The influence of additives on the rheological and sensory properties of nonfat yogurt

Teles, Camila Duarte; Flôres, Simone Hickmann

doi:10.1111/j.1471-0307.2007.00354.x

Cited by 21 publications

(10 citation statements)

References 19 publications

(29 reference statements)

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“…Furthermore, the significant physical viscosity alterations depending on incubation temperature and time were not fully reflected in the sensory scores. This difference is thought to be related to the viscosity perception of panelists as a result of sensory characteristics such as mouth feel, appearance, and processing (Teles and Flôres, 2007). Similar observations were reported for the use of stabilizers in which the physical viscosity of ayran samples significantly increased, but this increase was not reflected in the sensory evaluation (Koksoy and Kilic, 2004).…”

Section: Journal Ofsupporting

confidence: 60%

“…Previously it was reported that use of alginate and pectin resulted in the lowest appearance and color scores for yogurt samples compared with control samples (Kumar and Mishra, 2004). Similarly, it was found that the appearance scores and the overall acceptability of yogurt decreased when gums were used at a concentration >0.28% (Teles and Flôres, 2007). Odor is an important sensory criterion for dairy products, in which certain chemical compounds formed during the fermentation process play important roles.…”

Section: Journal Ofmentioning

confidence: 95%

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Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: An optimization study based on fermentation kinetics

Yılmaz

Dertli

Toker

et al. 2015

Journal of Dairy Science

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Exopolysaccharide (EPS)-producing starter cultures are preferred for the manufacture of fermented milk products to improve rheological and technological properties. However, no clear correlation exists between EPS production and the rheological and technological properties of fermented milk products such as the yogurt drink ayran. In this study, 4 different strain conditions (EPS- and EPS+ Streptococcus thermophilus strains) were tested as a function of incubation temperature (32, 37, or 42°C) and time (2, 3, or 4 h) to determine the effect of culture type and in situ EPS production on physicochemical, rheological, sensory, and microstructural properties of ayran. Furthermore, we assessed the effect of fermentation conditions on amounts of EPS production by different EPS-producing strains during ayran production. A multifactorial design of response surface methodology was used to model linear, interaction, and quadratic effects of these variables on steady shear rheological properties of ayran samples and in situ EPS production levels. The physicochemical and microbiological characteristics of ayran samples altered depending on incubation conditions and strain selection. Steady shear tests showed that ayran samples inoculated with EPS+ strains exhibited pseudoplastic flow behavior. Production of ayran with EPS- strain (control sample) resulted in the lowest apparent viscosity values (η50), whereas those produced with the combination of 2 EPS+ strains yielded ayran with notably increased η50 values. We concluded that incubation time was the variable with the greatest effect on η50, consistency coefficient (K), and flow behavior index (n) values. In situ EPS production was also affected by these conditions during ayran fermentation in which strain-specific metabolism conditions were found to be the most important factor for EPS production. In addition, these findings correlated the amount of in situ EPS produced with the rheological properties of ayran. Scanning electron microscopy images of the samples showed differences in structural features, revealing a prominent network strand structure in the ayran samples inoculated with the admixture of 2 EPS-producing strains incubated at 37°C for 3 h. These results provide useful information for large-scale production of ayran by the dairy industry.

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Section: Journal Ofsupporting

confidence: 60%

Section: Journal Ofmentioning

confidence: 95%

Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: An optimization study based on fermentation kinetics

Yılmaz

Dertli

Toker

et al. 2015

Journal of Dairy Science

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“…Another factor is the amounts of stabilizers used in the formulation of the probiotic low-fat products. In spite of several works indicating that addition of xanthan gum (El-Sayed et al, 2002;Soukoulis et al, 2007;Teles and Flores, 2007) and gelatin (Fiszman et al, 1999) can produce a yogurt with improved texture, preventing the wheying-off defect, there is increasing demand for natural products that use fewer or no additives or stabilizers. Therefore, is it probable that only a few of these compounds are being incorporated to reinforce the positive health image of these products.…”

Section: Resultsmentioning

confidence: 99%

Monitoring the authenticity of low-fat yogurts by an artificial neural network

Cruz

Walter

Cadena

et al. 2009

Journal of Dairy Science

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The growing consumption of low- and reduced-fat dairy products demands routine control of their authenticity by health agencies. The usual analyses of fat in dairy products are very simple laboratory methods; however, they require manipulation and use of reagents of a corrosive nature, such as sulfuric acid, to break the chemical bounds between fat and proteins. Additionally, they generate chemical residues that require an appropriate destination. In this work, the use of an artificial neural network based on simple instrumental analyses, such as pH, color, and hardness (inputs) is proposed for the classification of commercial yogurts in the low- and reduced-fat categories (outputs). A total of 108 strawberry-flavored yogurts (48 probiotic low-fat, 36 low-fat, and 24 full-fat yogurts) belonging to several commercial brands and from different batches were used in this research. The statistical analysis showed different features for each yogurt category; thus, a database was built and a neural model was trained with the Levenberg-Marquardt algorithm by using the neural network toolbox of the software MATLAB 7.0.1. Validation with unseen data pairs showed that the proposed model was 100% efficient. Because the instrumental analyses do not require any sample preparation and do not produce any chemical residues, the proposed procedure is a fast and interesting approach to monitoring the authenticity of these products.

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“…With respect to dairy products, a great number of non-fat and low-fat yoghurt and yoghurt-like functional products have been introduced in the global market. However, during their production, major issues such as the weak texture and whey separation phenomena caused by the low total solids content have to be addressed [1]. In this context, the high pressure (HP) processing of milk and the cross-linking of milk proteins via transglutaminase (TGase) are proposed as alternatives to the costly protein fortification or addition of stabilizing agents in milk [2].…”

Section: Introductionmentioning

confidence: 99%

Impact of Type and Enzymatic/High Pressure Treatment of Milk on the Quality and Bio-Functional Profile of Yoghurt

Tsevdou

Θεοδώρου

Pantelaiou

et al. 2020

Foods

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The objective of the present study was to investigate the effect of the high pressure (HP) processing and transglutaminase (TGase) treatment of bovine (cow) or ovine (sheep) milk, when applied individually or sequentially, on the quality parameters and anti-hypertensive and immunomodulatory properties of yoghurt. Low-fat (2% w/w) bovine or ovine milk samples were used. Results showed that HP treatment of milk led to acid gels with equivalent quality attributes to thermal treatment, with the more representative attributes being whey separation and firmness, which ranged from 47.5% to 49.8% and 23.8% to 32.2% for bovine and ovine yoghurt, respectively, and 74.3–89.0 g and 219–220 g for bovine and ovine yoghurt, respectively. On the other hand, TGase treatment of milk, solely or more effectively following HP processing, resulted in the improvement of the textural attributes of yoghurt and reduced whey separation, regardless of milk type, exhibiting values of 32.9% and 8.7% for the whey separation of bovine and ovine yoghurt, respectively, and 333 g and 548 g for the firmness of bovine and ovine yoghurt, respectively. The HP processing and TGase treatment of milk led to the preservation or improvement of the anti-hypertensive activity of the samples, especially in the case in which ovine milk was used, with Inhibitory activity of Angiotensin Converting Enzyme (IACE) values of 76.9% and 88.5% for bovine and ovine yoghurt, respectively. The expression of pro-inflammatory genes decreased and that of anti-inflammatory genes increased in the case of samples from HP-processed and/or TGase-treated milk as compared to the corresponding expressions for samples from thermally treated milk. Thus, it can be stated that, apart from the quality improvement, HP processing and TGase treatment of milk may lead to the enhancement of the bio-functional properties of low-fat yoghurt made from either bovine or ovine milk.

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The influence of additives on the rheological and sensory properties of nonfat yogurt

Cited by 21 publications

References 19 publications

Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: An optimization study based on fermentation kinetics

Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: An optimization study based on fermentation kinetics

Monitoring the authenticity of low-fat yogurts by an artificial neural network

Impact of Type and Enzymatic/High Pressure Treatment of Milk on the Quality and Bio-Functional Profile of Yoghurt

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