Probiotic Greek yogurt: effect of the addition of prebiotic fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance

2021 ◽  
Vol 88 (1) ◽  
pp. 98-104
Author(s):  
Sofia Sestito Dias ◽  
Damarys de Souza Vergílio ◽  
Arthur Marroni Pereira ◽  
Suellen Jensen Klososki ◽  
Vanessa Aparecida Marcolino ◽  
...  
Keyword(s):  
Negative Impact ◽  
Storage Period ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Modified Starch ◽  
Sensory Acceptance ◽  
Ph Values ◽  
Fat Substitutes ◽  
Gastrointestinal Conditions ◽  
The Impact

AbstractIn this research communication we evaluate the impact of the addition of prebiotic components (inulin, polydextrose, and modified starch, 40 g/l) as fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance of probiotic (Lacticaseibacillus casei 01, 108 CFU/ml) Greek yogurts during storage (7 °C, 28 d). All formulations had probiotic counts higher than 107 CFU/ml during storage and simulated gastrointestinal conditions (SGIC). The prebiotic components increased the probiotic survival to the enteric phase of the SGIC, with inulin producing the most pronounced effect. Inulin addition resulted in products with lower pH values and consistency and higher titratable acidity during storage, with negative impact on the sensory acceptance (flavor, texture, and overall impression) at the end of the storage period. Modified starch addition impacted negatively on the acceptance of the products (appearance, flavor, texture, and overall impression). Polydextrose addition resulted in products with lower consistency, but similar sensory acceptance to the full-fat yogurt. It can be concluded that it is possible to prepare potentially synbiotic Greek yogurts by desorption technique using L. casei as probiotic culture and inulin, polydextrose or modified starch as prebiotic components, with the utilization of polydextrose being advisable.

Effect of carbonation and probiotic addition on the physicochemical, microbiological and sensory characteristics of whey dairy beverage

2020 ◽  
Vol 87 (2) ◽  
pp. 255-258
Author(s):  
Carla Salete Jadão Alves ◽  
Simone Andreoti Mendes Floriano ◽  
Verônica Parassen Voltarelli ◽  
Christiane Maciel Vasconcellos Barros de Rensis ◽  
Tatiana Colombo Pimentel ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Lactobacillus Casei ◽  
Physicochemical Characteristics ◽  
Passion Fruit ◽  
Sensory Acceptance ◽  
Ph Values ◽  
Carbonation Process ◽  
Hedonic Scale ◽  
The Impact ◽  
Dairy Beverages

AbstractThis research communication addresses the impact of the addition of Lactobacillus casei and/or carbonation (CO2) on the chemical composition, physicochemical characteristics, probiotic survival, and sensory acceptance of passion-fruit flavored whey dairy beverages (70% milk/30% whey) during storage (30 d/4°C). The addition of Lactobacillus casei and/or carbonation did not impact on the chemical composition, pH values, and acceptance (flavor and overall impression) of the products, but increased the acidity, and decreased the aroma acceptance. The carbonation process did not affect the probiotic survival but decreased the acidity of the products during storage. It can be concluded that it is possible to develop a probiotic passion-fruit flavored carbonated whey dairy beverage with suitable chemical composition, acidity, sensory acceptance (>6 in 9-point hedonic scale) and probiotic viability (>7 log cfu/ml) that could be refrigerated stored for 30 d. This is the first report considering a probiotic non-fermented carbonated whey dairy beverage.

scholarly journals Potentially Synbiotic Grape Juice: What is the Impact of The Addition of Lacticaseibacillus casei and Prebiotic Components?

2020 ◽  
Vol 11 (3) ◽  
pp. 10703-10715
Keyword(s):  
Storage Stability ◽  
Grape Juice ◽  
Physicochemical Characteristics ◽  
Quality Parameters ◽  
Sensory Acceptance ◽  
Texture Properties ◽  
Hedonic Scale ◽  
Grape Juices ◽  
The Impact ◽  
And Storage

The objective of this study was to evaluate the impact of the addition of oligofructose or polydextrose (2 g/100 g) and Lacticaseibacillus casei (2 g/L) on the quality parameters of grape juices during storage (7 oC/28 days in polyethylene terephthalate flasks). The addition of probiotics or prebiotics did not alter the physicochemical characteristics, texture properties, and storage stability of the grape juices; however, they changed the color and/or turbidity. Oligofructose and polydextrose did not show a protective effect on the probiotic, but the products showed probiotic viability higher than 106 CFU/mL. The grape juice with oligofructose had similar acceptance to the control juice. The addition of polydextrose or reduced probiotic acceptance in most of the evaluated attributes. All grape juices presented scores higher than 6 on a 9-point hedonic scale and an acceptability index higher than 70%. It is possible to produce potentially synbiotic grape juices with suitable quality parameters, probiotic survival, and sensory acceptance.

scholarly journals Stability of Kiwi Varieties of ‘Hayward’ in Powder During Storage

2020 ◽  
Vol 8 (2) ◽  
pp. 150
Author(s):  
Inacia Dos Santos Moreira ◽  
Jacinete Pereira Lima ◽  
Deise Souza de Castro ◽  
Wilton Pereira da Silva ◽  
Josivanda Palmeira Gomes ◽  
...  
Keyword(s):  
Water Activity ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Total Chlorophyll ◽  
Lower Content ◽  
Total Water ◽  
Ph Values ◽  
The Stability

For the preservation of products obtained by dehydration, it is necessary to evaluate their physicochemical characteristics during storage. It was proposed, in the present study, to evaluate the stability of the kiwi cv. ‘Hayward’ powder, obtained at temperatures of 60 and 70 °C during its storage in laminated packages under controlled conditions of temperature (25 ºC) and relative humidity (75%) for 90 days. The parameter’s evaluated were: moisture content, ashes, soluble solids, titratable acidity (% citric acid), pH, water activity at 25 ºC, color for the parameters lightness (L*) and chromaticity (+a* red; -a* green; +b* yellow; and -b* blue), phenolic compounds, flavonoids, total chlorophyll and carotenoids. It was observed that, after the 90 days, for the powder obtained at 70 °C, the soluble solids and pH values were altered by the storage, which did not occur for the powder obtained at 60 °C. For both powders, the content of ash and bioactive compounds were not affected by storage. The parameter of lightness decreased in both powders. The powder obtained at 70 ºC proved to be better, showing lower content of moisture and total water activity, as well as the highest values of bioactive compounds.

scholarly journals Physicochemical properties and sensory acceptance of biscuits fortified with Plantago psyllium flour

2018 ◽  
pp. 758
Author(s):  
Magdalena Krystyjan, Dorota Gumul ◽  
Anna Korus ◽  
Jarosław Korus, Marek Sikora
Keyword(s):  
Physicochemical Properties ◽  
Wheat Flour ◽  
Negative Impact ◽  
Sensory Attributes ◽  
Sensory Assessment ◽  
Sensory Acceptance ◽  
Plantago Psyllium ◽  
Sensory Parameters ◽  
The Impact

The aim of this work was to fortified biscuits with psyllium flour obtained from Plantago psyllium seeds and checked how this additive, reach in fibre and mucilage, had the impact on the physical, mechanical and sensory parameters of biscuits. The following addition psyllium flour was applied: 5, 10, 15 and 20% in relation to wheat flour. The moisture, texture, volume, spreadability factor, volume as well as texture, color and sensory assessment of biscuits were determined. The applied fortification contributed to increase the spreadability of biscuits and the decrease in their volume and hardness. According to consumers, the best sensory attributes received biscuits with 5% addition of psyllium flour, and higher levels of the additive had a negative impact on their sensory assessment.

The impact of storage on the sensory, viscosity and chemical characteristics of yogurt fortified with oat β–glucan

2021 ◽  
Vol 12 (3) ◽  
Author(s):  
X. Qu ◽  
Keyword(s):  
Storage Time ◽  
Dairy Product ◽  
Storage Period ◽  
Probiotic Bacteria ◽  
Experimental Sample ◽  
Ph Values ◽  
Normal Ranges ◽  
The Impact ◽  
Water Holding ◽  
Positive Effect

The feasibility of yogurt fortification with 0.3% oat β-glucan was examined. The results showed that 0.3% oat β-glucan yogurt has water-holding capacity. The acidity value and pH reached their maximum values at 7 d of storage, and no significant changes were observed after 7 d. All pH values ranged from 4.18 to 4.28, which are within the normal ranges for set-type yogurts. Interestingly, the viscosity values increased throughout storage. Significant differences were noted between the control yogurt and 0.3% oat β-glucan yogurt. The experimental sample had higher viscosity than the control yogurt, and the highest values were 58560 ± 2120 cp at 21 d for 0.3% oat β-glucan yogurt. The viability of probiotic bacteria in yogurts was checked. During the whole storage period, the content of probiotics decreased, which was only 0.63 ± 0.05×107 CFU/mL at 21 d. However, 0.3% oat β-glucan yogurt contained significantly more living probiotic bacteria compared to the control one, throughout the whole cold storage period. The viability of probiotic bacteria of 0.3% oat β-glucan yogurt at 14 d (3.18±0.2×107 CFU/mL) was only slightly lower than that of control yogurt at 1 d (3.45±0.3×107 CFU/mL). This fully demonstrates that the addition of 0.3% oat β-glucan has a protective effect on probiotics in yogurt, which will be beneficial for human health. The textural characteristics of yogurt were affected by the addition of 0.3% oat β-glucan, leading to decreased adhesiveness, but enhanced hardness and gumminess, throughout storage. All yogurts had average sensory scores of above 80, indicating a preference both for the control yogurt and 0.3% oat β-glucan yogurt throughout storage. The sensory results indicated that 0.3% oat β-glucan yogurt had the highest acceptability value of 86.49 at 21 d of storage, had a positive effect on the acceptability of the yogurt, independently of the storage time. Overall, yogurt containing 0.3% oat β-glucan could be an innovative healthy dairy product.

scholarly journals Impact of Milk Fortification on the Microbiological and Physicochemical Properties of Set-Type Skimmed Yoghurt Using Three Commercial Soluble Prebiotics

Foods ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 181 ◽  
Author(s):  
Rui Li ◽  
Qi Ding ◽  
Xin-Huai Zhao
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Physicochemical Properties ◽  
Acid Content ◽  
Titratable Acidity ◽  
Lactobacillus Delbrueckii ◽  
Chemical Compositions ◽  
Acid Fermentation ◽  
Ph Values ◽  
The Impact

The impact of milk fortification on the microbiological and physicochemical properties of a set-type skimmed yoghurt using three commercial soluble prebiotics (inulin, iso-malto-oligosaccharides, and xylo-oligosaccharides) at either 3 or 5 g/kg was assessed. The three prebiotics had an insignificant impact on yoghurt fermentation because all yoghurt samples had similar titratable acidity and similar pH values after their lactic acid fermentation. Regarding the control yoghurt samples without prebiotics usage, the prebiotics-fortified yoghurt samples showed no difference in their main chemical compositions, hardness, syneresis extent, and apparent viscosity (p > 0.05), but had a slightly higher lactic acid content and a viable quantity of starter strains. All yoghurt samples had the same acetic acid content, while propionic and butyric acids were not produced. Yoghurt storage at 4 °C for 21 day gave these yoghurt samples decreased pH values and a viable quantity of starter strains (especially Lactobacillus delbrueckii subsp. bulgaricus) and unchanged acetic acid; however, it increased lactic acid contents. Overall, prebiotics fortification up to 5 g/kg had a completely insignificant impact on the fermentation and quality attributes of yoghurt samples but could possibly improve the health of consumers due to higher dietary fibers and starter strain populations.

scholarly journals Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1506
Author(s):  
Elena M. Gómez-Sáez ◽  
Natalia Moratalla-López ◽  
Gonzalo L. Alonso ◽  
Herminia Vergara
Keyword(s):  
High Stability ◽  
Storage Period ◽  
Significant Decline ◽  
Visual Appearance ◽  
Color Coordinates ◽  
Ph Values ◽  
Dry Cured Ham ◽  
Sensorial Quality ◽  
The Impact

This study determined the effect of adding three concentrations of saffron (A: high, B: medium, and C: low) on vacuum-packaged dry-cured ham slices. The pH and the color coordinates were assessed at 0, 7, 14, 28 and 60 days of storage, and sensorial quality (visual appearance, odor and flavor) and safranal content were analyzed at 7, 14, 28 and 60 days. Saffron concentration did not significantly affect the pH or color (except in a* (redness) and b* (yellowness) at day 28; p < 0.001). Storage period affected pH values (p < 0.001) in all groups with a significant decline from day 28 (p < 0.05); the color coordinates showed a high stability (only L* (lightness) varied in the C group samples; p < 0.01). Sensorial quality did not vary with the time in any group. Significant differences were found among groups in visual appearance (p < 0.05) and flavor (p < 0.001) at day 14 and in odor at day 14, 28, and 60. In general, the C group samples obtained the highest scores. Safranal content varied significantly with the time in a different way in each group, with differences among groups at day 14 and 60 (p < 0.001).

scholarly journals Effect of the addition of psyllium (plantago ovata forsk) on the physicochemical characteristics of frozen banana pulp during storage

2021 ◽  
Vol 10 (8) ◽  
pp. e10510816997
Author(s):  
Elisangela Aparecida Nazario Franco ◽  
Davy William Hidalgo Chávez ◽  
Antonia Barbosa de Lima ◽  
Maria do Socorro Rocha Bastos ◽  
Nathália Ramos de Melo
Keyword(s):  
Storage Period ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Health Claims ◽  
Soluble Fiber ◽  
Significant Difference ◽  
Total Titratable Acidity ◽  
Different Temperatures ◽  
Gastric Emptying Time

Psyllium is a soluble fiber that has aroused the interest of several researchers for presenting proven functional benefits such as reducing LDL cholesterol, controlling blood glucose, delaying gastric emptying time among others. This study aimed to elaborate a banana pulp added psyllium and verify the effect on the physicochemical parameters (pH, total titratable acidity, color and rheology) during 90 days of storage under different temperatures (- 8 °C and – 18 °C). The results showed that the addition of 3% psyllium altered some parameters: the pH did not present a significant difference at time 0, but at times 30 and 60 it showed a difference and at the end of storage it did not show any difference, the ATT did not change at time 0 , but from time 30 it showed a significant decrease until the end of the storage period, the psyllium having a darker color than the banana reduced the luminosity (L *), it was verified that the addition of psyllium increased the apparent viscosity of the pulp. Psyllium has the potential to be used in banana pulp, since the changes in pH and TTA did not affect the quality of the product and meet the recommended by the current quality and identity standard for banana pulp, being a viable product with functional properties that can receive health claims.

Beet and orange mixed juices added with Lactobacillus acidophilus

2018 ◽  
Vol 48 (1) ◽  
pp. 76-87 ◽  
Author(s):  
Maria Rita Alaniz Porto ◽  
Vivian Sayuri Okina ◽  
Tatiana Colombo Pimentel ◽  
Sandra Garcia ◽  
Sandra Helena Prudencio
Keyword(s):  
Antioxidant Activity ◽  
Lactobacillus Acidophilus ◽  
Purchase Intention ◽  
Culture Media ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Content Type ◽  
Minimum Requirement ◽  
Sensory Acceptance

Purpose The purpose of this study was to evaluate beet and orange mixed juices added with lyophilized Lactobacillus acidophilus probiotic culture. Design/methodology/approach Two formulations of probiotic beet and orange mixed juices (1:1 e 1:2 v/v) were prepared, stored at 4°C for 28 days and were evaluated for probiotic survival, physicochemical stability, antioxidant activity and sensory acceptance. The probiotic culture was added in a lyophilized form and was not propagated in culture media or juice. Findings Physicochemical characteristics (pH, titratable acidity, total soluble solids and color) and antioxidant activity showed no undesirable alterations during storage. The number of probiotics followed established minimum requirement for probiotic foods (109 CFU/200mL) during the 28 days of storage. The juices showed good sensory acceptance and purchase intention, especially regarding the color of the product. Practical implications The beet and orange mixed juices are suitable carriers for L. acidophilus with a shelf life of at least 28 days at 4°C. Originality/value Direct addition of the probiotic culture could result in high probiotic survival in mixed juices, dispensing the propagation step.

scholarly journals Evaluation of physicochemical properties and viability of starter culture of liquid cheese whey-based frozen yogurts supplemented with inulin

2021 ◽  
Vol 51 (12) ◽  
Author(s):  
Viviane Michele dos Santos ◽  
Gerlane Souza de Lima ◽  
Viviane Lansky Xavier de Souza Leão ◽  
Karina Correia da Silveira ◽  
Tânia Lúcia Montenegro Stamford
Keyword(s):  
Physicochemical Properties ◽  
Cheese Whey ◽  
Starter Culture ◽  
Storage Period ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Melting Rate ◽  
Starter Cultures ◽  
Culture Viability ◽  
Frozen Yogurt

ABSTRACT: The study aimed to analyze the physicochemical properties and starter culture viability of frozen yogurts produced with liquid cheese whey (LCW) and inulin at different proportions (F0: 66% LCW and 0% inulin; F1: 65% LCW and 1% inulin; F2: 64% LCW and 2% inulin; F3: 62% LCW and 4% inulin). Results demonstrated that the frozen yogurt F3 presented higher total solids and carbohydrates levels. LCW and inulin contributed to the overrun increase (11.8-18.2%) but did not interfere significantly in the retardation of the melting rate and range in the samples’ hardness. Over the storage time, formulation F3 showed lower pH and higher titratable acidity. However, from the sixtieth day of storage, the formulations of frozen yogurts varied in the pH and titratable acidity profile associated with the decline in the viability of starter cultures. Even so, the inulin supplementation positively affected the strains’ viability during storage. Based on our data, the formulation F3 presented better nutritional value, physicochemical characteristics, and stability over the storage period.

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