Effect of process parameters on quality attributes of Lben: Correlation between physicochemical and sensory properties

Mkadem, Wafa; Belguith, Khaoula; Semmar, Nasredine; Zid, Malek Ben; El‐Hatmi, Halima; Boudhrioua, Nourhène

doi:10.1016/j.lwt.2021.112987

Cited by 8 publications

(5 citation statements)

References 14 publications

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“…When traditional Lben was used as an old fermentate instead of commercial starters to make industrial Lben, the resulting fermented milk had a firmer texture and improved taste and mouthfeel [15]. The weak texture of industrial products could be overcome by using thickeners such as starches [48].…”

Section: Drinking Yogurtmentioning

confidence: 99%

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

et al. 2022

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Fermented dairy products have been essential elements in the diet of Southern Mediterranean countries for centuries. This review aims to provide an overview of the traditional fermented products in Southern Mediterranean countries, with a focus on fermented dairy products, and to discuss innovative strategies to make improved versions of these traditional products. A large variety of fermented dairy products were reviewed, showing high diversity, depending on the used raw materials, starter cultures, and preparation procedures. Traditionally, dairy products were fermented using spontaneous fermentation, back-slopping, and/or the addition of rennet. Compared with commercial products, traditional products are characterized by peculiar organoleptic features owing to the indigenous microflora. The main limitation of traditional products is preservation as most products were consumed fresh. In addition to drying, brine or oil was used to extend the product shelf life but resulted in high salt/fat products. Several studies suggested alternative ingredients/processing to make revised products with new flavors, improved nutritional quality, and a longer shelf life. There is still plenty of room for more research to obtain a better understanding of the indigenous microflora and on quality improvement and standardization to reach a wider market.

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Section: Drinking Yogurtmentioning

confidence: 99%

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

et al. 2022

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“…Viscosity and color are among main organoleptic characteristics that distinguish fermented milk beverages [23]. Few studies have investigated the effect of fermentation vessels on the variation of apparent viscosity and color parameters of fermented goat milk.…”

Section: Discussionmentioning

confidence: 99%

“…The water activity of the fermented milk samples was determined using a LabMasteraw neo water activity meter (Novasina AG, Lachen, Switzerland), and the apparent viscosity was evaluated using a Brookfield viscometer (DV-E, Brookfield Engineering Laboratories, Middleborough, MA, USA) [23].…”

Section: Proximate Composition and Apparent Viscositymentioning

confidence: 99%

Influence of Fermentation Container Type on Chemical and Microbiological Parameters of Spontaneously Fermented Cow and Goat Milk

Mkadem

Indio

Belguith

et al. 2023

Foods

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Fermented goat milk is an artisanal beverage with excellent nutritional properties. There are limited data on its physicochemical properties, fatty acids, phenolic acids, and on any insight on microbiota. The aim of this research was to conduct a pilot study to compare these parameters in raw cow and goat milk before and after spontaneous fermentation in a clay pot and glass container at 37 °C for 24 h. Both types of milk and fermentation containers significantly affected the pH, acidity, proximate composition, viscosity, and whiteness index of fermented milks. A total of 17 fatty acids were identified in fermented milks, where palmitic, stearic, and myristic were the main saturated acids, and oleic and linoleic acids were the main unsaturated ones. These profiles were primarily influenced by the type of raw milk used. Three to five phenolic acids were identified in fermented milks, where quinic acid was the major phenolic compound, and salviolinic acid was identified only in raw goat milk. Preliminary metataxonomic sequencing analysis showed that the genera Escherichia spp. and Streptococcus spp. were part of the microbiota of both fermented milks, with the first genus being the most abundant in fermented goat milk, and Streptococcus in cow’s milk. Moreover, Escherichia abundance was negatively correlated with the abundance of many genera, including Lactobacillus. Overall, the results of this pilot study showed significant variations between the physicochemical properties, the fatty and phenolic acids, and the microbial communities of goat and cow fermented milk, showing the opportunity to further investigate the tested parameters in fermented goat milk to promote its production.

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“…Finally, the fermentation was stopped by cooling at 4 °C. The measurements were taken immediately after fermentation and after 5, 10, and 15 days of storage at 4 °C [ 31 ].…”

Section: Methodsmentioning

confidence: 99%

Experimental Investigation and Modeling for the Influence of Adding Date Press Cake on Drinkable Yogurt Quality

Alqahtani

Alnemr

Alsalem

et al. 2023

Foods

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The extraction of date syrup produces a large quantity of by-product known as date press cake (DPC). This study aimed to utilize valuable ingredients of the DPC by adding 0 (Control), 2, 4, and 6% (g/100 g) of its powder to drinkable yogurt before fermentation. The physicochemical properties, texture profile, and sensory evaluation of the treated DPC-based drinkable yogurt (DPC drinkable yogurt) were measured after fermentation and 5, 10, and 15 days of storage at 4 °C. The modeling of the most critical quality attributes, i.e., pH, acidity, syneresis, water holding capacity (WHC), viscosity, and color difference (ΔE), was conducted to predict their values based on the DPC percentage and storage period. The DPC drinkable yogurt’s total solids, protein, and fat ranged between 11.19–11.83, 3.10–3.42, and 2.26–2.34%, respectively. Adding 2–6% DPC slightly increased the pH of DPC drinkable yogurt and decreased its acidity (p > 0.05) during storage. Increasing the DPC percent in DPC drinkable yogurt decreased the syneresis value, and WHC increased during storage. The color parameters and viscosity of DPC drinkable yogurt recorded the highest value at the end of the storage period for all treatments and increased steadily with the increase in DPC. The evaluation of the prediction models indicated that the predicted values were close to the actual experimental values for pH (R2 = 0.779), acidity (R2 = 0.973), syneresis (R2 = 0.961), WHC (R2 = 0.989), viscosity (R2 = 0.99), L* (R2 = 0.919), a* (R2 = 0.995), b* (R2 = 0.922), and ΔE (R2 = 0.921). The textural analysis indicated that increasing the concentration of DPC in the DPC drinkable yogurt increased hardness (g), springiness, cohesiveness, and gumminess and decreased adhesiveness and resilience during cold storage. The evaluation of sensory acceptance during the cold storage of the DPC drinkable yogurt was conducted by 30 expert panelists. Each panelist received four cups of 10 mL drinkable yogurt treatments at 5–10 °C. The evaluation results indicated that adding 2% of DPC was closest in overall sensory acceptability to the control sample (p < 0.05). This study revealed the potential use of DPC in drinkable yogurt as a natural, functional, and low-cost ingredient to improve the fiber content, physicochemical properties, and overall acceptability. Therefore, the fermented DPC-based yogurt drink has the potency to be a practical, value-added, and novel alternative to dairy-based yogurt.

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Effect of process parameters on quality attributes of Lben: Correlation between physicochemical and sensory properties

Cited by 8 publications

References 14 publications

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

Influence of Fermentation Container Type on Chemical and Microbiological Parameters of Spontaneously Fermented Cow and Goat Milk

Experimental Investigation and Modeling for the Influence of Adding Date Press Cake on Drinkable Yogurt Quality

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