Vegetable-Milk-Based Yogurt-Like Structure: Rheological Properties Influenced by Gluten-Free Carob Seed Flour

Froiio, Francesca; Cristiano, Maria Chiara; Mancuso, Antonia; Iannone, Michelangelo; Paolino, Donatella

doi:10.3390/app10196963

Cited by 10 publications

(5 citation statements)

References 42 publications

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“…Our results demonstrated that the storage modulus was significantly higher ( p < 0.05) for 16-A than 12-A ( Figure 1 c). Higher TS levels resulted in more solid particles in the system, which resulted in an increase in the number of intermolecular interactions and the formation of a stronger network structure, thus leading to a higher storage modulus [ 54 ]. Further, it can be observed that the higher loss modulus was also exhibited by 16-A than 12-A ( Figure 1 d).…”

Section: Resultsmentioning

confidence: 99%

A Metabolomics Approach to Establish the Relationship between the Techno-Functional Properties and Metabolome of Indian Goat Yoghurt

Rehman,

Saipriya,

Singh

et al. 2024

Foods

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Introduction: Goat milk has poorer fermentation characteristics due to the absence or only traces of αs1-casein, due to which goat yoghurt contains a less dense gel structure. Moreover, the fermentation characteristics of the milk vary between the breeds of the same species. Therefore, it becomes imperative to explore a few metabolites which could regulate the techno-functional properties of goat yoghurt. Objectives: This study was aimed at relating the metabolite profile of yoghurt prepared from milk of Barbari, an indigenous goat breed of India, and its techno-functional properties (firmness, whey syneresis, and flow behaviour) using multivariate data analysis and regression models. Results: Goat yoghurt was prepared with two different total solids (TS) levels (12 and 16%) and cultures, namely, commercial culture comprising a thermophilic yoghurt culture (A) and NCDC-263 comprising a mixed yoghurt culture (B). Results demonstrated a significant difference (p < 0.05) in whey syneresis with the increase in the TS level. Flow behaviour of all yoghurt samples showed a decrease in viscosity with an increase in shear rate, which confirmed its non-Newtonian behaviour and shear thinning nature, whereas frequency sweep confirmed its viscoelastic nature. Firmness was the most affected under the influence of different TS and culture levels. It was higher (p < 0.05) for 16-A, followed by 16-3B, and minimum for 12-2B. GC-MS-based metabolomics of the yoghurt revealed a total of 102 metabolites, out of which 15 metabolites were differentially expressed (p < 0.05), including 2-hydroxyethyl palmitate, alpha-mannobiose, and myo-inositol. Multivariate data analysis revealed clear separation among groups using principal component analysis and several correlations using a correlation heat map. Further, regression analysis exhibited methylamine (0.669) and myo-inositol (0.947) with higher regression coefficients (R2 values) exceeding 0.6, thus demonstrating their significant influence on the techno-functional properties, mainly firmness, of the yogurt. Conclusion: In conclusion, A gas chromatography-based metabolomics approach could successfully establish a relationship between the metabolome and the techno-functional properties of the yoghurt.

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Section: Resultsmentioning

confidence: 99%

A Metabolomics Approach to Establish the Relationship between the Techno-Functional Properties and Metabolome of Indian Goat Yoghurt

Rehman,

Saipriya,

Singh

et al. 2024

Foods

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“…As reported in [12], a 5-15 % admixture of apricot and pumpkin seed caused a rise in the wheat dough viscosity, similarly to the effect of natural and alkalized cacao found in our investigation. An influence of the additives' components extracted from cacao or carob on the dough viscosity that acts through strengthening/weakening of its structure can be proven by comparison with the constant viscosity increase in a liquid yogurt-like medium containing some carob [13]. Unlike dough, a liquid medium like yogurt does not form any inner structure.…”

Section: Resultsmentioning

confidence: 99%

Some Rheological and Organoleptic Properties of the Biscuit Dough With Cacao and Carob Flour

BORUK,

WINKLER,

ROMANOVSKA

et al. 2023

FENS

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The purpose of this paper is to investigate some rheological properties (viscosity and swelling) and organoleptic characteristics of the biscuit dough consisting of the natural or alkalized cacao and carob. Natural or alkalized cacao and medium thermally treated carob increase the dough viscosity, and, in the case of both types of cacao, this effect is more significant than in the case of carob, which is caused by weaker extraction of water-soluble components from carob powder. In the case of natural or dark carob, the dough viscosity decreases with an increase in their contents because no additional dough structuring takes place with these additives. Dough swelling and porosity also depend on the additive's nature. Alkalized and natural cacao increase swelling, porosity, and friability of dough. A similar, but weaker effect was registered for the medium-treated carob, while natural and dark carob decrease these organoleptic characteristics of dough and lower the consumer quality of confectionery. The medium-treated carob powder can be recommended as a cacao substitute for decaffeinated bakery items of other confectionery with special dietary requirements.

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“…These results indicate that, rheologically, the structure obtained is similar for dairy products. Additionally, Froiio et al [30] stated that for plant-based, yogurt-like products, these results indicate that the selected matrix is able to represent a stable structure similar to that of dairy yogurt.…”

Section: The Textural Viscosity and Rheological Changesmentioning

confidence: 94%

“…The data were obtained and analyzed by the TA Rheology Advantage Data Analysis equipment software V 5.4.7. (TA Instruments, New Castle, DE, USA) [30].…”

Section: Rheology and Texture Measurementsmentioning

confidence: 99%

Production and Characterization of Yogurt-Like Fermented Beverage Based on Camelina (Camelina sativa L.) Seed Press Cake

2022

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Plant-based fermented beverages are growing in popularity due to the rise in vegetarianism, health trends and ethical concerns. In this study, camelina (Camelina sativa L.) seed press cake (CPC, 15% and 20% w/w) was fermented using yogurt starter culture. The physicochemical properties of the samples, including pH, total acidity, color, viscosity, texture and rheological properties were investigated. Moreover, the lactic acid bacteria (LAB) viability, bioactive compounds and antioxidant activity were determined. During fermentation and 28-day refrigerated storage, the samples achieved a mean viable bacterial count of at least 1010 CFU/g, which is higher than the recommended bacteria level for traditional dairy yogurt (106 CFU/g). A significant acidification, consumption of reducing sugars, increase in free amino acids and polyphenolics was observed. In addition, CPC-based fermented samples showed good antioxidant potential. Textural and rheological characteristics were similar to dairy yogurt. Moreover, fermentation improved the sensory attributes of CPC, meeting consumers’ acceptance criteria. Thus, the study indicated that fermentation had a marked effect on the physicochemical, microbiological and functional properties of CPC. Therefore, the fermented CPC-based beverage has the potential to be a valid, value-added and novel alternative to dairy-based yogurt.

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Vegetable-Milk-Based Yogurt-Like Structure: Rheological Properties Influenced by Gluten-Free Carob Seed Flour

Cited by 10 publications

References 42 publications

A Metabolomics Approach to Establish the Relationship between the Techno-Functional Properties and Metabolome of Indian Goat Yoghurt

A Metabolomics Approach to Establish the Relationship between the Techno-Functional Properties and Metabolome of Indian Goat Yoghurt

Some Rheological and Organoleptic Properties of the Biscuit Dough With Cacao and Carob Flour

Production and Characterization of Yogurt-Like Fermented Beverage Based on Camelina (Camelina sativa L.) Seed Press Cake

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