Textural Properties of Yogurt Made with Encapsulated Nonropy Lactic Cultures

Hassan, A.N.; Frank, Joseph F.; Schmidt, Karen; Shalabi, S. I.

doi:10.3168/jds.s0022-0302(96)76583-9

Cited by 109 publications

(84 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Two cycles were applied, at a constant crosshead velocity of 1 mm s −1 , to a sample depth of 30 mm, with a surface trigger of 5.0 g. Three parameters viz., adhesiveness, cohesiveness and hardness, as defined by Hassan et al (1996) were performed.…”

Section: Methodsmentioning

confidence: 99%

Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase

2012

View full text Add to dashboard Cite

Horseradish peroxidase (HRP, EC 1.11.1.7) was applied to treat whole bovine milk in the presence or absence of ferulic acid (FA). The treated milk exhibited different rheological properties from the control milk, and was used to prepare set-yoghurt with commercial direct vat set starter. Some chemical, textural and rheological properties of the yoghurt prepared were measured and compared. Compared to that prepared with the control milk, the yoghurt prepared with the HRP-or HRP and FA-treated bovine milk exhibited an increased hardness and adhesiveness, lower syneresis extent, higher apparent viscosity, and higher storage modulus and viscous modulus. Observation of the microstructure of the yoghurt samples under scanning electron microscopy illustrated that HRP treatment of bovine milk led to the prepared yoghurt a more compact and uniform structure. The results in the present work stated that treatment of bovine milk with HRP in the presence of ferulic acid could be applied to improve the quality of set-yoghurt.

show abstract

Section: Methodsmentioning

confidence: 99%

Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase

2012

View full text Add to dashboard Cite

show abstract

“…The Susceptibility of yogurt to syneresis was determined using drainage method (Hassan et al 1996). The test was performed at 6°C.…”

Section: Syneresismentioning

confidence: 99%

Rheological and physical properties of yogurt enriched with phytosterol during storage

et al. 2014

View full text Add to dashboard Cite

Phytosterols enriched products are innovative types of functional foods, in which dairy products, like low fat yogurt are ideal vehicles for this functional component. In this study, phytosterol dispersions were prepared using an oil/ water (O/W) emulsion. The emulsion was added to yogurt milk. pH, titratable acidity (TA), syneresis, firmness and apparent viscosity of enriched yogurt were determined during storage. Moreover, phytosterols distribution in different parts of enriched yogurt was studied. Results indicated that in enriched yogurt, apparent viscosity and syneresis were lower and firmness was higher compared to the control. Addition of phytosterol to the yogurt had significant effect on acidity. Distribution of phytosterols in different parts of one sample was not uniform. Sensory results showed that there was no significant difference between enriched and control on texture, appearance, flavor and overall acceptance.

show abstract

“…bulgaricus are able to produce exopolysaccharide (EPS) in relatively small quantity, 40 to 400 mg/L (De Vuyst et al, 2003). EPS is a molecule having water binding ability and consequently an effect on the texture of yoghurt (Broadbent et al, 2003), especially on firmness and level of syneresis (Hassan et al, 1996), mouth thickness, shininess, clean cut, viscosity and creaminess (Folkenberg et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Effects of exopolysaccharide-producing starter cultures on physicochemical, rheological and sensory properties of fermented camel and #8217;s milk

Ibrahim

2015

Emir. J. Food Agric

View full text Add to dashboard Cite

The aim of this study was to examine the influence of using exopolysaccharide (EPS) producing starter cultures on physicochemical, rheological and sensory properties of fermented camel milk. Four starter cultures of the strains of non-EPS and EPS-producing were combined and distribution in four treatments portions to made yoghurt from camel's milk. Results showed that the maximum acetaldehyde and diacetyl contents were found in control treatment during 7 days storage period. The EPS concentration was detected between 41.3 to 269.3 mg/kg in the yoghurt made with non-EPS and EPS-producing starter cultures. The highest EPS concentration was observed in treatment C (1.5% EPS-producing Streptococcus thermophilus plus 1.5% non EPS-producing Lb. delbrueckii ssp. bulgaricus) during 14 days storage period, then reduced at the end of the storage period. Yoghurt made with any EPS-producing strains had significantly (P<0.05) lower firmness, syneresis and higher viscosity values than control yoghurt. Overall acceptability scores of the sensory evaluation revealed that the yoghurt made with EPS-producing starter cultures in treatment C was the most accepted, while the control treatment was the least. According to the results, exopolysaccharide enhance viscosity, texture and mouthfeel and to avoid syneresis in yoghurt. The results of this study suggest that the use of EPS-producing cultures could provide better textures for camel milk yoghurt than those imparted by additives.

show abstract

Textural Properties of Yogurt Made with Encapsulated Nonropy Lactic Cultures

Cited by 109 publications

References 11 publications

Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase

Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase

Rheological and physical properties of yogurt enriched with phytosterol during storage

Effects of exopolysaccharide-producing starter cultures on physicochemical, rheological and sensory properties of fermented camel and #8217;s milk

Contact Info

Product

Resources

About