Physicochemical characteristics, GABA content, antimicrobial and antioxidant capacities of yogurt from Murrah buffalo milk with different fat contents

Mohsin, Aliah Zannierah; Marzlan, Anis Asyila; Muhialdin, Belal J.; Wai, Lew Kah; Mohammed, Nameer Khairullah; Hussin, Anis Shobirin Meor

doi:10.1016/j.fbio.2022.101949

Cited by 12 publications

(5 citation statements)

References 38 publications

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“…The hardness of set yogurt with 0.1% TFP was significantly higher ( p < 0.05) than that of the controls during the storage period ( Table 1 ). There has been reported that the gumminess of yogurt is related to the hardness ( Mohsin et al, 2022 ). The gumminess and chewiness of set yogurt after adding of TFP were significantly higher than that of the controls at the cold storage period of 1, 7, and 14 days.…”

Section: Resultsmentioning

confidence: 99%

Stability and flavor of set yogurt fortified with Tremella fuciformis polysaccharide during cold storage

Wang

Zhang

Zheng

et al. 2023

Current Research in Food Science

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Section: Resultsmentioning

confidence: 99%

Stability and flavor of set yogurt fortified with Tremella fuciformis polysaccharide during cold storage

Wang

Zhang

Zheng

et al. 2023

Current Research in Food Science

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“…For example, pipecolic acids are thought to be present in all plants as signalling molecules for plant development, physiology, and defense [26] . These bioactive compounds, similar to GABA, can confer multiple health benefits to humans [27] .…”

Section: Carbohydrates and Proteinsmentioning

confidence: 99%

Nutritional and therapeutic benefits of coconut milk and its potential as a plant-based functional yogurt alternative: a review

Gengan,

Zaini,

Saari

et al. 2024

Food Science and Human Wellness

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Plant-based milks are on the rise due to an increased awareness of their sustainability and health benefits. Currently, dairy milk is the most nutritionally complete beverage, but it suffers from the presence of indigestible lactose and allergenic proteins. Coconut milk has been around for a long time, but its application is limited due to a perceived lack of specific nutrients, high saturated fat levels, and low acceptability. Recent evidence indicates, however, that the saturated fat and other plant-based components found in coconut milk are good for metabolic outcomes and brain health. The conversion of coconut milk to yoghurt will further improve its functionality by boosting its existing nutritional qualities. In this article, the nutritional value of coconut milk, as well as its potential downsides, its application as yoghurt, and suggestions for enhancing its nutritional functionality will be examined.

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“…The inclusion of commercial stabilizer, pectin at 0.5%, and corn starch at 1.0% enhanced the consistency of the yogurt due to the increase in consistency as compared to control A. Next, cohesiveness determines the strength of internal bonds in the yogurt structure and is often associated with viscosity as well [34].…”

Section: Textural Propertiesmentioning

confidence: 99%

“…The high viscosity of the LBG samples hinders the association of starter culture with other yogurt ingredients which prevents the yogurt to achieve a desired texture [34]. The yogurt is considered viscous and thick in consistency if it ows slowly on the spoon [31].…”

Section: Textural Propertiesmentioning

confidence: 99%

Physicochemical, Microbiological, and Sensorial Properties of Chickpea Yogurt Analogue Produced with Different Types of Stabilizers

Fazla,

Marzlan,

Hussin

et al. 2023

Preprint

Self Cite

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There is a growing need for plant-based yogurts analogue that meet consumer demands in terms of texture and sensory qualities. Stabilizers are crucial in plant-based yogurt's physical properties which develop a thicker and creamier texture mimicking dairy yogurt. The addition of stabilizers helps to prevent syneresis. Thus, the study aims to evaluate the effect of pectin, corn starch, and locust bean gum (LBG) at different ratios on the physical, chemical, microbiological, and sensory properties of chickpea yogurts analogue (CYA). The concentration of stabilizer significantly influenced (p < 0.05) the proximate compositions, physicochemical and textural properties, and cell viability. A significant increase (p < 0.05) was observed in yogurt viscosity with the addition of corn starch and LBG at 1.0%. Firmness and consistency were improved in samples supplemented with 1.0% corn starch and commercial stabilizer. The sensory evaluation indicated that adding LBG at the ratio of 0.5% generated better preference among panelists in the appearance, color, and texture aspects despite commercial CYA showing significantly higher overall acceptability (p < 0.05) than other samples. The stabilizer's behavior significantly impacts the features of CYA which with 0.5% LBG received high consumer acceptance, which proves a good potential for CYA to be on the same shelf with other commercial yogurts analogue in the market.

show abstract

Physicochemical characteristics, GABA content, antimicrobial and antioxidant capacities of yogurt from Murrah buffalo milk with different fat contents

Cited by 12 publications

References 38 publications

Stability and flavor of set yogurt fortified with Tremella fuciformis polysaccharide during cold storage

Stability and flavor of set yogurt fortified with Tremella fuciformis polysaccharide during cold storage

Nutritional and therapeutic benefits of coconut milk and its potential as a plant-based functional yogurt alternative: a review

Physicochemical, Microbiological, and Sensorial Properties of Chickpea Yogurt Analogue Produced with Different Types of Stabilizers

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