Comparative studies on the nutritional and physicochemical properties of yoghurts from cows', goats', and camels' milk powder

Wang, Liang; Wu, Tao; Zhang, Yi; Yang, Kangye; He, Yuting; Deng, Kaiwen; Liang, Caiyin; Gu, Yachun

doi:10.1016/j.idairyj.2022.105542

Cited by 18 publications

(8 citation statements)

References 32 publications

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“…51, 4.15, 4.57, 12.23, and 0.65 g/100 g, and from camel milk were 3. 57, 4.11, 4.37, 13.72, and 0.72 g/100 g, respectively (Wang et al 2023). Furthermore, the proximate compositions of nondairy yogurt prepared from sprouted tiger nut tubers were 88.59, 0.62, 0.69, 1.59, 1.30, 7.21, and 11.41% of moisture content, crude protein, crude ash, crude fiber, crude fat, carbohydrates, and total solids, respectively (Ogundipe et al 2021).…”

Section: Nutritional Composition Of Functional Yogurtsmentioning

confidence: 98%

“…The study of nutritional compositions of foods such as macronutrients, e.g., moisture or total solids, protein, fats, carbohydrates, and ash, micronutrients, e.g., vitamins and minerals, and bioactive components, e.g., phenolics, flavonoids, anthocyanins, and others are important to understand the health benefits and other nutrition properties of these foods (Rashwan et al 2021). From a nutritional perspective, yogurt has a similar nutritional composition to milk from which it is made, which is widely perceived as healthy food as it contains proteins, carbohydrates, minerals, and vitamins (Ahmad et al 2022;Buchilina 2021;Tami et al 2022;Wang et al 2023).…”

Section: Nutritional Composition Of Functional Yogurtsmentioning

confidence: 99%

“…Yogurt constitutes a mixture of biopolymers such as proteins, polysaccharides, and fats. The texture, sensory properties, fat globules, and storage stability can be affected by the microstructure of milk protein gels and their rheological properties (Wang et al, 2023). The microstructure of yogurt is formed from a three-dimensional network of casein micelles aggregates, where the globular shape is observable and interspaced by void zones (Gilbert and Turgeon 2021;Gyawali and Ibrahim 2016).…”

Section: Microstructure Texture and Fat Globules Of Yogurtsmentioning

confidence: 99%

“…Plain yogurt can exhibit antioxidant properties, whereas fermentation of yogurt (milk) can produce several amino acids and small peptides with antioxidant effects. Moreover, the reducing sugars, fatty acids, oligosaccharides, and lactic acid bacteria that are presented in yogurt can act as reducing agents and exhibit antioxidant properties (Silva et al 2022;Wang et al 2023). Nevertheless, the inclusion of natural functional ingredients in yogurts can play a crucial role in enhancing and increasing the antioxidant activity of yogurts because of the presence of a high number of antioxidant components such as polysaccharides, phenolics, flavonoids, anthocyanins, and others (Table 1) (Ahmad et al 2023;Du et al 2022;Lee et al 2020;.…”

Section: Antioxidant Activitymentioning

confidence: 99%

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Natural nutraceuticals for enhancing yogurt properties: a review

2023

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Yogurt is a major fermented milk product providing probiotics, lactic acid bacteria, vitamins, calcium, and proteins, yet health-beneficial phenolics, flavonoids, anthocyanins, and iron are absent in plain yogurt. These compounds could provide antidiabetic, antiobesity, antimicrobial, and anticancer properties. Here, we review the effect of adding natural functional ingredients in dairy and non-dairy yogurts, with focus on the properties and biological activity of functional yogurts. Properties include color, pH, acidity, water-holding capacity, syneresis, viscosity, structure, fats, microbiology, and flavor. Biological activities comprise antioxidant, antidiabetic, antiobesity, anti-inflammatory, cardioprotective, antibacterial, and anticancer. We found that yogurt from plant-based milk, such as common bean and soy milk, and the addition of functional ingredients, enhanced biological activities of yogurts and improved properties. Functional ingredients provide polysaccharides, phenolics, flavonoids, anthocyanins, and amino acids. Functional ingredients are both natural stabilizers and texturizing materials. The incorporation of functional ingredients improved the contents of phenolics and flavonoids by 96.52 and 97.72%, respectively, increased water-holding capacity by 20–25%, and improved the number of viable cells of lactic acid bacteria. Incorporation reduced syneresis by 15–32% and decreased the loss of fat globules. Moreover, apparent viscosity, texture, microstructure, and sensory properties were enhanced. Biological activities strongly increased, especially antioxidants, which increased from 4.88 to 15.03 mg trolox equivalent per 100 g of yogurt.

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Section: Nutritional Composition Of Functional Yogurtsmentioning

confidence: 98%

Section: Nutritional Composition Of Functional Yogurtsmentioning

confidence: 99%

Section: Microstructure Texture and Fat Globules Of Yogurtsmentioning

confidence: 99%

Section: Antioxidant Activitymentioning

confidence: 99%

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Natural nutraceuticals for enhancing yogurt properties: a review

2023

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“…8 Moreover, goat milk produces fermented dairy products with poor physicochemical properties and texture. 9,10 Space is an extreme environment characterized by a microgravity, strong radiation, ultra-vacuum, and low-nutrient content, and it has been shown to cause mutation in plants and microorganisms. 11 Space exposure induces phenotypic changes to different microbial species, leading to alterations on the genomics, transcriptomics, proteomics, and metabolomics levels.…”

Section: Introductionmentioning

confidence: 99%

Exopolysaccharide-Producing Lacticaseibacillus rhamnosus Space Mutant Improves the Techno-Functional Characteristics of Fermented Cow and Goat Milks

Liu

Chen

Sun

et al. 2023

J. Agric. Food Chem.

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Lacticaseibacillus rhamnosus Probio-M9 (Probio-M9) is increasingly used as a co-fermentation culture in fermented milk production. Recently, a capsular polysaccharide (CPS)- and exopolysaccharide (EPS)-producing mutant of Probio-M9, HG-R7970-3, was generated by space mutagenesis. This study compared the performance of cow and goat milk fermentation between the non-CPS/-EPS-producing parental strain (Probio-M9) and the CPS/EPS producer (HG-R7970-3), and the stability of products fermented by the two bacteria. Our results showed that using HG-R7970-3 as the fermentative culture could improve the probiotic viable counts, physico-chemical, texture, and rheological properties in both cow and goat milk fermentation. Substantial differences were also observed in the metabolomics profiles between fermented cow and goat milks produced by the two bacteria. Comparing with Probio-M9-fermented cow and goat milks, those fermented by HG-R7970-3 were enriched in a number of flavor compounds and potential functional components, particularly acids, esters, peptides, and intermediate metabolites. Moreover, HG-R7970-3 could improve the post-fermentation flavor retention capacity. These new and added features are of potential to improve the techno-functional qualities of conventional fermented milks produced by Probio-M9, and these differences are likely imparted by the acquired CPS-/EPS-producing ability of the mutant. It merits further investigation into the sensory quality and in vivo function of HG-R7970-3-fermented milks.

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Comparison of Amino Acid Profile, ACE Inhibitory Activity, and Organic Acid Profile of Cow and Goat Yogurts Produced with Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12, and Classical Yogurt Culture

Terzioğlu

Bakırcı

2023

Probiotics & Antimicro. Prot.

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Comparative studies on the nutritional and physicochemical properties of yoghurts from cows', goats', and camels' milk powder

Cited by 18 publications

References 32 publications

Natural nutraceuticals for enhancing yogurt properties: a review

Natural nutraceuticals for enhancing yogurt properties: a review

Exopolysaccharide-Producing Lacticaseibacillus rhamnosus Space Mutant Improves the Techno-Functional Characteristics of Fermented Cow and Goat Milks

Comparison of Amino Acid Profile, ACE Inhibitory Activity, and Organic Acid Profile of Cow and Goat Yogurts Produced with Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12, and Classical Yogurt Culture

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