Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking

Khubber, Sucheta; Chaturvedi, Kartikey; Thakur, Nirja; Sharma, Nitya; Yadav, Sudesh Kumar

doi:10.1016/j.foodhyd.2020.106240

Cited by 111 publications

(57 citation statements)

References 54 publications

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“…Although the OHC for CPH is low, it has high EA and ES, so it can be oriented to products such as comminuted meat products (meat emulsions such as sausages), in which it can affect the sticking, gelatinization properties, and granular morphology of the matrix that contains it [ 77 ], could replace the starch (total o partially) that is the accepted ingredient to stabilize this type of products. In dairy derivatives such as yogurt, the use of CPH can improve firmness and rheology [ 78 ] due to the presence of low-methoxyl pectins [ 79 ].…”

Section: Resultsmentioning

confidence: 99%

Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain

Delgado‐Ospina

Lucas‐González

Viuda‐Martos

et al. 2021

Heliyon

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The cacao shell (CS) and cacao pod husk (CPH), two of the most promising high-fiber co-products of the cacao agro-industrial chain, were evaluated to determine their potential incorporation into food products. This research determined bioactive compounds and techno-functional properties of CS and CPH, and was evaluated the enzymatic inactivation by thermal treatments in CPH. We found that CS is rich in protein, lipids, dietary fiber (48.1 ± 0.3 g 100 g dw −1 ), and antioxidant molecules such as epicatechin (1.10 ± 0.02 mg g −1 ) and isoquercetin (1.04 ± 0.09 mg g −1 ). Moreover, in CS a positive effect of hydration mechanism occur; in fact, it was observed a reduction of Lightness (L∗) value and a remarkable color difference (ΔE∗,18.8 ± 0.7) (CIEL∗a∗b∗ color space), between hydrated and dry CS samples; so, it could be used as a potential natural colorant in foods. CPH resulted equally rich in dietary fiber (35.3–37.4%) and flavonoids (2.9 ± 0.1 mg RE g −1 ); in this co-product, the rapid enzymatic inactivation by thermal treatments was essential to obtain the highest antioxidant activity and polyphenols content; regarding the techno-functional properties, it was found that CPH flour had high hydration capacity, so CPH can use it as a replacement for emulsifiers or water holding additives while incorporating the fiber and abundantly found antioxidants.

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Section: Resultsmentioning

confidence: 99%

Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain

Delgado‐Ospina

Lucas‐González

Viuda‐Martos

et al. 2021

Heliyon

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“…Microstructure. Microstructure of set yogurt sample was observed by scanning electron microscopy (Regulus 8100, Hitachi) according to the previous method with modification (Khubber et al, 2021). In brief, the set yogurt sample was diluted (1:6) in deionized water and lyophilized.…”

Section: 2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic Acid) Radical Scavenging Activitymentioning

confidence: 99%

Pilot-scale production of exopolysaccharide from Leuconostoc pseudomesenteroides XG5 and its application in set yogurt

Pan

Wang

Qu³

et al. 2022

Journal of Dairy Science

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Exopolysaccharide from Leuconostoc pseudomesenteroides XG5 (XG5 EPS) is a linear dextran that is built by glucose units via α-1,6 glycosidic bond. The primary objective of this study was to investigate the yield of XG5 EPS and its application in set yogurt. In laboratory scale, the culture conditions of XG5 EPS production were optimized using the L9 (3 3 ) orthogonal test. Here, the optimized yield of XG5 EPS was 26.02 g/L under the conditions of 100 g/L sucrose, initial pH 7.0, 25°C incubation, and 100 rpm for 36 h in a shaking flask. Based on the optimized parameters of laboratory scale, a pilot fed-batch fermentation was performed in a 50-L bioreactor with an adjusted agitation speed of 20 rpm. The XG5 EPS yield reached 40.07 g/L in fedbatch fermentation, which was 54% higher than that achieved in laboratory scale. In addition, XG5 EPS was added into set yogurt to investigate its effect on the stability of set yogurt. Our data demonstrated that the XG5 EPS improved the water-holding capacity, texture profile, and viscosity of set yogurt during cold storage compared with the controls. In particular, addition of 0.5% XG5 EPS increased the structure of 3-dimensional network of set yogurt, which eventually improved the physical stability of the set yogurt. Overall, this study provided new insights for exploring the pilot scale production and application of dextran.

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“…There was a substantial enhancement in firmness and a 16% decrease in whey losses. Moduli variations in yogurts may be attributed to the density of the protein gel matrix and hydration of the hydrocolloid activity [ 76 ].…”

Section: Functionalities and Applications Of Plant Polysaccharides In Fermented Foodsmentioning

confidence: 99%

The Extraction, Functionalities and Applications of Plant Polysaccharides in Fermented Foods: A Review

Niyigaba

Liu

Habimana

2021

Foods

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Plant polysaccharides, as prebiotics, fat substitutes, stabilizers, thickeners, gelling agents, thickeners and emulsifiers, have been immensely studied for improving the texture, taste and stability of fermented foods. However, their biological activities in fermented foods are not yet properly addressed in the literature. This review summarizes the classification, chemical structure, extraction and purification methods of plant polysaccharides, investigates their functionalities in fermented foods, especially the biological activities and health benefits. This review may provide references for the development of innovative fermented foods containing plant polysaccharides that are beneficial to health.

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Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking

Cited by 111 publications

References 54 publications

Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain

Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain

Pilot-scale production of exopolysaccharide from Leuconostoc pseudomesenteroides XG5 and its application in set yogurt

The Extraction, Functionalities and Applications of Plant Polysaccharides in Fermented Foods: A Review

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