Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties

Fiszman, Susana; Lluch, M.Á.; Salvador, Ana

doi:10.1016/s0958-6946(00)00013-3

Cited by 125 publications

(91 citation statements)

References 13 publications

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“…Whey separation ranged from 0.59 to 1.98 g/100 g of yoghurt. The highest whey separation was obtained with air and air bubbling and these values are in accordance with the literature [22]. Whey separation obtained with N2 bubbling (1.03 g / 100 g) and N2 -H2 bubbling (0.59 g / 100 g) was lower.…”

Section: Effect Of Eh On a Non-fat Yoghurtsupporting

confidence: 91%

“…Whey separation ranged from 0.59 to 4.74 g / 100 g of GDL-gels. The highest whey separation was obtained with air but this value was lower than values reported in the literature: 18.48% of GDL-gels in the work by Lucey et al [21] and 10% in a study by Fiszman et al [22]. One explanation for is that in the study by Lucey et al [21] the method used to measure whey separation was to remove the gels from their flasks and thus whey separation could have been over-estimated.…”

Section: Effect Of Eh On a Model Acid Skim Milk Gelmentioning

confidence: 73%

See 1 more Smart Citation

Redox Potential: Monitoring and Role in Development of Aroma Compounds, Rheological Properties and Survival of Oxygen Sensitive Strains During the Manufacture of Fermented Dairy Products

Martin¹,

Ebel²,

Rojas³

et al. 2013

Lactic Acid Bacteria - R &Amp; D for Food, Health and Livestock Purposes

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Section: Effect Of Eh On a Non-fat Yoghurtsupporting

confidence: 91%

Section: Effect Of Eh On a Model Acid Skim Milk Gelmentioning

confidence: 73%

Redox Potential: Monitoring and Role in Development of Aroma Compounds, Rheological Properties and Survival of Oxygen Sensitive Strains During the Manufacture of Fermented Dairy Products

Martin¹,

Ebel²,

Rojas³

et al. 2013

Lactic Acid Bacteria - R &Amp; D for Food, Health and Livestock Purposes

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“…Em produtos de laticínios, fornece textura macia e reduz a sinérese (DZIEZAK,1991;SANDERSON, 1996). A gelatina é outro estabilizante normalmente utilizado em produtos lácteos fermentados, que deve a sua importância a característica reológica original em propiciar a textura de "derreter na boca" típica de um gel de gelatina (MARCOTTE, HOSHAHITI, RAMASWAMY, 2001), também é utilizada para aumentar a viscosidade, firmeza e evitar a separação do soro em iogurte (KEOGH;O'KENNEDY, 1998;FISZMAN;LLUC SALVADOR, 1999).…”

Section: Introductionunclassified

Desenvolvimento e caracterização físico-química, microbiológica e sensorial de bebida láctea fermentada elaborada com diferentes estabilizantes/espessantes

et al. 2013

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ResumoEste trabalho foi realizado com o objetivo de avaliar as características físico-químicas, sensoriais e a qualidade microbiológica de bebidas lácteas fermentadas elaboradas com 10% de sacarose, 50% de leite e 50% de soro de queijo e adicionadas de cinco diferentes estabilizantes/espessantes em duas concentrações (0,50% e 1,00% em relação à formulação final), propondo uma formulação com boa aceitação. Foram desenvolvidos dez tratamentos: PCPS 1,00% = proteína (0,50%) e concentrado proteico de soro (0,50%); GP 1,00% = gelatina em pó (1,00%); GG 1,00% = goma guar (1,00%); AM 1,00% = amido de milho (1,00%); GGCMC 1,00% = goma guar (0,50%) e carboximetilcelulose (0,50%); PCPS 0,50% = proteína (0,25%) e concentrado proteico de soro (0,25%); GP 0,50% = gelatina em pó (0,50%); GG 0,50% = goma guar (0,50%); AM 0,50% = amido de milho (0,50%); GGCMC 0,50% = goma guar (0,25%) e carboximetilcelulose (0,25%). As bebidas lácteas fermentadas foram avaliadas quanto ao pH, acidez em ácido lático, umidade, cinzas, lipídios, proteína, viscosidade, sinérese, aceitação sensorial (escala hedônica de nove pontos) e contagem de coliformes a 35ºC e 45°C. Os resultados obtidos, submetidos a ANOVA e teste de médias (nível de significância a 5%), revelaram que os tipos e as porcentagens dos estabilizantes/espessantes influenciaram principalmente os valores de sinérese, viscosidade e aceitação das amostras. Dos tratamentos estudados aqueles contendo proteína e concentrado proteico de soro (1,00%), goma guar (1,00%) e gelatina (0,50%) apresentaram viscosidade/consistência similiar/compatível com iogurte e bebidas lácteas fermentadas comerciais e não apresentaram sinérese, após processamento. Sob o ponto de vista microbiológico, todas as amostras estavam aptas para serem consumidas, segundo a legislação vigente. O tratamento com 0,50% de gelatina destacou-se pelos melhores resultados de aceitação para a aparência, aroma, cor e textura.

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“…It is thus concluded that crosslinked gelatin was more potential than bovine gelatin to improve yoghurt microstructure. Fiszman, Lluch, and Salvador (1999) had investigated the effect of gelatin addition on microstructure of acidified milk gels and yoghurt, and found that gelatin retained aqueous phase and reduced syneresis efficiently. Gelatin modifies yoghurt microstructure via forming flat sheets or surfaces with interacted casein matrix, or enclosing casein granules in several zones .…”

Section: Microstructural Characteristics Of the Two Yoghurt Samplesmentioning

confidence: 99%

Quality attributes of set-style skimmed yoghurt affected by the addition of a cross-linked bovine gelatin

Song

Han

Zhao

2016

CyTA - Journal of Food

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Bovine gelatin was cross-linked using horseradish peroxidase, glucose oxidase, and glucose, and then used in the preparation of set-style skimmed yoghurt. Both bovine and cross-linked gelatins were added into yoghurt milk at 2 g/kg, whilst the yoghurt milk composed of table sugar of 60 g/kg was fermented by a commercial direct vat set starter at 42°C for 5 h. Yoghurt samples stored at 4°C for 1 and 7 d were assessed for their compositions and quality indices. In comparison with that contained bovine gelatin, the yoghurt contained cross-linked gelatin had similar chemical indices in terms of protein, reducing sugars, and total solids contents, but exhibited lower syneresis, larger hysteresis loop area, higher apparent viscosity, elastic and viscous moduli, and improved microstructure. Cross-linked gelatin could delay yoghurt post-acidification slightly. Cross-linked gelatin was thus proved to be a potential stabilizer better than bovine gelatin to improve the quality of setstyle skimmed yoghurt.Atributos cualitativos del preparado de yogur desnatado afectado por la adición de gelatina bovina reticulada RESUMEN Se reticuló gelatina bovina utilizando peroxidasa de rábano picante, glucosa oxidasa y glucosa, después se utilizó en la elaboración de preparado de yogur desnatado. Las dos gelatinas bovina y reticulada se añadieron a la leche para yogur a 2 g/kg, mientras que la leche para yogur compuesta de azúcar común de 60 g/kg se fermentó mediante un iniciador comercial directo a 42°C durante 5 h. A las muestras de yogur que se almacenaron a 4°C durante 1 y 7 días se les examinó sus composiciones e índices de calidad. En comparación con el que contenía gelatina bovina, el yogur que contenía gelatina reticulada obtuvo unos índices químicos similares en términos proteínicos, reducción de azúcares y contenido total de sólidos, aunque exhibió una menor sinéresis, una mayor área de ciclos de histéresis, una mayor viscosidad aparente, módulos de elasticidad y viscosos, además de una microestructura mejorada. La gelatina reticulada podría retrasar ligeramente la postacidificación del yogur. Además, se comprobó que la gelatina reticulada es un potencial estabilizador mejor que la gelatina bovina para mejorar la calidad del preparado de yogur desnatado. ARTICLE HISTORY

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Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties

Cited by 125 publications

References 13 publications

Redox Potential: Monitoring and Role in Development of Aroma Compounds, Rheological Properties and Survival of Oxygen Sensitive Strains During the Manufacture of Fermented Dairy Products

Redox Potential: Monitoring and Role in Development of Aroma Compounds, Rheological Properties and Survival of Oxygen Sensitive Strains During the Manufacture of Fermented Dairy Products

Desenvolvimento e caracterização físico-química, microbiológica e sensorial de bebida láctea fermentada elaborada com diferentes estabilizantes/espessantes

Quality attributes of set-style skimmed yoghurt affected by the addition of a cross-linked bovine gelatin

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