Evaluation of volatile compounds and free fatty acids in set types yogurts made of ewes’, goats’ milk and their mixture using two different commercial starter cultures during refrigerated storage

Güler, Zehra; Gürsoy-Balcı, Alev Canan

doi:10.1016/j.foodchem.2011.01.090

Cited by 63 publications

(52 citation statements)

References 13 publications

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“…The fat content ranged from 0.00 (A,D,K,L) to 0.22 (I) g/100 mL, and none of the values were higher to 0.5 g/100 mL (Argentina, 1969;Güler & Gürsoy-Balc, 2011). No statistically significant differences between the samples (P ≤ 0.05) were found.…”

Section: Chemical and Microbiological Characterization Of Goat Milkmentioning

confidence: 85%

Characterization of goat milk and potentially symbiotic non-fat yogurt

Paz¹,

Oliveira²,

Kairúz³

et al. 2014

Food Sci. Technol (Campinas)

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Section: Chemical and Microbiological Characterization Of Goat Milkmentioning

confidence: 85%

Characterization of goat milk and potentially symbiotic non-fat yogurt

Paz¹,

Oliveira²,

Kairúz³

et al. 2014

Food Sci. Technol (Campinas)

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“…Milk base lipid extraction and gas chromatographic analysis were performed as described by Güler and Gürsoy-Balci (2011), with minor modifications. Briefly, 5 g milk base was mixed with 1 mL of 2.5 M H 2 SO 4 and 10 mL internal standard solution, which contained 400.0 mg·L −1 pentanoic (5:0) and heptadecanoic (17:0) acids (Sigma, USA) in diethyl ether.…”

Section: Ffasmentioning

confidence: 99%

Profiles of free fatty acids, free amino acids, and volatile compounds of milk bases fermented byLactobacillus caseiGBHM-21 with different fat levels

Bao¹,

Xiong²,

Lin³

et al. 2015

CyTA - Journal of Food

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Milk fat content is an important factor affecting the flavor of fermented dairy products. The effects of milk fat concentration (0-90) g·L −1 on the changes of flavor-related compounds in the milk base fermented by Lactobacillus casei GBHM-21 were investigated. The amount of some of the free fatty acids (FFAs) and free amino acids (FFAs) increased as the fat concentration increased, accompanied by a concomitant increase of the quantities and intensities of volatile compounds (VCs). A substantial increase in long-chain fatty acids was observed, whereas no significant effect on short-chain fatty acids was observed. The amount of the total FFA was linearly and positively correlated with the total FAA. The most abundant group of VCs was ketones for low-fat samples and carbonyl acids for high-fat samples. The level of FFA-derived ketones increased dramatically first and then reached a plateau, while FFA-derived carbonyl acids continuously increased. These results provided valuable informative utilization of milk fat in the fermented industry.Keywords: fermented milk base; free fatty acid; free amino acid; volatile compound; Lactobacillus casei El nivel de grasa en la leche es un factor importante en el sabor de los productos lácteos fermentados. Se investigaron los efectos del nivel de grasa en la leche (0-90 g·L −1 ) en los cambios en los compuestos relacionados con el sabor en bases de leche fermentadas con Lactobacillus casei GBHM-21 durante 72 h. Los ácidos no grasos (FFA) y los aminoácidos no grasos (FAA) de forma selectiva, además de la calidad e intensidad de los compuestos volátiles (VC) aumentaron significativamente con el aumento de la concentración de grasa. No se observó ningún efecto significativo en los ácidos grasos de cadena corta, mientras que sí se observó un aumento sustancial en los ácidos grasos de cadena larga. Se encontró que la relación positiva entre el total de ácidos no grasos y aminoácidos no grasos era lineal. El grupo más abundante de compuestos volátiles resultó ser las cetonas para las muestras bajas en grasa, mientras que los ácidos carbonilos para las muestras altas en grasa. El aumento en las cetonas derivadas de ácidos no grasos primero fue dramático y después cónico, mientras que el aumento en los ácidos carbonilos derivados de ácidos no grasos fue lineal. Estos resultados resultarían útiles para una mayor expansión de las aplicaciones de la grasa en la industria de la fermentación.

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“…The final flavor of yogurt is associated with the presence of several compounds; nonvolatile acids such as lactic and pyruvic, volatile acids such as butyric and acetic, miscellaneous compounds such as amino acids (to products formed by thermal degradation) and carbonyl compounds such as acetaldehyde and diacetyl (Guler & Gursoy‐Balci, ). In order to provide higher acceptability and improve flavor balance, some additives such as fruits, flavoring agents (fruits, natural flavors, or synthetic flavors), and sweeteners may be incorporated into it (Ghalem & Zouaoui, ).…”

Section: Introductionmentioning

confidence: 99%

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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Evaluation of volatile compounds and free fatty acids in set types yogurts made of ewes’, goats’ milk and their mixture using two different commercial starter cultures during refrigerated storage

Cited by 63 publications

References 13 publications

Characterization of goat milk and potentially symbiotic non-fat yogurt

Characterization of goat milk and potentially symbiotic non-fat yogurt

Profiles of free fatty acids, free amino acids, and volatile compounds of milk bases fermented byLactobacillus caseiGBHM-21 with different fat levels

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

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