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Lin X, Cao Z, Zhang J, Mu G, Jiang S. Characteristics of the Mixed Yogurt Fermented from Cow-Soy Milk in the Presence of Transglutaminase. Foods 2024; 13:2120. [PMID: 38998626 PMCID: PMC11241760 DOI: 10.3390/foods13132120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2024] [Revised: 06/02/2024] [Accepted: 06/05/2024] [Indexed: 07/14/2024] Open
Abstract
The mixed yogurt was fermented from Cow-Soy milk and modified by transglutaminase (TG). The effects of mixed milk and TG on the quality characteristics of mixed yogurt were investigated by texture characteristics, rheology (rheometer) and structure (scanning electron microscopy). The findings revealed that the mixed yogurt with 50% cow milk exhibited lower hardness, viscosity and consistency. Furthermore, when TG was added, the yogurt showed better rheological properties, sensory score and a more stable microstructure. Compared with the samples without TG modification, the viscosity and cohesiveness of the modified samples increased by 10% and 100%, respectively. The combination of cow milk and soy milk improved the texture of yogurt, and the TG addition further improved the physicochemical properties of yogurt. This finding provided a meaningful reference for the development of mixed yogurt with a suitable taste from animal and plant milk, and laid a basis for the practical application of mixed yogurt in the dairy industry, which will meet the requirements for dairy products for consumers in future.
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Affiliation(s)
- Xudong Lin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Zhiqi Cao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jiaxin Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Guangqing Mu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Shujuan Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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2
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Kasprzak MM, Sady M, Kruk J, Bartkova S, Sanka I, Scheler O, Jamróz E, Berski W, Onacik-Gür S, Szram R, Okpala COR, Tkaczewska J, Zając M, Domagała J, Ptasznik S. Replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt. PeerJ 2023; 11:e16441. [PMID: 38099312 PMCID: PMC10720406 DOI: 10.7717/peerj.16441] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Accepted: 10/20/2023] [Indexed: 12/17/2023] Open
Abstract
The incorporation of lipid droplets and further characterization of matrices within dairy products may be possible using such adjacent particles as protein complexes/lipids. Among the range of varied emulsions and their functionalities, great attention has recently focused on the fabrication of high internal phase types. Feasibly, stable alternatives structured with health-beneficial lipids like those derived from plants could replace saturated fatty acids. As a fat replacement strategy, the fate of incorporated HIPE would require some adjustments either with storage stability and/or structural feat for the food matrix. Therefore, the replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt was investigated. This involved 25%, 50% and 75% rapeseed oil respectively assigned as low (LIPE), medium (MIPE), and high internal phase emulsion (HIPE). Specifically, emulsions were examined by droplet size, encapsulation, pH, zeta potential, phase separation, and rheology. The fat free yogurt supplemented by HIPE were examined by droplet size, zeta potential, pH, color, sensory, texture and microbiological aspects against positive (regular milk fat) and negative (fat free) yogurt controls. Results showed increasing rapeseed oil contents would form smaller droplet-like emulsions. Within the yogurt matrix however, incorporating HIPE would seemingly reduce oil droplet size without much compromise to bacterial viability, sensory, or texture. Overall, this simple method of lipid alternation shows promise in dairy products.
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Affiliation(s)
- Mirosław M. Kasprzak
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland
| | - Marek Sady
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland
| | - Joanna Kruk
- Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Cracow, Poland
| | - Simona Bartkova
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn, Estonia
| | - Immanuel Sanka
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn, Estonia
| | - Ott Scheler
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn, Estonia
| | - Ewelina Jamróz
- Department of Chemistry, University of Agriculture, Cracow, Poland
| | - Wiktor Berski
- Department of Carbohydrates Technology and Cereals Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland
| | - Sylwia Onacik-Gür
- Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Warsaw, Poland
| | - Rafał Szram
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland
| | - Charles Odilichukwu R. Okpala
- UGA Cooperative Extension, University of Georgia, Athens, Georgia, United States
- Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
| | - Joanna Tkaczewska
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland
| | - Marzena Zając
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland
| | - Jacek Domagała
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland
| | - Stanisław Ptasznik
- Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Warsaw, Poland
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3
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Arab M, Yousefi M, Khanniri E, Azari M, Ghasemzadeh-Mohammadi V, Mollakhalili-Meybodi N. A comprehensive review on yogurt syneresis: effect of processing conditions and added additives. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1656-1665. [PMID: 37187980 PMCID: PMC10169984 DOI: 10.1007/s13197-022-05403-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/23/2022] [Accepted: 02/09/2022] [Indexed: 01/19/2023]
Abstract
Yogurt, produced by the lactic fermentation of milk base, is an important dairy product worldwide. One of the essential sensory properties of yogurt is the texture, and some textural defects such as weak gel firmness and syneresis likely occur in various types of yogurts, affecting consumer acceptance. In this regard, various strategies such as enrichment of milk-based with different additives and ingredients such as protein-based components (skimmed milk powder (SMP), whey protein-based powders (WP), casein-based powders (CP), and suitable stabilizers, as well as modification of processing conditions (homogenization, fermentation, and cooling), can be applied in order to reduce syneresis. The most effective proteins and stabilizers in syneresis reduction are CP and gelatin, respectively. Furthermore, yogurt's water holding capacity and syneresis can be affected by the type of starter cultures, the protolithic activity, production of extracellular polysaccharides, and inoculation rate. Moreover, optimizing the heat treatment process (85 °C/30 min and 95 °C/5 min), homogenization (single or dual-stage), incubation temperature (around 40 °C), and two-step cooling process can decrease yogurt syneresis. This review is aimed to investigate the effect of fortification of the milk base with various additives and optimization of process conditions on improving texture and preventing syneresis in yogurt.
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Affiliation(s)
- Masoumeh Arab
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Elham Khanniri
- Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Masoumeh Azari
- Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Vahid Ghasemzadeh-Mohammadi
- Department of Nutrition and Food Safety, School of Medicine, Hamadan University of Medical Sciences, P.O.Box 65176-19654, Hamadan, Iran
| | - Neda Mollakhalili-Meybodi
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
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4
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Vénica CI, Wolf VI, Spotti MJ, Capra ML, Mercanti DJ, Perotti MC. Impact of protein-providing milk ingredients on volatile compounds, microstructure, microbiology and physicochemical characteristics of yogurts. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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5
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Effect of Storage Time and Bacterial Strain on the Quality of Probiotic Goat's Milk Using Different Types and Doses of Collagens. Molecules 2023; 28:molecules28020657. [PMID: 36677715 PMCID: PMC9867510 DOI: 10.3390/molecules28020657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 01/04/2023] [Accepted: 01/06/2023] [Indexed: 01/11/2023] Open
Abstract
Recently, increasing attention has been focused on developing new products based on goat’s milk. Consumers positively perceive fermented goat’s milk products as health-promoting due to their nutritional value, digestibility, and potential source of probiotics. This study aimed to evaluate the possibility of using different doses of collagen and collagen hydrolysate in the production of probiotic goat’s milk fermented by four monocultures: Lacticaseibacillus casei 431® Lactobacillus acidophilus LA- 5®, Lacticaseibacillus paracasei LP26, and Lacticaseibicillus rhamnosus Lr- 32®. A total of 20 experimental groups were prepared, including control groups (without additives), and due to the added probiotic (Lacticaseibacillus casei, Lactobacillus acidophilus, Lacticaseibacillus paracasei, and Lacticaseibacillus rhamnosus), various collagen doses (1.5% and 3.0%) and collagen types (hydrolysate and bovine collagen). Physicochemical, organoleptic, and microbiological characteristics were evaluated after 1 and 21 days of cold storage. The applied additives increased the acidity of the milk even before fermentation. However, milk with bovine collagen and hydrolysate had a higher pH value after fermentation than control milk. The study showed higher than 8 log cfu g−1 viability of probiotic bacteria in goat’s milk products during storage due to the proper pH, high buffering capacity, and rich nutrient content of goat’s milk. The best survival rate was shown for the L. casei strain after 21 days in milk with collagen protein hydrolysate. Moreover, collagen in milk fermented by L. rhamnosus decreased syneresis compared to its control counterpart. The addition of collagen, especially the hydrolysate, increased the gel hardness of the fermented milk. The collagen additives used in the milk, both in the form of hydrolysate and bovine collagen, caused a darkening of the color of the milk and increased the intensity of the milky-creamy and sweet taste.
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6
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Sözeri-Atik D, Öztürk Hİ, Akın N, Özer B. Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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7
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Naibaho J, Jonuzi E, Butula N, Korzeniowska M, Föste M, Sinamo KN, Chodaczek G, Yang B. Fortification of milk-based yogurt with protein hydrolysates from brewers' spent grain: Evaluation on microstructural properties, lactic acid bacteria profile, lactic acid forming capability and its physical behavior. Curr Res Food Sci 2022; 5:1955-1964. [PMID: 36312882 PMCID: PMC9596745 DOI: 10.1016/j.crfs.2022.10.016] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 10/06/2022] [Accepted: 10/11/2022] [Indexed: 11/21/2022] Open
Abstract
Current study aimed to evaluate the utilization of protein from brewers' spent grain (BSGP) on microstructural formation as well as rheological behavior, acidity and lactic acid bacteria (LAB) profile during the refrigerated storage. Three different BSGPs were provided including BSGP-C (extracted without enzymatic hydrolysis), BSGP-P (with protease), and BSGP-PF (with protease co-incubated with flavourzyme). The results demonstrated that BSGPs improved lactic acid forming capability in yogurt production to a higher level than milk-protein based enrichment. BSGPs improved the growth and survival of lactic acid bacteria (LAB), particularly BSGP-P in improving the survival rate of L. bulgaricus. Confocal laser scanning microscopy showed that BSGP-P generated a denser, softer and more homogenous surface appearance as well as showed the tendency to form more compact networks; had a weaker initial gel forming, increased and preserved the consistency of the yogurt during the storage. In conclusion, BSGPs in yogurt improved and preserved the textural properties, consistency, acidity and lactic acid bacteria. Protease-extracted preserve the flow behavior of yogurt Protease-extracted soften the microstructural surface of the matrices BSG protein-rich extracts improve the survival of lactic acid bacteria
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Affiliation(s)
- Joncer Naibaho
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630, Wroclaw, Poland,Corresponding author.
| | - Emir Jonuzi
- Department of Chemistry, Faculty of Natural Sciences and Mathematics, State University of Tetova, 1200, Tetovo, Macedonia
| | - Nika Butula
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, 10000, Croatia
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630, Wroclaw, Poland,Corresponding author.
| | - Maike Föste
- Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
| | - Karina Nola Sinamo
- Department of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera Utara, 20155, Medan, Indonesia
| | - Grzegorz Chodaczek
- Bioimaging Laboratory, Łukasiewicz Research Network-PORT Polish Center for Technology Development, 54-066, Wroclaw, Poland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, 20014, Turku, Finland
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8
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Rathod G, Boyle DL, Amamcharla J. Acid gelation properties of fibrillated model milk protein concentrate dispersions. J Dairy Sci 2022; 105:4925-4937. [DOI: 10.3168/jds.2021-20695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Accepted: 03/15/2022] [Indexed: 11/19/2022]
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9
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10
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Wedel C, Atamer Z, Dettling A, Wenning M, Scherer S, Hinrichs J. Towards low-spore milk powders: A review on microbiological challenges of dairy powder production with focus on aerobic mesophilic and thermophilic spores. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105252] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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11
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12
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Ichimura T, Osada T, Yonekura K, Horiuchi H. A new method for producing superior set yogurt, focusing on heat treatment and homogenization. J Dairy Sci 2022; 105:2978-2987. [PMID: 35086716 DOI: 10.3168/jds.2021-21326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Accepted: 11/30/2021] [Indexed: 11/19/2022]
Abstract
Extended shelf life (ESL) processing (i.e., heat treatment at 130°C for 2 s) is usually not used for producing set yogurt because of the fragility of the curd structure. We investigated the effects of homogenization conducted at higher pressure than the conventional conditions (10 MPa for the first stage and 5 MPa for the second stage) on the curd structure of set yogurt, with a focus on the fat globule size. Each yogurt mix was adjusted at the range of fat globule sizes from 0.45 μm to 1.1 μm by a homogenizer and then heated at 95°C for 5 min (conventional heat treatment), 120°C for 2 s, ESL processing, or 140°C for 2 s. The yogurt mixes were fermented by a common yogurt starter, and the curd texture of the obtained yogurts was evaluated. We observed that the curd hardness and curd firmness of the yogurt were each negatively correlated with the fat globule size regardless of the heat-treatment temperature. Compared with the curd obtained with conventional heat treatment, the ESL-processed curd was extremely fragile, but significantly smooth. With ESL processing, a curd hardness >40 g, which is a sufficient strength for commercial transport systems, was obtained by making the fat particle size <0.6 µm, using 2-stage homogenization pressure: 35 MPa for the first stage and 5 MPa for the second stage. A microscopy analysis indicated that the smaller fat globules reinforce the network structure. The yogurt made by ESL processing and that created with 35 + 5 MPa homogenization had significant sensory evaluation scores. Our results indicate that the combination of ESL processing and 35 + 5 MPa homogenization is a novel and useful method for manufacturing set yogurt.
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Affiliation(s)
- T Ichimura
- Food Science and Technology Research Laboratories R&D Division, Meiji Co., Ltd., 1-29-1 Nanakuni, Hachiouji, Tokyo 192-0919, Japan.
| | - T Osada
- Food Science and Technology Research Laboratories R&D Division, Meiji Co., Ltd., 1-29-1 Nanakuni, Hachiouji, Tokyo 192-0919, Japan
| | - K Yonekura
- Food Quality and Safety Research Laboratories R&D Division, Meiji Co., Ltd., 1-29-1 Nanakuni, Hachiouji, Tokyo 192-0919, Japan
| | - H Horiuchi
- Food Science and Technology Research Laboratories R&D Division, Meiji Co., Ltd., 1-29-1 Nanakuni, Hachiouji, Tokyo 192-0919, Japan
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13
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Gilbert A, Turgeon SL. Studying stirred yogurt microstructure and its correlation to physical properties: A review. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106970] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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14
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Asaduzzaman M, Mahomud MS, Haque ME. Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:5569917. [PMID: 34604378 PMCID: PMC8483934 DOI: 10.1155/2021/5569917] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 08/16/2021] [Accepted: 09/11/2021] [Indexed: 12/03/2022]
Abstract
Heating milk for yoghurt preparation has a significant effect on the structural properties of yoghurt. Milk heated at elevated temperature causes denaturation of whey protein, aggregation, and some case gelation. It is important to understand the mechanism involved in each state of stabilization for tailoring the final product. We review the formation of these complexes and their consequence on the physical, rheological, and microstructural properties of acid milk gels. To investigate the interactions between denatured whey protein and casein, the formation of covalent and noncovalent bonds, localization of the complexes, and their impact on ultimate gelation and final yoghurt texture are reviewed. The information regarding this fundamental mechanism will be beneficial to develop uniform quality yoghurt texture and potential interest of future research.
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Affiliation(s)
- Md Asaduzzaman
- Faculty of Science and Technology, Free University of Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Md Sultan Mahomud
- Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Mohammod Enamul Haque
- Department of Animal Nutrition, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
- Bangladesh Milk Producers' Cooperative Union Ltd., Dhaka 1216, Bangladesh
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15
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Heck AJ, Schäfer J, Nöbel S, Hinrichs J. Fat-free fermented concentrated milk products as milk protein-based microgel dispersions: Particle characteristics as key drivers of textural properties. Compr Rev Food Sci Food Saf 2021; 20:6057-6088. [PMID: 34494713 DOI: 10.1111/1541-4337.12829] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 06/28/2021] [Accepted: 07/23/2021] [Indexed: 11/29/2022]
Abstract
The popularity of fat-free fermented concentrated milk products, such as fresh cheeses and high-protein yogurt, has increased over the recent years, attributed to greater availability and improvements in taste and texture. These improvements have been achieved through modifications and new developments in processing technologies, for example, higher heat treatment intensities and incorporating different membrane filtration technologies. Though numerous processing parameters are discussed in the literature, as well as reasons behind the developments, detailed examinations of how process modifications affect the final textural attributes of these products are lacking. To draw links between processing parameters and texture, we review the literature on fat-free fermented concentrated milk products from the perspective of fermented milk protein-based microgel particles as the basic structural unit. At each main processing step, relationships between process parameters, micro- and macrostructural and sensory (textural) properties are discussed.An overview of particle characteristics that drive structural changes at each processing step is developed in relation to textural characteristics. Using this approach of assessing relationships between structural characteristics of concentrated dispersions of fat-free fermented milk protein-based microgel particles and processing parameters provides a basic context for the selection of optimal parameters to achieve a desired texture.
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Affiliation(s)
- Anisa J Heck
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Johannes Schäfer
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Stefan Nöbel
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.,Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institute, Kiel, Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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16
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Pérez-Ramírez IF, Cariño-Sarabia A, Castaño-Tostado E, Vázquez-Landaverde PA, Ramos-Gómez M, Reynoso-Camacho R, Amaya-Llano SL. Chemical and sensorial characterization of Tejate, a Mexican traditional maize-cocoa beverage, and improvement of its nutritional value by protein addition. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3548-3560. [PMID: 34366472 PMCID: PMC8292523 DOI: 10.1007/s13197-021-05073-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/30/2020] [Accepted: 03/15/2021] [Indexed: 06/13/2023]
Abstract
UNLABELLED Tejate is a Mexican traditional beverage elaborated with nixtamalized maize (Zea mays L.), cocoa (Theobroma cacao L.) beans, cacao flowers (Quararibea funebris), and mamey sapota fruit seeds (Pouteria sapota) that is considered a refreshing drink with satiety properties. Local formulations show a high content of minerals, but a relatively low protein content. The aim of this study was to identify a standardarized formulation but conserving physicochemical and sensorial ethnic identity of traditional Tejate, and to improve its nutritional value with the addition of protein without modifying its sensorial profile. A 24-1 fractional factorial design with central point was used to vary ingredients concentration and the amount of ash used for maize nixtamalization instead of lime (calcium hydroxide) was 75 g/100 g (w/w) of wood ashes in 2 L water. The standardized traditional formulation (TF) was selected through a sensory analysis with an expert panel: 20 g of cacao flowers, 30 g of mamey sapota fruit seeds, and 100 g of cocoa beans per kg of maize nixtamalized with 6% of ash. Whey protein concentrate (80% of protein) or soy protein isolate (88% of protein) were added to the TF at 1, 2, and 2.5%. The addition of 1% soy protein isolate increased TF protein content without modifying its physicochemical parameters, and improved the beverage stability during cold storage. The protein-rich Tejate formulation could be used as a functional beverage maintaining its ethnic identity. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05073-w.
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Affiliation(s)
| | | | | | - Pedro A. Vázquez-Landaverde
- Centro de Investigación en Ciencia Aplicada Y Tecnología Avanzada, Instituto Politécnico Nacional, Unidad Querétaro, 76090 Querétaro, México
| | - Minerva Ramos-Gómez
- Facultad de Química, Universidad Autonoma de Querétaro, 76010 Querétaro, México
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17
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Riantiningtyas RR, Sager VF, Chow CY, Thybo CD, Bredie WLP, Ahrné L. 3D printing of a high protein yoghurt-based gel: Effect of protein enrichment and gelatine on physical and sensory properties. Food Res Int 2021; 147:110517. [PMID: 34399495 DOI: 10.1016/j.foodres.2021.110517] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 05/27/2021] [Accepted: 06/09/2021] [Indexed: 11/19/2022]
Abstract
The potential application of 3D printing technology in creating protein-rich desserts with multisensory design was investigated. Yoghurt-gel inks were formulated by varying the concentration of gelatine and whey protein isolate (WPI). Assessment of rheological and textural properties prior to printing, showed that an increase of gelatine concentration from 7.5 to 12.5% w/w increased the yield stress, storage modulus, loss modulus, firmness, and resilience of yoghurt gels. Addition of 12% WPI reduced these effects; creating softer gels with reduced resilience. However, these gels showed stable shape after printing, especially in formulations with higher gelatine concentrations. The changes in textural properties caused by the extrusion process need to be considered when designing yoghurt gels, as a significant reduction in firmness and resilience and an increase in adhesiveness were observed after 3D printing. The more stable and well-shaped 3D printed yoghurt gels were obtained by the combined effect of WPI and gelatine which provided a good balance of appearance, taste, flavour, and mouthfeel attributes evaluated by a trained sensory panel. A consumer study performed with thirty healthy adults showed the potential to improve sensory acceptance through the creation of multisensory layered design.
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Affiliation(s)
| | - Valeska F Sager
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Ching Yue Chow
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Camilla D Thybo
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Wender L P Bredie
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Lilia Ahrné
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
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Gilbert A, Rioux LE, St-Gelais D, Turgeon SL. Smoothing temperature and ratio of casein to whey protein: Two tools to improve nonfat stirred yogurt properties. J Dairy Sci 2021; 104:10485-10499. [PMID: 34275633 DOI: 10.3168/jds.2020-20040] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Accepted: 06/07/2021] [Indexed: 11/19/2022]
Abstract
Consumers are not always ready to compromise on the loss of texture and increased syneresis that nonfat stirred yogurts display compared with yogurts that contain fat. In this study, we investigated milk protein composition and smoothing temperature as a means to control nonfat yogurt microstructure, textural properties, and syneresis. Yogurts were prepared with different ratios of casein to whey protein (R1.5, R2.8, and R3.9). Yogurts were pumped through a smoothing pilot system comprising a plate heat exchanger set at 15, 20, or 25°C and then stored at 4°C until analysis (d 1, 9, and 23). Yogurt particle size and firmness were measured. Yogurt syneresis and water mobility were determined, respectively, by centrifugation and time domain low-frequency proton nuclear magnetic resonance (1H-LF-NMR). Increasing the smoothing temperature increased gel firmness and microgel (dense protein aggregates) sizes independently of the whey protein content. Also, yogurt microgel sizes changed with storage time, but the evolution pattern depended on protein ratio. Yogurt R1.5 showed the largest particles, and their sizes increased with storage, whereas R2.8 and R3.9 had smaller microgels, and R3.9 did not show any increase in microgel size during storage. Micrographs showed a heterogeneous gel with the empty area occupied by serum for R1.5, whereas R2.8 and R3.9 showed fewer serum zones and a more disrupted gel embedding microgels. Induced syneresis reduced with greater whey protein content and time of storage. This is in agreement with 1H-LF-NMR showing less bulk water mobility with increasing whey protein content during storage. However, 1H-LF-RMN revealed higher values of spontaneous serum separation during storage for R1.5 and R3.9 yogurts, whereas these were lower and stable for R2.8 yogurt. Microgels play an important structural role in yogurt textural attributes, and their characteristics are modulated by whey protein content and smoothing temperature. Optimization of these parameters may help improve nonfat stirred dairy gel.
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Affiliation(s)
- A Gilbert
- Department of Food Sciences, Université Laval, Quebec City, QC, Canada, G1V 0A6; STELA Dairy Research Centre and Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC, Canada, G1V 0A6
| | - L-E Rioux
- Department of Food Sciences, Université Laval, Quebec City, QC, Canada, G1V 0A6; STELA Dairy Research Centre and Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC, Canada, G1V 0A6
| | - D St-Gelais
- Department of Food Sciences, Université Laval, Quebec City, QC, Canada, G1V 0A6; Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC, Canada, J2S 8E3
| | - S L Turgeon
- Department of Food Sciences, Université Laval, Quebec City, QC, Canada, G1V 0A6; STELA Dairy Research Centre and Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC, Canada, G1V 0A6.
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Li H, Li C, Liu T, Yang C, Liu D, Li H, Yu J. Textural performance of Zea mays transglutaminase modified milk protein concentrate in stirred yoghurt. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111625] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Cândido de Souza WF, Souza do Amaral CR, Lima da Silva Bernardino PD. The addition of skim milk powder and dairy cream influences the physicochemical properties and the sensory acceptance of concentrated Greek-style yogurt. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100349] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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21
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Maleke MS, Adefisoye MA, Doorsamy W, Adebo OA. Processing, nutritional composition and microbiology of amasi: A Southern African fermented milk product. SCIENTIFIC AFRICAN 2021. [DOI: 10.1016/j.sciaf.2021.e00795] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
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Paula Vilela T, Gomes AM, Ferreira JP. Yogucheeses – Yoghurts fortified with melted cheese: Microstructural, textural and rheological characterisation. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12799] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Tatiana Paula Vilela
- CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Diogo Botelho 1327 Porto 4169‐005 Portugal
| | - Ana Maria Gomes
- CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Diogo Botelho 1327 Porto 4169‐005 Portugal
| | - João Paulo Ferreira
- CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Diogo Botelho 1327 Porto 4169‐005 Portugal
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Ribeiro MN, Rodrigues DM, Rocha RAR, Silveira LR, Condino JPF, Júnior AC, de Souza VR, Nunes CA, Pinheiro ACM. Optimising a stevia mix by mixture design and napping: A case study with high protein plain yoghurt. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104802] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Mahato DK, Keast R, Liem DG, Russell CG, Cicerale S, Gamlath S. Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example. Foods 2020; 9:E1400. [PMID: 33023125 PMCID: PMC7600122 DOI: 10.3390/foods9101400] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 09/30/2020] [Accepted: 09/30/2020] [Indexed: 12/12/2022] Open
Abstract
Owing to the public health concern associated with the consumption of added sugar, the World Health Organization recommends cutting down sugar in processed foods. Furthermore, due to the growing concern of increased calorie intake from added sugar in sweetened dairy foods, the present review provides an overview of different types and functions of sugar, various sugar reduction strategies, and current trends in the use of sweeteners for sugar reduction in dairy food, taking flavoured milk as a central theme where possible to explore the aforementioned aspects. The strength and uniqueness of this review are that it brings together all the information on the available types of sugar and sugar reduction strategies and explores the current trends that could be applied for reducing sugar in dairy foods without much impact on consumer acceptance. Among different strategies for sugar reduction, the use of natural non-nutritive sweeteners (NNSs), has received much attention due to consumer demand for natural ingredients. Sweetness imparted by sugar can be replaced by natural NNSs, however, sugar provides more than just sweetness to flavoured milk. Sugar reduction involves multiple technical challenges to maintain the sensory properties of the product, as well as to maintain consumer acceptance. Because no single sugar has a sensory profile that matches sucrose, the use of two or more natural NNSs could be an option for food industries to reduce sugar using a holistic approach rather than a single sugar reduction strategy. Therefore, achieving even a small sugar reduction can significantly improve the diet and health of an individual.
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Affiliation(s)
- Dipendra Kumar Mahato
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC 3125, Australia; (R.K.); (D.G.L.); (C.G.R.); (S.C.); (S.G.)
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Osorio-Arias J, Pérez-Martínez A, Vega-Castro O, Martínez-Monteagudo SI. Rheological, texture, structural, and functional properties of Greek-style yogurt fortified with cheese whey-spent coffee ground powder. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109523] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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26
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Skarlatos L, Marinopoulou A, Petridis D, Raphaelides SN. Texture assessment of set yoghurt using sensory and instrumental methods. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104644] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Gilbert A, Rioux LE, St-Gelais D, Turgeon S. Studying stirred yogurt microstructure using optical microscopy: How smoothing temperature and storage time affect microgel size related to syneresis. J Dairy Sci 2020; 103:2139-2152. [DOI: 10.3168/jds.2019-16787] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Accepted: 11/03/2019] [Indexed: 11/19/2022]
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Znamirowska A, Szajnar K, Pawlos M. Organic magnesium salts fortification in fermented goat’s milk. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1666871] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Agata Znamirowska
- Department of Dairy Technology, University of Rzeszow, Rzeszow, Poland
| | - Katarzyna Szajnar
- Department of Dairy Technology, University of Rzeszow, Rzeszow, Poland
| | - Małgorzata Pawlos
- Department of Dairy Technology, University of Rzeszow, Rzeszow, Poland
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Peñalva R, Esparza I, Morales-Gracia J, González-Navarro CJ, Larrañeta E, Irache JM. Casein nanoparticles in combination with 2-hydroxypropyl-β-cyclodextrin improves the oral bioavailability of quercetin. Int J Pharm 2019; 570:118652. [PMID: 31472219 DOI: 10.1016/j.ijpharm.2019.118652] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 08/26/2019] [Accepted: 08/27/2019] [Indexed: 01/30/2023]
Abstract
The aim of this work was to optimize the preparative process of quercetin loaded casein nanoparticles as well as to evaluate the pharmacokinetics of this flavonoid when administered orally in Wistar rats. Nanoparticles were obtained by coacervation after the incubation of casein, 2-hydroxypropyl-β-cyclodextrin (HP-β-CD) and quercetin in an aqueous environment. Then, nanoparticles were purified and dried. The resulting nanoparticles displayed a size of 200 nm with a negative zeta potential and a payload of about 32 μg/mg. Release studies showed a zero-order kinetic, suggesting a mechanism based on erosion of the nanoparticle matrix. For the pharmacokinetic study, quercetin was orally administered to rats as a single dose of 25 mg/kg. Animals treated with quercetin-loaded casein nanoparticles displayed higher plasma levels than those observed in animals receiving the solution of the flavonoid (control). Thus, the relative oral bioavailability of quercetin when administered as casein nanoparticles (close to 37%) was found to be about 9-times higher than the oral solution of the flavonoid in a mixture of PEG 400 and water. In summary, the combination of casein and 2-hydroxypropyl-β-cyclodextrin produces nanoparticles that may be a good option to load quercetin for both nutraceutical and pharmaceutical purposes.
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Affiliation(s)
- Rebeca Peñalva
- Department of Chemistry and Pharmaceutical Technology, NANO-VAC Research Group, University of Navarra, Spain
| | - Irene Esparza
- Department of Chemistry and Pharmaceutical Technology, NANO-VAC Research Group, University of Navarra, Spain
| | - Jorge Morales-Gracia
- Department of Chemistry and Pharmaceutical Technology, NANO-VAC Research Group, University of Navarra, Spain
| | - Carlos J González-Navarro
- Department of Chemistry and Pharmaceutical Technology, NANO-VAC Research Group, University of Navarra, Spain
| | - Eneko Larrañeta
- Department of Chemistry and Pharmaceutical Technology, NANO-VAC Research Group, University of Navarra, Spain
| | - Juan M Irache
- Department of Chemistry and Pharmaceutical Technology, NANO-VAC Research Group, University of Navarra, Spain.
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Abstract
This research paper addresses the hypothesis that the fortification of goat milk base with whey protein concentrate (WPC) could affect both the textural and the biofunctional properties of set-style yoghurt. The effect of fortification of goat milk base with two different WPCs on thermophilic bacteria counts, proteolysis, physical and biofunctional properties of set-style yoghurts was studied at specific sampling points throughout a 4-week storage period. Fortification and storage did not influence thermophilic counts. Physical properties were affected significantly (P < 0.05) by the composition of the protein and the mineral fraction of the WPC but not by the storage. ACE-inhibitory activity was moderate in accordance to low lactobacilli counts and lack of proteolysis. DPPH-radical scavenging activity, Fe2+-chelating activity and superoxide scavenging activity were high. At 28 d an anti-inflammatory effect was observed, which was not affected by WPC addition.
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33
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Sakkas L, Tzevdou M, Zoidou E, Gkotzia E, Karvounis A, Samara A, Taoukis P, Moatsou G. Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure. Foods 2019; 8:E342. [PMID: 31409056 PMCID: PMC6723316 DOI: 10.3390/foods8080342] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 07/25/2019] [Accepted: 08/09/2019] [Indexed: 12/18/2022] Open
Abstract
An objective of the present study was the enrichment of skim sheep yoghurt milk base with hydrolysates (WPHs) of whey protein concentrate (WP80) derived from Feta cheesemaking. Moreover, the use of high hydrostatic pressure (HP) treatment at 600 MPa/55 C/10 min as an alternative for heat treatment of milk bases, was studied. In brief, lyophilized trypsin and protamex hydrolysates of WP80 produced under laboratory conditions were added in skim sheep milk. The composition and heat treatment conditions were set after the assessment of the heat stability of various mixtures; trisodium citrate was used as a chelating agent, when needed. According to the results, the conditions of heat treatment were more important for the physical properties of the gel than the type of enrichment. High pressure treatment resulted in inferior gel properties, irrespective of the type of enrichment. Supplementation of skim sheep milk with whey protein hydrolysates at >0.5% had a detrimental effect on gel properties. Finally, skim sheep milk base inoculated with fresh traditional yoghurt, resulted in yoghurt-type gels with high counts of Lb. delbrueckii subsp. bulgaricus and Str. thermophilus -close to the ideal 1:1- and with a high ACE inhibitory activity >65% that were not essentially affected by the experimental factors.
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Affiliation(s)
- Lambros Sakkas
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Maria Tzevdou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), Laboratory of Food Chemistry and Technology, 5 Heroon Polytechniou Str., Zografos, 15780 Athens, Greece
| | - Evangelia Zoidou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Evangelia Gkotzia
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Anastasis Karvounis
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Antonia Samara
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Petros Taoukis
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), Laboratory of Food Chemistry and Technology, 5 Heroon Polytechniou Str., Zografos, 15780 Athens, Greece
| | - Golfo Moatsou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
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Lactic-acid bacteria fermentation-induced effects on microstructure and interfacial properties of oil-in-water emulsions stabilized by goat-milk proteins. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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35
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36
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Cheese supplementation with five species of edible seaweeds: Effect on proteolysis, lipolysis and volatile compounds. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.11.012] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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37
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Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluation. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.03.019] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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38
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Bouzgarrou C, Amara K, Reis FS, Barreira JCM, Skhiri F, Chatti N, Martins A, Barros L, Ferreira ICFR. Incorporation of tocopherol-rich extracts from mushroom mycelia into yogurt. Food Funct 2018; 9:3166-3172. [PMID: 29862404 DOI: 10.1039/c8fo00482j] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Consumers are well-informed about food additives and it is likely that they prefer natural additives over their synthetic analogues. Antioxidants represent a major class of food preservatives, among which tocopherols stand out as one of the most important examples. Interestingly, these compounds are present in relevant amounts in the mycelia of in vitro cultured mushrooms. Accordingly, the mycelia from Ganoderma lucidum, Pleurotus ostreatus and Pleurotus eryngii were used as alternative sources of tocopherols. These extracts were incorporated into different yogurt formulations, which were further compared among each other and with yogurts containing commercial α-tocopherol (E307), regarding their nutritional parameters, fatty acid profile and antioxidant activity. The proposed approach was validated as an effective functionalization strategy, particularly in the case of the G. lucidum mycelium, which showed the highest antioxidant potential, most likely as a result of its tocopherol profile. Furthermore, yogurts prepared with each mycelium extract allowed maintaining the nutritional properties observed in the "blank" yogurt formulation.
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Affiliation(s)
- Chaima Bouzgarrou
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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McCain H, Kaliappan S, Drake M. Invited review: Sugar reduction in dairy products. J Dairy Sci 2018; 101:8619-8640. [DOI: 10.3168/jds.2017-14347] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2017] [Accepted: 05/21/2018] [Indexed: 11/19/2022]
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40
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Körzendörfer A, Temme P, Schlücker E, Hinrichs J, Nöbel S. Vibration-induced particle formation during yogurt fermentation—Effect of frequency and amplitude. J Dairy Sci 2018; 101:3866-3877. [DOI: 10.3168/jds.2017-13905] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Accepted: 01/08/2018] [Indexed: 11/19/2022]
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41
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Chen L, Li Y, Han J, Yuan D, Lu Z, Zhang L. Influence of transglutaminase-induced modification of milk protein concentrate (MPC) on yoghurt texture. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.10.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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42
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Zhao L, Wang X, Liu Z, Sun W, Dai Z, Ren F, Mao X. Effect of α-lactalbumin hydrolysate-calcium complexes on the fermentation process and storage properties of yogurt. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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43
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Francisco CRL, Heleno SA, Fernandes IPM, Barreira JCM, Calhelha RC, Barros L, Gonçalves OH, Ferreira ICFR, Barreiro MF. Functionalization of yogurts with Agaricus bisporus extracts encapsulated in spray-dried maltodextrin crosslinked with citric acid. Food Chem 2017; 245:845-853. [PMID: 29287450 DOI: 10.1016/j.foodchem.2017.11.098] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Revised: 11/24/2017] [Accepted: 11/27/2017] [Indexed: 11/29/2022]
Abstract
Mushroom extracts contain bioactive compounds potentially useful to functionalize foodstuffs. Herein, alcoholic extracts of Agaricus bisporus were studied for their bioactivity and viability as functional ingredients in a food product with high water content (yogurt). Extracts were microencapsulated (to improve their stability and hydrophilicity) by spray-drying, using maltodextrin crosslinked with citric acid as encapsulating material. The effect of thermal treatment (after atomization) on crosslinking and bioactivity of microspheres was tested. The incorporation of free and thermally untreated forms resulted in yogurts with higher initial antioxidant activity (EC50 values: 214 and 272 mg.mL-1) that decreased after 7 days (EC50 values: 248 and 314 mg.mL-1). Contrarily, thermally treated microencapsulated extracts showed higher antioxidant activity after the same period (EC50 values, 0 days: 106 mg.mL-1; 7 days: 48.7 mg.mL-1), in result of an effective protection provided by microencapsulation with crosslinked maltodextrin and citric acid. Functionalized yogurts showed an overall maintenance of nutritional properties.
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Affiliation(s)
- Cristhian R L Francisco
- Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus Santa Apolónia, 1134, 5301-857 Bragança, Portugal; Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus Santa Apolónia, 1172, 5301-855 Bragança, Portugal; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil
| | - Sandrina A Heleno
- Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus Santa Apolónia, 1134, 5301-857 Bragança, Portugal; Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus Santa Apolónia, 1172, 5301-855 Bragança, Portugal
| | - Isabel P M Fernandes
- Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus Santa Apolónia, 1134, 5301-857 Bragança, Portugal
| | - João C M Barreira
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus Santa Apolónia, 1172, 5301-855 Bragança, Portugal
| | - Ricardo C Calhelha
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus Santa Apolónia, 1172, 5301-855 Bragança, Portugal
| | - Lillian Barros
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus Santa Apolónia, 1172, 5301-855 Bragança, Portugal
| | - Odinei Hess Gonçalves
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil
| | - Isabel C F R Ferreira
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus Santa Apolónia, 1172, 5301-855 Bragança, Portugal.
| | - Maria Filomena Barreiro
- Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus Santa Apolónia, 1134, 5301-857 Bragança, Portugal.
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Santillán-Urquiza E, Méndez-Rojas MÁ, Vélez-Ruiz JF. Fortification of yogurt with nano and micro sized calcium, iron and zinc, effect on the physicochemical and rheological properties. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.025] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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45
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Effect of different fat replacers on the physicochemical and instrumental analysis of low-fat cupuassu goat milk yogurts. J DAIRY RES 2017; 83:493-496. [PMID: 27845025 DOI: 10.1017/s0022029916000674] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The aim of this Research Communication was to investigate the changes in physicochemical, colour, apparent viscosity and texture properties in low-fat goat milk yogurts prepared with cupuassu pulp by the addition of inulin (SI), maltodextrin (SM), whey protein (SW) and skim milk powder (SP). Three batches of each cupuassu goat milk yogurt were prepared and analysed on the 1st day of storage by pH, proximate composition, colour, apparent viscosity, and texture. In comparison to yogurts from whole (W) or skimmed milk (S), all of the fat replacers improved the physicochemical properties (P < 0·05). The addition of the carbohydrates (inulin and maltodextrin) and proteins (whey protein and skim milk powder) also influenced the colour of the low-fat cupuassu goat milk yogurt (P < 0·05). All fat replacer treatments (SI, SM, SW and SP) presented a higher (P < 0·05) apparent viscosity than W and S yogurts. However, only the addition of skim milk powder increased the texture parameters (firmness and consistency) (P < 0·05). These results suggest that skim milk powder can be used to improve the texture properties of low-fat cupuassu goat milk. Furthermore, inulin, maltodextrin, and whey protein can potentially be applied in the goat dairy industry to increase the viscosity of yogurts.
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Karam MC, Hosri C, Hussain R, Barbar R, Gaiani C, Scher J. Effect of whey powder rehydration and dry-denaturation state on acid milk gels characteristics. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13200] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Marie Céleste Karam
- Université de Lorraine, LIBio (Laboratoire d'Ingénierie des Biomolécules), 2 avenue de la Forêt de Haye, TSA 40602; Vandœuvre-lès-Nancy 54518 France
| | - Chadi Hosri
- Lebanese University, Faculty of Agriculture, Veterinary Medicine Section; Dekwaneh-Beirut Lebanon
| | - Raza Hussain
- Department of Food Science and Agricultural Chemistry; McGill University, Macdonald Campus, 21,111Lakeshore Road; Ste. Anne-de-Bellevue QC H9X 3V9 Canada
| | - Reine Barbar
- Holy Spirit University of Kaslik, Faculty of Agricultural and Food Sciences, P.O. Box 446; Jounieh Lebanon
| | - Claire Gaiani
- Université de Lorraine, LIBio (Laboratoire d'Ingénierie des Biomolécules), 2 avenue de la Forêt de Haye, TSA 40602; Vandœuvre-lès-Nancy 54518 France
| | - Joel Scher
- Université de Lorraine, LIBio (Laboratoire d'Ingénierie des Biomolécules), 2 avenue de la Forêt de Haye, TSA 40602; Vandœuvre-lès-Nancy 54518 France
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McHugh AJ, Feehily C, Hill C, Cotter PD. Detection and Enumeration of Spore-Forming Bacteria in Powdered Dairy Products. Front Microbiol 2017; 8:109. [PMID: 28197144 PMCID: PMC5281614 DOI: 10.3389/fmicb.2017.00109] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2016] [Accepted: 01/16/2017] [Indexed: 01/28/2023] Open
Abstract
With the abolition of milk quotas in the European Union in 2015, several member states including Ireland, Luxembourg, and Belgium have seen year on year bi-monthly milk deliveries to dairies increase by up to 35%. Milk production has also increased outside of Europe in the past number of years. Unsurprisingly, there has been a corresponding increased focus on the production of dried milk products for improved shelf life. These powders are used in a wide variety of products, including confectionery, infant formula, sports dietary supplements and supplements for health recovery. To ensure quality and safety standards in the dairy sector, strict controls are in place with respect to the acceptable quantity and species of microorganisms present in these products. A particular emphasis on spore-forming bacteria is necessary due to their inherent ability to survive extreme processing conditions. Traditional microbiological detection methods used in industry have limitations in terms of time, efficiency, accuracy, and sensitivity. The following review will explore the common spore-forming bacterial contaminants of milk powders, will review the guidelines with respect to the acceptable limits of these microorganisms and will provide an insight into recent advances in methods for detecting these microbes. The various advantages and limitations with respect to the application of these diagnostics approaches for dairy food will be provided. It is anticipated that the optimization and application of these methods in appropriate ways can ensure that the enhanced pressures associated with increased production will not result in any lessening of safety and quality standards.
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Affiliation(s)
- Aoife J McHugh
- Food Bioscience Department, Teagasc Food Research CentreCork, Ireland; School of Microbiology, University College CorkCork, Ireland
| | - Conor Feehily
- Food Bioscience Department, Teagasc Food Research CentreCork, Ireland; APC Microbiome InstituteCork, Ireland
| | - Colin Hill
- School of Microbiology, University College CorkCork, Ireland; APC Microbiome InstituteCork, Ireland
| | - Paul D Cotter
- Food Bioscience Department, Teagasc Food Research CentreCork, Ireland; APC Microbiome InstituteCork, Ireland
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Roumanas D, Moatsou G, Zoidou E, Sakkas L, Moschopoulou E. Effect of Enrichment of Bovine Milk With Whey Proteins on Biofunctional and Rheological Properties of Low Fat Yoghurt-Type Products. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE 2016. [DOI: 10.12944/crnfsj.4.special-issue-october.14] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
In this study, the effect of supplementation of low fat bovine milk with whey protein concentrates (WPC) or whey protein hydrolysates (WPH) on the biofunctional and rheological properties of the produced yoghurt was assessed. Six different set type yoghurt products containing 1.6% fat were manufactured and enriched with: a) 1.5% bovine WPC (80% protein), marked as WPC_A yoghurt, b) 1% WPC (80% protein) of ovine/caprine origin, marked as WPC_B yoghurt, c) 2% commercial mixture of milk proteins, i.e. milk protein concentrate/ caseinates /WPC (82% total protein content), marked as MPM yoghurt, d) 0.25% WPC_B hydrolysed with trypsin, marked as WPH_A yoghurt, e) 0.5% commercial WPH, marked as WPH_B1yoghurt, f) 0.25% commercial WPH, marked as WPH_B2 yoghurt. Control yoghurt was manufactured without addition of protein. Results showed that the protein fortification level affected positively the protein, total solids as well as calcium and phosphorous contents of all yoghurt types. The lowest pH values were observed in the case of WPH_B2 yoghurt, while the highest in the case of MPM yoghurt throughout the storage i.e. 21 days. The characteristic microorganisms were in total more than 108cfu/g. Yoghurts fortified with WPH showed higher ACE-inhibitory activity (determined by the HPLC method) than those enriched with WPC. Also, it is noteworthy that WPH_A yoghurt showed significantly (P<0.05) higher ACE-inhibitory activity (72%) than control yoghurt or yoghurts made with the other WPH. On the other hand, WPH_A yoghurt showed the lowest hardness and adhesiveness, whereas MPM yoghurt showed the highest. The type of added whey protein did not affect cohesiveness. Water holding capacity was higher in yoghurts enriched with WPC and MPM than in the yoghurts enriched with WPH. All yoghurts presented antioxidant activity such as DPPH• radical scavenging activity (45-58%). The WPC_A yoghurt, MPM yoghurt, WPH_A yoghurt and control yoghurt presented high Fe2+ chelating activity (>70%), but WPH_A yoghurt presented the highest Fe2+ chelating activity (>95%) throughout storage. In conclusion, fortification of yoghurt milk with WPH increased the biofunctionality of the product, but the use of WPH of ovine/caprine origin increased it significantly.
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Affiliation(s)
- Dimitris Roumanas
- Laboratory of Dairy Research, Dept. of Food Science and Human Nutrition Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece
| | - Golfo Moatsou
- Laboratory of Dairy Research, Dept. of Food Science and Human Nutrition Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece
| | - Evangelia Zoidou
- Laboratory of Dairy Research, Dept. of Food Science and Human Nutrition Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece
| | - Lambros Sakkas
- Laboratory of Dairy Research, Dept. of Food Science and Human Nutrition Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece
| | - Ekaterini Moschopoulou
- Laboratory of Dairy Research, Dept. of Food Science and Human Nutrition Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece
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Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.07.013] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Bruzantin F, Daniel J, da Silva P, Spoto M. Physicochemical and sensory characteristics of fat-free goat milk yogurt with added stabilizers and skim milk powder fortification. J Dairy Sci 2016; 99:3316-3324. [DOI: 10.3168/jds.2015-10327] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2015] [Accepted: 01/24/2016] [Indexed: 11/19/2022]
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