Optimization of the viability of Lactobacillus acidophilus and physico-chemical, textural and sensorial characteristics of flaxseed-enriched stirred probiotic yogurt by using response surface methodology

Mousavi, Malihe; Heshmati, Ali; Garmakhany, Amir Daraei; Vahidinia, Aliasghar; Taheri, Mehdi

doi:10.1016/j.lwt.2018.12.023

Cited by 73 publications

(68 citation statements)

References 26 publications

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“…Substances such as polyphenols and polyunsaturated fatty acids converted to respective conjugated fatty acids might fit the updated definition, assuming convincing weight of evidence in the target host (Gibson et al, 2017). Generally, inulin, galactooligosaccharides, fructooligosaccharides, oligofructose, resistant starch, lactulose, and polydextrose are the major prebiotic ingredients that may be added to dairy products to stimulate growth or proliferation of fermenting beneficial bacteria during fermentation, refrigerated storage, and in the gut (Marsh et al, 2014;Mousavi et al, 2019;Sah et al, 2015).…”

Section: Prebiotic Ingredients With Potential For Inclusion In Yogurtmentioning

confidence: 99%

“…Specific nuts, grains, and fruits, reported by several workers, may be added to yogurt as prebiotics but can potentially affect physicochemical parameters, texture, and rheology, and if not selected carefully, may negatively change the consumer acceptability of the yogurt during its refrigerated shelf life (Januário et al, 2017;Mousavi et al, 2019;Terpou et al, 2017;Turkmen et al, 2019). It may be noted that growth and viability of specific probiotic strains in yogurt depend on the type and concentration of the prebiotic ingredient added to the yogurt (Abd El-Gawad et al, 2014; Baruzzi et al, 2017;Terpou et al, 2017;Turkmen et al, 2019;Zhang et al, 2019).…”

Section: Prebiotic Ingredients With Potential For Inclusion In Yogurtmentioning

confidence: 99%

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Invited review: Probiotic yogurt quality criteria, regulatory framework, clinical evidence, and analytical aspects

Nyanzi

Jooste

Buys

2021

Journal of Dairy Science

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Section: Prebiotic Ingredients With Potential For Inclusion In Yogurtmentioning

confidence: 99%

Section: Prebiotic Ingredients With Potential For Inclusion In Yogurtmentioning

confidence: 99%

Invited review: Probiotic yogurt quality criteria, regulatory framework, clinical evidence, and analytical aspects

Nyanzi

Jooste

Buys

2021

Journal of Dairy Science

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“…In addition, the control set-yoghurt was evaluated to have a weak texture which had been observed in probiotic goats' milk set-yoghurt (Ranadheera et al, 2012). Therefore, the in situ EPS producers could be used to enhance sensory attributes of goats' milk yoghurt since addition of various compounds such as rice bran and fiber have been shown to decrease the sensory score for other types of yoghurt (Mousavi, Heshmati, Garmakhany, Vahidinia, & Taheri, 2019b).…”

Section: Sensory Evaluationmentioning

confidence: 99%

Exopolysaccharide producing starter cultures positively influence on microbiological, physicochemical, and sensory properties of probiotic goats' milk set‐yoghurt

Madhubasani

Prasanna

Chandrasekara

et al. 2019

J Food Process Preserv

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In the current study, the effect of two exopolysaccharide (EPS) producing starter cultures (YF‐L903 and YC‐X11) and a commercial starter culture (STI‐12) on the physicochemical, microbiological, and sensory attributes of probiotic goats' milk set‐yoghurt was evaluated after processing and storage at 4°C for 28 days. The type of starter culture had no effect (p > .05) on acidification of set‐yoghurts. There were no differences (p > .05) in terms of viable cell counts in two tested set‐yoghurts; more or less similar final cell counts were observed for Bifidobacterium animalis subsp. lactis BB‐12 (~7.9 log cfu/g), Streptococcus thermophilus (~8.2 log cfu/g), and Lactobacillus delbrueckii subsp. bulgaricus (~7.8 log cfu/g). In situ EPS production of the starter cultures resulted goats' milk set‐yoghurt with low syneresis, high apparent viscosity, and improved sensory attributes. Practical applications This study showed that in situ EPS production by EPS producing starter cultures markedly improved the quality attributes of goats' milk set‐yoghurt. EPS production of starter cultures significantly reduced syneresis and improved apparent viscosity and sensory attributes of goats' milk set‐yoghurt. This work can have an impact in advancing our understanding of the role of EPS producing starter within the context of goats' milk set‐yoghurt production and in developing improved fermented goats' milk based dairy products. There is very little microbiological and physicochemical information on goats' milk set‐yoghurt produced with EPS producing strains, and little understanding on the role of the produced EPS. To the best of our knowledge this is the first study investigating the microbiological and physicochemical characteristics of goats' milk set yoghurts produced with the help of EPS producing starter cultures. Therefore, we believe that this work can have an impact in advancing our understanding of the role of EPS producing starter within the context of goats' milk yoghurt production and in developing improved fermented goats' milk based dairy products.

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“…Probiotics provide numerous health benefits to the host including, enhancement of the immune system, control of serum cholesterol level, and possible anticarcinogenic properties. Therefore, achieving and maintaining a higher probiotic count in dairy yoghurts through the symbiotic relationship between probiotics and prebiotics foods have been a major research focus (Hasani et al., 2016; Mousavi et al., 2019). Probiotic enrichment in soy milk yoghurt improve the physicochemical (i.e., reduce syneresis, compact network and microstructure) and microbiological properties (Cui et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

Probiotic enriched fermented soy‐gel as a vegan substitute for dairy yoghurt

Jayarathna

Priyashantha

Johansson

et al. 2020

J Food Process Preserv

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The demand for vegetable protein substitutes for animal protein is growing. Soy milk, the water extract of soaked and ground soybeans is a popular alternative for bovine milk. Soy milk was tested with several non‐animal derived stabilizers to produce fermented soy‐gels and found agar‐agar provides promising organoleptic properties in fermented soy‐gels. The sensory analysis proved that Bifidobacteria (BB) used together with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus as starter culture bacteria (SCB) gives better (p < .05) sensory properties. Physicochemical properties were evaluated for gels fermented with SCB and BB. Results indicated, upon storage at 4°C, pH reduced (p < .05) and viscosity increased (p < .05). Both titratable acidity and syneresis were initially decreased and increased after the 10th day of storage. After 7 days, the viability of BB in fermented soy‐gel was higher (p < .05) than in a regular bovine milk set‐gel, proving the feasibility of using as a promising probiotic carrier vegan food. Practical applications Contemporary increase in demand for non‐dairy products (fermented‐gels) proved to be capable of substituting to soy milk, not only because of technological feasibility but also due to its health benefits and environmental aspects. We proposed fermented soy‐gels made by incorporating agar‐agar as the stabilizer is superior as a probiotic carrier food, compared to cow milk set‐gels. This produces an acceptable fermented soy‐gel with optimal organoleptic properties. Fermented soy‐gels are likely to play a crucial role as a vegan food in the future, with huge potentials of developing as a value‐added product.

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Optimization of the viability of Lactobacillus acidophilus and physico-chemical, textural and sensorial characteristics of flaxseed-enriched stirred probiotic yogurt by using response surface methodology

Cited by 73 publications

References 26 publications

Invited review: Probiotic yogurt quality criteria, regulatory framework, clinical evidence, and analytical aspects

Invited review: Probiotic yogurt quality criteria, regulatory framework, clinical evidence, and analytical aspects

Exopolysaccharide producing starter cultures positively influence on microbiological, physicochemical, and sensory properties of probiotic goats' milk set‐yoghurt

Probiotic enriched fermented soy‐gel as a vegan substitute for dairy yoghurt

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