Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract

Vital, Ana Carolina Pelaes; Goto, Priscila; Hanai, Letícia Naomi; Gomes-da-Costa, Sandra Maria; Filho, Benício Alves de Abreu; Nakamura, Celso Vataru; Matumoto‐Pintro, Paula Toshimi

doi:10.1016/j.lwt.2015.07.003

Cited by 134 publications

(52 citation statements)

References 33 publications

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“…In this sense, inulin, fruit powders, vegetable oils, antioxidants, dietary fibre, minerals, probiotics, and vitamins have been successfully incorporated aiming to enhance their nutritional value and appeal to consumers (Sfakianakis & Tzia, 2014). Changes in textural characteristics (cohesiveness, adhesiveness and firmness) were evinced and sensory attributes (flavor and aroma) were the limiting factors to consumer acceptability (Bertolino et al, 2014;Pelaes Vital et al, 2015;Perina et al, 2015;Pimentel et al, 2012;Sah et al, 2016). On the other hand, the addition of quinoa flour to yogurts contributed to postacidification during refrigerated storage (Casarotti et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour

et al. 2017

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Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on proximate composition, stability during storage, texture and consumer acceptability of yogurts supplemented with quinoa flour at 1, 3 and 5 g 100 mL -1. A product without supplementation was used as control. Products were assessed for moisture, carbohydrates, proteins, fats, total dietary fibre (TDF), ashes and minerals. The pH, acidity and syneresis of yogurts were measured after 1, 7, 14 and 21 days of storage and a Texture Profile Analysis (TPA) was carried out. Applying hedonic scale, 102 consumers analyzed the overall acceptability, color, texture, flavor and aroma of yogurts. Supplemented products showed significant higher protein, carbohydrate and fat contents. Hardness and adhesiveness showed a negative association whereas a positive one was found between springiness and cohesiveness. Yogurt is not necessarily the adequate matrix for hauling quinoa compounds since the addition of greater amounts of 1 g 100 mL -1 quinoa flour had undesirable effects on gel stability (syneresis and increases in total acidity) and consumer acceptability.Keywords: proximate composition; proteins; acidification during storage; sensory attributes. Practical Application:The utilization of quinoa in yogurt formulations can enhance their nutritional value.

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Section: Introductionmentioning

confidence: 99%

Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour

et al. 2017

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“…Dornic acidity was determined as described by Pelaes Vital et al . (). Moisture, total solids, ash and protein were performed as established by AFNOR ().…”

Section: Greek Yogurt Preparationmentioning

confidence: 97%

Potential effects of ultrafiltration process and date powder on textural, sensory, bacterial viability, antioxidant properties and phenolic profile of dromedary Greek yogurt

Jrad

Oussaief

Bouhemda

et al. 2018

Int J of Food Sci Tech

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Summary The aim of this study was to improve textural and antioxidant capacity of dromedary yogurt using ultrafiltration process and date powder. Ultrafiltration increased total solids content of dromedary milk within the range considered optimal to develop yogurt. Texture profile of Greek yogurt fortified with date powder (GYD) improved considerably compared to control. Sample of GYD are more appealing to consumer than control. LC‐ESI‐MS analysis of GYD extracts allowed the identification of fifteen phenolic compounds, among which quinic acid and cirsiliol were found to be the major phenolic acid and flavonol, respectively. GYD exhibited the highest DPPH•‐radical scavenging activity, Fe2+ chelating capacity and Fe3+ reducing power. The follow‐up of physical and microbiological stability of GYD and control during cold storage showed that date powder significantly increased bacterial counts and decreased syneresis. Therefore, ultrafiltration and date powder could be valued as effective tool to solve the poor consistency of dromedary milk products.

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“…Pelaes Vital et al. used skim milk combined with aqueous extracts of P. ostreatus for the fermentation of yogurt‐like products and observed higher viable counts of lactic acid bacteria, effects on firmness and syneresis, and on antioxidant activity.…”

Section: Analysis and Application Of Exopolysaccharidesmentioning

confidence: 99%

Exopolysaccharides from Basidiomycota: Formation, isolation and techno‐functional properties

Jaros

Köbsch

Rohm

2018

Engineering in Life Sciences

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This Mini Review gives an overview of and respective references for the production and properties of exopolysaccharides from Basidiomycota in submerged cultivation. Media and conditions that are usually applied in laboratory culture are summarized, and the lack of studies related to up‐scaling is addressed. Procedures for isolation and purification of the exopolysaccharides from the fermentation media are reviewed, and challenges related to exopolysaccharide quantification are discussed. Finally, the techno‐functional properties of the respective exopolysaccharides, and potential applications in foods are addressed.

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Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract

Cited by 134 publications

References 33 publications

Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour

Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour

Potential effects of ultrafiltration process and date powder on textural, sensory, bacterial viability, antioxidant properties and phenolic profile of dromedary Greek yogurt

Exopolysaccharides from Basidiomycota: Formation, isolation and techno‐functional properties

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