Use of response surface methodology to describe the combined effect of storage time, locust bean gum and dry matter of milk on the physical properties of low-fat set yoghurt

Ünal, Belgin; Metin, Selami; Işıklı, Nursel Develi

doi:10.1016/s0958-6946(03)00118-3

Cited by 59 publications

(35 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This would give the gel with better curd stability as reflected by lower syneresis. Increased syneresis might also be related to porosity of yoghurt (Ünal, Metin, & Iş ıklı, 2003). As reported in the study of acid gels, the porosity increased by adding locust bean gum (LBG) or xanthan gum (XG) and it was important because of apparent whey-off (Sanchez, Zuniga-Lopez, Schmitt, Despond, & Hardy, 2000).…”

Section: Physicochemical Properties Of the Set Yoghurtmentioning

confidence: 91%

Effects of inulin and polydextrose on physicochemical and sensory properties of low-fat set yoghurt with probiotic-cultured banana purée

Srisuvor

Chinprahast

Prakitchaiwattana

et al. 2013

LWT - Food Science and Technology

114

104

View full text Add to dashboard Cite

Section: Physicochemical Properties Of the Set Yoghurtmentioning

confidence: 91%

Effects of inulin and polydextrose on physicochemical and sensory properties of low-fat set yoghurt with probiotic-cultured banana purée

Srisuvor

Chinprahast

Prakitchaiwattana

et al. 2013

LWT - Food Science and Technology

114

104

View full text Add to dashboard Cite

“…Consequently, gum (or hydrocolloid) and protein concentrations need to be optimized to allow for maximum interaction between the two biopolymers. As long as the gum-to-protein concentration is not optimized, the hydrocolloid hydrocolloid or protein protein interactions may predominate, thus affecting milk reactivity [32], which appears to be highly dependent on gum concentration [33]. In this study, polysaccharides at 0.05 g/100 mL was more suitable for ensuring the product's better qualities and will be chosen for further development of the low-fat set yoghurt supplemented with the probiotic-cultured.…”

Section: Sensory Properties Of Yoghurtmentioning

confidence: 99%

Effects of Polysaccharides from Mango’ Peel on Physiochemical and Sensory Properties of Non-Fat Yoghurts

Al‐Sheraji¹,

Alburihi²,

Nasser³

et al. 2017

J Adv Dairy Res

View full text Add to dashboard Cite

Plant polysaccharides derived from fruits and vegetables are natural fibre materials with a low calorie content that can be used as a healthy alternative to gum stabilisers and starches for structuring free-fat yoghurt. This study aims to evaluate the effect of the supplementation of polysaccharides from Mango' Peel (as fat replacers) on the quality attributes of free-fat yoghurt. Polysaccharides at 0.05, 0.10 and 0.15 g/100 mL of reconstituted milk, were used also carboxymethyl cellulose (CMC) with 0.15 g/100 mL was used for evaluation of the product's properties. The results showed that the addition of polysaccharides accelerated the rate of pH reduction and induced earlier gelation. The gel viscoelastic properties were enhanced with addition of polysaccharides. This was accompanied with progressive reduction in the syneresis and contributing to the stronger gel network. Flavour, structure, acidity, appearance and colour of yoghurt with polysaccharides received high scores. For the first time, the addition of fruit polysaccharides could improve physical and sensory properties of the yoghurt and 0.05 g of polysaccharides/100 mL was the most suitable level.

show abstract

“…The structure of 474 acid casein gels, especially made with heated milk, was reported to show large pores and denseM A N U S C R I P T A C C E P T E D ACCEPTED MANUSCRIPT 15 aggregates, due to the rearrangements of protein clusters and particles (Lucey, 2001). This could lead 476 to low WHC in MPC and SMP gels (Unal, Metin, & Isikli, 2003). Also, WHC was higher for SMP 477 than for MPC gels, which could be attributed to the higher total solids content of the SMP gel 478 (Remeuf, Mohammed, Sodini, & Tissier, 2003).…”

Section: Water Holding Capacity 468mentioning

confidence: 99%

Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels

et al. 2015

View full text Add to dashboard Cite

6To gain an understanding of the gelation mechanism of mixtures of milk proteins and gelatin, 7 rheological and microstructural properties of the mixtures were characterized following four stages. 8During the acidification stage (at 45 °C), the presence of gelatin at sufficient concentration (higher 9 than 1%) led to a lower storage modulus (G′) than that of the pure milk protein gels and a more 10 heterogenous microstructure with larger milk protein clusters was formed. During the cooling (from 11 45 to 10 °C) and annealing stage s (at 10 °C), the G′ of the gels increased because of both milk gel 12 enhancement and gelatin gelation. Higher concentrations of gelatin led to earlier formation of strand-13 like structures, seen in the micrographs. The gelation of gelatin changed the microstructure of whey 14 protein isolate (WPI) gel dramatically, while gels of milk protein concentrate (MPC) and skim milk 15 powder (SMP) maintained the typical milk gel network and gelatin formed strands and films without 16 destroying the existing gels. During the heating stage (from 10 to 45 °C), gelatin strands were melted 17 and the G′ of the mixed gels tended to revert to the value at the end of the acidification stage, 18indicating that the changes caused by gelatin in the microstructure of milk protein gels after 19 acidification are reversible. Additionally, gelatin enhanced the water holding capacity (WHC) of the 20 gels (no serum expulsion was observed for gels containing ≥1% gelatin), without increasing gel 21 firmness significantly. 22

show abstract

Use of response surface methodology to describe the combined effect of storage time, locust bean gum and dry matter of milk on the physical properties of low-fat set yoghurt

Cited by 59 publications

References 18 publications

Effects of inulin and polydextrose on physicochemical and sensory properties of low-fat set yoghurt with probiotic-cultured banana purée

Effects of inulin and polydextrose on physicochemical and sensory properties of low-fat set yoghurt with probiotic-cultured banana purée

Effects of Polysaccharides from Mango’ Peel on Physiochemical and Sensory Properties of Non-Fat Yoghurts

Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels

Contact Info

Product

Resources

About