Physico-chemical and sensory properties of yogurt from ultrafiltreted soy milk concentrate added with inulin

Rinaldoni, Ana N.; Campderrós, Mercedes E.; Padilla, Antonio Pérez

doi:10.1016/j.lwt.2011.09.009

Cited by 70 publications

(64 citation statements)

References 30 publications

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“…In accordance with our results, Moraes Crizel et al (2013) analyzed the use of orange fiber as a potential fat replacer in ice cream and reported that sensory attributes such as color, odor and texture do not differ among the ice cream formulations with and without orange fiber addition. Also, Rinaldoni et al (2012) reported that yogurt enriched with inulin presented similar global acceptability respect to control sample. In this work, sensory evaluation was performed through the storage period to indicate the differences between uncoated samples and apple pieces coated with gellan gum, pectin and alginate.…”

Section: Discussionmentioning

confidence: 90%

“…Inulin is an indigestible polysaccharide that belongs to a class of dietary fibers known as fructans. It is present in many vegetables, fruit and cereals, used as an ingredient in a wide range of food formulations due to both technological and nutritional benefits associated (Rinaldoni et al 2012). Fibers form fruit and greens are especially used as functional food additives due to their prebiotic properties, promoting the growth of healthy bacteria in the gut.…”

Section: Introductionmentioning

confidence: 99%

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Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples

et al. 2015

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Little information is available regarding the incorporation of dietary fiber into edible films and coatings. In this work, apple fiber and inulin were incorporated into polysaccharide-based (alginate, pectine and gellan gum) edible coating formulations and their effects on the quality attributes of fresh-cut apples were evaluated. Antioxidant properties, color, firmness, sensory quality and microbial growth of fresh-cut apple were studied during 16 days of storage at 4°C. Results show that dietary fiber extracts incorporated to gellan gum, pectin and alginate-based coatings together with calcium chloride and ascorbic acid successfully maintained the firmness and color of coated fresh-cut apples in comparison with uncoated control samples, which presented severe texture softening and browning. T h e f i r m n e s s o f a p p l e p i e c e s c o a t e d w i t h polysaccharide-based coating formulations incorporating apple fiber doubled, and sometimes tripled, that of uncoated samples. Any of the assayed coatings exhibited a positive effect on the sensory properties of fresh-cut apples. The incorporation of apple fiber, together with the use of ascorbic acid, contributed to keep the antioxidant potential of the fruit at least during the first week of storage. Furthermore, gellan gum coatings had a marked effect in reducing mesophilic and psychrophilic counts on fresh-cut apples throughout storage regardless the addition of dietary fibers. The results achieved demonstrate the feasibility of the addition of dietary fiber to edible coating formulations for increasing the nutritional value of fresh-cut apples without compromising their fresh-like quality attributes.

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Section: Discussionmentioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples

et al. 2015

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“…Several studies are reported on production of soya milk, sesame milk, and peanut milk (Isanga and Zhang 2009;Malaki et al 2008;Mullin et al 2001;Rinaldoni et al 2012). In all cases, the bean flour to water ratio, temperature and time of extraction vary greatly from one legume seed variety to another and between producers.…”

Section: Introductionmentioning

confidence: 99%

Optimization of vegetable milk extraction from whole and dehulled Mucuna pruriens (Var Cochinchinensis) flours using central composite design

et al. 2015

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Extraction conditions for maximum values of protein yield, protein content, sugar content and dry matter of vegetable milk extracts from dehulled Mucuna cochinchinensis bean flour and whole Mucuna cochinchinensis bean flour were investigated using response surface methodology. A Central Composite Design (CCFD) with three factors: temperature (25 to 95°C); extraction time (6 to 74 min.) and water to flour ratio (6 to 24 mL/ g) were used. Data analysis showed that all the factors significantly (p < 0.05) affected the responses variables. The optimal conditions determined for extraction were temperature 63-66°C, water to flour ratio 12-13 mL/g and extraction time of 57-67 min. At these optimum points the protein and sugar contents, extraction yield of protein and dry matter were respectively 14.0 g/100 mL, 4.8 g/100 mL, 53.8 g/100 g, 12.1 g/100 g for vegetable milk produced from dehulled M. cochinchinensis bean flour and 6.4 g/100 mL, 3.5 g/100 mL, 50.0 g/100 g and 8.0 g/ 100 g for vegetable milk extracted from whole M. cochinchinensis bean flour milk. The optimal condition was -Vegetable milks from whole and dehulled mucuna seeds flours were successfully produced by optimization using a central composite design; -Second polynomial models were established to significantly describe the variation in protein content and yield as a function of extraction time, temperature and water to flour ratio; -The protein content, protein yield and dry matter of the milk increased as the extraction time increase, while increase followed by decrease was observed when temperature and ratio increased; -Optimal conditions determined by superposition of response contours plot and by using desirability function did not varied significantly with dehulling; treatment; -The protein content of milk produced at optimal condition was 14 % for dehulled mucuna flour and 6.4 % for whole mucuna flour, while no consistent differences were observed on protein yield, dry matter and carbohydrates content. 145-157 DOI 10.1007145-157 DOI 10. /s13197-015-1765 verified at the optimum points for model validation and the response values were not significantly different from the predicted values.

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“…The technological properties of fermented beverages such as pH, acidity, WHC and SI are important parameters that influence the quality of the product [6,20]. Based on a CCD, the effects of independent variables (WSSE and inulin) on the technological properties of yogurt-like beverages prepared with caprine milk were evaluated.…”

Section: Technological Propertiesmentioning

confidence: 99%

“…Water-soluble soy extract (WSSE) is an oil-inwater emulsion with a continuous phase consisting of a complex protein dispersion that has been widely used for the elaboration of yogurt-like fermented beverages and possesses good nutritional properties [4][5][6]. Soybeans contain high-quality proteins with a capacity to form gels in an acidified medium [7].…”

mentioning

confidence: 99%

Influence of variable water-soluble soy extract and inulin contents on the rheological, technological and sensory properties of grapeflavored yogurt-like beverages made from caprine milk

Ribeiro¹

2017

IJERA

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The present study aimed to evaluate the influences of the partial substitution of caprine milk for water-soluble soy extract (WSSE) and the addition of inulin on the rheological, technological and sensory properties of grapeflavored yogurt-like beverages. For this purpose, a Central Composite Design (CCD) in conjunction with Response Surface Methodology (RSM) was employed. WSSE and inulin influenced the overall acceptability of the product, whereas syneresis, water holding capacity and rheological properties (the consistency index and the flow behavior index) were influenced only by the WSSE content. RSM was shown to be an adequate statistical tool that can be used for the development of formulations with specified properties in the range of the ingredient concentrations studied.

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Physico-chemical and sensory properties of yogurt from ultrafiltreted soy milk concentrate added with inulin

Cited by 70 publications

References 30 publications

Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples

Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples

Optimization of vegetable milk extraction from whole and dehulled Mucuna pruriens (Var Cochinchinensis) flours using central composite design

Influence of variable water-soluble soy extract and inulin contents on the rheological, technological and sensory properties of grapeflavored yogurt-like beverages made from caprine milk

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