Sensory evaluations and stability determinations of goat milk containing galactooligosaccharides

Abstract

Summary The objectives of this study were to evaluate the feasibility of producing goat milk containing galactooligosaccharides (GOS) by β‐galactosidase and to determine the sensory attribute and stability of goat milk containing GOS. The results indicated that the maximum GOS obtained were approximately 13.9% of total sugars at pH 4.5 and temperature 40 °C. The sensory attribute of the obtained GOS was determined using a 5‐point hedonic scale in terms of taste, flavour, appearance and overall acceptability. There were significant increases in taste and overall acceptability of goat milk containing higher GOS concentration when compared to regular goat milk (control). Also, goat milk containing GOS presented a good stability over the acidic conditions. GOS in goat milk were also stable after the high heat treatment and shelf life conditions.

Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary (Rosmarinus officinalis L.) Leaves: Processing, Characterization, and Quality Traits

“…From the data, the acceptance index for each attribute was calculated from the average (Meilgaard and others ). Although the 5‐point hedonic scale is not so commonly adopted by food companies, it has been shown to present promising and robust results when untrained consumers are used as panellists (Pruksasri and Supee ).…”

Synthesis of Galactooligosaccharides in Milk and Whey: A Review

“…References: a: Prenosil et al, ; b: Fischer & Kleinschmidt, ; c: Mause, ; d: Jovanovic‐Malinovska, Fernandes, Winkelhausen, & Fonseca, ; e: Valero, ; f: Rodriguez‐Colinas et al, ; g: Gosling et al, ; h: Rodriguez‐Colinas, Poveda, Jimenez‐Barbero, Ballesteros, & Plou, ; i: Cho et al, ; j: Hellerová & Čurda, ; k: Pocedičová et al, ; l: Splechtna et al, ; m: Vasiljevic & Jelen, ; n: Lopez Leiva & Guzman, ; o: Wierzbicki & Kosikowski, ; p: Sen, Nath, Bhattacharjee, Chowdhury, & Bhattacharya, ; q: Sen, Bhattacharjee, & Bhattacharya, ; r: Geiger et al, ; s: Rustom, Foda, & López‐Leiva, ; t: Hugo, Bruno, & Golowczyc, ; u: Golowczyc et al, ; v: Sabater, Olano, Prodanov, Montilla, & Corzo, ; w: Manucci, ; x: Adamczak, Charubin, & Bednarski, ; y: Foda & Lopez‐Leiva, ; z: Padilla et al, ; aa: Sangwan et al., ; ab: Lisboa et al., ; ac: Song et al., ; ad: Čurda, Rudolfová, Štětina, & Dryák, ; ae: Frenzel et al., ; af: Chen et al., ; ag: Zerge, ; ah: Lorenzen et al., ; ai: Pruksasri & Supee, ; aj: Rodriguez‐Colinas et al., ; ak: Mozaffar et al., ; al: Bakken, Hill, & Amundson, ; am: Foda, Kholif, & Kholif, ; an: Burvall et al., ; ao: Greenberg & Mahoney, ; ap: Roy et al., ; aq: Yadav et al., , ar: Liu et al., , as: Lisboa et al., , at: Roberts & Pettinati, , au: Ruiz‐Matute et al., , av: Patent No. EP 0 323 201 B1, 1990, aw: Goulas et al., .…”

“…111, 112, and 113), the transgalactosylation activity in the former is up to twice as high (40% of lactose converted to GOS compared to 20% and 30%) under the same reaction conditions (pH 6.7, 40 °C) (Patent No. EP 0 323 201 B1, ; Pruksasri & Supee, ; Rodriguez‐Colinas, Fernandez‐Arrojo, Ballesteros, & Plou, ). By further increasing ILC in concentrated milk from 12.1% to 16.7%, yield as well as lactose conversion increases, the latter being more severe, which lowers the overall enzyme affinity for transgalactosylation.…”

“…From these experiments it can be concluded that substituting ingredients with GOS will result in a considerable change of product properties (as shown with yogurt and ice cream), which have not been taken into account when GOS were synthesized during the yogurt manufacturing itself. Incorporation of GOS has also been shown to improve the taste and overall acceptability of goat milk (Pruksasri & Supee, ), illustrating the potential of GOS to mask undesirable flavors.…”

Selective biotechnological fractionation of goat milk carbohydrates

“…However, to the best of our knowledge, applications of microbiological treatments to the removal of LMWC from goat milks are scarce. Some studies have evaluated the use commercial β-galactosidases (from Kluyveromyces lactis and/or from Aspergillus oryzae) to promote the formation of new GOS (allolactose, 6'galactobiose and 6'galactosyl-lactose) in reconstituted goat milk, however, the content and preservation of COS was not evaluated and these studies were not carried out for fractionation purposes (Zhu et al, 2018;Pruksasri and Supee, 2013). Only Aquino et al (2017) have recently proposed a novel approach based on the use of a -galactosidase from A. oryzae, followed by the treatment with S. cerevisiae and nanofiltration, for the purification at a large scale of oligosaccharides from goat milk.…”