Physicochemical, rheological and stability characterization of a caramel flavored yogurt

Ramírez‐Sucre, Manuel Octavio; Vélez‐Ruiz, Jorge Fernando

doi:10.1016/j.lwt.2012.09.014

Cited by 52 publications

(34 citation statements)

References 33 publications

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“…All samples showed a significant decreasing pH evolution ( P < 0.05) between day 1 and day 22, similar to measures reported by Aportela‐Palacios et al . ; Ramírez‐Sucre and Vélez‐Ruiz for yoghurt added with fibre and calcium, and yoghurt added with cajeta caramel, respectively.…”

Section: Resultsmentioning

confidence: 99%

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Yoghurt‐type beverage with partial substitution of milk by a chickpea extract: Effect on physicochemical and flow properties

Aguilar‐Raymundo

Vélez‐Ruiz²

2019

Int J of Dairy Tech

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The objective of this study was to determine the evolution of physicochemical and flow properties of a yoghurt‐type beverage partially replaced with a chickpea extract over a period of 22 days. From two chickpea extracts, Blanco Noroeste was selected for its higher protein content. Six yoghurt‐type formulations were prepared, stored at 4 °C and analysed on days 1, 8, 15 and 22. pH was 4.24–4.75, while brightness was 81.7–94.5. Flow properties of the yoghurt‐type exhibited a non‐Newtonian behaviour. From three formulations that underwent sensory evaluation, the 30:70 mix obtained the highest acceptation. This yoghurt‐type beverage exhibited characteristics similar to natural yoghurt.

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Section: Resultsmentioning

confidence: 99%

“…All the analysed yoghurt‐type beverages exhibited a pseudo‐plastic behaviour, with or without yield stress depending of the model fitting, and were analogous to other studies (Donkor et al . ; Ramírez‐Sucre and Vélez‐Ruiz ; Santillán‐Urquiza et al . ).…”

Section: Resultsmentioning

confidence: 99%

Yoghurt‐type beverage with partial substitution of milk by a chickpea extract: Effect on physicochemical and flow properties

Aguilar‐Raymundo

Vélez‐Ruiz²

2019

Int J of Dairy Tech

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“…For the determination of the flow behavior of yogurt different kinds of viscometers (Skriver, Holstborg, & Qvist, 1999;Ramírez-Santiago, & Vélez-Ruiz, 2013) and rheometers (Skriver et al, 1999;Lee & Lucey, 2006;Ramirez-Santiago, Ramos-Solis, Lobato-Calleros, Pepa-Valdivia, & Vernon-Carter, 2010) have been used. Dynamic testing rheology is an excellent tool in analyzing the viscoelastic nature of yogurt (Karoui & De Baerdemaeker, 2007).…”

mentioning

confidence: 99%

“…Dynamic testing rheology is an excellent tool in analyzing the viscoelastic nature of yogurt (Karoui & De Baerdemaeker, 2007). Several researchers have used dynamic tests to evaluate the viscoelastic behavior of stirred yogurt as affected by the process variables (Skriver et al, 1999;Lee & Lucey, 2006), the enrichment with different components (Damin et al, 2009;Ramirez-Santiago et al, 2010;Ramírez-Santiago & Vélez-Ruiz, 2013) or the bacterial composition (Skriver et al, 1999). Besides dynamic test, creep-recovery test is a useful tool in providing information about the viscoelasticity of the material and in addition describing the nature of the bonds that predominate between the interlinked molecules of the product.…”

mentioning

confidence: 99%

Optimization of the Rheological and Sensory Properties of Stirred Yogurt as Affected by Chemical Composition and Heat Treatment of Buffalo Milk

Petridis¹,

Dimitreli²,

Chrysalidou³

et al. 2013

JFR

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The effects of fat content and the supplementation of milk with Sodium Caseinates (SCN) and Whey Proteins Concentrates (WPC) on the rheological and sensory properties of stirred yogurt made from buffalo milk were investigated. Whether the heat treatment of the milk affected the rheological behavior and the sensory characteristics of the samples was also evaluated. Principal Component Analysis (PCA) was used to assess in detail the relative contribution of whey proteins, caseins and fat on the rheological properties and sensory characteristics of the samples. Furthermore, it related the instrumental and objective sensory data to consumer perception (hedonic response of non-trained panelists). The objective acidity and white color intensity were positively correlated and increased with increasing casein content. Fat interacted synergistically with caseins to increase all the hedonic attributes, apart from odor. As far as rheological properties are concerned, elastic modulus (G'), instantaneous elasticity (G g ), retarded elasticity (G R ) and Newtonian viscosity (η 0 ) were positively correlated with increasing casein content. However, tan δ was negatively correlated with the aforesaid attributes and increased with increasing fat content. Whey proteins in the presence of fat determined the magnitude of flow behavior index (n). The lactic acid concentration (%) and the b component of color (yellow color intensity) were affected positively by SCN and WPC addition but in the absence of fat. In all regression equations the effect of process temperature was found to be insignificant. Finally, the consumer-optimized composition of the fat and the added SCN can be used to formulate a marketable product.

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“…bulgaricus, is the most popular and consumed due to its association with good health (Ramírez-Sucre & Vélez-Ruiz, 2013;Wang et al, 2014;Tripathi & Giri, 2014). Moreover, stirred yoghurts, in which their structure is disintegrated by shearing processes before packing, facilitates the incorporation of new ingredients such us fruits, fibers and others relevant compounds.…”

Section: Introductionmentioning

confidence: 99%

Enrichment of stirred yogurts with folic acid encapsulated in pH-responsive mesoporous silica particles: Bioaccessibility modulation and physico-chemical characterization

Pérez‐Esteve

Ruiz-Rico

Fuentes

et al. 2016

LWT - Food Science and Technology

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In this work, we have studied the ability of a mesoporous silica support loaded with folic acid and functionalized with amines (S1) to modulate the bioaccessibility of the vitamin after its incorporation in stirred yoghurts with different fat contents. Due to the novelty of using mesoporous silica supports in food matrixes, the influence of S1 addition on the physicochemical, rheological and lactic acid bacteria viability of these yoghurts during 21 days of refrigerated storage at 4°C was also evaluated. The in vitro digestion procedure showed that S1 was capable of inhibiting the release of folic acid in acidic solution at pH 2 (stomach) and controllably release their contents in neutral pH (intestine), thereby modulating the bioaccessibility. Moreover, the physicochemical and microbiological assays revealed that enrichment generally does not alter the physicochemical properties (pH, colour, syneresis and rheology) of either type of yoghurt and does not cause any effect on lactic acid bacteria survival.

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Physicochemical, rheological and stability characterization of a caramel flavored yogurt

Cited by 52 publications

References 33 publications

Yoghurt‐type beverage with partial substitution of milk by a chickpea extract: Effect on physicochemical and flow properties

Yoghurt‐type beverage with partial substitution of milk by a chickpea extract: Effect on physicochemical and flow properties

Optimization of the Rheological and Sensory Properties of Stirred Yogurt as Affected by Chemical Composition and Heat Treatment of Buffalo Milk

Enrichment of stirred yogurts with folic acid encapsulated in pH-responsive mesoporous silica particles: Bioaccessibility modulation and physico-chemical characterization

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