Impact of Different Gums on Textural and Microbial Properties of Goat Milk Yogurts during Refrigerated Storage

Park, Young W.; Oglesby, Jolethia; Hayek, Saeed A.; Aljaloud, Sulaiman O.; Gyawali, Rabin; Ibrahim, Salam A.

doi:10.3390/foods8050169

Cited by 25 publications

(9 citation statements)

References 23 publications

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“…The data reported here for firmness ( Table 4 ) were in line with Costa et al [ 4 ], Park et al [ 67 ], and Miocinovic et al [ 68 ] for goat milk yogurts stored at 4 °C and unfortified with gums or protein isolate. Moreover, our results agree with Jalilzadeh et al [ 38 ], who reported no difference in hardness between US-treated and control cheese samples during 60 days of ripening.…”

Section: Discussionsupporting

confidence: 91%

Different Ultrasound Exposure Times Influence the Physicochemical and Microbial Quality Properties in Probiotic Goat Milk Yogurt

et al. 2020

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Despite goat milk having health benefits over cow milk, goat milk yogurt (GY) presents low consistency and viscosity, which reduces its overall acceptability by the consumer. Thus, new innovative methods can be an alternative to improve the quality of GY. Hence, this study aimed to investigate the effect of ultrasound (US) treatment with different sonication times on quality parameters of probiotic GY during refrigerated storage. US treatment was conducted at 20 KHz for 3, 6, and 9 min in yogurt. Lactobacillus bulgaricus and Lactobacillus acidophilus LA-5 were sensitive to US treatment, presenting a decrease in the yogurts stocked. This loss of viability led to reduced post-acidification due to smaller lactose metabolization in yogurt samples submitted to the US. Among tested treatments, the application of 6 min enhanced the apparent viscosity and consistency index of GY yogurts. In addition, this time also reduced tyramine and total biogenic amine (BAs) content. These findings suggest that 6 min of sonication is a promising way to improve the rheological properties and reduce the acidity and BAs content in GY. Further studies should be performed to optimize the US setting conditions to preserve the probiotic culture viability in yogurts.

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Section: Discussionsupporting

confidence: 91%

Different Ultrasound Exposure Times Influence the Physicochemical and Microbial Quality Properties in Probiotic Goat Milk Yogurt

et al. 2020

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“…Porém, os valores de pH das formulações foram considerados adequados de acordo com a legislação vigente no Brasil para leites fermentos (Brasil, 2007). De acordo com Park et al (2019), o pH está relacionado à atividade metabólica das bactérias. Assim, durante o processo de fermentação do iogurte, microrganismos do gênero Lactobacillus multiplicam-se em pH mais baixos comparados aos do gênero Streptococcus.…”

Section: Resultsunclassified

Iogurte simbiótico sabor cajá (Spondias Mombin L.): características físico-químicas, microbiológicas e de aceitabilidade

Ferreira¹,

Coimbra²,

Sousa³

et al. 2021

Braz. J. Food Technol.

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Resumo O objetivo do trabalho foi avaliar os parâmetros físico-químicos, microbiológicos e a aceitabilidade de iogurtes funcionais, com e sem suplementação de frutooligossacarídeos, sabor cajá. Elaborou-se quatro formulações de iogurte, sendo elas: duas com leite integral com e sem suplementação de frutooligossacarídeos e duas com leite desnatado com e sem suplementação de frutooligossacarídeos. Foram analisados os valores de pH, acidez titulável, sólidos solúveis, padrões microbiológicos de qualidade, contagem de bactérias lácticas totais e análise sensorial, na qual foram realizadas perguntas sobre frequência de consumo, conhecimento dos benefícios relacionados ao consumo de produtos lácteos fermentados, intenção de compra e índice de aceitabilidade. Quanto ao pH, a formulação elaborada com leite integral e frutooligossacarídeos apresentou diferença significativa (p < 0,05) em relação às demais formulações. Não houve diferenças significativas (p > 0,05) quanto à acidez titulável e sólidos solúveis. A contagem de bactérias lácticas totais demonstrou valores elevados que atendem aos parâmetros da legislação. As formulações apresentaram qualidade higiênico-sanitária satisfatória e foram bem aceitas pelos consumidores para todos os atributos avaliados no teste sensorial. Assim, apresentaram-se viáveis em termos sensoriais, físico-químicos e microbiológicos, com potencial aproveitamento pela população por possuírem características simbióticas benéficas à saúde.

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“…This could be attributed to protein aggregates formed by the interaction via intermolecular disulphide bonds of casein micelles with denatured whey proteins. Park et al (2019) demonstrated that the water absorption capacity increased with the addition of carob bean gum. The authors stated that the xanthan and carob supplemented yogurt for the experimental goat yogurt showed significantly (p < 0.05) better consistency than the control and other gum added yogurts.…”

Section: Effect Of Carob Galactomannans On Viscosity Of Fermented Milksmentioning

confidence: 99%

Association of carob galactomannans with probiotic bacteria in synbiotic fermented milk and colon targeted-release carrier

Ziar¹,

Yahla²,

Sadoud³

et al. 2022

IFRJ

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For the first time, this study presented the use of raw locust bean gum (LBG) as a prebiotic, with one probiotic strain in synbiotic fermented milk or combined with Na-alginate as a biopolymer, for a targeted release of bacteria under colon-like conditions. For this purpose, the fermentative characteristics (biomass, pH), bacterial survival, and developed viscosities of the stored fermented milks were determined. The survival rates of microencapsulated bacteria using the emulsion technique under simulated gastrointestinal conditions (stomach: pH 2 + 0.3% pepsin; colon: pH 6.5 + 1% pancreatin + 0.3% bile) were also evaluated. Results showed that all the tested bacteria maintained better biomass and acidifying activities in the presence of LBG, especially at 2%. During cold storage, the viscosities of the LBG-fermented milks were regulated and better appreciated, especially at 2%. Lactobacillus rhamnosus LbRE-LSAS and Bifidobacterium animalis subsp. lactis Bb12 microencapsulated separately in Ca-alginate-raw carob gum maintained good survival rates (51 - 66%) as compared to free cells (21 - 59%) under simulated digestive conditions, and were released under colon-like conditions. Therefore, the formulation of LBG-enriched fermented milks containing probiotic bacteria could represent a very good candidate for industrial application. Ca-alginate-raw LBG beads for the specific release of probiotics in the colon could benefit consumers with celiac disease or other digestive disorders because LBG is naturally gluten-free.

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Impact of Different Gums on Textural and Microbial Properties of Goat Milk Yogurts during Refrigerated Storage

Cited by 25 publications

References 23 publications

Different Ultrasound Exposure Times Influence the Physicochemical and Microbial Quality Properties in Probiotic Goat Milk Yogurt

Different Ultrasound Exposure Times Influence the Physicochemical and Microbial Quality Properties in Probiotic Goat Milk Yogurt

Iogurte simbiótico sabor cajá (Spondias Mombin L.): características físico-químicas, microbiológicas e de aceitabilidade

Association of carob galactomannans with probiotic bacteria in synbiotic fermented milk and colon targeted-release carrier

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