Physicochemical and microbiological characteristics of camel milk yogurt as influenced by monk fruit sweetener

Buchilina, A.S.; Aryana, Kayanush J.

doi:10.3168/jds.2020-18842

Cited by 28 publications

(22 citation statements)

References 33 publications

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“…Among these products, there are a lot of research works related to producing yogurt from camel milk. However, the manufacture of camel milk yogurt poses a texture problem, with the product appearing sticky and ultimately unpleasant to the palate [28][29][30][31]. For instance, the study [28] aimed to examine the influence of different concentrations of monk fruit sweetener on the physicochemical properties and microbiological counts of drinking yogurt made from camel milk.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

“…However, the manufacture of camel milk yogurt poses a texture problem, with the product appearing sticky and ultimately unpleasant to the palate [28][29][30][31]. For instance, the study [28] aimed to examine the influence of different concentrations of monk fruit sweetener on the physicochemical properties and microbiological counts of drinking yogurt made from camel milk. The results of this work demonstrated that the monk fruit sweetener can be added to camel milk yogurts as a health-beneficial 0-calorie sweetener.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

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Studying the effect of the developed technology on the chemical composition of yogurt made from camel milk

Dikhanbayeva

Zhaxybayeva

Dimitrov³

et al. 2021

EEJET

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This work aimed to conduct a comparative analysis that helps to identify the effect of the developed technology on the chemical composition of drinking yogurts made from Australian and Kazakhstani dromedary camel milk. Camel milk taken from Kazakhstan and Australia has been processed into drinking yogurt and its amino, fatty acid, vitamin, and mineral content was assayed. These identifications enabled us to compare how our developed technology is suitable for both milk types. The results of determination can be interpreted as follows. The essential and non-essential amino acid content in Kazakhstani yogurt was significantly higher compared to Australian yogurt. Aspartic and Glutamic acids were not identified in Kazakhstani yogurt. As a counterpart, Lysine and Histidine were not found in Australian yogurt. The fatty acid results demonstrated that Linoleic acid in Kazakhstani yogurt was significantly higher than in Australian yogurt, and there was more Linolenic acid in Australian yogurt than in Kazakhstani yogurt. The atherogenicity index for Kazakhstani yogurt was at a low level (0.045 %) compared to Australian yogurt (1.90 %). The ratios of omega 6 and omega 3 in Kazakhstani yogurt were 16 % greater than in Australian yogurt. Thiamine level in Kazakhstani yogurt was lower compared to Australian by up to 57 %. However, Riboflavin results in both samples were identical. The Calcium, Potassium, Sodium, and Phosphorus contents in Australian yogurt are defined as 5, 34, 34, and 30 % respectively compared to Kazakhstani yogurt. Nevertheless, Magnesium (47 %) and Iron (60 %) levels were lower in Australian yogurt than in Kazakhstani yogurt. These study results could be useful as preliminary work for scientists and producers of gerodiet products, who intend to work with camel milk as a geroprotector

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Section: Literature Review and Problem Statementmentioning

confidence: 99%

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Studying the effect of the developed technology on the chemical composition of yogurt made from camel milk

Dikhanbayeva

Zhaxybayeva

Dimitrov³

et al. 2021

EEJET

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“…Stevioside is reported to have slight bitter aftertaste, while Rebaudioside A is the most appealing steviol glycoside due to its high relative sweetness of about 200-300. Physiochemical properties indicate moderate heat and pH stability at broad range of pH range (2)(3)(4)(5)(6)(7)(8)(9)(10). It also resists fermentation and is acid stable.…”

Section: Steviol Glycosidesmentioning

confidence: 99%

“…Non-genotoxic, non-carcinogenic, non-allergic, nonteratogenic and non-mutagenic Saraiva et al, 2020 [70] Glycyrrhizin Anticancer, antiviral, antioxidant, anti-inflammatory, and hepatoprotective Saraiva et al, 2020 [70] Monk fruit liver protection, anti-hyperglycaemic, anti-oxidative, antiasthmatic, anti-cancer and anti-inflammatory action Buchilina et al, 2021 [8] Proteins Thaumatin Does not induce tooth decay; not toxic and non-allergic Ariana Saraiva et al, 2020 [70]…”

Section: Steviol Glycosidesmentioning

confidence: 99%

Naturally occurring non-nutritive sweeteners: A review

Rao¹,

Rizwana²,

Lalmuanpuia³

et al. 2021

Int. J. Appl. Res.

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Today's well-informed consumer is demanding health promoting foods which not only have natural ingredients and are additive free, but also offer functional properties without compromising on the taste. Excessive consumption of sugar is a leading cause of non-communicable diseases, globally. Not more than 10% of the calories should be derived from sugar for optimal health. This has led to the increase in demand of food products containing sugar free alternatives. Therefore, naturally occurring non-nutritive sweeteners that have positive effects on the body weight as well as metabolism may facilitate in limiting the sugar intake and accomplishing the present recommendations. They are also an excellent alternative both for the consumers as well as the food industry in place of artificial sweeteners. These natural sweeteners are extracted from indigenous plants, provide insignificant calories, taste like sucrose, do not exhibit metallic after taste, and moreover, offer significant health benefits. The steviol glycosides and Luo Han Guo fruit (Monk fruit) are the natural extracts of plants, which are commercialized. In addition, numerous plant proteins such as thaumatin, brazzein, miraculin and several carbohydrates as rare sugars such as D-tagatose, D-allulose, D-sorbose and D-allose are being explored as potential substitutes to intense sweeteners which are reviewed in this paper. These are being extensively studied by the researchers for their physicochemical and functional properties and their possible use in low-calorie food formulations. They have a history of safe consumption by the natives of the country of their origin and have a generally recognized as safe (GRAS) or a novel food status.

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“…In [18], the influence of different concentrations of the sweetener on the physicochemical properties and microbiological parameters of drinking yogurt from camel milk was investigated. The addition of a sweetener significantly affected the active acidity index and viscosity of the product.…”

Section: Introductionmentioning

confidence: 99%

Determination of optimal technological parameters of obtaining stevia extract in technology of sour dairy desserts

Belemets

Kuzmyk

Gryshchenko

et al. 2022

EEJET

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In order to determine the optimal technological parameters for obtaining stevia leaf sweet extract, the dependence of the extractives' yield on the temperature and extraction process duration was investigated. A mathematical model has been built that makes it possible to determine and predict the extraction process at different technological parameters in order to effectively obtain extractive substances. The expediency of using whey from the production of fermented milk cheese as an extractant for obtaining stevia extract has been substantiated. It was experimentally established and mathematically confirmed that the use of whey makes it possible to increase the yield of extractives by 12.1 %, as opposed to the use of an aqueous solution. In order to intensify the extraction process, it is proposed to use a rotary-pulse apparatus. It was found that the application of a rotary-pulse apparatus makes it possible to increase the yield of extractive substances from sweet grass by 0.1–0.4 % compared to maceration. The optimal technological parameters for obtaining stevia extract have been determined: hydro module, 1:15; extractant, whey; extraction temperature, 85±5 °С; process duration, 20–25 min. The use of graphic and mathematical modeling in the environments "Mathcad" and "Statistica" helped construct 3D-graphic models to illustrate the dependence of the degree of extraction of extractive substances from dry stevia leaves on the technological parameters for obtaining extracts. The improved technology of obtaining stevia leaf sweet extract will significantly expand the range of "healthy foods" through the partial or complete replacement of sugar. The production of such dietary products will have a social effect and economic attractiveness for food industry enterprises

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Physicochemical and microbiological characteristics of camel milk yogurt as influenced by monk fruit sweetener

Cited by 28 publications

References 33 publications

Studying the effect of the developed technology on the chemical composition of yogurt made from camel milk

Studying the effect of the developed technology on the chemical composition of yogurt made from camel milk

Naturally occurring non-nutritive sweeteners: A review

Determination of optimal technological parameters of obtaining stevia extract in technology of sour dairy desserts

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