Effects of Incubation Temperature, Starter Culture Level and Total Solids Content on the Rheological Properties of Yogurt

Wang, Sha; Dong, Li; Li, Shujun; Bhandari, Bhesh; Yang, Baoxue; Chen, Xiao; Mao, Zhihuai

doi:10.2202/1556-3758.1436

Cited by 31 publications

(28 citation statements)

References 24 publications

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“…Some researchers (Abu–Jdayil & Mohameed, ; Isleten & Karagul‐Yuceer, ) mention about the rearrangement and contact of proteins effective in viscosity increase during storage period. High hardness degree was reported in yogurt samples depending on moderate amount of probiotic inoculums in the present study similarly to Wu et al () where the viscosity was the highest under moderate inoculation rate. These results may show that EOs addition strengthened the structure of gel system.…”

Section: Resultssupporting

confidence: 87%

Effects of using combined essential oils on quality parameters of bio-yogurt

Yangılar

Yıldız

2017

J Food Process Preserv

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Present study aims to develop a new type of probiotic yogurt with ginger and chamomile essential oils (EOs) at therapeutic levels (0.2 and 0.4%) by evaluating its some physical, chemical, microbiological and sensory characteristics. Probiotic types of yogurt samples and those with 0.4% ginger EO gave the largest counts of viable probiotic bacteria in the rates of 8.32 cfu/g and 8.01 cfu/g, respectively. It gave larger syneresis rate (8.64 mL/25 g) on the first day than the rest of the samples while C1 (only probiotic strain with direct vat set starter culture) sample represented the lowest rate (5.9 mL/25 g) on day 21. Among the samples with various contents, C2 (inoculated probiotic strain with 0.2% essential oil ginger) and C3 (inoculated probiotic strain with 0.4% essential oil ginger) were found to be organoleptically the most acceptable with close scores to that of control. Practical applicationsAntibacterial and antioxidant activities of essential oils have received considerable attention in food preservation. During bio-yogurt storage, the edible film incorporating ginger and chamomile essential oils showed reducing effect on the microbial growth and extended the shelf-life of samples. K E Y W O R D Scombined effect, essential oil, probiotic, texture

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Section: Resultssupporting

confidence: 87%

Effects of using combined essential oils on quality parameters of bio-yogurt

Yangılar

Yıldız

2017

J Food Process Preserv

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“…It was also concluded by Wu et al . () that higher fermentation temperature may result in high metabolic activity of bacteria, owing to acid production and low pH. As shown in Fig.…”

Section: Resultsmentioning

confidence: 97%

“…According to Lee & Lucey (2004), both incubation temperature and inoculum concentration affect the acidification process, leading to increased acidity and low pH. It was also concluded by Wu et al (2009) that higher fermentation temperature may result in high metabolic activity of bacteria, owing to acid production and low pH. As shown in Fig.…”

Section: Sorghum Wort Characteristics As Affected By Fermentation Conmentioning

confidence: 94%

Optimisation of fermentation conditions for probiotication of sorghum wort by Lactobacillus acidophilus LA5

Hassani

Zarnkow

Becker

2015

Int J of Food Sci Tech

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Probiotics are considered as significant segments of functional foods. The response surface methodology was used to optimise the fermentation process conditions for the development of a probiotic sorghum wort beverage fermented with Lb. acidophilus LA5. The central composite design was applied with three fermentation parameters such as temperature, inoculation dosage and initial pH. Each parameter was varied at three levels. All parameters had single or interaction significant effects (P < 0.05) on the response variables. The models were highly significant with very low P -values. The optimum fermentation conditions were as follows: temperature 33°C, inoculation dosage 0.8 OD 600 and pH 5.3. Under these conditions, a probiotic beverage with viable bacterial cell concentration of 8.0 log10 cfu mL À1 , final pH 3.7, lactic acid 3.2 g L À1 and total sugar 52.7 g L À1 can be produced. The validation experiments showed a good agreement between the experimental and predicted values. The results showed that sorghum wort is a suitable medium to produce probiotic beverages fermented with Lb. acidophilus LA5.

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“…Texture of set-yoghurt is an important quality criteria (Lee and Lucey 2004;Lucey 2004), which is influenced by milk composition (Marafon et al 2011), dry matter (Wu et al 2009), type of starter culture (Amatayakul et al 2006b), incubation temperature (Laligant et al 2003), processing conditions (Rekha et al 2011), storage time (Ünal et al 2003) and other factors. Textural defects as roughness (irregularities in yoghurt matrix) and syneresis are undesirable to the consumers.…”

Section: Introductionmentioning

confidence: 99%

Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase

2012

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Horseradish peroxidase (HRP, EC 1.11.1.7) was applied to treat whole bovine milk in the presence or absence of ferulic acid (FA). The treated milk exhibited different rheological properties from the control milk, and was used to prepare set-yoghurt with commercial direct vat set starter. Some chemical, textural and rheological properties of the yoghurt prepared were measured and compared. Compared to that prepared with the control milk, the yoghurt prepared with the HRP-or HRP and FA-treated bovine milk exhibited an increased hardness and adhesiveness, lower syneresis extent, higher apparent viscosity, and higher storage modulus and viscous modulus. Observation of the microstructure of the yoghurt samples under scanning electron microscopy illustrated that HRP treatment of bovine milk led to the prepared yoghurt a more compact and uniform structure. The results in the present work stated that treatment of bovine milk with HRP in the presence of ferulic acid could be applied to improve the quality of set-yoghurt.

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Effects of Incubation Temperature, Starter Culture Level and Total Solids Content on the Rheological Properties of Yogurt

Cited by 31 publications

References 24 publications

Effects of using combined essential oils on quality parameters of bio-yogurt

Effects of using combined essential oils on quality parameters of bio-yogurt

Optimisation of fermentation conditions for probiotication of sorghum wort by Lactobacillus acidophilus LA5

Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase

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