Effects of Cyclodextrins on the Flavor of Goat Milk and Its Yogurt

Young, O.A.; Gupta, Ramji; Sadooghy-Saraby, Saeedeh

doi:10.1111/j.1750-3841.2011.02557.x

Cited by 43 publications

(22 citation statements)

References 26 publications

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“…This result was consistent with results of a goat milk yogurt study where males reliably liked a variety of goat yogurts more than females (Young et al. ). (Goat milk also contains BCFAs.)…”

Section: Discussionsupporting

confidence: 91%

“…Although the panel comprised only 40 males and 20 females, there was a marked gender effect for liking these lactic acid-fermented sausage (5.78 vs. 5.21, P = 0.001). This result was consistent with results of a goat milk yogurt study where males reliably liked a variety of goat yogurts more than females (Young et al 2012). (Goat milk also contains BCFAs.)…”

Section: Discussionsupporting

confidence: 90%

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Physicochemical and sensory characteristics of fermented sheepmeat sausage

Young

Brooks

2014

Food Science & Nutrition

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The aim of the study was to compare the physicochemical and sensory characteristics of fermented, cured sausages made from equivalent muscle groups of beef, pork, and sheepmeat. The last has no commercial examples and represents an unexploited opportunity. Using seven replicates of shoulder meat and subcutaneous fat, sausages were made with 64%, 29%, 4%, 2%, 0.2%, and 0.01% of lean meat, fat, NaCl, glucose, sodium pyrophosphate, and lactic culture, respectively. Following anaerobic fermentation (96 h, 30°C), there were no significant differences between the species in mean texture (hardness, springiness, adhesiveness, cohesiveness) and pH, and only minor differences were seen in color. However, although not consumer tested, it is argued that consumers would be able to pick a texture difference due to different fat melting point ranges, highest for sheepmeat. This work was followed by a sensory experiment to find out if characteristic sheepmeat flavors could be suppressed to appeal to unhabituated consumers. To simulate a very strongly characteristic sheepmeat, beef sausage mixtures (above) were spiked, or not, with 4-methyloctanoic, 4-methylnonanoic acid, and skatole (5.0, 0.35, and 0.08 mg kg−1, respectively). Sodium nitrite (at 0.1 g kg−1) and a garlic/rosemary flavor were variably added to create a 23 factorial design. In a randomized design, 60 consumers found that spiked sheepmeat flavors caused an overall significant decrease in mean liking on a 1–9 scale (5.83 vs. 5.35,P = 0.003), but this was completely negated by the garlic/rosemary addition (5.18 vs. 6.00,P < 0.001). Nitrite had no effect on liking (5.61 vs. 5.58,P = 0.82), although nitrite might be included in commercial examples to minimize fat oxidation and suppress growth of clostridia. Thus, sheepmeat flavors could be suppressed to appeal to unhabituated consumers. Commercial examples could thus be made for these consumers, but the mandatory use of the name “mutton” in some markets would adversely affect prospects.

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Section: Discussionsupporting

confidence: 91%

Section: Discussionsupporting

confidence: 90%

Physicochemical and sensory characteristics of fermented sheepmeat sausage

Young

Brooks

2014

Food Science & Nutrition

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“…Caprylic, capric, and caproic acids are wildly believed responsible for the flavor of goaty [5,6]. Thus, in order to overcome the defects of goat milk product in terms of sensory characteristics, researchers proposed the addition of β-cyclodextrins or polymerized whey protein to trap caprylic, capric, and caproic acids for reducing goaty flavor [7,8]. Fruit juice was also considered to add into goat milk product to bate or mask the goaty flavor [9].…”

Section: Introductionmentioning

confidence: 99%

Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk

Huang

Xing

et al. 2020

Foods

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In this study, a multi-starters fermentation system involved lactic acid bacteria and yeasts was applied to obtain a novel acidified goat milk (AGM). Significant differences were found in the volatile flavor profile among goat milk, goat yogurt, and AGM reflected by principal component analysis of electronic nose (E-nose) data. Gas chromatography–mass spectrometry (GC-MS) results indicated that the relative content of free octanoic acid decreased, and more aromas were formed in AGM, which were considered to mask the goaty smell and give AGM a pleasant flavor. Rheological analysis indicated that AGM had higher apparent viscosity and G’ and G’’ moduli than goat yogurt and goat milk. Therefore, the goat yogurt fermented by lactic acid bacteria and K. marxianus exhibits a new method to alleviate the goaty flavor in goat milk and provides a novel option for those who were allergic to milk protein and dislike goaty flavor in goat milk.

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“…Goat milk is a complete food with perceived health advantages now that the 'goaty' flavor has gradually been reduced in a cost-effective way by adding -and -cyclodextrins (GFW, 2004;Sallies, 2002;Young, et al, 2012). Heat treatments can affect milk in several ways such as changes in the acidity and pH of milk due to the loss of CO 2 , the transfer of calcium and phosphate to the colloidal state and the degradation of lactose (Laleye, et al, 2008;Sanchez-Macias, et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Comparative study on the heat stability of goat milk and cow milk

Wang

Yingguo

Wang

2015

IJAR

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We investigated differences between goat and cow milk by exploring the factors influencing milk stability by testing the heat coagulation time. Heat-stable milk samples were characterized by a higher pH, a lower heating temperature, a lower calcium concentration, a higher concentrations of EDTA-2Na, phosphate and citrate. However the sucrose concentration caused different patterns of heat stability. The heat stability of milk increased as the sucrose concentration increased from 10% to 30%, then decreased as it rose above 30%. Compared with cow milk, goat milk is less stable to heat treatments being affected by pH, heating temperature, and the addition of calcium chloride, disodium EDTA, disodium hydrogen phosphate, and sucrose. After adding sodium citrate, the heat stability of goat milk was better than that of cow milk, with ANOVA results indicating a statistically significant difference.

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Effects of Cyclodextrins on the Flavor of Goat Milk and Its Yogurt

Abstract: β-Cyclodextrin masks goaty flavor in yogurt, and with its GRAS status means it could be used in commercial goat yogurts and similar products so the real or perceived nutritional advantages of goat milk are not lost to goaty flavor.

Cited by 43 publications

References 26 publications

Physicochemical and sensory characteristics of fermented sheepmeat sausage

Physicochemical and sensory characteristics of fermented sheepmeat sausage

Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk

Comparative study on the heat stability of goat milk and cow milk

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