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

Abstract

This study aimed to evaluate the possibility of substituting the commercial pectin (control) in yogurt with pectic polysaccharide extracted from Ulmus davidiana (UDP) and investigate the physicochemical, microbial, and rheological properties of yogurt substituted with UDP (0.2%–0.6%, w/v) after 15 days of storage. Yogurt substituted with UDP contained more lactic acid bacteria than control due to the rhamnogalacturonan structure of UDP, indicating its usability as a prebiotic to promote the growth of lactic acid bacteria. The syneresis of yogurts substituted with low concentrations of UDP (0.2%–0.4%, w/v) was significantly lower than control. According to the steady and dynamic shear rheological measurements, all samples showed shear‐thinning behaviors and weak elastic gel structures. These results suggested that 0.2% (w/v) UDP can be substituted for the commercial pectin in yogurt manufacturing to improve the syneresis and lactic acid bacteria counts of yogurt. Practical applications Pectin is a safe food ingredient that usually used in dairy industry to prevent protein aggregation, serum separation, and even increase health benefits of the food products. The physicochemical, microbial, and rheological properties of yogurt substituted with pectic polysaccharide extracted from Ulmus davidiana (UDP) were evaluated in the present study. Our results found that yogurt substituted with 0.2% (w/v) UDP exhibited lower syneresis and increased the lactic acid bacteria counts when compared to the control. Thus, 0.2% (w/v) UDP is recommended for yogurt manufacturing to reduce syneresis and promote the growth of lactic acid bacteria effectively.

Effects of mulberry pomace on physicochemical and textural properties of stirred-type flavored yogurt

“…Physically, free water is trapped and confined within the increased network density, and chemically, the hydrophilic nature of hydrocolloids facilitates the link with water molecules. Previously, many other polysaccharides such as pullulan (Kycia et al, 2018), curdlan (Zhao et al, 2020), okra polysaccharide (Xu et al, 2019), Ulmus davidiana pectin (Yeung et al, 2019), and low-methoxyl pectin (Khubber et al, 2021) were used to maintain WHC of yogurt. The increase in WHC may also be due to the increasing acidity and CN aggregation caused by lactic acid fermentation in the yogurt samples during storage (Coggins et al, 2010;McCann et al, 2011).…”

Soybean hull polysaccharides affect the physicochemical properties and lactic acid bacteria proliferation in plant‐based yogurt

“…Homogalacturonic acid and type I rhamnose galacturonic acid make up the majority of SHPS (Qu et al, 2021). Yeung et al (2019) reported that yogurt supplemented with Ulmus davidiana polysaccharides consisting of rhamnogalacturonan increases LAB. Manderson et al (2005), who studied oligosaccharides derived from orange peel pectin with rhamnogalacturonic acid and xylogalacturonic oligosaccharide structures, observed that orange peel pectin oligosaccharides increased the number of bifidobacterium and fungus.…”

“…Homogalacturonic acid and type I rhamnose galacturonic acid make up the majority of SHPS (Qu et al, 2021). Yeung et al (2019) Note: For the convenience of recording and analysis in this study, the volatile flavor components detected by GC-MS/MS are numbered; -: not detected. The data in Table 3 represent the relative content (%) of volatile flavor substances.…”