Effect of ultrasound power on physicochemical and rheological properties of yoghurt drink produced with thermosonicated milk

Gürsoy, Oğuz; Yılmaz, Yusuf; Gökçe, Özge; Ertan, Kübra

doi:10.9755/ejfa.2015-09-719

Cited by 54 publications

(54 citation statements)

References 13 publications

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“…This result shows that the use of quinoa flour reduced the pH value in ayran. Gursoy et al (2016) reported that pH values of ayran samples ranged from 4.53 to 4.10 during storage period. Note: Differences between ayran samples (a,b,c) indicated in different lowercase letters at the same storage time (p < .05).…”

Section: Chemical Compositionmentioning

confidence: 99%

The impact of quinoa flour on some properties of ayran

Akkoyun

Arslan

2020

Food Science & Nutrition

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Yogurt-style products are the most popular functional products in many countries. In some countries, drinkable fermented dairy products such as doogh, lassi, chaas, and ayran are prepared by adding water in yogurt. Fermented dairy products have many health benefits such as cholesterol lowering, gastrointestinal relief, probiotics, nutrient content, and immune stimulation (Marsh, Hill, Ross, & Cotter, 2014).

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Section: Chemical Compositionmentioning

confidence: 99%

The impact of quinoa flour on some properties of ayran

Akkoyun

Arslan

2020

Food Science & Nutrition

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“…Some researchers have found a reduction in micelle size, greater denaturation of serum proteins, and better gel firmness [11][12][13]. Others have shown a delay in serum separation and an increase in viscosity [14], as well as an improvement in the gel set time and firmness when the pH of milk is modified to 8.0 before the application of HIU [12,15]. Liu et al [12] studied the effects of HIU on skim milk made by reconstitution of skim milk powder, with a treatment of 20 kHz at 30 • C. They found an improvement in the gelatinization and firmness of the curd when the pH of the ultrasound-treated milk was 8 and was re-adjusted back to 6.7.…”

Section: Introductionmentioning

confidence: 99%

The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese

Carrillo-López

Juarez-Morales

García-Galicia

et al. 2020

Foods

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High-intensity ultrasound could be an alternative to pasteurization for cheeses made with fresh raw milk, the properties of which must be preserved as part of their intangible cultural heritage, such as Panela cheese in Mexico. This research aimed to study the effect of the amplitude (50% and 100%) and application time (0, 5, and 10 min) of ultrasound treatment of fresh raw milk, on the yield and microbiological and physicochemical qualities of Panela cheese after 24 h of storage at 4 °C. The yield was increased to 24.29% with 10 min of ultrasonication, although the amount of exudate was higher in the ultrasonic product than in the control (20.33%). As the ultrasonication time increased, the yellowness (b*) increased significantly, while the hue angle decreased (with values close to 90°), resulting in evident yellow tones in cheeses made with milk treated for 10 min. The pH significantly increased from 6.6 to 6.74 with 5 min of ultrasound, but decreased to 6.37 with 10 min of ultrasonication. Although no significant differences were found in fat content, the protein significantly increased with 5 min of sonication, but it decreased markedly when ultrasound was applied for 10 min. Ultrasound treatment with amplitudes of 50% effectively decreased the counts of coliform bacteria regardless of ultrasonication time. However, the mesophilic bacteria increased by a 0.9 log with an amplitude of 100% and 10 min treatment. The results showed that ultrasound improved the yield and microbial, nutritional, and physicochemical properties of Panela cheese.

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“…The results of this work indicated that SS of FHM was lower than that of Ayran (Table 1). This might be attributed to the differences in pH, titratable acidity and properties of protein matrix which are important factors affecting SS (Gursoy et al 2016). The results of this study revealed that FHM contained monounsaturated and polyunsaturated fatty acids in its lipid fraction ( Table 2).…”

Section: Discussionmentioning

confidence: 99%

Characterization of Hazelnut Milk Fermented by Lactobacillus Delbrueckii Subsp. Bulgaricus and Streptococcus Thermophilus

Ermiş¹,

Güneş²,

Zent³

et al. 2018

Gıda

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Raw hazelnut milk were used to develop new plant-based fermented product using commercial starter mix containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains in order to address the current demand for health promoting and functional plant-based dairy-like products. The pH, titratable acidity (TA), serum separation (SS), protein content, fat content and ash content of fermented product were found to be 4.95, 1.25 g lactic acid/ 100 mL, 28.00%, 2.60%, 7.03% and 0.66%, respectively. Fermented hazelnut milk demonstrated non-Newtonian pseudoplastic flow behavior and it's structure was more predominantly elastic than viscous. Sensory analysis showed that some attributes of fermented hazelnut milk such as color, aroma, consistency, typical yoghurt odor and overall acceptability were less appreciated than Ayran (commercial cow milk yogurt drink) whereas some other attributes were found as satisfying.

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Effect of ultrasound power on physicochemical and rheological properties of yoghurt drink produced with thermosonicated milk

Cited by 54 publications

References 13 publications

The impact of quinoa flour on some properties of ayran

The impact of quinoa flour on some properties of ayran

The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese

Characterization of Hazelnut Milk Fermented by Lactobacillus Delbrueckii Subsp. Bulgaricus and Streptococcus Thermophilus

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