Abstract:The research was aimed to study the effect of the addition of Osmo‐air‐dried mulberry (TSS 29.33%) in yoghurt on syneresis and a bioactive component of yoghurt. Two types of yoghurts, with or without Osmo‐dried mulberry, were developed using standard culture (Streptococcus thermophilus and Lactobacillus bulgaricus), and changes at refrigerated temperature (<5°C) were studied. Fruit yoghurt showed high total soluble solids (TSSs) and low‐fat content (dry basis) (17.67% and 11.84%) compared with normal yoghurt (… Show more
“…increased, whereas the values of titratable acidity (T.A) were decreased, compared to control treatment. Sigdel et al (2018) confirmed that and attributed the differences in the T.S noticed among the soursop yoghurt-based beverages to the differences in the T.S content of the CAP used in preparing the formulations plan of the experiment. Nazli Turkmen et al, (2019), furthermore attributed the decrease in the apparent viscosity to the variable levels of sweet whey used.…”
Probiotic whey-based custard apple beverages (P.C.A.B.) were prepared with different combinations of whey and custard apple pulp juice , PJ (75:25, 50:50 and 25:75 , weight :weight) and inoculated with1% probiotic bacteria Lactobacillus casei. Beverages were evaluated for physic-chemical, microbiological and sensory properties, during cold storage. Total solids and the apparent viscosity were increased in (P.C.A.B.) treatments as the level of P.J. increased, whereas values of titratable acidity (T.A) were decreased, compared to control treatment. The pH values of all treatments behaved reverse trend to T.A, through the storage period.Total antioxidant compounds, vitamins A & C and minerals were found higher in fresh beverage contained 25% P.J. than control one. The rate of increase (%) in the antioxidants, vitamins A & C were 9.09, 135.30, and 173.30, respectively. Minerals were increased also in (P.C.A.B.) but in a variable ratios. Counts of probiotic lactobacilli were gradually decreased as the storage period increased and as the level of P.J. increased. The probiotic strain was still viable, in all treatments, with counts more than 10 6 cfu/ml , while coliform group & spore-forming bacteria were absent in all treatments, during storage. Control treatment was less acceptable, at the 21 days of storage as a result of growing yeast & molds with counts reached to 30×10 2 cfu/ml.The beverage prepared from 75% whey : 25% P.J. was found superior organolepticaly than the other ones, along the storage period. It has clean acid flavor and long keeping quality up to 40 days of storage .
“…increased, whereas the values of titratable acidity (T.A) were decreased, compared to control treatment. Sigdel et al (2018) confirmed that and attributed the differences in the T.S noticed among the soursop yoghurt-based beverages to the differences in the T.S content of the CAP used in preparing the formulations plan of the experiment. Nazli Turkmen et al, (2019), furthermore attributed the decrease in the apparent viscosity to the variable levels of sweet whey used.…”
Probiotic whey-based custard apple beverages (P.C.A.B.) were prepared with different combinations of whey and custard apple pulp juice , PJ (75:25, 50:50 and 25:75 , weight :weight) and inoculated with1% probiotic bacteria Lactobacillus casei. Beverages were evaluated for physic-chemical, microbiological and sensory properties, during cold storage. Total solids and the apparent viscosity were increased in (P.C.A.B.) treatments as the level of P.J. increased, whereas values of titratable acidity (T.A) were decreased, compared to control treatment. The pH values of all treatments behaved reverse trend to T.A, through the storage period.Total antioxidant compounds, vitamins A & C and minerals were found higher in fresh beverage contained 25% P.J. than control one. The rate of increase (%) in the antioxidants, vitamins A & C were 9.09, 135.30, and 173.30, respectively. Minerals were increased also in (P.C.A.B.) but in a variable ratios. Counts of probiotic lactobacilli were gradually decreased as the storage period increased and as the level of P.J. increased. The probiotic strain was still viable, in all treatments, with counts more than 10 6 cfu/ml , while coliform group & spore-forming bacteria were absent in all treatments, during storage. Control treatment was less acceptable, at the 21 days of storage as a result of growing yeast & molds with counts reached to 30×10 2 cfu/ml.The beverage prepared from 75% whey : 25% P.J. was found superior organolepticaly than the other ones, along the storage period. It has clean acid flavor and long keeping quality up to 40 days of storage .
“…Furthermore, green tea supplementation increased in TPC value of probiotic yoghurt during the refrigerated storage ( Muniandy et al., 2016 ). In a recent study, a higher TPC value was observed in yoghurt supplemented with osmo-air-dried mulberry compared to the control ( Sigdel et al., 2018 ). Fig.…”
In this study, antioxidant, chemical, microbiological, and sensory attributes changes taking place during the production of probiotic yoghurt using pulp of soursop (Annona muricata), sweetsop (Annona squamosa), and custard apple (Annona reticulata) were evaluated. The products were stored at 4 °C for 28 d, during which time physicochemical properties and viability of probiotic bacteria and yoghurt starter cultures were evaluated weekly. Yoghurts prepared with fruit pulps displayed higher antioxidant activities on the first day of storage compared to the control. During the storage, the addition of fruit pulps influenced (p < 0.05) pH, titratable acidity, syneresis and counts of B. animalis ssp. lactis BB-12 of yoghurts, whereas counts of Streptococcus thermophiles and Lactobacillus delbrueckii ssp. bulgaricus were found to be insignificant. Sensory evaluation results showed that yoghurt containing soursop fruit pulp had better sensory scores than other treatments. Therefore, these results proved that soursop can be used to produce probiotic yoghurt with enhanced physicochemical, microbiological and sensory properties.
“…(2018) investigated the effect of adding fruit (apple) to set yogurt (before and after fermentation), they observed that syneresis has been decreased in both conditions. Addition of fruit caused an osmosis activity, thus reducing the syneresis (Sigdel et al., 2018). Senadeera et al.…”
In the present study, physicochemical, microbial, and rheological attributes of Synbiotic set bio‐yogurt samples affected by Lactobacillus acidophilus LA‐5, honey, and aqueous cinnamon extract were evaluated which stored at 4 ℃ for 15. Yogurt samples prepared with lower levels of flavors (honey and aqueous cinnamon extract) indicated a lower pH (<3.5) and water holding capacity (WHC), and also the higher acidity (12‐14D), syneresis, and dry matter (DM) along with cold storage. Because of the acidification process, L* value was decreased whereas a* and b* values increased in all samples. During the storage, time affected pH, titrable acidity, syneresis, WHC, however, complex viscosity, probiotics’ survival, dry matter, L*, a*, and b* values were found to be insignificant (p > .05).
Practical applications
Results of rheological evaluation expressed that raising the levels of additives facilitated the set yogurt to form weak complex viscosity, in which cinnamon had superior influence compared to honey during the fermentation process and storage. In addition, the results of microbial measurements indicated that honey and aqueous cinnamon extract did not reduce the survival of probiotic (L. acidophilus LA‐5) during storage time.
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