Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder

Abstract

A B S T R A C TThe increase of soluble solids in milk by the addition of powdered products is a normal practice in the elaboration of yogurt in order to enhance viscosity, texture and sensory properties for the consumer. The purpose of this study was to evaluate the effect of adding jumbo squid (Dosidicus gigas) powder (protein content, 420 g/kg) on the aforementioned quality properties of yogurt. Six formulations of yogurt were prepared with the addition of 0, 1, 3, 5, 7 or 10 g/100 mL jumbo squid powder, plus one formulation with 3 g/100 mL maltodextrin. During fermentation, yogurts formulated with squid powder gradually achieved greater viscosity while producing both more acidity and at a higher rate than the controls. Apart from lower pH (hence, higher titratable acidity) and higher viscosity, the final enriched yogurts presented lower syneresis than the controls (p < 0.05). Although the highest viscosity (58.90 Pa.s) and the lowest syneresis (1.00%) was achieved by the yogurt with 10 g/100 mL jumbo squid powder, it was the treatment formulated with 3 g/100 mL (pH 4.31, acidity 0.85 g/100 g, viscosity 40.90 Pa.s and syneresis 9.10%) that kept constant sensory properties, as evaluated by the panelists, while improving some physical properties of the control yogurts.

Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish (Cynoscion guatucupa) Protein Hydrolysate

“…In addition, with the exception of YC, there was an increase in the titratable acidity with storage time (p < 0.05). Similar results were reported by Córdova-Ramos et al [35] when studying the The pH, titratable acidity (TA), color and syneresis of the yogurts after 1 and 7 days of storage under refrigeration, are shown in Table 1. The lowest pH value after 1 and 7 days of storage was observed in the yogurt with the addition of the microencapsulated hydrolysate (YHEn) while the highest pH observed was in the yogurt with the addition of MD (YMD), (p < 0.05).…”

“…In addition, with the exception of YC, there was an increase in the titratable acidity with storage time (p < 0.05). Similar results were reported by Córdova-Ramos et al [35] when studying the addition of jumbo squid powder (Dosidicus gigas) using maltodextrin as an encapsulating agent by spray drying (MD with different DE (11) and drying conditions) in yogurt. The authors verified an increase in acidity as squid powder concentration increased (1%, 3%, 5%, 7% and 10%), ranging from 0.76% to 1.05% in the yogurt without squid powder and with the highest concentration, respectively.…”

“…In general, syneresis was not influenced by storage time, with the exception of YH, which showed a small decrease after day 7 (p < 0.05). Córdova-Ramos et al [35] reported a decrease in syneresis in yogurts with the addition of different concentrations (1, 3, 5, 7 and 10 g/100 mL) of jumbo squid powder (Dosidicus gigas) obtained by spray drying using MD as encapsulating agent. The decrease in syneresis was associated with the functional properties of the protein, since protein and MD facilitate water retention, thus preventing this phenomenon.…”

Effect of enzymatically hydrolyzed potato powder on quality characteristics of stirred yogurt during cold storage

“…The trend of our result is consitant with the prevous reported stdudy during the preparation of yogurt with flaxseed (Mousavi, Heshmati, Daraei Garmakhany, et al, 2019). The sensory scores of EHPP supplemented yogurt were positively correlated with a statistically significant (p < .05) effect on sensory properties (Córdova-Ramos et al, 2018;Tahsiri et al, 2017).…”

“…et al (2006) reported that milk powder alone has superior buffering capacity; therefore, the greater acidification rate in yogurt supplemented with EHPP could have been simply due to lower buffering capacity when compared with WMP yogurt. A similar effect was observed during the preparation of yogurt with lentil flour(Zare et al, 2011) Córdova-Ramos et al (2018). also reported the increasing acidity and decreased pH in jumbo squid powder during milk fermentation.…”