Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties

Abstract

Milk standardization with solids (i.e., nonfat milk solids, MSNF) for yogurt manufacture is traditionally achieved by the addition of skim milk powder (SMP). However, the addition of SMP to milk‐based yogurt increases lactose content and decreases both protein content and gel firmness. Thus, in this work, quinoa flour (QF; 0%, 25%, 50%, 75%, and 100% w/w) was used to replace SMP in concentrated yogurt. The physicochemical, textural, and sensory properties and microstructure of the yogurt were evaluated during cold storage. Generally, protein content, water‐holding capacity, and L* value decreased, while syneresis, textural attributes, and viscosity increased with increasing QF content. The substitution of high levels of QF (>25%, w/w) for SMP led to significantly shorter fermentation times, as compared to the control sample. The scanning electron microscopy observations showed significant changes in the yogurt microstructure as a consequence of QF replacement. Samples with 25% (w/w) substitution of QF and control had the highest scores in overall acceptance. According to the results, QF could be applied as an interesting raw material for concentrating the milk‐based yogurt at substitution level of 25% (w/w).

Production of the probiotic dessert containing sprouted quinoa milk and evaluation of physicochemical and microbial properties during storage

“…Similar results have been reported by other researchers for non‐dairy products (Arabi et al, 2018 ). According to Alkobeisi et al ( 2022 ), quinoa starch gelatinizes during thermal processing of milk and absorbs water, leading to an improvement in the viscosity of the final products.…”

Valorization of Different Dairy By-Products to Produce a Functional Dairy–Millet Beverage Fermented with Lactobacillus paracasei as an Adjunct Culture

“…In parallel with our results regarding the skimmed-milk-based sample, they found that the pH of skimmed milk during fermentation was not lowered sufficiently when the millet was added. The long fermentation time in the skimmed milk-MM sample is mainly associated with a higher protein content than other samples, which resulted in a higher buffering capacity [33]. In contrast, the shorter fermentation time for buttermilk-MM may be because the initial acidity of this sample before fermentation was the highest.…”