Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum

Kong, Xiao; Xiao, Ziqun; Du, Mengdi; Wang, Kuaitian; Yu, Wei; Chen, Yuhang; Liu, Zhili; Cheng, Ya; Gan, Jing

doi:10.3390/gels8070453

Cited by 32 publications

(19 citation statements)

References 52 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Significant increases ( p > 0.05) in total solids for DPC drinkable yogurt treatments due to the solid contents of DPC and the slight increases in fat and protein are due to the few ranges of DPC. These results agree with the studies, which supplemented yogurt with different sources of dietary fiber [ 11 , 43 , 44 , 45 ].…”

Section: Resultssupporting

confidence: 93%

Experimental Investigation and Modeling for the Influence of Adding Date Press Cake on Drinkable Yogurt Quality

Alqahtani

Alnemr

Alsalem

et al. 2023

Foods

View full text Add to dashboard Cite

The extraction of date syrup produces a large quantity of by-product known as date press cake (DPC). This study aimed to utilize valuable ingredients of the DPC by adding 0 (Control), 2, 4, and 6% (g/100 g) of its powder to drinkable yogurt before fermentation. The physicochemical properties, texture profile, and sensory evaluation of the treated DPC-based drinkable yogurt (DPC drinkable yogurt) were measured after fermentation and 5, 10, and 15 days of storage at 4 °C. The modeling of the most critical quality attributes, i.e., pH, acidity, syneresis, water holding capacity (WHC), viscosity, and color difference (ΔE), was conducted to predict their values based on the DPC percentage and storage period. The DPC drinkable yogurt’s total solids, protein, and fat ranged between 11.19–11.83, 3.10–3.42, and 2.26–2.34%, respectively. Adding 2–6% DPC slightly increased the pH of DPC drinkable yogurt and decreased its acidity (p > 0.05) during storage. Increasing the DPC percent in DPC drinkable yogurt decreased the syneresis value, and WHC increased during storage. The color parameters and viscosity of DPC drinkable yogurt recorded the highest value at the end of the storage period for all treatments and increased steadily with the increase in DPC. The evaluation of the prediction models indicated that the predicted values were close to the actual experimental values for pH (R2 = 0.779), acidity (R2 = 0.973), syneresis (R2 = 0.961), WHC (R2 = 0.989), viscosity (R2 = 0.99), L* (R2 = 0.919), a* (R2 = 0.995), b* (R2 = 0.922), and ΔE (R2 = 0.921). The textural analysis indicated that increasing the concentration of DPC in the DPC drinkable yogurt increased hardness (g), springiness, cohesiveness, and gumminess and decreased adhesiveness and resilience during cold storage. The evaluation of sensory acceptance during the cold storage of the DPC drinkable yogurt was conducted by 30 expert panelists. Each panelist received four cups of 10 mL drinkable yogurt treatments at 5–10 °C. The evaluation results indicated that adding 2% of DPC was closest in overall sensory acceptability to the control sample (p < 0.05). This study revealed the potential use of DPC in drinkable yogurt as a natural, functional, and low-cost ingredient to improve the fiber content, physicochemical properties, and overall acceptability. Therefore, the fermented DPC-based yogurt drink has the potency to be a practical, value-added, and novel alternative to dairy-based yogurt.

show abstract

Section: Resultssupporting

confidence: 93%

Experimental Investigation and Modeling for the Influence of Adding Date Press Cake on Drinkable Yogurt Quality

Alqahtani

Alnemr

Alsalem

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…These products typically have a relatively low viscosity to simulate that of cow's milk (McClements et al, 2019). However, in some cases, thickening agents (such as gums) are added to inhibit the creaming or sedimentation of the particles they contain, which increases their viscosity (Kong et al, 2022; Sen & Okur, 2023). Structurally, NG‐PB creams are similar to NG‐PB milks, but the fat content is higher, which leads to a higher viscosity (see later).…”

Section: Plant‐based Foods As Colloidal Dispersionsmentioning

confidence: 99%

Modeling the rheological properties of plant‐based foods: Soft matter physics principles

2023

Sustainable Food Proteins

View full text Add to dashboard Cite

There is growing interest in the design and fabrication of next‐generation plant‐based (NG‐PB) foods that have physicochemical and functional properties that simulate those of traditional animal‐based foods, like meat, seafood, egg, and dairy products. Many of these products are colloidal materials containing particles or polymers, which means that their properties can be understood using soft matter physics concepts. The rheological properties of NG‐PB foods may vary widely, including low‐viscosity fluids (like milk), high‐viscosity fluids (creams), soft solids (like yogurt), and hard solids (like some cheeses). For manufacturers of NG‐PB foods to mimic this broad range of products it is important to have theoretical models to identify, predict, and control the key parameters impacting their textural attributes. In this article, the theoretical models developed to describe the properties of fluid, semi‐solid, and solid colloidal dispersions are summarized, and their potential for improving the design and fabrication of NG‐PB foods is highlighted. In the future, it will be important to establish the most appropriate models for different categories of NG‐PB foods and to determine their range of applications.

show abstract

“…Many kinds of plant material, such as legumes, cereals, pseudocereals, and oil seeds, have been applied to prepare plant-based yogurt [ 14 ]. Pea ( Pisum sativum L.) is one of the most important cultivated legume crops in the world, and its protein is considered to be an emerging alternative protein resource because of its high nutritional value, low cost, low sensitization and non-transgenic status [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Oat β-Glucan on the Textural and Sensory Properties of Low-Fat Set Type Pea Protein Yogurt

Zhao

Chen

et al. 2023

Molecules

View full text Add to dashboard Cite

This study investigated the effect of oat β-glucan as a fat substitute on the structure formation, texture, and sensory properties of pea protein yogurt. The results showed that the incorporation of 0.5% β-glucan significantly accelerated the lactic acid bacteria-induced fermentation, with the time for reaching the target pH of 4.6 shortened from 3.5 h to 3 h (p < 0.05); increased the plastic module (G′) from 693 Pa to 764 Pa when fermenting 3 h (p < 0.05); and enhanced the water-holding capacity from 77.29% to 82.15% (p < 0.05). The identification of volatile organic compounds (VOCs) in low-fat pea protein yogurt by GC-IMS revealed a significant decrease in aldehydes and a significant increase in alcohols, ketones and acids in the pea yogurt after fermentation (p < 0.05). Among them, the levels of acetic acid, acetone, 2,3-butanedione, 3-hydroxy-2-butanone, and ethyl acetate all significantly increased with the addition of oat β-glucan (p < 0.05), thereby providing prominent fruity, sweet, and creamy flavors, respectively. Combined with the results of sensory analysis, the quality characteristics of pea protein yogurt with 1% oil by adding 1% oat β-glucan were comparable to the control sample with 3% oil. Therefore, oat β-glucan has a good potential for fat replacement in pea protein yogurt.

show abstract

Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum

Cited by 32 publications

References 52 publications

Experimental Investigation and Modeling for the Influence of Adding Date Press Cake on Drinkable Yogurt Quality

Experimental Investigation and Modeling for the Influence of Adding Date Press Cake on Drinkable Yogurt Quality

Modeling the rheological properties of plant‐based foods: Soft matter physics principles

Effects of Oat β-Glucan on the Textural and Sensory Properties of Low-Fat Set Type Pea Protein Yogurt

Contact Info

Product

Resources

About