The addition of buttermilk powder and transglutaminase improves textural and organoleptic properties of fat-free buffalo yogurt

Abstract

To meet the increased consumer demand for yogurt with reduced fat content, various efforts have been made to improve the quality of reduced-fat variants that still is regarded as having inferior quality. As an alternative, a yogurt was produced from buffalo skim milk with the addition of microbial transglutaminase (TG; 1 U.g −1 protein) and buttermilk powder (BMP; 1 and 2% "w/w"). For comparison, a fat-free variant without TG or BMP and a full-fat yogurt were studied. Monitoring the pH drop during incubation time revealed that TG did not interfere with the pH reduction, while BMP addition accelerated the decline in pH. TG treatment or BMP addition substantially improved the water holding capacity functionality of the yogurt gel. Electrophoretic analysis revealed that the addition of BMP enhanced the reactivity of TG as indicated by the appearance of high molecular weight protein polymer bands. These results were confirmed by scanning electron microscope analysis. The addition of TG and BMP, either individually or in combination, showed a marked impact on gel network, resulting in a more compact and dense gel structure accompanied by irregular agglomerated clusters of protein aggregates. Fat-free yogurts of individually BMP addition exhibited the most desirable organoleptic attributes as indicated by a sensory panel and were perceived as similar to the fullfat yogurt perception. Overall, the addition of TG or BMP appeared to have potential as a valuable alternative in fat-free yogurt production, and BMP can be used as a source of extra protein, which in turn offers promising option to develop innovative functional fat-free yogurt.

Textural properties of low-fat set-type yoghurt depending on mTG addition

“…The decrease in pH during lactic acid fermentation was not influenced by the applied enzyme dosage. This result is in accordance with findings of Romeih et al (2014). The gel development was followed with rotational viscometry.…”

Physical, chemical, and microstructural properties of nonfat yogurts fortified with the addition of tara gum alone or in combination with buttermilk powder

“…High total protein content and MFGM components of BP may cause to increase the level of fused protein and agglomerated protein clusters and consequently more compact structure in the yogurts fortified with BP. Furthermore, addition of BP to milk may result in physical and chemical interactions between MFGM fractions and casein and lead to formation of reconstituted aggregates (Morin, Pouliot, & Britten, ; Ong, Dagastine, Kentish, & Gras, ; Romeih et al, ; Torres et al, ). However, relatively large pores were seen in microstructure of nonfat yogurt fortified by 0.50/gl of TG and 10.0/gl of BP (TBY2).…”

“…Yogurts manufactured with nonfat milk may exhibit poor texture, low viscosity, and high syneresis depending on absence of fat and reduction of total solid (Nguyen et al, ). However, because of nutritional value and health promoting properties, production and consumption of low‐fat or nonfat dairy products using replacers have been risen over the last two decades in order to respond the consumer demand (Lee & Lucey, ; Romeih, Abdel‐hamid, & Awad, ).…”

“…An important part of challenges in the reduction of calorie and manufacturing of health‐promoting dairy products with acceptable physical and sensory properties is related to essential role of milk fat. In this context, various researches have been carried out for manufacturing of low‐ or nonfat yogurts using low‐ or nonfat milk along with different fat‐replacers, that is, natural and synthetic gums, inulin, whey protein concentrate, and buttermilk powder (BP) (Aziznia, Khosrowshahi, Madadlou, & Rahimi, ; Aziznia, Khosrowshahi, Madadlou, Rahimi, & Abbasi, ; Brennan & Tudorica, ; Crispin‐Isidro, Lobato‐Calleros, Espinosa‐Andrews, Alvarez‐Ramirez, & Vernon‐Carter, ; Moghadam, Keivaninahr, Fouladi, Mokarram, & Nazemi, ; Romeih et al, ). Nevertheless, the effects of TG and BP on the quality properties of nonfat yogurt have not been studied previously.…”

Surface energy analysis (SEA) and rheology of powder milk dairy products

“…Its value has been enhanced in recent years by the relatively large amount of research conducted to support the development and commercialisation of dairy-based products with an increasing variety of flavours, textures and shelf-lives (Osorio et al, 2014;Bolenz, Romisch, & Wenker, 2014;Crowley, Gazi, Kelly, Huppertz, & Ó Mahony, 2014;Martinez-Padilla, Garcia-Mena, CasasAlencaster, & Sosa-Herrera, 2014;Romeih, Abdel-Hamid, & Awad, 2014;Saffari & Langrish, 2014;Zhou, Liu, Chen, Chen, & Labuza, 2014;Nilufer-Erdil, Serventi, Boyacioglu, & Vodovotz, 2012). The colloidal nature of cow's milk is a crucial structural feature that affects its final product quality as well as processing behaviour (Fox & McSweeney, 1998;Gaucheon et al, 1997).…”