Effect of cross-linked acetylated starch content on the structure and stability of set yoghurt

Cui, Bo; Lu, Yanmin; Tan, Congping; Wang, Guan-qun; Liu, Guihua

doi:10.1016/j.foodhyd.2013.07.018

Cited by 75 publications

(41 citation statements)

References 30 publications

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“…4). As expected, yoghurts showed a very typical shear thinning (pseudoplastic) flow behaviour as shear rate increased 30 . No significant difference in viscosity at 50 s 1 (relevant to oral shear) was observed between the two yoghurt samples, despite variations in fat and protein content highlighting that fat might not have any significant role on flow behaviour in set-yoghurt 15 .…”

Section: Yoghurtsupporting

confidence: 79%

Relating rheology and tribology of commercial dairy colloids to sensory perception

et al. 2017

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ARTICLEThis journal is © The Royal Society of Chemistry 20xxJ. Name., 2013, 00, 1-3 | 1 This study aims to investigate the relationship between rheological and tribological properties of commercial full fat and fatfree/ low fat versions of liquid and soft solid colloidal systems (milk, yoghurt, soft cream cheese) with their sensory properties. Oscillatory measurements (strain, frequency), flow curves and tribological measurements (lubrication behaviour using Stribeck analysis) were conducted. Oral condition was mimicked using artificial saliva at 37 C. Discrimination test was conducted by 63 untrained consumers, followed by a qualitative questionnaire. Consumers significantly discriminated the fat-free/low fat from the full fat versions (p<0.01 -free samples. Flow behaviour of both versions of milk showed overlapping trends with no significant differences identified both in absence and presence of saliva (p>0.05). Full fat and fat free yoghurts had similar yielding behaviour and elastic modulus (G'), even in simulated oral conditions. However, in case of G low fat counterpart. Even in presence of artificial saliva, there was slight but significant difference in viscoelasticity between the cream cheese variants depending on fat content (p<0.05). Stribeck curve analyses showed that at lower entrainment velocities (1 100 mm/s), both full fat yoghurt and soft cream cheese exhibited a significantly lower traction coefficient when compared to fat-free/low fat versions (p<0.05), which might be attributed to the lubricating effect of the coalesced fat droplets. Surprisingly, whole and skim milks showed no significant difference in traction coefficients irrespective of the entrainment speeds (p>0.05). Results suggest that sensory distinction between fat-free and full fat versions, particularly in semi-solid systems could be better predicted by lubrication data as compared to bulk rheology. .

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Section: Yoghurtsupporting

confidence: 79%

Relating rheology and tribology of commercial dairy colloids to sensory perception

et al. 2017

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“…During the storage period, our work showed that the loss modulus values of both two types yoghurt were all lower than the storage modulus value, that is, G ”< G’ ( G ” data not shown), and the tanδ values were less than 1. This indicated that the yoghurt sample has general colloidal properties (Cui et al., ). The G’ of yoghurt made from SHCM and HCM showed different changes during the whole refrigeration period, but the G’ of yoghurt made from SHCM was always higher than that of the yoghurt made from HCM, indicating that the viscoelasticity of the former was better.…”

Section: Resultsmentioning

confidence: 96%

Change in Chemical Composition of Simmental Crossbred Cattle Milk Improved its Physicochemical, Nutritional, and Processed Properties

Xiao

et al. 2019

Journal of Food Science

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This study aimed to evaluate a new milk resource from Simmental crossbred cattle, which could be an alternative raw milk for dairy products. In the experiment, physicochemical characterization of raw milk was evaluated according to the Standards. In addition, Simmental crossbred cattle milk (SHCM) samples had the higher contents of total amino acid than those of Chinese Holstein cow milk (HCM) samples, especially for Leu, Lys, Met, and Phe. We also observed the contents of protein, fat, and lactose in SHCM samples changed during 12 months, where in milk fat content was mostly affected by the season, followed by the lactose and protein contents. Moreover, texture profile analysis showed that yoghurt made from SHCM had stronger structures, which especially reflected in hardness and chewiness. The G’ of yoghurt made from SHCM during storage time was always higher than that made from HCM, indicating that SHCM yoghurt showed higher apparent viscosity values. Logically, the milk from Simmental crossbred cattle has desirable physicochemical characteristics and nutritional value, which could be a new better resource of dairy products. Practical Application Compared with Chinese Holstein cattle, Simmental crossbred cattle have strong resistance to moist weather and better performance in disease resistance, which are particularly important for lactating cows persisting in south of China. We evaluated the nutritional values of SHCM and HCM, and compared the seasonal variation on chemical composition of SHCM sample. All the data could be used to produce different dairy products using raw milk from different seasons. In addition, textural properties of yoghurt made from two milks were also determined, and we suggested that SHCM could be used as a new resource candidate for developing dairy product in the future.

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Section: Resultsmentioning

confidence: 99%

“…The functionality of hydrocolloids in yogurt is indicated by its ability to interact with water and milk components, especially proteins, and stabilize the protein network, thus preventing or reducing water loss. 37,39,40 Curdlan is a microbial neutral hydrocolloid that can absorb approximately 100 times its weight in water and trap it in its helical molecular configuration. 3 Therefore the highest stability obtained for the yogurt with curdlan was attributable to interactions between curdlan molecules separately or in combination with proteins, leading to the formation of a more compact and continuous three-dimensional network that traps the protein particles and water in its structure and thus reduces syneresis.…”

Section: Application Of Produced Curdlan In a Functional Yogurt Physimentioning

confidence: 99%

Characterization of curdlan produced by Agrobacterium sp. IFO 13140 cells immobilized in a loofa sponge matrix, and application of this biopolymer in the development of functional yogurt

et al. 2015

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Effect of cross-linked acetylated starch content on the structure and stability of set yoghurt

Cited by 75 publications

References 30 publications

Relating rheology and tribology of commercial dairy colloids to sensory perception

Relating rheology and tribology of commercial dairy colloids to sensory perception

Change in Chemical Composition of Simmental Crossbred Cattle Milk Improved its Physicochemical, Nutritional, and Processed Properties

Characterization of curdlan produced by Agrobacterium sp. IFO 13140 cells immobilized in a loofa sponge matrix, and application of this biopolymer in the development of functional yogurt

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