Physicochemical and sensory quality of yogurt incorporated with pectin from peel of Citrus sinensis

Abstract

Industrial by-product like orange peel plays an important role in pectin manufacture. The objective of this article was to extract pectin from peel of Citrus sinensis and to study the effect of its incorporation on the quality of yogurt during the period of fermentation and postacidification. Physicochemical, organoleptic, and rheological properties of yogurt prepared with pectin were studied in order to determine the best preparation depending on the rate of pectin. The extraction pectin yield was estimated to more than 24%. The viscosity and acidity were increased with increasing of the pectin rate. The best viscosity value was obtained with 0.6% of pectin. Furthermore, the effect of the rate of pectin incorporation in the fermented milks was clearly observed on the number of Streptococcus thermophilus and Lactobacillus bulgaricus, the cohesiveness, the adhesiveness, the taste, and the whey exudation. 359

Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

“…The addition of PFF increased the viscosity of the samples due to the high content of fiber (64.0%). A similar result was observed by Arioui et al [11] in yogurt fortified with Citrus sinensis peels and the best viscosity value was obtained with 0.6% of pectin. Aportela-Palacios et al [44] stated that wheat bran is a great option as a fiber source to increase the viscosity and consistency of yogurts.…”

“…bulgaricus, which are homofermentative bacteria that present high metabolic activity [11,39]. The same behavior was observed by other studies that reported a pH range from 4.0 to 4.6 in different drinkable yogurt samples [11,40]. Regarding the syneresis, it was observed that the plain drinkable yogurt and the drinkable yogurt with 8% PFF showed the highest and the lowest syneresis percentages, respectively (Table 2).…”

“…This decrease was already expected and probably occurred due to the symbiotic relation between Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, which are homofermentative bacteria that present high metabolic activity [11,39]. The same behavior was observed by other studies that reported a pH range from 4.0 to 4.6 in different drinkable yogurt samples [11,40].…”

Physicochemical, microbial, and rheological properties of yogurt substituted with pectic polysaccharide extracted from Ulmus davidiana

“…There were no significant differences between the control and yogurt substituted with UDP (0.2%–0.6%, w/v) and all samples were decreased in pH from 4.5 to 4.43–4.44 after 15 days of storage. The result was similar to Arioui, AitSaada, and Cheriguene (), who observed the decrease in pH in yogurt supplemented with pectin extracted from peel of Citrus sinensis after 21 days of storage. During the fermentation, lactic acid bacteria convert milk lactose into lactic acid, resulting in lowering the pH (Loveday, Sarkar, & Singh, ).…”

Incorporation of natural colorants obtained from edible flowers in yogurts

“…Fermented milk is a dairy product processed by lactic fermentation, which ends up by coagulating milk casein due to the acidification process (pH values around 4.6). Among different fermented dairy products, yogurt is certainly one of the most popular, being widely consumed all over the world due to its organoleptic and nutritional properties (Arioui, Ait Saada, & Cheriguene, 2017;Caleja et al, 2016).…”