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Lin D, Zhao J, Fan H, Qin W, Wu Z. Enhancing starch nanocrystal production and evaluating their efficacy as fat replacers in ice cream: Investigating the influence of high pressure and ultrasonication. Int J Biol Macromol 2023; 251:126385. [PMID: 37595721 DOI: 10.1016/j.ijbiomac.2023.126385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 08/11/2023] [Accepted: 08/15/2023] [Indexed: 08/20/2023]
Abstract
A preparation method involving the combination of high-pressure homogenization and ultrasound (HPH-US) techniques was employed to produce starch nanocrystals (NCs) from three botanical starch sources: chestnut, corn starch, and potato starch. The optimal conditions, determined using response surface methodology, consisted of a homogenization pressure of 60 MPa and ultrasound at 280 W for 30 min. The utilization of dynamic light scattering (DLS) and transmission electron microscopy (TEM) unveiled that the resulting starch particles exhibited nanometric dimensions ranging from 135.36 to 203.47 nm. The mechanical forces generated by the HPH-US treatment significantly enhanced the physicochemical properties of the starch NCs, leading to a partial disruption of the crystalline structure. Moreover, the potential application of the synthesized starch NCs as fat replacers (FRs) was investigated. As the degree of substitution increased, notable improvements were observed in the hardness and viscosity of ice cream, accompanied by a reduction in the melting rate. The overall sensory evaluation indicated that corn starch NCs held substantial promise as a viable alternative FR for enhancing the quality of ice cream.
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Affiliation(s)
- Derong Lin
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014, China.
| | - Jingjing Zhao
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel; Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China
| | - Hao Fan
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014, China.
| | - Zhijun Wu
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, 625014, China
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2
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Liu X, Sala G, Scholten E. Role of polysaccharide structure in the rheological, physical and sensory properties of low-fat ice cream. Curr Res Food Sci 2023; 7:100531. [PMID: 37441167 PMCID: PMC10333429 DOI: 10.1016/j.crfs.2023.100531] [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: 04/13/2023] [Revised: 05/26/2023] [Accepted: 06/06/2023] [Indexed: 07/15/2023] Open
Abstract
Polysaccharides can be used as fat replacers in ice cream, as they contribute to an increase of viscosity. However, no research has clarified the exact role of viscosity from that of the structure of the polysaccharides on the properties of ice cream. In this study, the effect of polysaccharide structure on different properties of low-fat ice cream was investigated. The polysaccharides taken into consideration varied from flexible (locust bean gum and guar gum) to rigid (xanthan gum and iota carrageenan). Relationships between rheological properties of ice cream mixes and microstructural characteristics and sensory perception of the final ice cream were established. To separate the effect of the polysaccharide structure from that of viscosity, two series of ice cream were prepared: one in which the mix viscosity of the various samples was similar (approximately 68.3 mPa· s), and one in which the serum phase viscosity was similar (approximately 15563 mPa· s). Flexible polysaccharides showed a lower degree of shear-thinning and a more liquid-like viscoelastic behavior compared with rigid polysaccharides. In addition, flexible polysaccharides led to higher overrun (47-58%) than other samples (approximately 30%), which resulted in lower hardness of the ice cream (<3.2 MPa). Rigid polysaccharides caused gelation of the serum phase, which made the ice cream more difficult to scoop. Based on the results of the sensory evaluation, flexible polysaccharides could provide higher softness and creaminess-related properties, while rigid polysaccharides resulted in higher coldness and grittiness. Therefore, polysaccharides with a flexible structure are a better choice for improving the textural and sensory properties of low-fat ice cream.
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3
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Oselu S, Ebere R, Huka G, Musalia L, Marete E, Mathara JM, Mwobobia F, Arimi JM. Production and characterisation of camel milk yoghurt containing different types of stabilising agents. Heliyon 2022; 8:e11816. [DOI: 10.1016/j.heliyon.2022.e11816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 08/25/2022] [Accepted: 11/15/2022] [Indexed: 11/27/2022] Open
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4
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Zhang Z, Yu J, Cheng P, Wang S, Hang F, Li K, Xie C, Shi C. Effect of Different Process Parameters and Ultrasonic Treatment During Solid Osmotic Dehydration of Jasmine for Extraction of Flavoured Syrup on the Mass Transfer Kinetics and Quality Attributes. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02787-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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5
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Azari‐Anpar M, Khomeiri M, Daraei Garmakhany A, Lotfi‐Shirazi S. Development of camel and cow's milk, low-fat frozen yoghurt incorporated with Qodume Shahri ( Lepidium perfoliatum) and cress seeds ( Lepidium sativum) gum: Flow behavior, textural, and sensory attributes' assessment. Food Sci Nutr 2021; 9:1640-1650. [PMID: 33747475 PMCID: PMC7958526 DOI: 10.1002/fsn3.2139] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 01/05/2021] [Accepted: 01/06/2021] [Indexed: 11/08/2022] Open
Abstract
In this study, the effect of different concentrations (0.2%, 0.1%, and 0%) of some plant seed gums (Qodume Shahri (Lepidium perfoliatum) and cress (Lepidium sativum)) as the stabilizer on the flow behavior, textural, and sensory properties of frozen yoghurt produced from camel and cow's milk was investigated. The results showed that plant seed gums significantly affected the viscosity, overrun and melting rate, textural, and sensory properties of frozen yoghurt samples prepared from camel and cow's milk. Also, no significant differences were observed in pH and acidity of the samples. The highest overrun value was observed in the control sample. Frozen yoghurt containing 0.2% Qodume Shahri seed gum (QSSG) had the highest viscosity and the longest first dripping time. This is an indication that frozen yoghurt mixes are non-Newtonian at all added concentrations. Finally, Herschel-Bulkley model well described the rheological behavior of frozen yoghurt mixtures due to the higher correlation coefficient. In general, cow's frozen yoghurts containing 0.2% cress seed gum (CSG) and 0.1% QSSG were more acceptable among panelists than camel frozen yoghurt sample.
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Affiliation(s)
- Mojtaba Azari‐Anpar
- Department of Food Science and TechnologyFaculty of AgricultureFerdowsi University of MashhadMashhadIran
- Université Claude Bernard Lyon 1ISARA LyonUniv LyonBourg en BresseFrance
| | - Morteza Khomeiri
- Department of Food Science & TechnologyGorgan University of Agricultural Sciences & Natural ResourcesGorganIran
| | - Amir Daraei Garmakhany
- Department of Food Science and TechnologyTuyserkan Faculty of Engineering & Natural ResourcesBu‐Ali Sina UniversityHamedanIran
| | - Sorour Lotfi‐Shirazi
- Department of Food Science and TechnologyFaculty of AgricultureFerdowsi University of MashhadMashhadIran
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6
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Szkolnicka K, Dmytrów I, Mituniewicz-Małek A. Buttermilk ice cream-New method for buttermilk utilization. Food Sci Nutr 2020; 8:1461-1470. [PMID: 32180955 PMCID: PMC7063380 DOI: 10.1002/fsn3.1429] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 01/03/2020] [Accepted: 01/05/2020] [Indexed: 11/11/2022] Open
Abstract
Buttermilk, the by‐product of butter production, due to good technological features and excellent nutritional and health‐promoting properties finds more and more applications in food industry. Considerable amount of polar lipids causes that buttermilk exhibits emulsifying and stabilizing effect and may be used to improve the product quality. The study aimed to design new kind of ice cream, in which all milk is substituted by buttermilk. Within the study, we compared physicochemical parameters, color, texture, and sensory properties of control milk ice cream (C), ice cream from sweet buttermilk (SB), and ice cream from cultured buttermilk (CB). Ice cream was tested on the production day, and some characteristics were tested also after 14 and 28 days of storage at −18 ± 1°C. The study showed that samples of ice cream from cultured buttermilk had the highest acidity and were the most resistant to melting. The samples did not differ in over‐run value. The use of buttermilk influenced the texture of ice cream and product from sweet buttermilk had the highest stickiness during the storage. The color analysis showed that the highest lightness parameter had ice cream from cultured buttermilk, while samples from sweet buttermilk had the most greenish‐yellow characteristics. All the obtained products had good sensory characteristics, only cultured buttermilk ice cream slightly deteriorated after 28 storage days. Good quality properties cause that buttermilk may be successfully used as substitution of milk in ice‐cream formula and may improve its quality by exhibiting of some emulsifying stabilizing effect.
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Affiliation(s)
- Katarzyna Szkolnicka
- Department of Toxicology, Dairy Technology and Food Storage Faculty of Food Sciences and Fisheries West Pomeranian University of Technology Szczecin Poland
| | - Izabela Dmytrów
- Department of Toxicology, Dairy Technology and Food Storage Faculty of Food Sciences and Fisheries West Pomeranian University of Technology Szczecin Poland
| | - Anna Mituniewicz-Małek
- Department of Toxicology, Dairy Technology and Food Storage Faculty of Food Sciences and Fisheries West Pomeranian University of Technology Szczecin Poland
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Faraki A, Noori N, Gandomi H, Banuree SAH, Rahmani F. Effect of Auricularia auricula aqueous extract on survival of Lactobacillus acidophilus La-5 and Bifidobacterium bifidum Bb-12 and on sensorial and functional properties of synbiotic yogurt. Food Sci Nutr 2020; 8:1254-1263. [PMID: 32148831 PMCID: PMC7020330 DOI: 10.1002/fsn3.1414] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2019] [Revised: 12/17/2019] [Accepted: 12/18/2019] [Indexed: 01/30/2023] Open
Abstract
The effect of Auricularia auricula aqueous extract (AAE) on the survival of Lactobacillus acidophilus La-5 and Bifidobacterium bifidum Bb-12, and on chemical and sensory properties of yogurt was investigated during 28 days of storage at 4°C. The use of 0.05% of AAE improved the survival of L. acidophilus La-5 and B. bifidum Bb-12 about 0.35 and 0.58 log CFU/g, respectively. However, AAE in 0.1% concentration enhanced the survival of L. acidophilus La-5 and B. bifidum Bb-12 about 0.43 and 0.51 log CFU/g, respectively. Moreover, 0.1% concentration of AAE drastically increased antioxidant activity and total phenolic content to 115.30 mg BHT eq./kg and 1,057.6 mg Gallic acid/kg after 28 days, respectively. Addition of AAE to the yogurt significantly decreased sensorial acceptance while increased syneresis compared to the control group (p < .05). In conclusion, the results of this study showed that addition of AAE improved probiotic protection and functional properties of the yogurt recommending its application in symbiotic yogurt.
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Affiliation(s)
- Azita Faraki
- Department of Food HygieneFaculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Negin Noori
- Department of Food HygieneFaculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Hassan Gandomi
- Department of Food HygieneFaculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Sayed Attaul Haq Banuree
- Department of Food HygieneFaculty of Veterinary MedicineUniversity of TehranTehranIran
- Department of Pre‐clinicVeterinary Science FacultyNangarhar UniversityNangarharAfghanistan
| | - Fatemeh Rahmani
- Department of Food HygieneFaculty of Veterinary MedicineUniversity of TehranTehranIran
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8
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Rafiq L, Zahoor T, Sagheer A, Khalid N, Rahman UU, Liaqat A. Augmenting yogurt quality attributes through hydrocolloidal gums. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2020; 33:323-331. [PMID: 30381752 PMCID: PMC6946963 DOI: 10.5713/ajas.18.0218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/19/2018] [Accepted: 09/13/2018] [Indexed: 12/03/2022]
Abstract
Objective The present work was undertaken to determine the possibility of using xanthan and guar gums as stabilizers to enhance the yogurt quality. Methods Yogurt was manufactured from standardized milk (3.5% fat, 8.5% solid-not-fat contents) with the addition of 2% to 3% starter culture. Enzyme-hydrolyzed xanthan gum (0.1%, 0.5%, 1.0%) and guar gum (0.1%, 0.5%, 1.0%) were added to the yogurt as stabilizers. Prepared yogurt samples were kept at refrigeration temperature (4°C±2°C) for 21 days and various quality and sensory parameters were studied at regular intervals (7 days). Results Results showed that yogurt with 0.5% xanthan gum (T5) was best in terms of preventing syneresis and improving the viscosity, water holding capacity and texture of the product. Additionally, adding gums did not adversely affect the sensorial attributes of the product. Conclusion Modified gums were found useful in augmenting yogurt quality and therefore addition of gums is highly recommended for manufacturing yogurt.
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Kim SY, Hyeonbin O, Lee P, Kim YS. The quality characteristics, antioxidant activity, and sensory evaluation of reduced-fat yogurt and nonfat yogurt supplemented with basil seed gum as a fat substitute. J Dairy Sci 2020; 103:1324-1336. [DOI: 10.3168/jds.2019-17117] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Accepted: 10/10/2019] [Indexed: 11/19/2022]
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10
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Skryplonek K, Henriques M, Gomes D, Viegas J, Fonseca C, Pereira C, Dmytrów I, Mituniewicz-Małek A. Characteristics of lactose-free frozen yogurt with κ-carrageenan and corn starch as stabilizers. J Dairy Sci 2019; 102:7838-7848. [PMID: 31255280 DOI: 10.3168/jds.2019-16556] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Accepted: 04/24/2019] [Indexed: 11/19/2022]
Abstract
Frozen yogurt is a type of dairy product that is considered to be a more healthful alternative to conventional ice cream due to its lower fat content and the presence of viable lactic acid bacteria. Lactose-free products are a growing trend in the dairy industry, and lactose-free yogurts and ice creams can both be found on the market. However, lactose-free frozen yogurt has not yet reached the market. In this study, we aimed to investigate the effect of adding κ-carrageenan (0.05, 0.1, and 0.15%) and corn starch (1, 2, and 3%) on acidity, texture, viscosity, overrun, melting properties, color attributes, and sensory characteristics of lactose-free frozen yogurts. Lactose was reduced by enzymatic hydrolysis during the fermentation process. The effectiveness of the hydrolysis was measured by HPLC, and lactose was reduced to 0.05% after 80 min of incubation with the enzyme. The addition of stabilizers did not change overrun and melting properties of frozen yogurt, but it did affect pH, titratable acidity, and color parameters. The product with 0.15% κ-carrageenan had the highest hardness and stickiness values. Moreover, κ-carrageenan had a positive effect on sensory attractiveness of lactose-free frozen yogurt, and it reduced the coarse texture in comparison with the control without stabilizers. A lactose-free frozen yogurt with good quality and nutritional characteristics was produced, particularly with the use of κ-carrageenan as stabilizer.
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Affiliation(s)
- Katarzyna Skryplonek
- West Pomeranian University of Technology, Faculty of Food Sciences and Fisheries, Department of Dairy Technology and Food Storage, Papieża Pawła VI street 3, 71-459 Szczecin, Poland.
| | - Marta Henriques
- Polytechnic Institute of Coimbra, College of Agriculture, Department of Food Science and Technology, Bencanta, PT-3045-601 Coimbra, Portugal; Research Center for Natural Resources, Environment and Society (CERNAS), College of Agriculture, Polytechnic Institute of Coimbra, Bencanta, PT-3045-601 Coimbra, Portugal
| | - David Gomes
- Polytechnic Institute of Coimbra, College of Agriculture, Department of Food Science and Technology, Bencanta, PT-3045-601 Coimbra, Portugal
| | - Jorge Viegas
- Polytechnic Institute of Coimbra, College of Agriculture, Department of Food Science and Technology, Bencanta, PT-3045-601 Coimbra, Portugal
| | - Catarina Fonseca
- Polytechnic Institute of Coimbra, College of Agriculture, Department of Food Science and Technology, Bencanta, PT-3045-601 Coimbra, Portugal
| | - Carlos Pereira
- Polytechnic Institute of Coimbra, College of Agriculture, Department of Food Science and Technology, Bencanta, PT-3045-601 Coimbra, Portugal; Research Center for Natural Resources, Environment and Society (CERNAS), College of Agriculture, Polytechnic Institute of Coimbra, Bencanta, PT-3045-601 Coimbra, Portugal
| | - Izabela Dmytrów
- West Pomeranian University of Technology, Faculty of Food Sciences and Fisheries, Department of Dairy Technology and Food Storage, Papieża Pawła VI street 3, 71-459 Szczecin, Poland
| | - Anna Mituniewicz-Małek
- West Pomeranian University of Technology, Faculty of Food Sciences and Fisheries, Department of Dairy Technology and Food Storage, Papieża Pawła VI street 3, 71-459 Szczecin, Poland
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11
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Abdollahzadeh SM, Zahedani MR, Rahmdel S, Hemmati F, Mazloomi SM. Development of Lactobacillus acidophilus-fermented milk fortified with date extract. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.09.042] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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12
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Surendra Babu A, Parimalavalli R, Jagan Mohan R. Effect of modified starch from sweet potato as a fat replacer on the quality of reduced fat ice creams. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9859-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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13
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Zendeboodi F, Yeganehzad S, Sadeghian A. Optimizing the formulation of a natural soft drink based on biophysical properties using mixture design methodology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-017-9690-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Nezhad NAK, Ghanbarzadeh B, Dehghannya J. Flow and viscoelastic behavior of Iranian starch-based low calorie dessert (Palda). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-017-9641-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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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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16
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Sahin S, Hamamci H, Garayev S. Rheological properties of lactose-free dairy desserts. FOOD SCI TECHNOL INT 2016; 22:609-620. [PMID: 26924843 DOI: 10.1177/1082013216636262] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2015] [Accepted: 02/05/2016] [Indexed: 11/16/2022]
Abstract
People suffering from lactose intolerance cannot digest milk or lactose-containing foods. Lactose-free diet is essential for them since they do not have the ability to produce lactase to breakdown milk sugar. Physical properties of lactose-free dairy desserts will most probably be different than that of lactose containing ones because of lactose hydrolysis. In this study, it was aimed to analyze the rheological and textural behaviors of different lactose-free dessert formulations containing different gum types and different waxy maize starch and sucrose concentrations. Waxy maize starch was used at concentrations of 0.032 g·mL-1, 0.040 g·mL-1, and 0.048 g·mL-1 In addition to waxy maize starch, guar gum, gum arabic, or κ-carrageenan at two different concentrations (1.0% w/w and 0.5% w/w) was added. Sucrose was added at concentrations of 0.14 g·mL-1 and 0.10 g·mL-1 in lactose-free desserts. Power law model was found to be suitable to explain the flow behavior of desserts. The storage and loss modulus of lactose-free desserts were higher than that of lactose-containing desserts. The κ-Carrageenan was found to be the most effective gum for structure build-up.
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Affiliation(s)
- Serpil Sahin
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Haluk Hamamci
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Sultan Garayev
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
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17
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Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1673-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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18
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Ladjevardi ZS, Gharibzahedi SMT, Mousavi M. Development of a stable low-fat yogurt gel using functionality of psyllium ( Plantago ovata Forsk) husk gum. Carbohydr Polym 2015; 125:272-80. [DOI: 10.1016/j.carbpol.2015.02.051] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2014] [Revised: 02/14/2015] [Accepted: 02/20/2015] [Indexed: 11/29/2022]
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19
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Jridi M, Souissi N, Salem MB, Ayadi MA, Nasri M, Azabou S. Tunisian date (Phoenix dactylifera L.) by-products: Characterization and potential effects on sensory, textural and antioxidant properties of dairy desserts. Food Chem 2015; 188:8-15. [PMID: 26041157 DOI: 10.1016/j.foodchem.2015.04.107] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2015] [Revised: 04/21/2015] [Accepted: 04/22/2015] [Indexed: 11/19/2022]
Abstract
Three Tunisian date varieties, Deglet Nour, Kentichi and Allig, served to produce syrups and powders, which were then examined for their physico-chemical composition and antioxidant properties. Different proportions of these sweetening-like agents were incorporated to produce nine different formulations of dairy desserts, with lower amount of added sugars to avoid any artificial flavoring or coloring agents. Sensory and color evaluation data revealed that incorporating Deglet Nour and Kentichi syrup offers the most desirable formulation. Furthermore, syrup polysaccharides and fibers contribute to better maintain the final product texture. In addition, date by-products create a good source of natural thickening agents, involved in enhancing apparent viscosity and spontaneous exudation. Thanks to their high content in phenolic compounds, date by-products considerably improve antioxidant activities of the formulated desserts. Therefore, they could be valued as natural ingredients in the formulation of novel dairy products with high nutritional-properties.
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Affiliation(s)
- Mourad Jridi
- Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, B.P. 1173-3038 Sfax, Tunisia.
| | - Nabil Souissi
- Laboratoire de Biodiversité et de Biotechnologie Marine, Institut National des Sciences et Technologies de la Mer, Centre de Sfax, B.P. 1037-3018 Sfax, Tunisia
| | - Marwa Ben Salem
- Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, B.P. 1173-3038 Sfax, Tunisia
| | - M A Ayadi
- Laboratoire d'analyse alimentaire, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, B.P. 3038 Sfax, Tunisia
| | - Moncef Nasri
- Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, B.P. 1173-3038 Sfax, Tunisia
| | - Samia Azabou
- Laboratoire d'analyse alimentaire, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, B.P. 3038 Sfax, Tunisia
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Chung C, Degner B, McClements DJ. Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers. Food Res Int 2014; 64:664-676. [DOI: 10.1016/j.foodres.2014.07.034] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2014] [Revised: 07/21/2014] [Accepted: 07/23/2014] [Indexed: 11/30/2022]
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21
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Influence of the concentration of polyols on the rheological and spectral characteristics of guar gum. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.02.018] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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22
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Keshtkaran M, Mohammadifar MA, Asadi GH, Nejad RA, Balaghi S. Effect of gum tragacanth on rheological and physical properties of a flavored milk drink made with date syrup. J Dairy Sci 2013; 96:4794-803. [DOI: 10.3168/jds.2012-5942] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2012] [Accepted: 11/29/2012] [Indexed: 11/19/2022]
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23
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Chen Q, Li M, Yuan Y, Han X. Stress relaxation behaviour of high acyl gellan gels. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12251] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Qing Chen
- Department of Applied Chemistry; Zhejiang Gongshang University; Hangzhou 310012 China
| | - Maoming Li
- Department of Applied Chemistry; Zhejiang Gongshang University; Hangzhou 310012 China
| | - Yan Yuan
- Department of Applied Chemistry; Zhejiang Gongshang University; Hangzhou 310012 China
| | - Xiaoxiang Han
- Department of Applied Chemistry; Zhejiang Gongshang University; Hangzhou 310012 China
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Barbosa VC, Garcia-Rojas EE, Coimbra JSDR, Cipriano PDA, Oliveira EBD, Telis-Romero J. Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature. FOOD SCIENCE AND TECHNOLOGY 2013. [DOI: 10.1590/s0101-20612013005000009] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Dulce de leche (DL), a dairy dessert highly appreciated in Brazil, is a concentrated product containing about 70% m/m of total solids. Thermophysical and rheological properties of two industrial Brazilian Dulce de leche formulations (classic Dulce de leche and Dulce de leche added with coconut flakes 1.5% m/m) were determined at temperatures comprised between 28.4 and 76.4 °C. In general, no significant differences (p < 0.05) were observed in the presence of coconut flakes in the two formulations. Heat capacity varied from 2633.2 to 3101.8 J/kg.°C; thermal conductivity from 0.383 to 0.452 W/m.°C; specific mass from 1350.7 to 1310.7 kg/m³; and, thermal diffusivity from (1.082 × 10-7 to 1.130 × 10-7) m²/s. The Bingham model was used to properly describe the non-Newtonian behavior of both formulations, with yielding stress values varying from 27.3 to 17.6 Pa and plastic viscosity from 19.9 to 5.9 Pa.s.
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