Physicochemical characteristics, sensory profile, probiotic, and starter culture viability of synbiotic yogurt

Jaman, Sadia; Islam, Md. Khairul; Sojib, Md; Hasan, Md. Rakibul; Khandakar, Md; Bari, Md. Latiful; Sarker, Md; Habib, Md. Rezwanul; Siddiki, Mohammad Shohel Rana; Islam, Mohammad Tariqul; Rashid, Mamun Ur

doi:10.5455/javar.2022.i638

Cited by 2 publications

(2 citation statements)

References 34 publications

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“…The water-holding capacity of yogurt gel was determined using the method of Jaman et al (17) with slight modification. Yogurt sample of 10g was centrifuged at 4.500 x g for 15 minutes at 10 o C. The supernatant or the whey was weighed and used for the calculation of WHC as follows:…”

Section: Measurement Of Water Holding Capacity (Whc)mentioning

confidence: 99%

Comparative analysis of physical properties and fatty acid composition of set-yogurt manufactured from different milk types

Sumarmono,

Setyawardani,

Tianling

et al. 2023

Canrea

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The increasing consumption of fermented milk products such as yogurt can be attributed to their health benefits as it contains milk-derived essential nutrients and probiotic lactic acid bacteria added as a starter culture. Yogurt is made from different varieties of fresh and reconstituted milk. The unique characteristics of goat milk provide an opportunity to produce yogurt that meets consumers' preferences. This study determined, evaluated and compared the physical properties, fatty acid composition and the nutrient/health index based on the fatty acids profiles of goat's and cow’s milk set yogurt. The yogurt was made from different milk varieties, which were goat's milk, cow's milk, a combination of goat's and cow's milk, commercial pasteurized full-fat cow's milk, and low-fat cow's milk. Physical properties evaluated were spontaneous or free whey, syneresis, water-holding capacity, viscosity, and texture. The composition of fatty acids was determined, grouped, and used to assess the nutrient/health index. The physical differences between yogurt prepared from goat's milk and cow's milk were established. This study revealed 21 different fatty acids in set yogurt made from goat’s and cow's milk, and the goat’s milk yogurt contained 6 fatty acids in the highest proportion. The yogurt contained an average of 62.3% saturated fatty acids and 37.7% unsaturated fatty acids. This study demonstrated the effect of milk varieties on the variation of yogurt's physical properties and fatty acid composition. This information is valuable to establish the ways to enhance the product's quality.

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Section: Measurement Of Water Holding Capacity (Whc)mentioning

confidence: 99%

Comparative analysis of physical properties and fatty acid composition of set-yogurt manufactured from different milk types

Sumarmono,

Setyawardani,

Tianling

et al. 2023

Canrea

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“…An attractive fermented milk product, Rayeb is processed by spontaneous milk fermentation. The microflora known as lactic acid bacteria (LB) has been shown to improve the quality of Rayeb milk, and some have antibacterial properties against bacteria such as Staphylococcus aureus ( S. aureus ), Escherichia coli ( E. coli ), and Listeria monocytogenes [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Influence of incorporating dried fruits on dairy drinks characteristics focusing on their antimicrobial effects

Soliman,

Salam,

Emam

et al. 2024

J Adv Vet Anim Res

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Objective: The study was designed to show the effect of adding different levels of dried fruit extracts for 14 days on sensory and chemical parameters in dairy drinks. The survival of Pseudomonas aeruginosa and Bacillus cereus in artificially contaminated dairy drinks fortified with these extracts was also studied. Materials and Methods: The freshly watery extracts and nonaqueous extracts of dried fruits were prepared by rotary evaporators and solvents, respectively. The determination of the minimum inhibitory concentration of dried fruit extracts was achieved using the disc diffusion test. The sensory evaluation of samples was done, while the chemical parameters of the examined samples were determined by the calibrated analyzer. In addition, the degree of survival of P. aeruginosa and B. cereus in inoculated milk samples was also estimated. Results: In pasteurized and Rayeb milk samples, the water extract of carob and all alcoholic dried fruit extracts had a significant effect on compositional parameters in comparison to control samples. At day 14 of pasteurized milk storage, the watery (20.0%) and alcoholic (10.0%) extracts of carob significantly improved its sensory parameters. Conclusion: Based on the survival results, all utilized dried fruit extracts had a significant inhibitory effect on P. aeruginosa and B. cereus growth in the fortified milk samples at the end of storage. This trial of the survival of these new dairy drinks is the first investigation, particularly in the Middle East. Extracts of utilized dried fruits have prospective functions that enhance dairy drink characteristics.

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Physicochemical characteristics, sensory profile, probiotic, and starter culture viability of synbiotic yogurt

Cited by 2 publications

References 34 publications

Comparative analysis of physical properties and fatty acid composition of set-yogurt manufactured from different milk types

Comparative analysis of physical properties and fatty acid composition of set-yogurt manufactured from different milk types

Influence of incorporating dried fruits on dairy drinks characteristics focusing on their antimicrobial effects

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