids, pH, whiteness index and texture positively correlated with overall acceptability of the yoghurt products. It was concluded that the acceptability of the Turkish set-type yoghurts is mainly governed by the fifteen volatile compounds as well as the physico-chemical properties determined. Thus, the overall acceptability of the yoghurts was not influenced by a single characteristic, but rather by complex in nature.

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“…Generally, yogurts to which caseins are added are more firm with less syneresis than yogurts fortified with whey proteins. 13 ) Though extensive studies have been done to improve the functional properties of whey proteins concentrates used for yogurt manufacture, there is still a continuing need to formulate novel ingredients. The introduction of additional free thiols to BLG A appears to improve its functionality as an ingredient for yogurt manufacture and reduce processing costs.…”

Section: Discussionmentioning

confidence: 99%

Reducing Whey Syneresis in Yogurt by the Addition of a Thermolabile Variant of β-Lactoglobulin

Lee

Kim

Watkins

et al. 1994

Bioscience, Biotechnology, and Biochemistry

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Physical and Sensory Properties of Yogurt Stabilized with Milk Proteins

Cited by 114 publications

References 2 publications

Fortification of dahi (Indian yoghurt) with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules

Fortification of dahi (Indian yoghurt) with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules

Evaluation of sensory properties and their correlation coefficients with physico-chemical indices in Turkish set-type yoghurts

Reducing Whey Syneresis in Yogurt by the Addition of a Thermolabile Variant of β-Lactoglobulin

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