Using fractal image analysis to characterize microstructure of low-fat stirred yoghurt manufactured with microparticulated whey protein

Torres, Isabel Celigueta; Rubio, Jose Manuel Amigo; Ipsen, Richard

doi:10.1016/j.jfoodeng.2011.11.016

Cited by 54 publications

(22 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The microstructure of low‐fat set yogurts containing microemulsions showed a more compact and dense structure compared to control. Torres et al () surveyed the microstructure of low‐fat stirred yogurt manufactured with microparticulated whey protein and reported that addition of whey protein to yogurt increased the aggregation of protein network and decreased serum pores. Moreover, using of polysaccharide increased the consistency and stability of gel network structure (Ladjevardi et al, ).…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Developing a mint yogurt enriched with omega‐3 oil: Physiochemical, microbiological, rheological, and sensorial characteristics

Bakry

Chen

Liang

2019

J Food Process Preserv

View full text Add to dashboard Cite

Addition of peppermint oil slightly increased oxidative stability with noneffect on protein network. Microstructure of low‐fat set yogurts containing microemulsions showed a more compact and dense structure compared to control. Yogurt enriched with blended oil microemulsions was lower in viscosity than other samples with decreasing in firmness along storage time. The viscosity was increased with all yogurts enriched with carboxymethyl cellulose (CMC) and pullulan microemulsions. Fortification of low‐fat set yogurt samples with microemulsions of tuna oil and peppermint oil blend had a significant effect on the retention of docosahexaenoic acid and eicosapentaenoic acid. The microencapsulation process was an important factor to maintain somewhat on the stability of the color for yogurt, in addition to increase water holding capacity and to decrease syneresis during cold storage as well. Moreover, the microencapsulation process in collaboration with peppermint oil increased of sensory characteristics of yogurt, continued presence of mint flavor, and mask fishy flavor until the end of cold storage. Practical applications Dairy products are an excellent delivery vehicle for omega‐3 oils. Despite this, omeg‐3 oils are susceptible to oxidative deterioration, which causes not only “fishy” off‐flavors but also might lead to many health problems. The aim of this study was to develop a low‐fat set yogurt enriched with microemulsions of tuna oil only or with tuna oil–peppermint oil blend formed using whey protein isolate as emulsifier and CMC or pullulan as stabilizers. Also, to evaluate the potential impact of microencapsulation process and addition of peppermint oil on the physiochemical, microbiological, rheological, and sensorial characteristics of low‐fat set yogurt enriched with omega‐3 oil.

show abstract

Section: Resultsmentioning

confidence: 99%

“…Microstructure of yogurt was analyzed using confocal laser scanning microscopy (CLSM) according to the previous methods (Chattong, Apichartsrangkoon, & Bell, ; Torres, Rubio, & Ipsen, ). Images were taken on a Zeiss LSM 710 confocal laser scanning microscope (Leica, Heidelberg, Germany).…”

Section: Methodsmentioning

confidence: 99%

Developing a mint yogurt enriched with omega‐3 oil: Physiochemical, microbiological, rheological, and sensorial characteristics

Bakry

Chen

Liang

2019

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…The microstructure of low-fat stirred yoghurt manufactured with microparticulated whey protein was analysed using fractal image analysis. The microparticles had a positive influence on the structure of the formed gel [29]. An enhanced surface reactivity was shown in small microparticles, resulting in improved gelling behaviour in a non-fat milk system [30].…”

Section: Introductionmentioning

confidence: 98%

Pilot-Scale Production and Application of Microparticulated Plant Proteins

Beran¹,

Drahorád²,

Vltavsky³

et al. 2018

J Nutr Food Sci

View full text Add to dashboard Cite

New Carbon Dioxide Assisted Spray Nebulisation Drying (CASND) technology has been used to produce microparticulated protein concentrates for human nutrition from alternative plant sources -hemp and canola seed filtration cakes. Alkali extraction was used to extract the proteins from the filtration cakes. The protein solutions after the alkali extractions were dried with the CASND demonstrator ATOMIZER. Aerosol particle size distribution and concentration in the draying chamber were determined by two different on-line aerosol spectrometers SMPS (Scaning Mobility Particle Sizer) and APS (Aerodynamic Particle Sizer). The protein powders were in form of hollow spheres with average particle diameter about 600 nm. The particles were characterized by the SEM method. The functional properties of the microparticulated protein concentrates were compared with the same protein concentrates dried by the convenctional spray drying process. The protein microparticulatin resulted in improved foaming and emulsifying properties and formation of long-term stable water dispersions. Gluten-free baguettes were prepared with the microparticulated protein concentrates as only protein source and evaluated by sensory analysis.

show abstract

“…This also applies to milk gels, where fractal models have been suggested to mathematically model the kinetic behavior of the gel formation (Horne ). Fractal analysis has successfully been used to study the properties of range of different protein gels (Hagiwara and others ; Pugnaloni and others ; Dàvila and others ; Dàvila and Parés ; Kuhn and others ; Torres and others ). Nonetheless, Pugnaloni et al () recognized that although the fractal dimension can be a sensitive descriptor, it is not unique.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Yogurt Microstructure Using Confocal Laser Scanning Microscopy and Image Analysis

Skytte

Ghita

Whelan

et al. 2015

Journal of Food Science

View full text Add to dashboard Cite

The microstructure of protein networks in yogurts defines important physical properties of the yogurt and hereby partly its quality. Imaging this protein network using confocal scanning laser microscopy (CSLM) has shown good results, and CSLM has become a standard measuring technique for fermented dairy products. When studying such networks, hundreds of images can be obtained, and here image analysis methods are essential for using the images in statistical analysis. Previously, methods including gray level co-occurrence matrix analysis and fractal analysis have been used with success. However, a range of other image texture characterization methods exists. These methods describe an image by a frequency distribution of predefined image features (denoted textons). Our contribution is an investigation of the choice of image analysis methods by performing a comparative study of 7 major approaches to image texture description. Here, CSLM images from a yogurt fermentation study are investigated, where production factors including fat content, protein content, heat treatment, and incubation temperature are varied. The descriptors are evaluated through nearest neighbor classification, variance analysis, and cluster analysis. Our investigation suggests that the texton-based descriptors provide a fuller description of the images compared to gray-level co-occurrence matrix descriptors and fractal analysis, while still being as applicable and in some cases as easy to tune.

show abstract

Using fractal image analysis to characterize microstructure of low-fat stirred yoghurt manufactured with microparticulated whey protein

Cited by 54 publications

References 22 publications

Developing a mint yogurt enriched with omega‐3 oil: Physiochemical, microbiological, rheological, and sensorial characteristics

Developing a mint yogurt enriched with omega‐3 oil: Physiochemical, microbiological, rheological, and sensorial characteristics

Pilot-Scale Production and Application of Microparticulated Plant Proteins

Evaluation of Yogurt Microstructure Using Confocal Laser Scanning Microscopy and Image Analysis

Contact Info

Product

Resources

About