Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat’s milk

Ranadheera, Chaminda Senaka; Evans, Carla A.; Adams, M.C.; Baines, Susan

doi:10.1016/j.foodchem.2012.06.025

Cited by 230 publications

(182 citation statements)

References 30 publications

(84 reference statements)

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“…On the other hand, there is a desire for alternatives to cow's milk due to problems relating to gastrointestinal intolerance and market demand for the formulation of novel dairy products. Goat's milk is reported to have higher digestibility and lower allergenic properties compared to cow's milk (Senaka Ranadheera et al, 2012). It also has a higher content of short chain fatty acids in milk fat, higher content of zinc, iron, and magnesium, and antibacterial characteristics (Slacanac et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…Lactobacilli are associated with maintaining optimum microbial balance in the digestive tract with well documented health benefits such as, strengthening the immune system, reduction of lactose intolerance, decrease of serum cholesterol level, and possible anti carcinogenic effects. Thus, these organisms have been extensively incorporated into dairy foods over the last years, and yogurts containing Lactobacillus are widely marketed (Senaka Ranadheera et al, 2012). Lactobacillus casei increases healthy immune system response and improves healthy cellular function and the growth of healthy bacteria in the intestinal tract.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Characterization of goat milk and potentially symbiotic non-fat yogurt

Paz¹,

Oliveira²,

Kairúz³

et al. 2014

Food Sci. Technol (Campinas)

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Characterization of goat milk and potentially symbiotic non-fat yogurt

Paz¹,

Oliveira²,

Kairúz³

et al. 2014

Food Sci. Technol (Campinas)

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“…The results revealed that pH values of control, 1%, 2% and 3% of RYRF yoghurts significantly decreased (p<0.05), while the titratable acidity significantly increased (p<0.05) during the storage ( Figure 1). The Decline of pH values and simultaneous increase in titratable acidity of the plain and RYRF yoghurts could be attributed to the starter culture's activity, such as post acidification by bacteria used during fermentation and storage period [22][23][24]. The fiber in rice might have improved the growth and activity of lactic acid bacteria in the The milk was then cooled at 43°C and aseptically inoculated with 0.01% (w/w) of each strain of L. acidophilus and B. bifidum.…”

Section: Physicochemical Characteristics Of the Red Yoghurts Ph Valuementioning

confidence: 99%

Utilization of Fermented Yeast Rice by the Fungus Monascus ruber AUMC 4066 as Food Coloring Agents

Az¹,

Sm²,

Ismail³

2017

J Food Process Technol

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The red fermented rice has higher nutritive value and the function of building up body. The red rice contains abundant protein, fats, vitamins, trace elements and coarse fiber. Red yeast rice fermented by Monascus ruber 4066 was used for the study. Yogurts with Streptococcus thermophilus and Bifidobacterium bifidum were prepared using cow's milk supplemented with red yeast rice flour (RYRF) at 1%, 2%, 3% (wt/wt) and stored at 5°C to 14 days. All preparations of RYRF yogurts showed higher titratable acidity, viscosity, water holding capacity (WHC), hardness, adhesiveness and cohesiveness compared to that of plain yogurts throughout the storage period. The count of B. bifidum in RYRF yogurts (> 7 log cfu. g -1 ) was more than that of plain yogurts (> 6 log cfu. g -1 ) at the end of storage period, probably due to prebiotic effect of RYRF. There were significant differences among the yogurt samples in relation to their organoleptic properties. The current results recommend addition of 3% RYRF to yoghurt that enhanced physicochemical, organoleptic and textural properties and the viability of B. bifidum in bio-yoghurt as functional food.

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“…Aunque el producto control y tratado cumple con los requisitos para considerarse un producto probiótico, se observa una disminución significativa entre el conteo microbiológico del día 0 y el día 8, pero luego un leve incremento para el día 16. Otros autores muestran diferentes tendencias en la viabilidad durante el almacenamiento, como lo es Ranadheera et al (2012) quien reporta una disminución, otros autores muestran un incremento seguido de un descenso (Guler-Akin y Akin. 2007).…”

Section: Propiedades Probióticasunclassified

“…2007). Estas diferencias pueden darse por los procesos de fabricación, condiciones de almacenamiento, como el empaque, ya que recipientes plásticos contribuyen a una viabilidad alta dada por una mejor permeación de oxígeno comparada con materiales cómo el acero que fue el material donde se guardó el yogurt de este ensayo, además también se pueden presentar diferencias en las tendencias por el uso de diversas cepas (Ranadheera et al, 2012). No obstante diversas investigaciones han revelado que esta cantidad de microorganismos probioticos es suficiente para ejercer una influencia positiva en la salud o en la fisiología del hospedero (Schrezenmeir y Vrese.…”

Section: Propiedades Probióticasunclassified

Efecto del Tiempo de Almacenamiento sobre las Propiedades Fisicoquímicas, Probióticas y Antioxidantes de Yogurt Saborizado con Mortiño (Vaccinium meridionale Sw)

2015

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ResumenEn este estudio, se evalúo las propiedades fisicoquímicas, probióticas y antioxidantes en el tiempo, del yogurt de mortiño (Vaccinium meridionale Swartz) elaborado a partir de dos concentraciones de almíbar de fruta (15 y 20%). En las propiedades físico-químicas se aprecia descenso del pH, aumento de acidez titulable y disminución de la concentración de sacarosa. Los resultados de la estabilidad probiótica revelaron que la concentración de 10 6 UFC/mL se mantiene durante los 16 primeros días de almacenamiento como lo recomienda la norma para productos probióticos. Los resultados de actividad antioxidante, del contenido de fenoles totales y de antocianinas totales, revelaron que existe un incremento de éstas entre los primeros 8 y 12 días de almacenamiento y luego un descenso. Se concluye que el producto puede ser considerado como un alimento nutracéutico. Palabras clave: actividad antioxidante, yogurt, probiótico, mortiño Effect of Storage Time on the Physicochemical, Probiotic and Antioxidant Properties of Yogurt Flavored with Colombian Berry (Vaccinium meridionale Sw) AbstractIn this study, the physicochemical, probiotic and antioxidant properties in time, of yogurt prepared with Colombian berry syrup (Vaccinium meridionale Swartz) at two concentrations (15 and 20 % of fruit).The physicochemical changes experienced by the product during storage were the pH decrease, increasing acidity values and decreased sucrose concentration. The results of the probiotic stability for all samples revealed that the concentration of 10 6 CFU/mL is stable for the first 16 days of storage as recommended by the standards for the description of probiotic products. The results of antioxidant activity, of total phenols content and of anthocyanins, revealed an increase of these between the first 8 and 12 days of storage and after that a decline of these characteristics. It is concluded that the product can be considered as a nutraceutical food. (lllupapalayan et al., 2014;Sah et al., 2014). KeywordsEl yogurt es una bebida láctea obtenida a partir de la fermentación de la lactosa para producir ácido láctico y otras estructuras químicas. La fermentación se realiza por la acción de dos bacterias ácido lácticas: Streptococcus thermophillus y Lactobacillus delbrueckii ssp. Bulgaricus; que no solo son responsables de la fermentación sino que son viables y abundantes en el producto final donde funcionan como probióticos y proveen beneficios a la salud. (Rodriguez et al., 2013). En el proceso de fermentación de la leche los cultivos bacterianos forman un coágulo homogéneo, liso y viscoso y con las características deseadas de pH, sabor y aroma. Los métodos de fabricación varían considerablemente no obstante existen condiciones generales para la obtención del producto final como son la preparación de los ingredientes y la leche, el precalentamiento, la homogenización, el tratamiento térmico, el enfriamiento hasta la temperatura de inoculación y la siembra del cultivo iniciado (Abdel-Rahman et al., 2013).En los últimos años se han imple...

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Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat’s milk

Cited by 230 publications

References 30 publications

Characterization of goat milk and potentially symbiotic non-fat yogurt

Characterization of goat milk and potentially symbiotic non-fat yogurt

Utilization of Fermented Yeast Rice by the Fungus Monascus ruber AUMC 4066 as Food Coloring Agents

Efecto del Tiempo de Almacenamiento sobre las Propiedades Fisicoquímicas, Probióticas y Antioxidantes de Yogurt Saborizado con Mortiño (Vaccinium meridionale Sw)

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