Quality attributes of the set-style skimmed yoghurt containing enzymatic cross-linked or thermal polymerized whey protein isolate

Song, Jia; Li, Dan; Zhao, Xin‐Huai

doi:10.1080/19476337.2016.1200673

Cited by 9 publications

(11 citation statements)

References 32 publications

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“…The polymerization of milk proteins by TG is an effective way for improving the physical properties of dairy products . Therefore, TG can replace milk solids or stabilizers added commonly in the low‐fat yoghurt production …”

Section: Introductionmentioning

confidence: 99%

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Physicochemical evaluation of low‐fat yoghurt produced with microbial transglutaminase

et al. 2018

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Section: Introductionmentioning

confidence: 99%

“…15,16 Therefore, TG can replace milk solids or stabilizers added commonly in the low-fat yoghurt production. [17][18][19] In Europe, enzymes are currently considered to be a processing aid according to Directive 89/107/EC. This means that TG should not be detected in the final product when acting as a processing aid.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical evaluation of low‐fat yoghurt produced with microbial transglutaminase

et al. 2018

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“…These covalent bonds thus provide stronger interaction for cross-linked gelatin at molecular level (Wang, Liu, Ye, Wang, & Li, 2015). Larger hysteresis loop area reflects higher stabilization of yoghurt (Shi et al, 2016). The added cross-linked gelatin composed of more polypeptides of greater molecular weights, Yoghurt II was reasonable to have larger values than Yoghurt I in apparent viscosity, elastic and viscous moduli, and hysteresis loop area.…”

Section: Rheological Properties Of the Two Yoghurt Samplesmentioning

confidence: 94%

“…A 35 mm diameter solid rod (A/BE 35) was plugged into the container holding the yoghurt samples. Other parameters using in this measurement were the same to those previously described (Shi, Li, & Zhao, 2016). After that, the values of four textural attributes in terms of hardness, adhesiveness, springiness, and cohesiveness were obtained by using the XT.RA Dimension Ver.…”

Section: Assays Of Yoghurt Texture and Syneresismentioning

confidence: 99%

Quality attributes of set-style skimmed yoghurt affected by the addition of a cross-linked bovine gelatin

Song

Han

Zhao

2016

CyTA - Journal of Food

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Bovine gelatin was cross-linked using horseradish peroxidase, glucose oxidase, and glucose, and then used in the preparation of set-style skimmed yoghurt. Both bovine and cross-linked gelatins were added into yoghurt milk at 2 g/kg, whilst the yoghurt milk composed of table sugar of 60 g/kg was fermented by a commercial direct vat set starter at 42°C for 5 h. Yoghurt samples stored at 4°C for 1 and 7 d were assessed for their compositions and quality indices. In comparison with that contained bovine gelatin, the yoghurt contained cross-linked gelatin had similar chemical indices in terms of protein, reducing sugars, and total solids contents, but exhibited lower syneresis, larger hysteresis loop area, higher apparent viscosity, elastic and viscous moduli, and improved microstructure. Cross-linked gelatin could delay yoghurt post-acidification slightly. Cross-linked gelatin was thus proved to be a potential stabilizer better than bovine gelatin to improve the quality of setstyle skimmed yoghurt.Atributos cualitativos del preparado de yogur desnatado afectado por la adición de gelatina bovina reticulada RESUMEN Se reticuló gelatina bovina utilizando peroxidasa de rábano picante, glucosa oxidasa y glucosa, después se utilizó en la elaboración de preparado de yogur desnatado. Las dos gelatinas bovina y reticulada se añadieron a la leche para yogur a 2 g/kg, mientras que la leche para yogur compuesta de azúcar común de 60 g/kg se fermentó mediante un iniciador comercial directo a 42°C durante 5 h. A las muestras de yogur que se almacenaron a 4°C durante 1 y 7 días se les examinó sus composiciones e índices de calidad. En comparación con el que contenía gelatina bovina, el yogur que contenía gelatina reticulada obtuvo unos índices químicos similares en términos proteínicos, reducción de azúcares y contenido total de sólidos, aunque exhibió una menor sinéresis, una mayor área de ciclos de histéresis, una mayor viscosidad aparente, módulos de elasticidad y viscosos, además de una microestructura mejorada. La gelatina reticulada podría retrasar ligeramente la postacidificación del yogur. Además, se comprobó que la gelatina reticulada es un potencial estabilizador mejor que la gelatina bovina para mejorar la calidad del preparado de yogur desnatado. ARTICLE HISTORY

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“…; Shi et al . ,b). However, textural defects associated with these fat replacers were still detected by consumers (Guzmán‐González et al .…”

Section: Introductionmentioning

confidence: 99%

Sensory quality and consumer acceptance of skim yoghurt produced with transglutaminase at pilot plant scale

García‐Gómez

Romero‐Rodríguez

Vázquez‐Odériz

et al. 2019

Int J of Dairy Tech

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The aim of this work was to obtain information about how sensory differences affect consumer acceptability for skim yoghurt obtained with transglutaminase (TG yoghurt). Skim yoghurt fortified with skim milk powder was used as control (Control yoghurt). Sensory descriptors were assessed by a trained panel (n = 16). Acceptance and preference were evaluated by consumers (n = 124). Results showed that TG yoghurt showed a sensory profile different to that of Control yoghurt. TG yoghurt was firmer and less creamy than Control yoghurt. The acceptance index was 59.7% for TG yoghurt and 70.5% for Control yoghurt. Consumers did not show a high rejection towards TG yoghurt.

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Quality attributes of the set-style skimmed yoghurt containing enzymatic cross-linked or thermal polymerized whey protein isolate

Cited by 9 publications

References 32 publications

Physicochemical evaluation of low‐fat yoghurt produced with microbial transglutaminase

Physicochemical evaluation of low‐fat yoghurt produced with microbial transglutaminase

Quality attributes of set-style skimmed yoghurt affected by the addition of a cross-linked bovine gelatin

Sensory quality and consumer acceptance of skim yoghurt produced with transglutaminase at pilot plant scale

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