Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt

Abstract

Background: Greek yogurt is one of the most popular products in the overall yogurt category and has gained immense popularity due to its higher nutritional values compared to traditional yogurt. Greek yogurt is defined as a strained yogurt in which yogurt is concentrated by removing acidic whey from the solid part. This process creates large volumes of acid whey as by-product that cannot be readily utilized nor disposed of easily. Scope and Approach: The dairy industry has been seeking a solution to the problem related to acid whey production. Here, we discuss several factors, especially hydrocolloids that have the potential to limit the quantity of acid whey in Greek yogurt production by playing a major role in the water retention capacity of yogurt products. In addition, the impact of yogurt processing conditions on acid whey production is discussed. Key findings and conclusions: Hydrocolloids, though still largely unexplored, could have potential benefit of helping to minimize acid whey production if used as additives in Greek yogurt. Moreover, through the optimization of yogurt processing conditions, acid whey production could also be reduced.

Extruded Maize Flour as Texturizing Agent in Acid-Unheated Skim Milk Gels

“…Despite the studies focusing on starch addition on yoghurts, not much research has been conducted on the incorporation of flours, and only Zare et al (2011) have analyzed the effect of the inclusion of lentil flour. In a similar way to starches, different hydrocolloids (such as pectin, locust bean gum, carrageenan) have also been used to improve the texture of yoghurts and minimize syneresis (Pang et al 2015; Gyawali and Ibrahim 2016;Nguyen et al 2017). However, starches are usually added before the pasteurization treatment in order to promote the gelatinization of the starch by the combined action of heat and moisture, with the subsequent retrogradation effect (i.e., increase in viscosity) during cooling.…”

GC/MS characterization of volatile components of hydrocolloids from Irvingia gabonensis and Mucuna sloanei seeds

“…From these observations, the seed hydrocolloids of M. sloanei contain more volatile phytochemicals than that of I. gabonensis. There is indeed paucity of documented information on the volatile constituents of hydrocolloids form I. gabonensis and M. sloanei thereby making comparison of results obtained here with results obtained by other researchers (Chandanasree et al, 2016;Ferrero, 2017;Gannasin et al, 2016;Gyawali and Ibrahim, 2016;Li and Nie, 2016;Lopez-Rubio et al, 2016;Rosa-Sibakov et al, 2016).…”

A new synbiotic dairy food containing lactobionic acid and Lactobacillus casei

“…A concentration of 0.1–0.5% is described as the typical usage level of carrageenan in yoghurts. In skimmed yoghurts, an increase in the water‐holding capacity, enhancing the retention of serum in the yoghurt gel structure, has been reported for the addition of 0.3% carrageenan (Gyawali and Ibrahim ). In this study, the concentration range of 0.1–0.5% was insufficient to prevent the release of serum, which was around 25% in all cases.…”