Rheological, Physical and Sensory Evaluation of Low-Fat Cupuassu Goat
                    Milk Yogurts Supplemented with Fat Replacer

Costa, Marion Pereira da; Rosario, Anisio Iuri Lima dos Santos; Silva, Vítor; Vieira, Carla Paulo; Conté-Júnior, Carlos Adam

doi:10.5851/kosfa.2021.e64

Cited by 9 publications

(8 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Costa et al . (2022) reported similar results when using whey protein as a fat replacer, increasing from 2.26% to 5.02% from whole milk to skimmed yoghurt added with whey protein. The fat content in RFY and YE treatments was reduced by 89.4% for the former and by 42.9–30.1% for the yoghurts added with emulgel (Table 1).…”

Section: Resultsmentioning

confidence: 71%

“…The reduction in fat between FFY and RFY contributed to this difference, while variations in protein content in YE treatments were influenced by the presence of WPI in the emulgel and the level of substitution added in RFY to form YE. Costa et al (2022) reported similar results when using whey protein as a fat replacer, increasing from 2.26% to 5.02% from whole milk to skimmed yoghurt added with whey protein. The fat content in RFY and YE treatments was reduced by 89.4% for the former and by 42.9-30.1% for the yoghurts added with emulgel (Table 1).…”

Section: Chemical Compositionmentioning

confidence: 62%

See 1 more Smart Citation

Effect of the addition of an emulgel based on whey protein isolate‐alginate‐inulin complex on the physicochemical and textural properties of reduced‐fat set yoghurt

Ortiz‐Deleón,

Román‐Guerrero,

Sandoval‐Castilla

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryOil‐in‐water emulgels formed with canola oil and whey protein isolate:alginate‐inulin ternary complex coacervates (TCC) were used as fat replacers (10‐15% wt.) in a reduced‐fat set yoghurt (RFY). The addition of the emulgel had a significant effect (p<0.05) on RFY syneresis, and better stability against whey expulsion compared to a full‐fat set yoghurt (FFY). Microstructure in RFY added with emulgel showed denser packing structures in the protein lattice with filling behaviour of emulgel. The textural and rheological properties showed that the emulgel contributed to mimicking and modulating its performance like that of FFY. The complex elastic modulus (G*) indicate that higher emulgel content in RFY improved the strength of the gel, allowing it to achieve a behaviour like that of FFY. The addition of emulgel increased the protein (55.3‐63.2%) and reduced the fat (30.1‐42.9%) contents, allowing the development of more balanced foods with similar mechanical properties to an FFY.

show abstract

Section: Resultsmentioning

confidence: 71%

Section: Chemical Compositionmentioning

confidence: 62%

Effect of the addition of an emulgel based on whey protein isolate‐alginate‐inulin complex on the physicochemical and textural properties of reduced‐fat set yoghurt

Ortiz‐Deleón,

Román‐Guerrero,

Sandoval‐Castilla

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…However, as this study was a review of previous research within a relatively limited field, concluding that its results represent global research trends in the field of animal agriculture and food may be difficult; hence, continuous monitoring through additional follow-up studies is warranted. [110], [111], [112], [113], [114], [115], [116] Malt Genomic DNA; inflammation; Pediococcus acidilactici; periodontitis; Porphyromonas gingivalis [106] Meat Gut microbiota; meat; protein digestion; proteolytic enzyme; sous-vide [117] Meat products Authentication; essential oils; lipidomics; liquid chromatography-mass spectrometry; low-salt meat products; low-sodium meat products; meat product; metabolomics; nanoemulsion; natural preservative; natural salt replacers; salt alternatives; salt-modifying; salt reduction [118], [119], [120] Meat water-holding capacity; whey; whey protein; whipping cream; whipping property; yogurt [122], [123], [124], [125], [126], [127], [128], [129], [130], [131], [132], [133],…”

Section: Discussionmentioning

confidence: 99%

Study on the current research trends and future agenda in animal products: an Asian perspective

Lee,

Mariano

et al. 2023

J Anim Sci Technol

View full text Add to dashboard Cite

This study aimed to analyze the leading research materials and research trends related to livestock food in Asia in recent years and propose future research agendas to ultimately contribute to the development of related livestock species. On analyzing more than 200 relevant articles, a high frequency of studies on livestock species and products with large breeding scales and vast markets was observed. Asia possesses the largest pig population and most extensive pork market, followed by that of beef, chicken, and milk; moreover, blood and egg markets have also been studied. Regarding research keywords, “meat quality” and “probiotics” were the most common, followed by “antioxidants”, which have been extensively studied in the past, and “cultured meat”, which has recently gained traction. The future research agenda for meat products is expected to be dominated by alternative livestock products, such as cultured and plant-derived meats; improved meat product functionality and safety; the environmental impacts of livestock farming; and animal welfare research. The future research agenda for dairy products is anticipated to include animal welfare, dairy production, probiotic-based development of high-quality functional dairy products, the development of alternative dairy products, and the advancement of lactose-free or personalized dairy products. However, determining the extent to which the various research articles’ findings have been applied in real-world industry proved challenging, and research related to animal food laws and policies and consumer surveys was lacking. In addition, studies on alternatives for sustainable livestock development could not be identified. Therefore, future research may augment industrial application, and multidisciplinary research related to animal food laws and policies as well as eco-friendly livestock production should be strengthened.

show abstract

“…The probe ran at a rate of 1.0 mm/s before the test, at a rate of 1.0 mm/s during the test, at a rate of 10.0 mm/s after the test, and at a penetration test distance of 25 mm. The data acquisition rate was 400 pps, and the measurement temperature was 15 • C [28].…”

Section: Determination Of Texture (Hardness Consistency and Viscosity...mentioning

confidence: 99%

Purification and Identification of EPS Produced by Five Lactic Acid Bacteria and Evaluation of Their Effects on the Texture of Fermented Goat Milk

Liu,

Shu,

Wang

et al. 2023

Fermentation

View full text Add to dashboard Cite

Extracellular polysaccharide (EPS) produced by five lactic acid bacteria (Limosilactobacillus fermentum B55, Limosilactobacillus fermentum B62, Lactiplantibacillus plantarum 7830, Pediococcus acidilactici B30, and Lactobacillus helveticus K2) were purified and identified, and their effects on the texture of fermented goat milk were evaluated. The purified EPS fractions EPS 1a, EPS 2b, EPS 3c, EPS 4d, and EPS 5e of strains B62, 7830, K2, B55, and B30 were obtained with ion exchange chromatography, and their molecular weights were 2.41 × 104, 1.62 × 104, 6.42 × 103, 6.45 × 103, and 1.26 × 104 Da, found using gel permeation chromatography. The infrared spectrum results showed that these substances all contained polysaccharide characteristic absorption peaks, most of which contained O-H bonds, C-H bonds, hydroxyl and carboxyl bonds, and groups. The analysis of monosaccharide composition presented that EPS1a was composed of guluronic acid, rhamnose, and galactose, with a molar ratio of 2.7:1:2.4; EPS2b and EPS3c were composed of guluronic acid; EPS4d was composed of guluronic acid, glucose, and galactose, with a molar ratio of 1:1.1:1.2; and EPS5e was composed of glucose and galactose, with a molar ratio of 1.6:1, indicating the differences in the composition and structure of EPS produced by various strains. Compared with the control group that only had the starter added, adding EPS-producing strains could promote acid production and improve the texture of fermented goat milk, and its acidity, hardness, consistency, viscosity, and viscosity index were higher.

show abstract

Rheological, Physical and Sensory Evaluation of Low-Fat Cupuassu Goat Milk Yogurts Supplemented with Fat Replacer

Cited by 9 publications

References 36 publications

Effect of the addition of an emulgel based on whey protein isolate‐alginate‐inulin complex on the physicochemical and textural properties of reduced‐fat set yoghurt

Effect of the addition of an emulgel based on whey protein isolate‐alginate‐inulin complex on the physicochemical and textural properties of reduced‐fat set yoghurt

Study on the current research trends and future agenda in animal products: an Asian perspective

Purification and Identification of EPS Produced by Five Lactic Acid Bacteria and Evaluation of Their Effects on the Texture of Fermented Goat Milk

Contact Info

Product

Resources

About