Textural properties of mango soy fortified probiotic yoghurt: optimisation of inoculum level of yoghurt and probiotic culture

Abstract

The effect of yoghurt bacteria and probiotic culture on the textural characteristics of mango soy fortified probiotic yoghurt (MSFPY) is studied. The TA-XT2 Texture Analyser was used to measure the textural characteristics of MSFPY prepared from blends containing varying proportions of yoghurt bacteria [Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB)] and probiotic culture [Bifidobacterium bifidus (BB), Lactobacillus acidophilus(LA)]. MSFPY samples were prepared by using blends of 78.3% toned milk, 14.5% soy milk and 7.2% mango pulp. Texture profile data were used to develop regression models for dependent variables -hardness, cohesiveness, adhesiveness, springiness and gumminess. The optimisation of culture addition was done by comparing the yoghurt with the MSFY as control sample (ST and LB at 2%, 1:1) The mean optimum culture addition rate of -1.43 (0.79%) ST, -1.51 (0.75%) LB, -1.43 (0.79%) BB and -1.10 (0.95%) LA is recommended for yielding an acceptable and good quality of MSFPY.

Effect of high pressure processing and thermal treatment on quality of hilsa (Tenualosa ilisha) fillets during refrigerated storage

“…From the TPA curve obtained (Fig. 2) the following textural parameters were calculated (Kaur, Mishra, & Kumar, 2009): hardness (g), defined as the force necessary to attain a given deformation (30% deformation); cohesiveness, defined as the ratio of areas, under the second and first curve; gumminess (g): hardness × cohesiveness; springiness, is defined as a material returns to its original condition after the deformation force is removed and calculated as Length 2 / Length 1; chewiness: GUMMInESS × springiness. Three readings were taken on each fillet and analysis was conducted in triplicates, and results expressed as their mean.…”

Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology

“…Soy-based foods that contain fruit pulp are the new trend because of their physical, nutritional, and sensory appeal (Kaur, Mishra, & Kumar, 2009). The objective of this study was to develop a dessert that contains soy protein and pink guava juice using RSM as the optimisation technique.…”

Effect of fermentation on physico-chemical, textural properties and yoghurt bacteria in mango soy fortified yoghurt

“…The structural arrangement of the network determines the textural characteristics of these coagulated products and is affected by factors such as composition and manufacturing processes (Rawson and Marshall, 1997). Force measuring instruments like the TA-XT2 texture analyzer allow food materials to be evaluated in such terms and have been used to assess yoghurt texture (Toba et al, 1990;Kaur et al, 2009).…”