Fatty Acids Profiles of Fresh Milk, Yogurt and Concentrated Yogurt from Peranakan Etawah Goat Milk

Sumarmono, Juni; Sulistyowati, Mardiati; Soenarto,

doi:10.1016/j.profoo.2015.01.024

Cited by 63 publications

(57 citation statements)

References 14 publications

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“…The result is a semisolid product with a creamy consistency, acidic flavour and at least 5.6w/w protein included before or after fermentation (Sumarmono et al . ; Özer and Robinson ; Turkish Codex 2009).…”

Section: Introductionmentioning

confidence: 99%

Enhancement of torba yoghurt with whey protein isolates

YILDIZ-AKGÜL

2018

Int J of Dairy Tech

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Nonfat torba (strained) yoghurt enriched with different levels (1w/w and 2w/w) of whey protein isolates (WPI) was produced, to study the effects of WPI addition levels on the physicochemical characteristics and free fatty acid levels of control (fatty) and nonfat yoghurts during 14-day storage. Increasing the WPI decreased the syneresis level of the torba yoghurt samples (P < 0.05), but other physicochemical properties were not affected compared to the nonfat yoghurt during storage. However, WPI addition decreased the butyric acid, caproic acid and long-chain fatty acid levels across the storage period (P < 0.05). Therefore, addition of WPI at a level of 2w/w could be considered as an acceptable option for the manufacture of nonfat torba yoghurt with improved nutritional value.

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Section: Introductionmentioning

confidence: 99%

Enhancement of torba yoghurt with whey protein isolates

YILDIZ-AKGÜL

2018

Int J of Dairy Tech

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“…Sumarmono and Soenarto (2015) produced Greek yoghurt from goat's milk and also identified palmitic and oleic fatty acids as major fatty acids. Whole milk (Brand A) and zero lactose yoghurt (Brand B) presented 3.174% ± 0.028% lactose and 0.063% ± 0.0002% lactose, respectively.…”

Section: Lactose Contentmentioning

confidence: 99%

“…Additionally, Serafeimidou et al (2012) noted that palmitic acid is one of the main saturated fatty acids responsible for the increase in serum cholesterol. Sumarmono and Soenarto (2015) described the fatty acids, such as caproic, caprylic and capric, are responsible for the formation of the aroma and flavour of milk and its fermented products. In the current work, there were minimal differences in the caprylic and capric fatty acids between yoghurt produced from cow's milk and oat vegetable extract, possibly justifying consumer preference over yoghurt produced from rice vegetable extract.…”

Section: Fatty Acids Compositionmentioning

confidence: 99%

“…It is possible to observe that the palmitic and oleic fatty acids were the dominant fatty acids in the two formulations. Sumarmono and Soenarto (2015) produced Greek yoghurt from goat's milk and also identified palmitic and oleic fatty acids as major fatty acids. Serafeimidou, Zlatanos, Laskaridis, and Sagredos (2012) reported that yoghurt produced from cow's milk also showed a predominance of these fatty acids.…”

Section: Lactose Contentmentioning

confidence: 99%

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Production and characterisation of lactose‐free Greek yoghurt with partial replacement of milk by vegetable extract

Campos

Garcia

Silva

2018

J Food Process Preserv

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This study aimed to evaluate the partial replacement of cow's milk by vegetable extract in the fermentative process of Greek yoghurt and characterise its physicochemical composition, including colour parameters, pH, syneresis, sensory evaluation, lactose, antimicrobial activity and storage stability. The results indicated that the partial replacement of animal milk by rice and oat vegetable extract, respectively, did not influence the fermentation process of Greek yoghurt, contributing to the increased protein and fibre contents and lowered lipid content. The yoghurt developed with oat vegetable extract is lactose‐free and had a microbiological count within the parameters established by the legislation, in addition to a greater acceptance by the tasters and can be considered a source of omegas‐6 and ‐9, oleic acid as the major fatty acid. During the stability evaluation, the yoghurt remained homogeneous without alteration of colour and pH, presenting itself as an innovative alternative for the production of Greek yoghurt. Practical applications Substitution of milk for oat vegetable extract to the Greek yogurt production has proved to be a good option for people seeking lactose‐free foods, during the production process of Greek yogurt it was found that substitution by oat vegetable extract did not presented influence on the fermentation process, besides having a great sensorial acceptance, source of omega‐6 and ‐9, stability of 21 days and being lactose‐free.

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“…En el caso de la vida útil sensorial, los alimentos no tienen una caducidad propia, sino que dependen de su interacción con el consumidor (Curia et al, 2005) y puede estimarse con datos de una evaluación sensorial en pruebas aceleradas (Hough y Fiszman, 2005). A pesar de la importancia nutricional, comercial y social de la leche de cabra y derivados, no existen muchos estudios referidos a yogur de leche de cabra (GulerAkin y Akin, 2007;Moneim et al, 2011;Senaka et al, 2012;Sumarmono et al, 2015;Wang et al, 2012). La presente investigación tuvo como objetivo evaluar la estabilidad fisicoquímica y la aceptabilidad sensorial de yogur de leche de cabra frutado durante el almacenamiento en condiciones aceleradas y determinar su vida útil sensorial a 4ºC.…”

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Physicochemical properties and sensory acceptability of goat’s milk fruit yogurts with mango and banana using accelerated testing

et al. 2015

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Recibido 14 mayo 2015. Aceptado 22 septiembre 2015.Resumen Dos tipos de yogur de leche descremada de cabra (3% de grasa) frutado con mango (YM) y plátano (YP) fueron almacenados a temperaturas de 5 °C, 15 °C y 25 °C durante 72 horas. Cada 24 horas se analizó el pH, acidez titulable, sólidos totales, grasa y proteína. Asimismo se evaluó la aceptabilidad sensorial con 75 consumidores habituales de yogur, que respondieron con "sí" o "no" a la pregunta ¿consumiría este producto?. Al inicio, el pH, acidez, sólidos totales, grasa y proteína fue 4,35 y 4,36; 0,76% y 0,75%; 12,71% y 13,23%; 3,2% y 3,3%; 4,4% y 4,5%, respectivamente para el YM y el YP, cumpliendo con normas conocidas para yogur de leche de vaca: rango de acidez 0,5%-1,6%, grasa valor máximo 15% y proteína valor mínimo 2,7%. La aceptabilidad sensorial del YM y el YP fue alta, con 88,9% y 94,7%, respectivamente. Durante el almacenamiento en condiciones aceleradas, el pH disminuyó hasta 3,88 y 3,92; la acidez titulable aumentó hasta 1,1% y 0,93%; los sólidos totales, grasa y proteína disminuyeron hasta 9,37% y 9,7%; 2,4% y 2,0%; 2,5% y 2,6%, respectivamente para el YM y el YP, permaneciendo dentro de los límites de las normas consultadas. La aceptabilidad sensorial disminuyó hasta 4% y 5,33% para el YM y el YP respectivamente. Estimando así la vida útil de la aceptabilidad sensorial (V.U.A.S.) a 4ºC en 69 y 49 h (para un porcentaje de rechazo de 25%), 193 y 111 h (para un porcentaje de rechazo de 50%) para el YM y el YP respectivamente.Palabras clave: yogur de leche de cabra, leche descremada de cabra, pruebas aceleradas, vida útil, cinética de reacciones. AbstractTwo types of skimmed (fat 3%) goat's milk fruit yogurt with mango (YM) and banana (YB) were stored at temperatures of 5 °C, 15 °C and 25 °C for 72 hours. Every 24 hours the pH, titratable acidity, total solids, fat and protein were analyzed. Sensory acceptability was also evaluated with 75 yogurt frequent consumers, who responded with "yes" or "no" to the question ¿would you consume this product? At the beginning pH, acidity, total solids, fat and protein were 4.35 and 4.36; 0.76% and 0.75%; 12.71% and 13.23%; 3.2% and 3.3%; 4.4% and 4.5%, for the YM and YB respectively, meeting known standards for cow's milk yogurt: range of acidity 0.5%-1.6%, fat maximum value 15% and protein minimum value 2.7%. The sensory acceptability of the YM and the YB was high, with 88.9% and 94.7%, respectively. During storage under accelerated conditions, pH decreased to 3.88 and 3.92; titrable acidity increased to 1.1% and 0.93%; total solids, fat and protein decreased to 9.37% and 9.7%; 2.4% and 2.0%; 2.5% and 2.6%, for the YM and YB respectively, while remaining within the limits of the standards consulted. The sensory acceptability decreased to 4% and 5.33% for YM and YB respectively. Therefore the shelf life of the sensory acceptability was estimated (S.S.A) at 4°C in a rejection percentage of 25% and 50%, 69 and 49 h; 193 and 111 h, for the YM and YB respectively.

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Fatty Acids Profiles of Fresh Milk, Yogurt and Concentrated Yogurt from Peranakan Etawah Goat Milk

Cited by 63 publications

References 14 publications

Enhancement of torba yoghurt with whey protein isolates

Enhancement of torba yoghurt with whey protein isolates

Production and characterisation of lactose‐free Greek yoghurt with partial replacement of milk by vegetable extract

Physicochemical properties and sensory acceptability of goat’s milk fruit yogurts with mango and banana using accelerated testing

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