Sugars in dairy products of different flavours

Rybicka, Iga; Gliszczyńska‐Świgło, Anna

doi:10.1016/j.idairyj.2020.104933

Cited by 6 publications

(2 citation statements)

References 24 publications

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“…The concentration of lactose in cow milk with standard fat is 4.5 g/100 g [ 27 ]. During fermentation, the content of lactose in milk significantly decreases and converts to lactic acid [ 50 ]. This was observed in our results, with a lactose range of 1019–2277 mg/100 g, which was less than approximately 50% compared to the premium assorted fruits yoghurt (4100 mg/100 g) from the NZ-FCD [ 27 ].…”

Section: Resultsmentioning

confidence: 99%

“…Glucose content in all tamarillo yoghurts (214–495 mg/100 g) was lower than the fructose. The concentrations of fructose and glucose in all tamarillo yoghurts were lower than strawberry, peach, blueberry, raspberry, and mixed-fruit yoghurts, which ranged from 1200–4000 and 490–3890 mg/100 g, respectively, according to Rybicka and Gliszczyńska-Świgło [ 50 ]. Hence, the low levels of fructose and glucose and a relatively low ratio of fructose to glucose (1.7:1–2.5:1) in the fortified tamarillo yoghurt may be considerable for developing functional food.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Tamarillo Fortification and Fermentation Process on Physicochemical Properties and Nutrient and Volatiles Content of Yoghurt

Diep

Yoo

Rush

2021

Foods

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Bright-red Laird’s Large tamarillo is a unique and under-utilised fruit that is a dietary source of carotenoids, vitamins C and E, and dietary fibre. The effects of the addition of freeze-dried tamarillo powder (5–15%) to milk and yoghurt starter either before (PRE) or after (POS) fermentation on physicochemical properties were examined. Using LC-MS and GG-MS, nutrient and volatile contents of tamarillo yoghurt were also examined. The addition of tamarillo prior to fermentation was associated with a more yellow colour and higher concentrations of tocopherol compared to when tamarillo was added after fermentation. Higher elastic modulus, PUFAs, pro-vitamin A content, and vitamin C retention were observed for POS than PRE. All tamarillo yoghurts showed improvement in syneresis, lower lactose content, and higher concentrations of antioxidant vitamins than the commercial premium-assorted fruits yoghurt from New Zealand Food Composition Data. Yoghurt fortified with tamarillo powder offers the potential for the development of a high-value nutritional product that could be a good source of vitamin C and a source of vitamin E and β-carotene, and maintain the volatiles that give tamarillo its distinctive flavour.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%