Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios

Amatayakul, Thanut; Halmos, A.L.; Sherkat, Frank; Shah, Nagendra P.

doi:10.1016/j.idairyj.2005.01.004

Cited by 162 publications

(158 citation statements)

References 38 publications

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“…This can be attributed to the metabolic activity of the bacteria that ferment lactose to give lactic acid, even at low temperatures (Walstra, Wouters, & Geurts, 2006). Amatayakul et al (2006) also reported an increase in lactic acid concentration of yogurt samples, prepared with exopolysaccharide-producing starter cultures (capsular or ropy) and various casein to whey protein ratios, during storage.…”

Section: Physicochemical Properties Of Yogurtmentioning

confidence: 87%

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Effect of Protein Supplementation, Fat Globule Size and Storage Time on the Rheological and Sensory Properties of Buffalo Milk Stirred Yogurt

Dimitreli¹,

Petridis²,

Akakiadou³

et al. 2014

JFR

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In the present study the physicochemical (acidity, color measurements), rheological (viscosity measurements and viscoelastic properties) and sensory (objective and hedonic) properties of stirred yogurt made from buffalo milk were evaluated. Yogurt samples with two fat globule sizes (large: 2.9 μm; small: 0.87 μm) were prepared with or without the addition of Whey Protein Concentrates (WPC) or Sodium Caseinates (SCN), and stored at 4 C for testing at day 1 and 7 after preparation. SCN addition resulted in increased lactic acid concentration, rheological properties (except loss tangent -tan δ), white color intensity and sensory viscosity. The effect of WPC on the aforesaid properties was lower when compared to SCN. Small fat globule size also increased the rheological properties apart from tan δ, brightness and sensory viscosity of yogurt samples. Increasing storage time resulted in reduced viscosity, increased acidity and rheological properties apart from tan δ and apparent viscosity. The greater decline rates were obvious for Newtonian viscosity at zero shear rate (η 0 ) and instantaneous elasticity (G g ) in yogurts with added SCN and WPC and large globule size and lower or negligible in samples without additives. In contrast, tan δ increased at a lower rate when SCN were added in products with large fat globules. Storage time increased the value of flow behavior index (n) in yogurts with large fat globules and, more rapidly, the value of elastic modulus (G') in the presence of SCN and WPC. The small globule size in the absence of additives produced the lowest response of b and, when WPC was present, the lowest white color intensity. The sensory viscosity reduced the most during storage in yogurt samples with no protein addition.

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Section: Physicochemical Properties Of Yogurtmentioning

confidence: 87%

“…protein to casein ratio) determine the extent that texture and rheological behavior of the final product can be modified (Remeuf, Mohammed, Sodini, & Tissier, 2003;Sodini et al, 2004;Amatayakul, Halmos, Sherkat, & Shah, 2006).…”

mentioning

confidence: 99%

Effect of Protein Supplementation, Fat Globule Size and Storage Time on the Rheological and Sensory Properties of Buffalo Milk Stirred Yogurt

Dimitreli¹,

Petridis²,

Akakiadou³

et al. 2014

JFR

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“…Syneresis measurement of yoghurt samples Syneresis extent of the prepared yoghurt samples after storage was analyzed by using a centrifugation method (Amatayakul et al 2006a) with slight modification in room temperature. About 20.0 g of the yoghurt sample was centrifuged (Model LG10-2.4A, Beijing, China) at 700×g for 10 min.…”

Section: Methodsmentioning

confidence: 99%

Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase

2012

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Horseradish peroxidase (HRP, EC 1.11.1.7) was applied to treat whole bovine milk in the presence or absence of ferulic acid (FA). The treated milk exhibited different rheological properties from the control milk, and was used to prepare set-yoghurt with commercial direct vat set starter. Some chemical, textural and rheological properties of the yoghurt prepared were measured and compared. Compared to that prepared with the control milk, the yoghurt prepared with the HRP-or HRP and FA-treated bovine milk exhibited an increased hardness and adhesiveness, lower syneresis extent, higher apparent viscosity, and higher storage modulus and viscous modulus. Observation of the microstructure of the yoghurt samples under scanning electron microscopy illustrated that HRP treatment of bovine milk led to the prepared yoghurt a more compact and uniform structure. The results in the present work stated that treatment of bovine milk with HRP in the presence of ferulic acid could be applied to improve the quality of set-yoghurt.

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“…The spontaneous whey separation from undisturbed set yogurt was measured according to Amatayakul et al (2006). Whey was collected from a yogurt cup at an angle of 45° and results were expressed as percent of weight over the initial weight of yogurts.…”

Section: Stability Of Yogurts During Refrigerated Storagementioning

confidence: 99%

Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour

et al. 2017

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Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on proximate composition, stability during storage, texture and consumer acceptability of yogurts supplemented with quinoa flour at 1, 3 and 5 g 100 mL -1. A product without supplementation was used as control. Products were assessed for moisture, carbohydrates, proteins, fats, total dietary fibre (TDF), ashes and minerals. The pH, acidity and syneresis of yogurts were measured after 1, 7, 14 and 21 days of storage and a Texture Profile Analysis (TPA) was carried out. Applying hedonic scale, 102 consumers analyzed the overall acceptability, color, texture, flavor and aroma of yogurts. Supplemented products showed significant higher protein, carbohydrate and fat contents. Hardness and adhesiveness showed a negative association whereas a positive one was found between springiness and cohesiveness. Yogurt is not necessarily the adequate matrix for hauling quinoa compounds since the addition of greater amounts of 1 g 100 mL -1 quinoa flour had undesirable effects on gel stability (syneresis and increases in total acidity) and consumer acceptability.Keywords: proximate composition; proteins; acidification during storage; sensory attributes. Practical Application:The utilization of quinoa in yogurt formulations can enhance their nutritional value.

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Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios

Cited by 162 publications

References 38 publications

Effect of Protein Supplementation, Fat Globule Size and Storage Time on the Rheological and Sensory Properties of Buffalo Milk Stirred Yogurt

Effect of Protein Supplementation, Fat Globule Size and Storage Time on the Rheological and Sensory Properties of Buffalo Milk Stirred Yogurt

Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase

Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour

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