Sensory evaluation of ovine milk yoghurt with inulin addition

Balthazar, Celso F.; Gaze, Leonardo Varon; Silva, Hugo Leandro Azevedo da; Pereira, Camila Serva; Franco, Róbson Maia; Conté-Júnior, Carlos Adam; Freitas, Mônica Q.; Silva, Adriana Cristina de Oliveira

doi:10.1111/1471-0307.12189

Cited by 50 publications

(29 citation statements)

References 51 publications

(74 reference statements)

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“…This finding is in agreement with Balthazar et al (2015) who produced a sheep's milk yogurt with a pH of 04.41. These authors also found an acidity (lactic acid % w/v) of 00.94, similar to our results.…”

Section: Physico-chemical Analysis Of Yogurtssupporting

confidence: 92%

“…Ewe milk, for example, has been proposed as an alternative milk source to feed infants who are allergic to milk from other species (Balthazar et al, 2017). Compared to bovine and caprine milk, ovine milk is richer in fat, proteins, ash, calcium, iron, manganese, phosphorus, zinc, all essential amino acids, most vitamins, medium-chain fatty acids and monounsaturated fatty acids (MUFA) (Balthazar et al, 2015;Park, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Selection of Lactic Acid Bacteria for the Optimized Production of Sheep’s Milk Yogurt with a High Conjugated Linoleic Acid Content

Kuhl¹,

Gusso²,

Porto³

et al. 2017

JFR

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Thirty-five different lactic acid bacteria (LAB) strains were screened for their conjugated linoleic acid (CLA) isomers (C18:2 cis-9, trans-11 and C18:2 trans-10, cis-12) producing ability from linoleic acid (LA) in sheep's milk. Preliminary experiments revealed that Lactobacillus delbrüeckii ssp. bulgaricus 2230 and Streptococcus thermophilus St 360 among the screened strains had the highest CLA-producing ability. This two strains were assayed in an 11-run fractional factorial design to investigate the effect of four variables included glucose, powdered sheep milk, LA and inoculum ratio on CLA production in a sheep's milk yogurt. The optimum conditions for producing the highest levels of CLA (42.86%) were obtained by adding 10.00 mg/mL of glucose, 30.00 mg/mL of powdered sheep milk, 0.90 mg/mL of LA and a 1:2 (St:Lb) ratio of bacterial strains in the inoculum. This CLA-rich sheep's milk yogurt could be an important supplementary food source for increasing the CLA in the human diet.

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Section: Physico-chemical Analysis Of Yogurtssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Selection of Lactic Acid Bacteria for the Optimized Production of Sheep’s Milk Yogurt with a High Conjugated Linoleic Acid Content

Kuhl¹,

Gusso²,

Porto³

et al. 2017

JFR

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show abstract

“…Balthazar et al . () in sensorial sheep milk yoghurt investigation found that the consumers more likely accept the yoghurt with inulin owing of lower acidity. Oliveira et al .…”

Section: Inulin Sensorial Aspectsmentioning

confidence: 97%

Inulin addition to yoghurt: Prebiotic activity, health effects and sensory properties

Moghadam¹,

Keivaninahr²,

Fouladi

et al. 2019

Int J of Dairy Tech

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Health and technical aspects of inulin have led to its wide applications in the food industry. Yoghurt is a cultured food with beneficial nutritional value that has advantageous effects in combination with inulin, for example reduction in fat content, improving the functions of the intestinal system and technical and textural influences. In this review, the physicochemical and health properties of inulin are described and also its use as a functional ingredient in yoghurt production is investigated. Also, the ability of inulin to increase probiotic viability and its influence on texture and flavour quality of yoghurt are discussed.

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“…As formulações, em embalagens plásticas com capacidade para 80 mL, foram comprimidas com probe cilíndrico de 36 mm de diâmetro (P 36R) e penetração de 10 mm a velocidades de pré-teste e de teste constantes de 1 mm/s, velocidade pós-teste de 10 mm/s e trigger de 1g (BALTHAZAR et al, 2015).…”

Section: Preparação Das Bebidas Kefirunclassified

Development of Kefir beverages: Standardization of process parameters

et al. 2016

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Instituto Federal do Paraná -Campus ParanavaíObjetivou-se caracterizar físico-quimicamente grãos de Kefir e padronizar os parâmetros de processo da bebida, a fim de obter um produto ótimo. Os grãos eram constituídos basicamente de água (85,61 ± 0,41%) e tinham pH ácido (4,45) e baixa acidez (0,44 ± 0,09% de ácido lático). Para determinar os parâmetros de processo foi utilizado um planejamento fatorial 2 3 com 3 repetições no ponto central, sendo avaliados a quantidade de grãos (2-6%), quantidade de açúcar (10-14%) e tempo de fermentação (18-24 horas) a 25°C.A quantidade de açúcar ou grãos não teve influência sobre o pH e a acidez titulável. Um maior tempo de fermentação (24 horas) resultou em produtos com pH e acidez dentro do recomendado, enquanto menor quantidade de grãos (2%) não resultava em bebidas demasiadamente firmes. A formulação com melhores características físico-químicas e sensoriais tinha 2% de grãos, 10% de açúcar e 24 horas de fermentação, sendo descrita como cremosa, ligeiramente ácida, e com doçura intermediária. PALAVRAS-CHAVE: grãos de Kefir, planejamento fatorial, processamento, fermentação.

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Sensory evaluation of ovine milk yoghurt with inulin addition

Cited by 50 publications

References 51 publications

Selection of Lactic Acid Bacteria for the Optimized Production of Sheep’s Milk Yogurt with a High Conjugated Linoleic Acid Content

Selection of Lactic Acid Bacteria for the Optimized Production of Sheep’s Milk Yogurt with a High Conjugated Linoleic Acid Content

Inulin addition to yoghurt: Prebiotic activity, health effects and sensory properties

Development of Kefir beverages: Standardization of process parameters

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