Stabilizers: Indispensable Substances in Dairy Products of High Rheology

Tasneem, Madiha; Siddique, Farzana; Ahmad, Asif; Farooq, Umar

doi:10.1080/10408398.2011.614702

Cited by 47 publications

(30 citation statements)

References 107 publications

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“…This has been confirmed by a decrease in syneresis by 93%, at 0.2 g/100g gum addition without affecting either the texture or flavor of yogurt drink (Kök, 2010). In an acidic product like yogurt, guar gum exhibits highly viscous colloidal dispersion that increases viscosity and reduces syneresis (Tasneem et al, 2014). Brennan and Tudorica (2008) also confirmed that guar gum decreased syneresis in yogurt.…”

Section: Guar Gummentioning

confidence: 59%

“…Several studies have indicated the importance of hydrocolloids in yogurt quality (Soukoulis et al, 2007;Saha & Bhattacharya, 2010;Akalin et al, 2012;Tasneem et al, 2014); however, a review of the literature revealed lack of detailed information on the factors influencing WHC. Thus, we would like to discuss and summarize several factors that could influence water holding properties.…”

Section: Introductionmentioning

confidence: 99%

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Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt

Gyawali

Ibrahim

2016

Trends in Food Science & Technology

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Background: Greek yogurt is one of the most popular products in the overall yogurt category and has gained immense popularity due to its higher nutritional values compared to traditional yogurt. Greek yogurt is defined as a strained yogurt in which yogurt is concentrated by removing acidic whey from the solid part. This process creates large volumes of acid whey as by-product that cannot be readily utilized nor disposed of easily. Scope and Approach: The dairy industry has been seeking a solution to the problem related to acid whey production. Here, we discuss several factors, especially hydrocolloids that have the potential to limit the quantity of acid whey in Greek yogurt production by playing a major role in the water retention capacity of yogurt products. In addition, the impact of yogurt processing conditions on acid whey production is discussed. Key findings and conclusions: Hydrocolloids, though still largely unexplored, could have potential benefit of helping to minimize acid whey production if used as additives in Greek yogurt. Moreover, through the optimization of yogurt processing conditions, acid whey production could also be reduced.

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Section: Guar Gummentioning

confidence: 59%

Section: Introductionmentioning

confidence: 99%

Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt

Gyawali

Ibrahim

2016

Trends in Food Science & Technology

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“…Compliance with high quality indicators for products is achieved by using a variety of stabilizers, emulsifiers, etc. [6,7], which leads to additional costs of production. Such ingredients perform a certain technological function but they do not enrich a product.…”

Section: Study Of Dietary Fiber Properties In Dairy Mixes Containing mentioning

confidence: 99%

Study of dietary fiber properties in dairy mixes containing modified fat compositions

Грек

Tymchuk

Tsygankov

et al. 2019

EEJET

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It is a relevant task to improve the qualitative indicators for products with the modified composition by devising the formulations of fatty mixtures made exclusively from milk fat (in the form of butter or cream) and oils without the use of substitutes for milk fat. Oils are the source not only of polyunsaturated fatty acids, but also natural antioxidants, they do not contain trans-isomers [2]. It is also possible to enrich such products with plant-derived ingredients with multifunctional properties in the functionally substantiated quantities. Typi

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“…Pulp from Sweden's forestry industry supports a quarter of EU's total demand in which cellulose is the most important component (Heinsoo 2017). In the food and beverage industry, polysaccharides such as alginate and starch are extensively used as stabilizers and gelling agents (Tasneem et al 2014). In pharmaceuticals, alginate, starch, cellulose and their combinations have been proposed as ideal materials for biocompatible drug carriers (Wang et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Stereochemical identification of glucans by a donor–acceptor–donor conjugated pentamer enables multi-carbohydrate anatomical mapping in plant tissues

et al. 2019

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Optotracing is a novel method for analytical imaging of carbohydrates in plant and microbial tissues. This optical method applies structure-responsive oligothiophenes as molecular fluorophores emitting unique optical signatures when bound to polysaccharides. Herein, we apply Carbotrace TM 680, a short length anionic oligothiophene with a central heterocyclic benzodithiazole (BTD) motif, to probe for different glucans. The donor-acceptor-donor type electronic structure of Carbotrace TM 680 provides improved spectral properties compared to oligothiophenes due to the possibility of intramolecular chargetransfer transition to the BTD motif. This enables differentiation of glucans based on the glycosidic linkage stereochemistry. Thus a-configured starch is readily differentiated from b-configured cellulose. The versatility of optotracing is demonstrated by dynamic monitoring of thermo-induced starch remodelling, shown in parallel by spectrophotometry and microscopy of starch granules. Imaging of Carbotrace TM 680 bound to multiple glucans in plant tissues provided direct identification of their physical locations, revealing the spatial relationship between structural (cellulose) and storage (starch) glucans at sub-cellular scale. Our work forms the basis for the development of superior optotracers for sensitive detection of polysaccharides. Our non-destructive method for anatomical mapping of glucans in biomass will serve as an enabling technology for developments towards efficient use of plant-derived materials and biomass.

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Stabilizers: Indispensable Substances in Dairy Products of High Rheology

Cited by 47 publications

References 107 publications

Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt

Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt

Study of dietary fiber properties in dairy mixes containing modified fat compositions

Stereochemical identification of glucans by a donor–acceptor–donor conjugated pentamer enables multi-carbohydrate anatomical mapping in plant tissues

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