Effects of Functional Dairy Based Proteins on Nonfat Yogurt Quality

İşleten, Müge; Karagül‐Yüceer, Yonca

doi:10.1111/j.1745-4557.2008.00199.x

Cited by 24 publications

(24 citation statements)

References 25 publications

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“…Indeed, a high value of tan( δ ) reflects that the material has a liquid‐like behavior. These results are in contrast with those of (Isleten & Karagul‐Yuceer, ; Remeuf, Mohammed, Sodini, & Tissierb, ) who established that yogurts prepared from denatured whey protein experienced an increased elastic character.…”

Section: Resultscontrasting

confidence: 96%

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Effect of whey powder rehydration and dry-denaturation state on acid milk gels characteristics

Karam

Hosri

Hussain

et al. 2017

Journal of Food Processing and Preservation

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Protein enrichment of the milk base as well as heat treatment are two inevitable practices in yogurt formulation. In this study, the native and denatured whey protein isolates (WPI) powders by dryheating were studied to elucidate their rehydration mechanism and the potential effect of drydenaturation on acid gel formation. The added native or denatured WPI powders were allowed to rehydrate into the milk bases at various time ranges (5, 180, 300, 480, 900, and 1,440 min). Rehydration kinetic of these powders was monitored by tracking particles size variation via the Qicpic granulo-morphometer. WPI rehydration into the milk base turned to be a quick two-step process.While rehydration condition seems not to affect the gel characteristics while, dry denaturation from its parts appears to delay onset of gelation and weakness the acid-gel elasticity. Practical applicationsCommercial preparation of yogurt involves different processing steps. Among them, protein fortification of the milk base as well as heat treatment appears as crucial steps that attribute towards the change in textural properties. Rehydration of the added powder is realized by the industry before applying the corresponding heat treatment, permitting thus to limit grainy texture.Throughout heating in the milk base whey protein isolates are denatured resulting thus in increased firmness. These aspects are of high significance in the preparation of dairy products, that is, different type of set and stirred yogurts, and this study shows that whey protein fortification is beneficial in their native form rather than in a dry-denatured form. On the other hand, their rehydration mechanism appears to be so fast, requiring few seconds permitting thus to limit the industrial usual time of rehydration (of 3 hr) before further treatment. K E Y W O R D Sacid-gel, dry denaturation, rehydration kinetic, whey protein isolates

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Section: Resultscontrasting

confidence: 96%

“…In the matter of fact, whey proteins are recognized for their foaming, emulsifying, thickening, gelling and water holding properties (Hussain, Gaiani, Jeandel, Ghanbaja, & Scher, ). Their addition to the basic mix improved yogurt viscosity and firmness while reducing the syneresis (Isleten & Karagul‐Yuceer, ; Lee & Lucey, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of whey powder rehydration and dry-denaturation state on acid milk gels characteristics

Karam

Hosri

Hussain

et al. 2017

Journal of Food Processing and Preservation

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“…At the end of storage period, the hardness (P B 0.05) increased significantly in unfortified and SMPfortified samples; however, the increase in hardness in WPC-and b-lg fortified ones was not significant. Isleten and Karagul-Yuceer (2008) stated that the hardness values of the bovine yogurt fortified with SMP significantly increased, but the hardness values of samples with whey protein isolate remained constant during storage. Likewise, Herrero and Requena (2006) found no change in the hardness values of goat yogurts fortified with WPC during the cold storage.…”

Section: Hardness and Adhesivenessmentioning

confidence: 99%

Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase

2017

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Camel milk produces watery texture when it is processed to yogurt. Despite the extensive studies on microbial transglutaminase (MTGase) in dairy research, the effect of this enzyme on the properties of yogurt made from camel milk has not been studied. This study aims to investigate the impact of MTGase with and without bovine skimmed milk powder (SMP), whey protein concentrate (WPC),or b-lactoglobulin (b-lg) on physico-chemical, rheological, microstructural, and sensory properties of camel-milk yogurt during 15 days of storage period. MTGase treatment markedly reduced the fermentation time of unfortified and SMP-fortified camel milk. The fortification of camel milk without MTGase failed to give settype yogurt. The treatment of unfortified milk with MTGase enormously improved the viscosity and the body of yogurt samples. Fortification of MTGase-treated milk impacted positively on the viscosity, the water holding capacity, and the density of the protein matrix in the gel microstructure, which were influenced by the type of dairy ingredients. All MTGase-treated yogurts differed from each other in hardness and adhesiveness values. Electrophoresis results showed that the susceptibility of the individual milk proteins to MTGase varied, and there were differences among the treatments toward the enzyme. SMP-fortified yogurt was the most accepted product. Generally, the addition of MTGase preparation at a concentration of 0.4%, simultaneously with starter culture, to fortified camel milk was considered an effective tool to solve the challenges of producing set-type yogurt from this milk.

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“…Volatile organic compounds were determined using the procedure described by Isleten and Karagül-Yüceer (2008). The sample gas was gathered by Tenax-TA (PerkinElmer Life and Analytical Sciences Inc., Waltham, MA, USA), a dynamic thermal extractor chamber system, which consists of a 26 mL glass tube and an air control system, containing an air supply unit and pumps.…”

Section: Analysis Of Volatile Organic Compoundsmentioning

confidence: 99%

Secondary Metabolite Profiling in Various Parts of Tomato Plants

Kim¹,

Na²,

Kwack³

et al. 2014

HST

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Contents of carotenoids, phenolic compounds, volatile organic compounds, and alkaloids in leaves, internodes, fruits, and roots of tomatoes in different developmental stages were measured. Lycopene, β-carotene, and lutein were detected in all the tested parts except roots and green fruits. Lycopene content in red fruits was 49.04 μg･g -1 FW, while that in the other parts was below 40 μg･g -1 FW. β-Carotene and lutein contents in 24th leaves were 5.81 and 6.40 μg･g -1 FW, respectively, and were greater than those in the other parts. Caffeic, chlorogenic, and vanillic acids were detected in all the tested parts except roots. The content of chlorogenic acid in the 18th leaves was 40.11 μg･g -1 FW, while that in the other parts was lower than 31.00 μg･g -1 FW. The contents of caffeic and vanillic acids in the 24th leaves were 9.18 and 1.64 μg･g -1 FW, respectively, and were greater than those in the other parts. Moreover, younger leaves contained the more diverse volatile organic compounds including monoterpenes and sesquiterpenes. Contents of dehydro-tomatine and -tomatine were greatest in leaves, followed by internodes, roots and fruits. Younger leaves and internodes contained more dehydro-tomatine and -tomatine than older leaves and internodes. The contents of dehydro-tomatine and -tomatine in the 24th leaves were 0.89 and 1.42 mg･g -1 FW, respectively, and were greatest among all the tested parts. Our results indicated that, except lycopene, tomato leaves included greater secondary metabolites contents than red fruits. The results suggest that inedible parts of tomato plants can be used as raw material for antioxidants, anti-inflammatory agents, fungistats, and pesticides.

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Effects of Functional Dairy Based Proteins on Nonfat Yogurt Quality

Cited by 24 publications

References 25 publications

Effect of whey powder rehydration and dry-denaturation state on acid milk gels characteristics

Effect of whey powder rehydration and dry-denaturation state on acid milk gels characteristics

Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase

Secondary Metabolite Profiling in Various Parts of Tomato Plants

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