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.

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.

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).

Effects of the incorporation of cantaloupe pulp in yogurt: Physicochemical, phytochemical and rheological properties

2018 ◽  
Vol 24 (7) ◽  
pp. 585-597 ◽  
Author(s):  
F Kermiche ◽  
L Boulekbache –Makhlouf ◽  
M Félix ◽  
L Harkat-Madouri ◽  
H Remini ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ph Value ◽  
Dairy Product ◽  
Reducing Power ◽  
Storage Period ◽  
Water Holding Capacity ◽  
Therapeutic Effects ◽  
Viscosity Property ◽  
Amino Acid Contents ◽  
Water Holding

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.

Effects of Rigor, Salt, Freezing, Lyophilization and Storage Time on pH, Water-Holding Capacity and Soluble Protein Nitrogen in Beef Muscle1

1984 ◽  
Vol 47 (4) ◽  
pp. 316-320 ◽  
Author(s):  
J. C. KUO ◽  
H. W. OCKERMAN
Keyword(s):  
Nitrogen Content ◽  
Soluble Protein ◽  
Storage Time ◽  
Water Holding Capacity ◽  
Protein Nitrogen ◽  
Ph Values ◽  
Freeze Dried ◽  
And Storage ◽  
Water Holding ◽  
Glycolysis Process

The water-holding capacity (WHC) of frozen and reconstituted lyophilized (freeze-dried) beef (both pre- and post-rigor) increased (P&lt;0.05) with the increase in salt levels (0, 2 and 4%). Freeze-dried and reconstituted beef had lower (P&lt;0.05) WHC than the frozen control at all salt levels tested. The freeze-drying process may damage some of the beef muscle proteins. The WHC of the freeze-dried beef (both pre- and post-rigor) decreased (P&lt;0.05) with the increase of storage time (10 weeks). Salt (2 and 4%) retarded the glycolysis process in the pre-rigor frozen and freeze-dried beef as indicated by higher (P&lt;0.05) pH values than the post-rigor frozen and freeze-dried beef. The addition of salt (0, 2 and 4%) increased (P&lt;0.05) the extractable soluble protein nitrogen content in the prerigor frozen beef and decreased (P&lt;0.05) the soluble protein nitrogen content in the post-rigor frozen beef. The pre-rigor freeze-dried beef with 2% salt contained (P&lt;0.05) more extractable soluble protein nitrogen than the other two pre-rigor freeze-dried groups (0 and 4% salt). The pre-rigor beef contained more (P&lt;0.05) extractable soluble protein nitrogen than the post-rigor beef at the three different salt levels (0, 2 and 4%) during the 15 weeks of storage.

scholarly journals Comparative study of the impacts of conventional freezing and dehydrofreezing on apple fruit quality during storage

2020 ◽  
Vol 49 (3) ◽  
pp. 235-243
Author(s):  
L. Ben Haj Said ◽  
S. Bellagha ◽  
K. Allaf
Keyword(s):  
Water Content ◽  
Fruit Quality ◽  
Storage Time ◽  
Frozen Storage ◽  
Storage Period ◽  
Apple Fruit ◽  
Initial Water Content ◽  
Initial Water ◽  
Quality Response ◽  
The Impact

The present study deals with the impact of storage time on the quality of dehydrofrozen versus conventionally frozen apple. Samples were submitted to freezing as fresh fruit or following the first stage of air drying. The quality was evaluated along a freezing storage period of 18 months under -18 °C. Thaw exudate water (TEW), total colour difference (TCD), and total polyphenol content (TPC) of dehydrofrozen/thawed samples were assessed regarding the water content (W) versus the frozen storage time (FST) (0-18 months). Dehydrofreezing exhibited significant effects on TEW and TCD of dehydrofrozen/thawed apples. Indeed, the lower the W, the lower the TEW content and TCD of partially dried frozen/thawed samples. TPC losses were significant for samples without any pre-dehydration stage and decreased when initial water content decreased. The 18-month frozen storage at -18 °C had the most insignificant effects on all quality response variables for the previously most dried samples. Thus, adequate drying of fruit before freezing is a relevant way to maintain the stability of fruit quality during long-term storage.

Manufacture of Functional Fat-free Cream Cheese Fortified with Probiotic Bacteria and Flaxseed Mucilage as a Fat Replacing Agent

2020 ◽  
Vol 16 (9) ◽  
pp. 1393-1403
Author(s):  
Engy M. Akl ◽  
Samy M. Abdelhamid ◽  
Suzanne M. Wagdy ◽  
Heba H. Salama
Keyword(s):  
Pathogenic Bacteria ◽  
Chemical Properties ◽  
Storage Period ◽  
Probiotic Bacteria ◽  
Microbiological Analysis ◽  
Health Issues ◽  
Cream Cheese ◽  
High Quality ◽  
Fat Replacers ◽  
Ph Values

Background: Cream cheese is a fatty cheese that is popular with many consumers and highly nutritious. There are many studies to reduce its fat content by fat replacers. Flaxseed mucilage has the potential for stabilizing emulsions, thickening foods and gelling solutions. High-quality cream cheese is manufactured by replacing fat with flaxseed mucilage. Objective: This study aimed to prepare probiotic-fortified and fat-free cream cheese using flaxseed mucilage as a fat replacer and as prebiotic. Methods: The mucilage was extracted and added at different concentrations to the manufactured cream cheese during processing. Chemical properties, microbiological analysis and sensory evaluation of the produced cream cheese were investigated. Results: The results showed that the addition of mucilage to the cream cheese increased the protein, ash and the total solids while the moisture content and the pH values were decreased. Cream cheese viscosity significantly increased with the addition of flaxseed mucilage and decreased during the storage period. The results also showed that the combination of flaxseed mucilage and probiotic bacteria has potent antibacterial activity against some pathogenic bacteria like Pseudomonas aeruginosa and Yersinia enterocolitica. The mucilage improved the texture, enhanced the survival of the probiotic bacteria and improved the overall sensorial characteristics of the cheese. Conclusion: The manufactured product could be suitable for consumers having some health issues related to the consumption of fat and as sources of probiotic bacteria.

scholarly journals Effect of Bunium persicum essential oil, NaCl, Bile Salts, and their combinations on the viability of Lactobacillus acidophilus in probiotic yogurt

2021 ◽  
Vol 13 (1) ◽  
pp. 37-48
Author(s):  
Parva Mahmoudi ◽  
Zhaleh Khoshkhoo ◽  
Afshin Akhondzadeh Basti ◽  
Peyman Mahasti Shotorbani ◽  
Ali Khanjari
Keyword(s):  
Essential Oil ◽  
Lactobacillus Acidophilus ◽  
Bile Salts ◽  
Storage Time ◽  
Probiotic Bacteria ◽  
Steady Increase ◽  
Ph Values ◽  
Probiotic Yogurt ◽  
Bunium Persicum ◽  
Suitable Environment

The probiotic yogurt, with additional essential oil researches, has increased recently. Bunium persicum Boiss is a critical medicinal wild growing plant in Iran dry areas. In this study, Lactobacillus acidophilus was exposed to stress with B. persicum essential oil (BEO), NaCl, bile salts, and their combinations by 50 minimum inhibitory concentration (MIC) and then inoculated to the yogurt samples, which were stored at 4°C for 28 days. Indepen-dent parameters in this article are BEO 500 and 1000 ppm that the physicochemical, sensory properties, and L. acidophilus of viability in yogurt samples were assessed within the time. A steady increase in syneresis percent-age and acidity was observed, while pH values were reduced in all samples. The L. acidophilus survival decreased during storage time in all treatments. In addition, sensory scores showed a reduction trend in the samples. The survival rate of probiotic bacteria is also impacted by redox potential. Increasing the oxidation and resuscitation potential and increasing the hydrogen peroxide concentration due to the bacteria metabolic activity are among the factors that reduce the probiotic bacteria population in yogurt during storage. The most viability of L. acidophilus under stress with BEO compared with other stress treatments may be due to slight changes in pH during this period than in the stress treatments. Generally, it can be argued that the usage of BEO, NaCl, and bile salts at a MIC of 50% in yogurt stored in the refrigerator for 21 days provided a suitable environment for the storage and transmission of L. acidophilus, as recommended to the consumer and, therefore, the current results confirmed that the addition of probiotic and these materials improved the physicochemical and sensory characteristics of yogurt.

Behavior of Staphylococcus aureus in Turkish Feta Cheese During Manufacture and Ripening

1995 ◽  
Vol 58 (11) ◽  
pp. 1201-1205 ◽  
Author(s):  
OSMAN ERKMEN
Keyword(s):  
Salt Concentration ◽  
Storage Time ◽  
Starter Culture ◽  
Salt Content ◽  
Storage Period ◽  
Plate Count ◽  
Ph Values ◽  
Feta Cheese ◽  
Aerobic Plate Count ◽  
And Storage

S. aureus was enumerated during the manufacture and ripening period of Turkish feta cheeses with particular reference to different inoculation levels of S. aureus, the addition of starter culture, salt concentration, and storage time. Cheeses were also examined periodically for aerobic plate count, pH values, moisture, fat, and salt content. An increase in the number of S. aureus cells was observed during manufacture. Following salting and throughout the storage period, the number of S. aureus cells decreased at a rate depending on the salt concentration, starter activity, and the storage time. The initial inoculation level did not affect the survival of S. aureus during the storage period.

scholarly journals The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer “Cacık”

2019 ◽  
Vol 69 (3) ◽  
pp. 193-205
Author(s):  
Seda Altuntas ◽  
Mihriban Korukluoglu
Keyword(s):  
Bifidobacterium Longum ◽  
Starter Culture ◽  
Lactobacillus Rhamnosus ◽  
Storage Period ◽  
Viable Cell ◽  
Probiotic Bacteria ◽  
Fermentation Time ◽  
Cell Counts ◽  
Sensorial Attributes ◽  
The Impact

The selection of proper probiotic culture is essential for maintaining adequate numbers of viable cells until consumption since potential adverse interaction between selected strain and starter culture. This study examined the suitability of Cacık as a potential probiotic carrier including Lactobacillus acidophilus 74-2, Lactobacillus rhamnosus Howaru HN001TM and Bifidobacterium longum BB536 in different combinations. The presence of three probiotic strains caused higher post acidification and shorter fermentation time associated to higher counts of L. bulgaricus. Except for certain combinations containing B. longum BB536, the counts of individual probiotic bacteria were higher than 6 log g-1 for all probiotic supplemented Cacık samples. Results showed that bacterial interaction was decisive for survival over 21 days of storage. Probiotic products containing only B. longum BB536 or B. longum BB536 with L. acidophilus 74-2 did not accomplish in terms of the technological point, since the viable cell counts decerased for 2.45 log and 1.95 log per g, respecitevly, throughout the storage period. In three of totally four combinations included L. rhamnosus Howaru HN001TM alone or combined with other probiotic bacteria, the viable cell counts of L. rhamnosus Howaru HN001TM remained at the inoculated level, while the counts significantly increased in co-culture with L. acidophilus 74-2. Considering the overall sensorial attributes and survival of probiotics, Cacık supplemented with L. rhamnosus Howaru HN001TM alone, combinations of B. longum BB536 and L. rhamnosus Howaru HN001TM or L. acidophilus 74-2 and L. rhamnosus Howaru HN001TM or by all of the three tested probiotics, were suggested as suitable for further production.

scholarly journals Properties of Ozone-Oxidized Tapioca Starch and its Use in Coating of Fried Peanuts

Molecules ◽  
2021 ◽  
Vol 26 (20) ◽  
pp. 6281
Author(s):  
Yudi Pranoto ◽  
Brigitta Laksmi Paramita ◽  
Muhammad Nur Cahyanto ◽  
Soottawat Benjakul
Keyword(s):  
Physicochemical Properties ◽  
Water Holding Capacity ◽  
Optimal Conditions ◽  
Ozone Oxidation ◽  
Tapioca Starch ◽  
Swelling Power ◽  
Ph Values ◽  
The Impact ◽  
Water Holding

Oxidation of tapioca via ozone oxidation was carried out under different conditions in comparison with H2O2. The impact of ozonation on physicochemical properties of tapioca was studied and fried peanuts coated with different tapioca were characterized. Different ozone oxidation times (10, 20, and 30 min) and various pH values (5, 7, and 9) were used for tapioca modification. Tapioca oxidized by ozone for 20 min at pH 7 had higher swelling power (SP), water holding capacity (WHC), oil holding capacity (OHC), and viscosity than the native counterpart (P < 0.05). This coincided with the higher carbonyl and carboxyl contents (P < 0.05). The highest frying expansion (FE) with the lowest hardness was attained for fried peanut coated with tapioca oxidized under the aforementioned condition. Therefore, oxidation of tapioca using ozone under optimal conditions could be a potential means to improve frying expansion as well as the crispiness of the fried coated peanuts.

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