Influence of the structure of some types of fillers introduced to the yogurt recipe on changes in its rheological indicators

Samilyk, Maryna; Helikh, Anna; Ryzhkova, Taisіa; Bolgova, Natalia; Назаренко, Юлія Валентинівна

doi:10.15587/1729-4061.2020.199527

Cited by 2 publications

(1 citation statement)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…DSF is a kind of raw material with high dietary fiber and protein content, which is expected to improve the viscosity of the product. Based on the data obtained, the expediency of using the proposed types of fillers, namely strawberry powder and candied beetroot, in the production of yoghurts without the use of stabilizers, flavors and other food additives was proved [11].…”

Section: Introductionmentioning

confidence: 99%

Influence of sesame flour on physicochemical properties of sour milk drinks

Qin

Samilyk

Luo

et al. 2021

EEJET

Self Cite

View full text Add to dashboard Cite

This study aimed to investigate the technological properties of kefir fortified with defatted sesame flour (DSF). We have developed a recipe for producing kefir with the addition of 0, 2, 4, 6, 8 % DSF. The physicochemical parameters (pH, titratable acidity) and rheological properties (water-holding capacity, viscosity) of the samples within 28 days of storage were studied. All the samples were stored at a temperature of 4 °C. Nuclear magnetic resonance and chromatographic analysis were performed to determine the optimal shelf life of the product. It was found that fermentation ends on the seventh day of storage, while a low content of free water is observed. The recommended optimal storage time for kefir enriched with DSF is within 14 days. The introduction of 2 % DSF in kefir increases the content of vitamin E by three times (from 0.32 to 0.93 mg/100 g) and the content of proteins – by 1 % (from 3.36 to 4.3 %). The result showed that the pH value decreases with the introduction of DSF and is within the normal range during the entire storage period of the product (from 4.38 to 4.07). In this case, the total titratable acidity increases from 112.07 to 163.52 °T. An increase in viscosity (by 3 Pa∙s) and water-holding capacity (by almost 6 %) is observed with the addition of 2 % additive. Due to the high water-holding capacity and viscosity, dietary fiber content (up to 0.68 %), kefir supplemented with DSF showed high storage stability. The addition of 2 % DSF to kefir can increase the nutritional value and improve the structural stability of the product. DSF is a waste product with a bright prospect for use in the manufacture of fermented milk drinks

show abstract

Section: Introductionmentioning

confidence: 99%

Influence of sesame flour on physicochemical properties of sour milk drinks

Qin

Samilyk

Luo

et al. 2021

EEJET

Self Cite

View full text Add to dashboard Cite

show abstract

The impact of storage on the sensory, viscosity and chemical characteristics of yogurt fortified with oat β-glucan

Qu¹

2021

animal

View full text Add to dashboard Cite

The feasibility of yogurt fortification with 0.3% oat β-glucan was examined. The results showed that 0.3% oat β-glucan yogurt has water-holding capacity. The acidity value and pH reached their maximum values at 7 d of storage, and no significant changes were observed after 7 d. All pH values ranged from 4.18 to 4.28, which are within the normal ranges for set-type yogurts. Interestingly, the viscosity values increased throughout storage. Significant differences were noted between the control yogurt and 0.3% oat β-glucan yogurt. The experimental sample had higher viscosity than the control yogurt, and the highest values were 58560 ± 2120 cp at 21 d for 0.3% oat β-glucan yogurt. The viability of probiotic bacteria in yogurts was checked. During the whole storage period, the content of probiotics decreased, which was only 0.63 ± 0.05×107 CFU/mL at 21 d. However, 0.3% oat β-glucan yogurt contained significantly more living probiotic bacteria compared to the control one, throughout the whole cold storage period. The viability of probiotic bacteria of 0.3% oat β-glucan yogurt at 14 d (3.18±0.2×107 CFU/mL) was only slightly lower than that of control yogurt at 1 d (3.45±0.3×107 CFU/mL). This fully demonstrates that the addition of 0.3% oat β-glucan has a protective effect on probiotics in yogurt, which will be beneficial for human health. The textural characteristics of yogurt were affected by the addition of 0.3% oat β-glucan, leading to decreased adhesiveness, but enhanced hardness and gumminess, throughout storage. All yogurts had average sensory scores of above 80, indicating a preference both for the control yogurt and 0.3% oat β-glucan yogurt throughout storage. The sensory results indicated that 0.3% oat β-glucan yogurt had the highest acceptability value of 86.49 at 21 d of storage, had a positive effect on the acceptability of the yogurt, independently of the storage time. Overall, yogurt containing 0.3% oat β-glucan could be an innovative healthy dairy product.

show abstract

Influence of the structure of some types of fillers introduced to the yogurt recipe on changes in its rheological indicators

Cited by 2 publications

References 9 publications

Influence of sesame flour on physicochemical properties of sour milk drinks

Influence of sesame flour on physicochemical properties of sour milk drinks

The impact of storage on the sensory, viscosity and chemical characteristics of yogurt fortified with oat β-glucan

Contact Info

Product

Resources

About