Physicochemical evaluation of low‐fat yoghurt produced with microbial transglutaminase

García‐Gómez, Belén; Romero‐Rodríguez, Ángeles; Vázquez‐Odériz, Ma Lourdes; Muñoz‐Ferreiro, Nieves; Vázquez, Manuel Vázquez

doi:10.1002/jsfa.9092

Cited by 19 publications

(18 citation statements)

References 33 publications

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“…Some sensory properties were improved at the level of full‐fat yoghurts. The sensory results were compared with previously published physicochemical results . Table shows the Pearson correlation coefficients for the evaluation of the TG addition method.…”

Section: Resultsmentioning

confidence: 99%

“…However, they were also described as being more grainy and creamy than yoghurt samples from untreated milk . The sensory results were compared with previously published physicochemical results . Table shows the Pearson correlation coefficients for the evaluation of the TG dose.…”

Section: Resultsmentioning

confidence: 99%

“…The interactions of factors Sample × Panelist, Panelist × Session and Sample × Panelist were considered were considered. Pearson's correlation coefficients were calculated to compare sensory attributes with the physicochemical measurements in a previous study …”

Section: Methodsmentioning

confidence: 99%

“…The influence of the TG addition method (in a step prior to or simultaneous with fermentation), the TG dose, and the TG origin were evaluated. A physicochemical evaluation was recently published . Consequently, a comparison between the results for sensory and physicochemical parameters was included.…”

Section: Introductionmentioning

confidence: 99%

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Sensory evaluation of low‐fat yoghurt produced with microbial transglutaminase and comparison with physicochemical evaluation

et al. 2018

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BACKGROUND: Low-fat or non-fat yoghurts are popular nowadays. However, their texture is not good and they show considerable syneresis with time. The aim of this research was to evaluate the effect of the application of transglutaminase (TG) to low-fat yoghurt to determine if similar sensory properties to those of full-fat yoghurt can be obtained. Methods of adding TG (prior or simultaneous with fermentation), dose, and TG origin were evaluated. Correlations between sensory and physicochemical parameters were assessed. RESULTS:The results showed no significant differences between TG addition methods in terms of the quantitative and qualitative sensory attributes studied. Simultaneous addition of TG was preferred to speed up the process. A dose of 1 U g −1 was selected as optimal. Few differences were detected due to the origin of the TG. They were not significant although some differences were observed in terms of density, bitterness, and syneresis compared with low and full-fat yoghurts. CONCLUSION:The results showed that sensory parameters cannot be associated with only one physicochemical parameter in yoghurt evaluation. Transglutaminase can be used as a substitute for stabilizers in the production of low-fat yoghurt, maintaining good sensory properties and avoiding initial syneresis.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Sensory evaluation of low‐fat yoghurt produced with microbial transglutaminase and comparison with physicochemical evaluation

et al. 2018

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“…The effects of MTG on dairy products have been studied by several researchers (Özrenk ; Bönisch et al ; Gauche et al ; Romeih et al ; Taghi Gharibzahedi et al ). The physicochemical and sensory characteristics of yoghurts obtained with MTG have been analysed by our group (Garcia‐Gomez et al , ). Nevertheless, few studies have focused on the effects during storage (Ozer et al ; Yüksel and Erdem, ; Şanli et al ; Domagała et al ; Tsevdou et al ).…”

Section: Introductionmentioning

confidence: 99%

Effect of storage time on sensory and instrumental properties of skim‐milk yoghurt obtained with microbial transglutaminase

García‐Gómez

Romero‐Rodríguez

Vázquez‐Odériz

et al. 2019

Int J of Dairy Tech

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Not many studies have examined changes in microbial transglutaminase (MTG) yoghurts during storage. In this work, yoghurts manufactured with skimmed milk and treated with MTG were evaluated in refrigerated storage for 35 days. Instrumental measurements showed that firmness, consistency and pH values in MTG yoghurt experienced a significant increase with the storage time. However, sensory measurements showed that MTG yoghurts were not affected significantly by storage time. Acid taste scores only increased significantly with storage time in the control samples. Microbial transglutaminase treatment showed a positive effect on textural properties and allowed syneresis to be prevented completely during storage.

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Property changes of caseinate in response to its dityrosine formation induced by horseradish peroxidase, glucose oxidase and d‐glucose

Chang

et al. 2020

J Sci Food Agric

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BACKGROUND: A ternary system containing horseradish peroxidase (HRP), glucose oxidase and D-glucose using one-or twostep treatment was evidently able to cross-link proteins via dityrosine formation and thus was assessed for its possible impact on several properties of a protein ingredient caseinate. RESULTS: HRP, glucose oxidase and D-glucose were used at 200 U, 6 U and 0.05 mmol g −1 protein to treat caseinate by one-and two-step methods, producing two cross-linked caseinates named CLCN-I and CLCN-II, respectively. In response to the conducted cross-linking, both CLCN-I and CLCN-II gained slightly reduced dispersibility at pH 5-10, enlarged hydrodynamic radius (particle size distribution, 266.37 and 258.33 versus 226.67 nm) and negative zeta-potential (−26.60 and −22.27 versus −14.30 mV) in dispersions, increased water-binding (3.70 and 3.09 versus 2.68 kg kg −1 protein), decreased oil-binding (1.75 and 2.74 versus 2.87 kg kg −1 protein) and emulsifying activity (76.2 and 82.3 versus 94.3 m 2 g −1 protein), increased emulsion stability (84.3% and 82.5% versus 78.6%), and enhanced thermal stability with lower mass loss (58.5% and 59.6% versus 64.3%) or higher decomposition temperatures (331.2°C and 328.7°C versus 327.6°C) upon heating at 105-450°C. In addition, CLCN-I and CLCN-II had decreased gelling temperatures and shortened gelling times when forming acid-induced gels, and the gels were endowed with increased values in four textural indices and finer microstructure. Moreover, CLCN-I with a higher cross-linking extent showed greater property changes than CLCN-II. CONCLUSION: This ternary system could be used in caseinate cross-linking to improve properties such as aggregation, emulsification, gelation and thermal stability.

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Physicochemical evaluation of low‐fat yoghurt produced with microbial transglutaminase

Abstract: TG may be used to replace stabilizers in the production of low-fat yoghurt as it improves texture and avoids initial syneresis. © 2018 Society of Chemical Industry.

Cited by 19 publications

References 33 publications

Sensory evaluation of low‐fat yoghurt produced with microbial transglutaminase and comparison with physicochemical evaluation

Sensory evaluation of low‐fat yoghurt produced with microbial transglutaminase and comparison with physicochemical evaluation

Effect of storage time on sensory and instrumental properties of skim‐milk yoghurt obtained with microbial transglutaminase

Property changes of caseinate in response to its dityrosine formation induced by horseradish peroxidase, glucose oxidase and d‐glucose

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