1
|
Garofalo G, Ponte M, Busetta G, Tolone M, Bonanno A, Portolano B, Gaglio R, Erten H, Sardina MT, Settanni L. A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe's Yoghurt Fermented by a Selected Multi-Strain Starter Culture. Foods 2023; 12:3454. [PMID: 37761162 PMCID: PMC10529652 DOI: 10.3390/foods12183454] [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: 08/29/2023] [Revised: 09/13/2023] [Accepted: 09/14/2023] [Indexed: 09/29/2023] Open
Abstract
This work was carried out with the aim to investigate the microbiological, physicochemical, and sensory properties of an innovative yoghurt produced from ewe's milk. Experimental yoghurt productions were performed with a commercial freeze-dried starter preparation and a natural milk starter culture (NMSC) of Streptococcus thermophilus and Lactobacillus delbrueckii. The two yoghurts did not differ for colour parameters, showing an average value of lightness, redness, and yellowness of 94.99, -3.74, and 9.37, respectively. The yoghurt produced using the NMSC as a fermenting agent was characterised by a significantly lower fat percentage and a higher antioxidant potential than commercial starters. Microbiological analysis confirmed the safety of the final product and a level of living lactic acid bacteria of 108 CFU/g. Sensory analysis revealed some differences among yoghurts regarding unpleasant odour, homogeneity, and persistence in the mouth, but the yoghurt processed with NMSC was more appreciated. Thus, the production of ewe's yoghurt fermented by a selected multi-strain starter culture represents an interesting strategy to enlarge the functional ovine dairy product portfolio.
Collapse
Affiliation(s)
- Giuliana Garofalo
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (G.G.); (M.P.); (G.B.); (M.T.); (A.B.); (B.P.); (M.T.S.); (L.S.)
| | - Marialetizia Ponte
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (G.G.); (M.P.); (G.B.); (M.T.); (A.B.); (B.P.); (M.T.S.); (L.S.)
| | - Gabriele Busetta
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (G.G.); (M.P.); (G.B.); (M.T.); (A.B.); (B.P.); (M.T.S.); (L.S.)
| | - Marco Tolone
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (G.G.); (M.P.); (G.B.); (M.T.); (A.B.); (B.P.); (M.T.S.); (L.S.)
| | - Adriana Bonanno
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (G.G.); (M.P.); (G.B.); (M.T.); (A.B.); (B.P.); (M.T.S.); (L.S.)
| | - Baldassare Portolano
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (G.G.); (M.P.); (G.B.); (M.T.); (A.B.); (B.P.); (M.T.S.); (L.S.)
| | - Raimondo Gaglio
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (G.G.); (M.P.); (G.B.); (M.T.); (A.B.); (B.P.); (M.T.S.); (L.S.)
| | - Hüseyin Erten
- Department of Food Engineering, Faculty of Engineering, Çukurova University, Adana 1330, Turkey;
| | - Maria Teresa Sardina
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (G.G.); (M.P.); (G.B.); (M.T.); (A.B.); (B.P.); (M.T.S.); (L.S.)
| | - Luca Settanni
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (G.G.); (M.P.); (G.B.); (M.T.); (A.B.); (B.P.); (M.T.S.); (L.S.)
| |
Collapse
|
2
|
Zhao X, Yin Y, Fang W, Yang Z. What happens when fruit married with beer? Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
|
3
|
Gölbaşi G, Akin N, Konak Göktepe Ç, Demırcı T. Monitoring the changes in physicochemical, sensory properties and microbiota of village-type homemade yoghurts along three consecutive back-slopping procedures. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105663] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
|
4
|
Nakov G, Trajkovska B, Atanasova-Pancevska N, Daniloski D, Ivanova N, Lučan Čolić M, Jukić M, Lukinac J. The Influence of the Addition of Hemp Press Cake Flour on the Properties of Bovine and Ovine Yoghurts. Foods 2023; 12:foods12050958. [PMID: 36900475 PMCID: PMC10001388 DOI: 10.3390/foods12050958] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 02/21/2023] [Accepted: 02/22/2023] [Indexed: 03/12/2023] Open
Abstract
Hemp press cake flour (HPCF) is a by-product of hemp oil production rich in proteins, carbohydrates, minerals, vitamins, oleochemicals, and phytochemicals. The purpose of this study was to investigate how the addition of HPCF to bovine and ovine plain yoghurts at concentrations of 0%, 2%, 4%, 6%, 8%, and 10% could change the physicochemical, microbiological, and sensory properties of the yoghurts, focusing on the improvement of quality and antioxidant activity, and the issue of food by-products and their utilisation. The results showed that the addition of HPCF to yoghurts significantly affected their properties, including an increase in pH and decrease in titratable acidity, change in colour to darker, reddish or yellowish hue, and a rise in total polyphenols and antioxidant activity during storage. Yoghurts fortified with 4% and 6% HPCF exhibited the best sensory properties, thus maintaining viable starter counts in the yoghurts during the study period. There were no statistically significant differences between the control yoghurts and the samples with 4% added HPCF in terms of overall sensory score while maintaining viable starter counts during the seven-day storage. These results suggest that the addition of HPCF to yoghurts can improve product quality and create functional products and may have potential in sustainable food waste management.
Collapse
Affiliation(s)
- Gjore Nakov
- College of Sliven, Technical University of Sofia, 59 Bourgasko Shaussee Blvd., 8800 Sliven, Bulgaria
| | - Biljana Trajkovska
- Faculty of Biotechnical Sciences, University “St. Kliment Ohridski”, 7000 Bitola, North Macedonia
| | - Natalija Atanasova-Pancevska
- Faculty of Natural Sciences and Mathematics-Skopje, Department of Microbiology and Microbial Biotechnology, Ss. Cyril and Methodius University in Skopje, 1000 Skopje, North Macedonia
| | - Davor Daniloski
- Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia
- Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, P61 C996 Cork, Ireland
| | - Nastia Ivanova
- College of Sliven, Technical University of Sofia, 59 Bourgasko Shaussee Blvd., 8800 Sliven, Bulgaria
| | - Mirela Lučan Čolić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia
| | - Marko Jukić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia
- Correspondence: ; Tel.: +385-31224308
| | - Jasmina Lukinac
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia
| |
Collapse
|
5
|
Muñoz M, Fernández D, Fresno JM, Delgado D. Effect of high hydrostatic pressure processing on the rennet coagulation kinetics and physicochemical properties of sheep milk rennet-induced gels. J Dairy Sci 2023; 106:2314-2325. [PMID: 36823011 DOI: 10.3168/jds.2022-21879] [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: 01/27/2022] [Accepted: 11/12/2022] [Indexed: 02/23/2023]
Abstract
The effects of high hydrostatic pressure on the constituents and coagulation ability and their effect on cheese production of sheep milk have not been studied in detail. The objective of this work was to evaluate the effect of high hydrostatic pressure processing on the coagulation kinetics and physicochemical properties of sheep milk and to explore how such treatment could improve the cheesemaking process. Five batches of milk were tested: 1 untreated control batch and 4 batches each subjected to a different pressure (150, 300, 450, or 600 MPa) for 5 min at 10°C. As treatment pressure increased, values of electrical conductivity and oxidation-reduction potential were found to decrease. However, no significant reduction in pH was recorded. Treatment pressures >300 MPa produced milk with lower lightness (luminosity) and a more yellow and green hue. Pressures >150 MPa resulted in micellar fragmentation, as well as significant increases in particle size, viscosity, and water-holding capacity as a consequence of the denaturing of soluble proteins. High-pressure treatments increased the solubility of colloidal calcium phosphate, leading to a considerable increase in the concentration of minerals in the serum phase. The highest concentrations of calcium and phosphorus in the rennet whey of milk were reached at 300 MPa. Curd coagulation time was reduced by 28% at pressures >300 MPa, and an increase in the curd firming rate was observed. As treatment pressure increased to 450 MPa, the firmness, elasticity, and the percentage creep recovery of gels increased, whereas values of compliance and fracture strain were reduced. Thus, we can conclude that 300 MPa is the optimum treatment pressure for milk intended for cheesemaking by enzymatic coagulation. This pressure produced milk with optimal coagulation kinetics and water-holding properties with the least loss of fat and protein to the whey.
Collapse
Affiliation(s)
- M Muñoz
- Estación Tecnológica de la Leche, ITACYL, Junta de Castilla y León, Palencia, Spain 34071.
| | - D Fernández
- Department of Food Hygiene and Technology, León University, León, Spain 24071
| | - J M Fresno
- Department of Food Hygiene and Technology, León University, León, Spain 24071
| | - D Delgado
- Estación Tecnológica de la Leche, ITACYL, Junta de Castilla y León, Palencia, Spain 34071
| |
Collapse
|
6
|
OSPANOV A, VELYAMOV S, TLEVLESSOVA D, SCHETININA E, KAIRBAYEVA A, MAKEEVA R, TASTANOVA R. Survival of lactic acid bacteria when using the developed yogurt from the milk of small cattle under in-vitro conditions. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.117722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Assan OSPANOV
- LLP Kazakh Research Institute of Processing and Food Industry, Kazakhstan
| | - Shukhrat VELYAMOV
- LLP Kazakh Research Institute of Processing and Food Industry, Kazakhstan
| | | | | | | | - Raushan MAKEEVA
- LLP Kazakh Research Institute of Processing and Food Industry, Kazakhstan
| | - Raushan TASTANOVA
- LLP Kazakh Research Institute of Processing and Food Industry, Kazakhstan
| |
Collapse
|
7
|
Effect of Collagen Types, Bacterial Strains and Storage Duration on the Quality of Probiotic Fermented Sheep’s Milk. Molecules 2022; 27:molecules27093028. [PMID: 35566377 PMCID: PMC9100008 DOI: 10.3390/molecules27093028] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 05/05/2022] [Accepted: 05/06/2022] [Indexed: 02/06/2023] Open
Abstract
Collagen has become popular in dietary supplements, beverages and sports nutrition products. Therefore, the aim of this study was to evaluate the possibility of using various doses of collagen and collagen hydrolysate to produce probiotic sheep’s milk fermented with Lactobacillus acidophilus, Lacticaseibacillus casei, Lacticaseibacillus paracasei and Lacticaseibacillus rhamnosus. The effects of storage time, type and dose of collagen, and different probiotic bacteria on the physicochemical, organoleptic and microbiological properties of fermented sheep’s milk at 1 and 21 days of refrigerated storage were investigated. The addition of collagen to sheep’s milk increased the pH value after fermentation and reduced the lactic acid contents of fermented milk compared to control samples. After fermentation, the number of probiotic bacteria cells was higher than 8 log cfu g−1. In sheep’s milk fermented by L. acidophilus and L. casei, good survival of bacteria during storage was observed, and there was no effect of collagen dose on the growth and survival of both strains. The addition of collagen, both in the form of hydrolysate and bovine collagen, resulted in darkening of the color of the milk and increased the sweet taste intensity of the fermented sheep’s milk. However, the addition of hydrolysate was effective in reducing syneresis in each milk sample compared to its control counterpart.
Collapse
|
8
|
Varnaitė L, Keršienė M, Šipailienė A, Kazernavičiūtė R, Venskutonis PR, Leskauskaitė D. Fiber-Rich Cranberry Pomace as Food Ingredient with Functional Activity for Yogurt Production. Foods 2022; 11:foods11050758. [PMID: 35267391 PMCID: PMC8909558 DOI: 10.3390/foods11050758] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 02/25/2022] [Accepted: 03/04/2022] [Indexed: 02/04/2023] Open
Abstract
In this study, different amounts (from 2% to 4.5%) of dietary fiber-rich cranberry pomace (CP) were added to yogurt before or after fermentation to increase dietary fiber content without changing the textural properties of the product. The addition of CP reduced whey loss, improved the firmness and viscosity, increased the total phenol compound content and the antioxidant capacity values (DPPH•, ABTS, and ORAC) of the yogurt in a dose-dependent manner, and had no significant effect on the viability of the yogurt culture bacteria. For all CP-supplemented yogurt samples, the bioaccessibility index of the polyphenols after in vitro intestinal phase digestion was approximately 90%. However, yogurt with CP added before fermentation exhibited a significantly (p < 0.05) lower degree of protein hydrolysis post-gastric and post-intestinal than the yogurt with CP added after fermentation. Yogurt supplemented with 4.5% CP could be considered a good antioxidant dairy product and a good source of dietary fiber.
Collapse
|
9
|
Díaz-Bustamante ML, Fernández-Niño M, Reyes LH, Alvarez Solano OA. Multiscale Approach to Dairy Products Design. FRONTIERS IN CHEMICAL ENGINEERING 2022. [DOI: 10.3389/fceng.2022.830314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Dairy products are among the most popular nutritious foods in the world. Understanding the relationship between the composition, process, and structural properties at different scales (molecular, microscopic, and macroscopic) is fundamental to designing dairy products. This review highlights the need to analyze this relationship from different scales as an essential step during product design through a multiscale approach.
Collapse
|
10
|
SAYGILI D, DÖNER D, İÇİER F, KARAGÖZLÜ C. Rheological properties and microbiological characteristics of kefir produced from different milk types. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.32520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
11
|
Yogurt production added ultrafiltered seed extract of Moringa oleifera Lam. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102159] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
12
|
Paiva RAM, Mutz YS, Conte-Junior CA. A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds. Antioxidants (Basel) 2021; 10:antiox10091332. [PMID: 34572969 PMCID: PMC8470327 DOI: 10.3390/antiox10091332] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/15/2021] [Accepted: 08/18/2021] [Indexed: 12/24/2022] Open
Abstract
Beer is one of the oldest and most consumed beverages worldwide, and recent trends point to increased consumption of functional beers. However, there is a lack in the scientific literature on the effects of adding functional adjuncts in distinct steps of the manufacturing process and its implications on the final physicochemical and sensorial profile. Therefore, the present review analyzes the ingredients used and their insertion stage to achieve a functional beer with bioactive compounds, higher antioxidant activity, and improved sensory characteristics. The addition of fruits, herbal extracts, plants, and mushrooms in beers was documented. Furthermore, adjuncts were successfully added in wort boiling, fermentation, maturation, and packaging. The wort boiling step stands out among these four due to the superior extraction of phenolic compounds from the added adjuncts. On the other hand, adjunct addition in the maturation step induced low increases in antioxidant and phenolic content of the respective enriched beers. Fruits represented the majority of adopted adjuncts among the studies evaluated. Furthermore, the addition of fruits represented a positive increment in the beer’s volatile profile and an increase in sensory acceptability. A gap in the literature was found regarding the analysis of phenolic compounds with appropriate techniques such as HPLC-MS. Furthermore, there is a need to study the bioavailability of the incorporated bioactive compounds to prove the health claims inferred about these beers. In conclusion, functional beers are a little-explored relevant field, with potential for new studies.
Collapse
Affiliation(s)
- Rodrigo A. M. Paiva
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo 1281, Polo de Química, Bloco C, Ilha do Fundão, Cidade Universitária, Rio de Janeiro 21941-598, Brazil;
| | - Yhan S. Mutz
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo 1281, Polo de Química, Bloco C, Ilha do Fundão, Cidade Universitária, Rio de Janeiro 21941-598, Brazil;
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Correspondence: (Y.S.M.); (C.A.C.-J.); Tel.: +55-21-3938-7824 (C.A.C.-J.)
| | - Carlos A. Conte-Junior
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo 1281, Polo de Química, Bloco C, Ilha do Fundão, Cidade Universitária, Rio de Janeiro 21941-598, Brazil;
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Correspondence: (Y.S.M.); (C.A.C.-J.); Tel.: +55-21-3938-7824 (C.A.C.-J.)
| |
Collapse
|
13
|
Karaman S, Ozcan T. Determination of gelation properties and bio‐therapeutic potential of black carrot fibre‐enriched functional yoghurt produced using pectin and gum arabic as prebiotic. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12776] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Saliha Karaman
- Department of Food Engineering, Faculty of Agriculture Bursa Uludag University Gorukle Bursa16059Turkey
| | - Tulay Ozcan
- Department of Food Engineering, Faculty of Agriculture Bursa Uludag University Gorukle Bursa16059Turkey
| |
Collapse
|
14
|
Farag MA, Saleh HA, El Ahmady S, Elmassry MM. Dissecting Yogurt: the Impact of Milk Types, Probiotics, and Selected Additives on Yogurt Quality. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1877301] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Mohamed A. Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt
- Department of Chemistry, School of Sciences & Engineering, the American University in Cairo, New Cairo, Egypt
| | - Haidy A. Saleh
- Department of Chemistry, School of Sciences & Engineering, the American University in Cairo, New Cairo, Egypt
- Pharmacology Department, Faculty of Pharmacy, The British University in Egypt (BUE), Egypt
| | - Sherwet El Ahmady
- Pharmacognosy Department, College of Pharmacy, Ain Shams University, Cairo, Egypt
| | - Moamen M. Elmassry
- Department of Biological Sciences, Texas Tech University, Lubbock, Texas, USA
| |
Collapse
|
15
|
Effects of yam (Dioscorea opposita Thunb.) juice on fermentation and textural attributes of set-style skimmed yoghurt. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00830-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
|
16
|
Effect of steviol glycosides as sugar substitute on the probiotic fermentation in milk gels enriched with red beetroot (Beta vulgaris L.) bioactive compounds. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109851] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
17
|
Boukria O, El Hadrami EM, Sameen A, Sahar A, Khan S, Safarov J, Sultanova S, Leriche F, Aït-Kaddour A. Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species. Foods 2020; 9:E1722. [PMID: 33238624 PMCID: PMC7700313 DOI: 10.3390/foods9111722] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 11/11/2020] [Accepted: 11/13/2020] [Indexed: 12/24/2022] Open
Abstract
Among developed countries, bovine milk production makes a major contribution towards the economy. Elevating consumer demand for functional foods has triggered a niche for non-bovine milk-based products. Mixing milks from different species can be a strategy to increase the consumption of non-bovine milk and enable consumers and dairy companies to benefit from their nutritional and technological advantages. Thus, this review aimed to gather the most important research on yoghurts derived from processing mixtures of milks of different species. We discuss the impact of milk mixtures (i.e., species and milk ratio) on nutritional, physicochemical, sensory, rheological and microbiological properties of yoghurts. More specifically, this paper only highlights studies that have provided a clear comparison between yoghurts processed from a mixture of two milk species and yoghurts processed from a single species of milk. Finally, certain limitations and future trends are discussed, and some recommendations are suggested for future research.
Collapse
Affiliation(s)
- Oumayma Boukria
- Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d’Immouzer, Fez 30050, Morocco; (O.B.); (E.M.E.H.)
| | - El Mestafa El Hadrami
- Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d’Immouzer, Fez 30050, Morocco; (O.B.); (E.M.E.H.)
| | - Aysha Sameen
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab 38000, Pakistan;
| | - Amna Sahar
- Department of Food Engineering/National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab 38000, Pakistan
| | - Sipper Khan
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54770, Pakistan;
| | - Jasur Safarov
- Department of Food Engineering, Faculty of Mechanical Building, Tashkent State Technical University Named after Islam Karimov, University Str. 2, Tashkent 100095, Uzbekistan; (J.S.); (S.S.)
| | - Shakhnoza Sultanova
- Department of Food Engineering, Faculty of Mechanical Building, Tashkent State Technical University Named after Islam Karimov, University Str. 2, Tashkent 100095, Uzbekistan; (J.S.); (S.S.)
| | - Françoise Leriche
- Université Clermont Auvergne, INRA, VetAgro Sup, UMRF, F-63370 Lempdes, France;
| | | |
Collapse
|
18
|
Ozcan T, Ozdemir T, Avci HR. Survival of
Lactobacillus casei
and functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12741] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Tulay Ozcan
- Department of Food Engineering Faculty of Agriculture Bursa Uludag University Gorukle Campus BursaTurkey
| | | | - Halil Riza Avci
- Bursa Central Research Institute of Food and Feed Control Osmangazi Bursa Turkey
| |
Collapse
|
19
|
Gámbaro A, McSweeney MB. Sensory methods applied to the development of probiotic and prebiotic foods. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 94:295-337. [PMID: 32892836 DOI: 10.1016/bs.afnr.2020.06.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Food containing probiotics and prebiotics is one of the top-selling functional foods around the world. For the foods containing probiotics and prebiotics to be successful, their inclusion can not detract from a consumers' liking of the food product or impart negative sensory properties in the food product. Sensory analysis must be completed to ensure the inclusion of prebiotics and probiotics does not detract from the food item. Sensory analysis allows food product developers to make educated decisions and evaluate the sensory properties of new food products, including functional foods containing probiotics and prebiotics. Additionally, food product developers need a clear understanding of which method or technique should be used based on the objective of the testing, experimental design, validity and reliability of the method. This chapter focuses on the importance of sensory evaluation techniques in the development of functional food containing prebiotics and probiotics. Examples of sensory methodologies and their application to the production of food containing probiotics and prebiotics will be presented.
Collapse
Affiliation(s)
- Adriana Gámbaro
- Department of Food Science and Technology, Sensory Evaluation Laboratory, School of Chemistry, Universidad de la República (UdelaR), Montevideo, Uruguay.
| | - Matthew B McSweeney
- Centre for the Sensory Research of Food, School of Nutrition and Dietetics, Acadia University, Wolfville, NS, Canada
| |
Collapse
|
20
|
Atik DS, Demirci T, Öztürk Hİ, Demirci S, Sert D, Akın N. Chia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts. BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY 2020; 63. [DOI: 10.1590/1678-4324-2020190702] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
|
21
|
Lucatto JN, Silva‐Buzanello RA, Mendonça SNTG, Lazarotto TC, Sanchez JL, Bona E, Drunkler DA. Performance of different microbial cultures in potentially probiotic and prebiotic yoghurts from cow and goat milks. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12655] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Juliana Nunes Lucatto
- Post‐Graduation Program of Food Technology (PPGTA) Universidade Tecnológica Federal do Paraná (UTFPR) Av. Brasil, 4232, Parque Independência 85884-000 Medianeira PR Brazil
| | - Rosana Aparecida Silva‐Buzanello
- Post‐Graduation Program of Food Technology (PPGTA) Universidade Tecnológica Federal do Paraná (UTFPR) Av. Brasil, 4232, Parque Independência 85884-000 Medianeira PR Brazil
| | - Saraspathy Naidoo Terroso Gama Mendonça
- Post‐Graduation Program of Food Technology (PPGTA) Universidade Tecnológica Federal do Paraná (UTFPR) Av. Brasil, 4232, Parque Independência 85884-000 Medianeira PR Brazil
| | - Tassyana Crespan Lazarotto
- Production Engineering Course Universidade Tecnológica Federal do Paraná (UTFPR) Av. Brasil, 4232, Parque Independência 85884-000 Medianeira PR Brazil
| | - Jorge Leonardo Sanchez
- Post‐Graduation Program of Food Technology (PPGTA) Universidade Tecnológica Federal do Paraná (UTFPR) Caixa Postal 271, BR 369 87301-006 Campo Mourão PR Brazil
| | - Evandro Bona
- Post‐Graduation Program of Food Technology (PPGTA) Universidade Tecnológica Federal do Paraná (UTFPR) Caixa Postal 271, BR 369 87301-006 Campo Mourão PR Brazil
| | - Deisy Alessandra Drunkler
- Post‐Graduation Program of Food Technology (PPGTA) Universidade Tecnológica Federal do Paraná (UTFPR) Av. Brasil, 4232, Parque Independência 85884-000 Medianeira PR Brazil
| |
Collapse
|
22
|
Oraç A, Akın N. How do different cooling temperatures affect the characteristics of set-type yoghurt gel? Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.06.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
23
|
Fang T, Guo M. Physicochemical, texture properties, and microstructure of yogurt using polymerized whey protein directly prepared from cheese whey as a thickening agent. J Dairy Sci 2019; 102:7884-7894. [DOI: 10.3168/jds.2018-16188] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Accepted: 04/27/2019] [Indexed: 11/19/2022]
|
24
|
Xu K, Guo M, Du J, Zhang Z. Okra polysaccharide: Effect on the texture and microstructure of set yoghurt as a new natural stabilizer. Int J Biol Macromol 2019; 133:117-126. [DOI: 10.1016/j.ijbiomac.2019.04.035] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2019] [Revised: 03/25/2019] [Accepted: 04/05/2019] [Indexed: 11/25/2022]
|
25
|
Ranadheera CS, Naumovski N, Ajlouni S. Non-bovine milk products as emerging probiotic carriers: recent developments and innovations. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.02.010] [Citation(s) in RCA: 101] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
26
|
Differences in the microstructure and rheological properties of low-fat yoghurts from goat, sheep and cow milk. Food Res Int 2018; 108:423-429. [DOI: 10.1016/j.foodres.2018.03.040] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2017] [Revised: 03/11/2018] [Accepted: 03/12/2018] [Indexed: 02/07/2023]
|
27
|
Kermiche F, Boulekbache –Makhlouf L, Félix M, Harkat-Madouri L, Remini H, Madani K, Romero A. Effects of the incorporation of cantaloupe pulp in yogurt: Physicochemical, phytochemical and rheological properties. FOOD SCI TECHNOL INT 2018; 24:585-597. [DOI: 10.1177/1082013218776701] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
The therapeutic effects of cantaloupe are of great interest for the development of functional foods such as yogurt. In this study a new dairy product has been formulated by enriching natural yogurt with fruit cantaloupe (yogurt with cantaloupe puree, yogurt with dry cantaloupe and yogurt with dry cantaloupe and cantaloupe puree). Thus, composition (moisture, ash, lipids, proteins), including amino acid contents, lactic flora as well as rheological (viscoelasticity, viscosity) property of cantaloupe yogurt and natural yogurt is assessed. In addition, pH value, water holding capacity and antioxidant activity (reducing power) are measured over refrigerated storage time. There are significant differences between natural yogurt and cantaloupe yogurt in almost all parameters. The results show that the pH decreases during the storage period and the antioxidant activity as well as the water holding capacity are more remarkable in the yogurt with dry cantaloupe at the 14th and the 28th day of storage, respectively. The addition of cantaloupe in natural yogurt ameliorates the load of lactic flora and modifies the rheological property of the new products. The results of the current study show that the addition of cantaloupe to yogurt significantly improved its quality.
Collapse
Affiliation(s)
- F Kermiche
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algérie
| | - L Boulekbache –Makhlouf
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algérie
| | - M Félix
- Departamento de Ingeniería Química, Facultad de Física, Universidad de Sevilla, Sevilla, Spain
| | - L Harkat-Madouri
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algérie
- Faculté des Sciences Biologiques, Université des Sciences et de la Technologie Houari Boumediene, Alger, Algérie
| | - H Remini
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algérie
- Département de Biologie, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre, Université de Bouira, Bouira, Algérie
| | - K Madani
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algérie
| | - A Romero
- Departamento de Ingeniería Química, Facultad de Física, Universidad de Sevilla, Sevilla, Spain
| |
Collapse
|
28
|
Moschopoulou E, Sakkas L, Zoidou E, Theodorou G, Sgouridou E, Kalathaki C, Liarakou A, Chatzigeorgiou A, Politis I, Moatsou G. Effect of milk kind and storage on the biochemical, textural and biofunctional characteristics of set-type yoghurt. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.09.008] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|