Rheological, textural, and sensory properties of non-fat yogurt containing cress (Lepidium sativum) seed gum and various starches

Hussain, Shahzad; Mohamed, Abdellatif A.; Alamri, Mohamed S.; Saleh, Ali; Ibraheem, Mohamed A.; Qasem, Akram A. Abdo; Shamlan, Ghalia; Ababtain, Ibrahim A.

doi:10.1590/fst.30121

Cited by 6 publications

(5 citation statements)

References 55 publications

(73 reference statements)

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“…At the same time, the resilience values decreased with the increase in the addition of DPC and the progression of the storage period, with treatment T 3 recording a value of 0.31 vs. 0.64 for the control sample at the beginning of the storage period and 0.1 vs. 0.51 for the control sample at the end of the storage period. The results of the texture profile analysis in this study agree with those in previous studies [ 24 , 36 , 44 , 61 , 62 , 64 ].…”

Section: Resultssupporting

confidence: 92%

Experimental Investigation and Modeling for the Influence of Adding Date Press Cake on Drinkable Yogurt Quality

Alqahtani

Alnemr

Alsalem

et al. 2023

Foods

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The extraction of date syrup produces a large quantity of by-product known as date press cake (DPC). This study aimed to utilize valuable ingredients of the DPC by adding 0 (Control), 2, 4, and 6% (g/100 g) of its powder to drinkable yogurt before fermentation. The physicochemical properties, texture profile, and sensory evaluation of the treated DPC-based drinkable yogurt (DPC drinkable yogurt) were measured after fermentation and 5, 10, and 15 days of storage at 4 °C. The modeling of the most critical quality attributes, i.e., pH, acidity, syneresis, water holding capacity (WHC), viscosity, and color difference (ΔE), was conducted to predict their values based on the DPC percentage and storage period. The DPC drinkable yogurt’s total solids, protein, and fat ranged between 11.19–11.83, 3.10–3.42, and 2.26–2.34%, respectively. Adding 2–6% DPC slightly increased the pH of DPC drinkable yogurt and decreased its acidity (p > 0.05) during storage. Increasing the DPC percent in DPC drinkable yogurt decreased the syneresis value, and WHC increased during storage. The color parameters and viscosity of DPC drinkable yogurt recorded the highest value at the end of the storage period for all treatments and increased steadily with the increase in DPC. The evaluation of the prediction models indicated that the predicted values were close to the actual experimental values for pH (R2 = 0.779), acidity (R2 = 0.973), syneresis (R2 = 0.961), WHC (R2 = 0.989), viscosity (R2 = 0.99), L* (R2 = 0.919), a* (R2 = 0.995), b* (R2 = 0.922), and ΔE (R2 = 0.921). The textural analysis indicated that increasing the concentration of DPC in the DPC drinkable yogurt increased hardness (g), springiness, cohesiveness, and gumminess and decreased adhesiveness and resilience during cold storage. The evaluation of sensory acceptance during the cold storage of the DPC drinkable yogurt was conducted by 30 expert panelists. Each panelist received four cups of 10 mL drinkable yogurt treatments at 5–10 °C. The evaluation results indicated that adding 2% of DPC was closest in overall sensory acceptability to the control sample (p < 0.05). This study revealed the potential use of DPC in drinkable yogurt as a natural, functional, and low-cost ingredient to improve the fiber content, physicochemical properties, and overall acceptability. Therefore, the fermented DPC-based yogurt drink has the potency to be a practical, value-added, and novel alternative to dairy-based yogurt.

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Section: Resultssupporting

confidence: 92%

Experimental Investigation and Modeling for the Influence of Adding Date Press Cake on Drinkable Yogurt Quality

Alqahtani

Alnemr

Alsalem

et al. 2023

Foods

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“…In the profiles, the yield stress depicts the interactive or overlapped structures in starch gels. This parameter serves as an indirect measure of the firmness of starch gels in the presence of other additives [ 49 ]. Without the addition of any gum, the gels with the highest yield stress were observed for the SPS, indicating firmer gels.…”

Section: Resultsmentioning

confidence: 99%

“…The overall variation in the n was as follows: SPS > CS > TBS. This variation could be attributed to the SPS’s higher amylose content and intact granular structure [ 49 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums on the Pasting, Thermal, Textural, and Rheological Properties of Corn, Sweet Potato, and Turkish Bean Starches

et al. 2022

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This study was planned to explore the locally available natural sources of gum hydrocolloids as a natural modifier of different starch properties. Corn (CS), sweet potato (SPS), and Turkish bean (TBS) starches were mixed with locally extracted native or acetylated cactus (CG) and acacia (AG) gums at 2 and 5% replacement levels. The binary mixtures (starch–gums) were prepared in water, freeze dried, ground to powder, and stored airtight. A rapid viscoanalyzer (RVA), differential scanning calorimeter (DSC), texture analyzer, and dynamic rheometer were used to explore their pasting, thermal, textural, and rheological properties. The presence of acetylated AG or CG increased the final viscosity (FV) in all three starches when compared to starch pastes containing native gums. Plain SPS dispersion had a higher pasting temperature (PT) than CS and TBS. The addition of AG or CG increased the PT of CS, SPS, and TBS. The thermograms revealed the overall enthalpy change of the starch and gum blends: TBS > SPS > CS. The peak temperature (Tp) of starches increased with increasing gum concentration from 2 to 5% for both AG and CG native and modified gums. When compared to the control gels, the addition of 2% CG, either native or modified, reduced the syneresis of starch gels. However, further addition (5% CG) increased the gels’ syneresis. Furthermore, the syneresis for the first cycle on the fourth day was higher than the second cycle on the eighth day for all starches. The addition of native and acetylated CG reduced the hardness of starch gels at all concentrations tested. All of the starch dispersions had higher G′ than G″ values, indicating that they were more elastic and less viscous with or without the gums. The apparent viscosity of all starch gels decreased as shear was increased, with profiles indicating time-dependent thixotropic behavior. All of the starch gels, with or without gums, showed a non-Newtonian shear thinning trend in the shear stress vs. shear rate graphs. The addition of acetylated CG gum to CS resulted in a higher activation energy (Ea) than the native counterparts and the control. More specifically, starch gels with a higher gum concentration (5%) provided greater Ea than their native counterparts.

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“…The sample was assessed using the 9-point hedonic scale, in which 9 points indicated "like extremely", 5 points indicated "neither like nor dislike", and 1 point indicated "dislike extremely" (Hussain et al, 2022;Duman, 2022). The color, smell, texture, taste, and overall acceptability of the samples were evaluated by 10 trained sensory team members.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Effect of intermittent microwave drying on nutritional quality and drying characteristics of persimmon slices

et al. 2022

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The novelty of this paper was to evaluation the effect of intermittent microwave drying (IMD) on the nutritional quality and drying characteristics of persimmon slices. Persimmon slices were treated with IMD at the microwave power levels of 280, 350, 420, 490, and 560 W, and the drying characteristics, nutritional components, and sensory properties were determined and analyzed. The results showed that the drying process of persimmon slices could be divided into three stages; increasing speed, constant speed, and decreasing speed. Meanwhile, the higher the microwave power, the shorter the drying time and the higher the drying rate. With the increase of microwave power, the contents of soluble sugar, soluble tannin, vitamin C, and ash increased gradually, but had no obvious effect on the content of insoluble tannin, while the contents of soluble protein and vitamin E decreased gradually, and the overall acceptability score increased first and then decreased. In this study, the comprehensive scoring method was used for dried persimmon slices. The optimal microwave power for IMD persimmon slices was determined to be 490 W, which could effectively improve the drying rate and nutritional value, and has good sensory acceptability.

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Rheological, textural, and sensory properties of non-fat yogurt containing cress (Lepidium sativum) seed gum and various starches

Cited by 6 publications

References 55 publications

Experimental Investigation and Modeling for the Influence of Adding Date Press Cake on Drinkable Yogurt Quality

Experimental Investigation and Modeling for the Influence of Adding Date Press Cake on Drinkable Yogurt Quality

Effect of Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums on the Pasting, Thermal, Textural, and Rheological Properties of Corn, Sweet Potato, and Turkish Bean Starches

Effect of intermittent microwave drying on nutritional quality and drying characteristics of persimmon slices

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