Effects of new technology on the current manufacturing process of yogurt-to increase the overall marketability of yogurt

Das, Kunal; Choudhary, Ruplal; Thompson-Witrick, Katherine A.

doi:10.1016/j.lwt.2019.03.058

Cited by 90 publications

(65 citation statements)

References 147 publications

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“…It can be due to the alignment that protein aggregates undergo when they are exposed to increasing shear rates. However, we used UHT milk for preparing milk base which has been reported that produce yogurt with a less firm body than those made with milk treated with traditional pasteurisation; this fact is attributed to partial denaturalisation of the whey protein during UHT treatment (Das et al , ).…”

Section: Resultsmentioning

confidence: 99%

Influence of carrot fibre powder addition on rheological, microstructure and sensory characteristics of stirred‐type yogurt

Vénica

Spotti²,

Pavón³

et al. 2019

Int J of Food Sci Tech

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The incorporation of 1% (E1) and 2% (E2) of the carrot fibre powder obtained from carrot discards to yogurts was studied. The effect of the fibre addition on the physicochemical parameters, waterholding capacity (WHC), microbial counts, rheological, microstructure and sensory characteristics of yogurts was studied in comparison with control yogurt without fibre addition (C). Titratable acidity, global composition and microbial counts showed a similar trend among yogurts. Fibre particles seemed to change the organisation of protein aggregates of the gel network. An open structure with bigger aggregates was observed in E1 and E2 yogurts, while the microstructure appeared more homogenous and without granules in C. However, carrot fibre increased the WHC of yogurt. All the yogurt samples exhibited shear-thinning behaviour and no differences were found in the rheological parameters, excepting for E2 that presented a decrease in apparent viscosity at 200 s -1 compared with C and E1 samples. Trained sensory panel (12 members) indicated an increase in brownish colour, strange flavour, grittiness and aftertaste and a decrease in overall appearance, odour, sweetness and creaminess in yogurts enriched in fibre. In order to mask these negative characteristics, E1 formulation was produced in the same way but strawberry flavour and colour were added. A consumer test (101 volunteers), purchase intention and a Check All That Apply (CATA) questionnaires were carried out. Flavoured and coloured E1 yogurt was pleasant for consumers, since 93% of the consumers selected positive degrees of acceptability and 68% of them manifested that they are willing to consume the product. Therefore, the addition of carrot fibre powder in yogurts could be an alternative to incorporate dietary fibres into dairy foods.

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Section: Resultsmentioning

confidence: 99%

Influence of carrot fibre powder addition on rheological, microstructure and sensory characteristics of stirred‐type yogurt

Vénica

Spotti²,

Pavón³

et al. 2019

Int J of Food Sci Tech

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“…Concentrated yoghurt, or Greek-style yoghurt (GSY), is defined as a semisolid fermented milk. It is estimated that GSY accounts for 50% of the total yoghurt market in the United States, with a projected growth of about 5% in the upcoming years (Das et al 2019). Traditionally, GSY is produced by straining the yoghurt after fermentation using cloth bags, which releases whey and increases the solid content.…”

Section: Introductionmentioning

confidence: 99%

Addition of glycomacropeptide as fat replacer in sugar‐reduced Greek‐style yoghurt

Godoy‐García

Abadía‐García

Cruz-Aldaco

et al. 2020

Int J of Dairy Tech

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The status of Greek-style yoghurt (GSY) as a healthy food could be challenged by its inherent high fat content. Glycomacropeptide (GMP) possesses characteristics that make it suitable as a fat replacer. GMP powder was incorporated into fat-reduced formulations of GSY. The addition of 0.75% GMP reduced the granular consistency and the syneresis of GSY by 50 and 10%, respectively, at all levels of fat evaluated. Flow curves and firmness analysis showed that adding GMP decreased the elastic and viscous modulus, and yoghurt firmness. The consumer acceptance of low-fat GSY containing 0.75% GMP decreased only after 30 days of storage.

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“…In last few decades, over rising demand for dairy products is observed for their taste and nutritive value. Among dairy products, fermented dairy products are getting more attention fromconsumers due to their nutritive as well as therapeutic value [1][2][3][4][5][6][7]. In India, seven percent of total milk production is utilized for the preparation of fermented dairy products such as curd, buttermilk and Shrikhand [8].…”

Section: Introductionmentioning

confidence: 99%

Effect of guar fiber on physicochemical, textural and sensory properties of sweetened strained yoghurt

2020

Biointerface Res Appl Chem

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Naturally, milk & milk products are devoid of dietary fiber hence there is scope of dietary fiber fortification of dairy products. In the present study, sweetened strained yoghurt was fortified with dietary fiber using partially hydrolyzed guar gum (PHGG). PHGG is prepared by enzymatic hydrolysis of guar gum & exhibit low viscosity & molecular weight as compared to guar gum. PHGG was added to sweetened strained yoghurt at four levels i.e. 2.5%, 5.0%, 7.5% & 10% (w/w basis). Control & PHGG fortified sweetened strained yoghurt samples were subjected to textural (firmness, adhesiveness & cohesiveness) and sensory evaluation. Results revealed that PHGG can be utilized for fiber fortification of sweetened strained yoghurt. PHGG fortification in sweetened strained yoghurt decreased the firmness & adhesiveness whereas increased the cohesiveness. Sweetened strained yoghurt fortified with PHGG at 5% level showed overall sensory acceptability equivalent to control sweetened strained yoghurt.

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Effects of new technology on the current manufacturing process of yogurt-to increase the overall marketability of yogurt

Cited by 90 publications

References 147 publications

Influence of carrot fibre powder addition on rheological, microstructure and sensory characteristics of stirred‐type yogurt

Influence of carrot fibre powder addition on rheological, microstructure and sensory characteristics of stirred‐type yogurt

Addition of glycomacropeptide as fat replacer in sugar‐reduced Greek‐style yoghurt

Effect of guar fiber on physicochemical, textural and sensory properties of sweetened strained yoghurt

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