Assessment of aroma profiles and mineral content of buffalo yogurt marketed in Cukurova region of Turkey

Güzeler, Nuray; Özbek, Çağla; Kalender, Murat

doi:10.58625/jfng-1932

Cited by 2 publications

(4 citation statements)

References 29 publications

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“…According to Guzeler et al . ( 50 ), acetaldehyde plays a crucial role in the flavour profile of yoghurt. However, in the case of buffalo yoghurt, it is not considered a prominent flavour compound due to its subsequent conversion into alcohol.…”

Section: Resultsmentioning

confidence: 99%

The Physicochemical, Textural, Microbiological and Sensory Properties of Skimmed Buffalo Milk Yogurt with Tragacanth Gum During Storage

Ergin,

Gün,

Kara

et al. 2024

Food Technol. Biotechnol. (Online)

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Research background. In the food industry, research interest in the functional effects of natural polysaccharides from plants has increased in recent years. Tragacanth gum is used in dairy products because of its stabilising, thickening, fat-replacing and prebiotic properties. However, skimmed milk is considered a significant commercial loss in the production of buffalo clotted cream. Therefore, the aim of the present study is to investigate the potential of tragacanth gum in the production of yoghurt from buffalo milk residues with different concentrations of tragacanth gum (0.5, 1 and 1.5 g/L). Experimental approach. Skimmed buffalo milk with different concentrations of tragacanth gum was pasteurised and, after cooling at 45 °C, a starter culture was added to each sample. All samples were fermented to a pH=4.80±0.2. The gross composition, acidity, water activity, water-holding capacity, whey separation, mass fractions of organic acids and volatile aroma compounds, counts of total aerobic mesophilic bacteria, yeasts and moulds, Lactococcus spp. and Lactobacillus spp. as well as sensory and textural properties were analysed during 15 days storage. Results and conclusions. The results showed that the use of tragacanth gum increased the dry matter mass fraction, water-holding capacity and mass fraction of proteins in the samples, while whey separation decreased as the concentration of gum increased. The addition of gum improved textural properties and hardness of the yoghurt. In terms of consistency, the sample with 1 g/L tragacanth gum was the most reliable. In the control group, the total aerobic mesophilic bacteria count was highest on the first and last day of storage. According to the results of the sensory evaluation, the sample with 0.5 g/L tragacanth gum was the most favourable. Novelty and scientific contribution. Research has shown that the use of stabilisers in varying ratios improves the quality of yoghurt made from fat-free buffalo milk, which is a by-product of industrial production. So instead of ending up as industrial waste, it is recycled and its value is increased.

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Section: Resultsmentioning

confidence: 99%

The Physicochemical, Textural, Microbiological and Sensory Properties of Skimmed Buffalo Milk Yogurt with Tragacanth Gum During Storage

Ergin,

Gün,

Kara

et al. 2024

Food Technol. Biotechnol. (Online)

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“…The relationship between gender and milk type preferences was also found to be important (p < 0.05). It was seen that young people between the ages of 18-20 years preferred pasteurized milk, but they supported street milk consumption as the age advanced (Güzeler et al, 2020).…”

Section: Review Of Literature Animal Milk and Its Typesmentioning

confidence: 96%

“…Students in the coaching department take a course called "Nutrition for Sports," which covers the relationship between food types and how they affect athletes' performance. This course could be the reason for paying extra attention to dairy product consumption (Güzeler et al, 2020).…”

Section: Socio-demographic Data Of Participantsmentioning

confidence: 99%

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A Comparative Study of Consumption of Animal Milk and Plant Based Milk among Young Adults

2023

IJFMR

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Milk is a nutrient dense food that is recognized as nature's most complete meal which continues to play a significant role in people's diets all across the world. The most commonly consumed animal milks are cow's milk, goat's milk, and buffalo's milk however, people are becoming more aware of the darker aspects of dairy, such as the cruelty it inflicts on animals, the environmental damage, and the health risks. As a result of these factors, plant milk consumption has increased in recent years. These beverages are preferred by those who have a cow's milk allergy, lactose intolerance, environmental concerns, hypercholesterolemia, calorie concerns, or are adopting new lifestyles such as veganism. Even with the growing economic success of plant milk beverages, no research has been done to compare the consumer’s perception, awareness, and health issues of animal milk to those of plant milk among young adults in India, and therefore, further investigation is needed. Because young adults are still growing, providing accurate milk information will encourage them to increase their milk consumption. As a result, the focus of this study will be on Indian young adults’ opinions, awareness, and health concerns surrounding animal and plant milk.

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Assessment of aroma profiles and mineral content of buffalo yogurt marketed in Cukurova region of Turkey

Cited by 2 publications

References 29 publications

The Physicochemical, Textural, Microbiological and Sensory Properties of Skimmed Buffalo Milk Yogurt with Tragacanth Gum During Storage

The Physicochemical, Textural, Microbiological and Sensory Properties of Skimmed Buffalo Milk Yogurt with Tragacanth Gum During Storage

A Comparative Study of Consumption of Animal Milk and Plant Based Milk among Young Adults

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