Quality Attributes of Protein Fortified Yoghurt

Aita, O. A.; Husein, Yara; Fayed, A. E.; El-Nawawy, M. A.

doi:10.21608/jfds.2015.48815

Cited by 3 publications

(1 citation statement)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The importance of protein fortification in yoghurt production is based on its easier digestibility due to the bacterial pre-digestion of proteins in yoghurt. Bacterial cultures showed to have more proteolytic activity, especially Lactobacillus bulgaricus during milk fermentation and storage than Streptococcus thermophilus, affecting rheological behavior, acidity, and lactic acid bacteria (LAB) profile during the cold storage ( 2 , 3 ).…”

Section: Introductionmentioning

confidence: 99%

Nano casein–pectin complex: exploring physicochemical, organoleptic properties, and LAB viability in skimmed milk and low-fat yoghurt

Gomaa,

Allam,

Mokhtar

et al. 2024

Front. Nutr.

View full text Add to dashboard Cite

Protein complexes with a nutritional value, heat stability, and gelling properties with no negative impact on culture viability have promising application prospects in the fermentation industry. The aim of the study was to investigate the possibility of applying physical modification seeking high-protein-fortified yoghurt production using the nano casein–pectin NCP complex as an active colloidal system with enhanced structural and thermal properties and monitor the quality properties of the physicochemical, heat stability, rheological, starter culture viability and sensory evaluation of fortified products comparing with the plain control throughout the cold storage. High-energy ball milling (HEBM) technique was used to produce nanoparticles of casein powder and smaller particles of pectin individually, and particle size and zeta potential was assessed. Deferent Nano casein-pectin (NCP) complex formulations were prepared, their physicochemical properties were assessed including protein quality via Amino Acid Analyzer (AAA), viscosity, thermogravimetric analysis (TGA), and then used in fortification of skimmed milk and low-fat yoghurt to monitor the fortification effects. The particle sizes showed to be ≈166 nm and 602.6 nm for nano-casein and pectin, respectively. Milk fortification with the NCP complex has significantly increased the nutritional value represented in increased protein content (7.19 g/100 g in NCP5); Ca, P, and S content (2,193.11, 481.21, and 313.77 ppm); and amino acid content with first limiting amino acids; histidine (0.89 mg/g), methionine (0.89 mg/g), and low content of hydrophobic amino acids (HAAs) may cause aggregation. NPC fortification enhanced physicochemical properties announced in enhanced viscosity (62. mP.s in NCP5) and heat stability (up to 200°C) compared with control skimmed milk (SM). NCP yoghurt fortification significantly increased protein content to 11 mg/100 g in T5, enhanced viscosity to 48.44 mP.s in T3, decreased syneresis to 16% in T5, and enhanced LAB viability which was translated in preferable sensorial properties. Applying fortification with nanoparticles of the casein–pectin (NCP) complex balanced the amino acid content and improved physicochemical, rheological, nutritional, and sensorial properties and LAB viability, which can be recommended further in functional food applications.

show abstract

Section: Introductionmentioning

confidence: 99%

Nano casein–pectin complex: exploring physicochemical, organoleptic properties, and LAB viability in skimmed milk and low-fat yoghurt

Gomaa,

Allam,

Mokhtar

et al. 2024

Front. Nutr.

View full text Add to dashboard Cite

show abstract

Comparative evaluation of some herbs and their suitability for skimmed milk yoghurt and cast Kariesh cheese fortification as functional foods

Hasneen

Zaki

Abbas

et al. 2020

Annals of Agricultural Sciences

View full text Add to dashboard Cite

Extraction and Industrial Applications of Macro Molecules: A Review

Famakinwa,

Ilo,

Olubi

et al. 2023

Curr Res Nutr Food Sci

View full text Add to dashboard Cite

Macromolecules, large molecules composed of repeating subunits called monomers, play a crucial role in living organisms, performing diverse functions such as energy storage, structural support, information storage and transfer, and catalysis of chemical reactions. Carbohydrates, lipids, proteins, and nucleic acids are the four major classes of biological macromolecules. Extracting macromolecules from natural resources is critical in developing analytical processes and subsequent fortified products. Public awareness has grown due to using natural resources for environmental preservation and sustainable development. Extraction might be the first step in developing analytical methods and give room to product development. However, conventional techniques use organic solvents like acetone, ethanol, methanol, and ethyl acetate along with heated or boiling water. As a result, high temperatures and lengthy extraction times are produced when procedures like maceration, percolation, and solvent extraction are utilized. Due to these drawbacks, other extraction techniques have recently started to replace these conventional methods. These conventional procedures frequently entail using an energy source to hasten the transfer of the macromolecules compounds for further processing. This paper explores emerging techniques, such as pulse electric field-assisted extraction, Ionic liquid-based extraction, Subcritical water extraction, pressurized liquid extraction, Enzyme-assisted extraction, supercritical fluid extraction, ultrasonication-assisted extraction, and microwave-assisted extraction. The extraction of macromolecules for fortification purposes offers significant health and commercial benefits, addressing nutritional deficits and malnutrition. By understanding each macronutrient's specific benefits and purposes, effective fortification strategies can be developed to maintain a healthy body.

show abstract

Quality Attributes of Protein Fortified Yoghurt

Cited by 3 publications

References 10 publications

Nano casein–pectin complex: exploring physicochemical, organoleptic properties, and LAB viability in skimmed milk and low-fat yoghurt

Nano casein–pectin complex: exploring physicochemical, organoleptic properties, and LAB viability in skimmed milk and low-fat yoghurt

Comparative evaluation of some herbs and their suitability for skimmed milk yoghurt and cast Kariesh cheese fortification as functional foods

Extraction and Industrial Applications of Macro Molecules: A Review

Contact Info

Product

Resources

About