Abstract:The characteristics of three acetylated distarch phosphates with different degree of cross linking (ADP-L < ADP-M < ADP-H) and acetylation were studied under yogurt manufacture conditions, and the properties of yogurts made with these starches were evaluated. The modified starch showed lower solubility and viscosity than native starch (NS), but better resistance to acid and shear force was obtained. The acid milk gels containing modified starches exhibited well-organized and homogenized microstructure, while m… Show more
“…The rationale was to preserve the structure of starch and induce gelatinization during thermal processing and fermentation. Starch gelatinization increases the viscosity of the system through the “filler effect” attributed to swollen starch particles which absorb water and interact with other particles in their vicinity thus leading to an increase in the starch phase volume (Lobato‐Calleros et al., 2014; Pang et al., 2019).…”
Fermented dairy products contain essential nutrients and bioactive ingredients beneficial for human health, and therefore, their moderate consumption is recommended for the general population as part of a healthy eating regime (Wong et al., 2020). On the other hand, dairy products are responsible for several diet-related adverse effects such as lactose intolerance and dairy protein allergy and thus may not be tolerated by an increasing segment of the population (Gupta et al., 2010). In addition, animal welfare and environmental issues are important societal drivers toward a "free from" diet which is predominantly associated with the consumption of plant-based products. Among nondairy milk substitutes, oat milk has recently attracted considerable attention. This is largely due to its agricultural performance as well as it nutritional profile. Oats (Avena sativa L.) is a competitive crop for arable production and a source of beneficial nutrients for human health including protein, starch, dietary fiber (β-glucan), vitamins, and phytochemicals (Luana et al., 2014). The main beneficial effects of oats on human health are attributed to hypocholesterolemic and anticancerous properties exerted by several of its nutritional components. In addition, oats have also recently been considered suitable in the diet of celiac patients (Sontag-Strohm et al., 2008). Even though oat milk either as a whole or as a food ingredient in oat-based foods such as breads, cookies, cereals, beverages, and biscuits has become increasingly popular, the manufacture of yogurt from oat milk remains challenging. This is largely due to the fact that fermented oat milk alone cannot form a gel network analogous to
“…The rationale was to preserve the structure of starch and induce gelatinization during thermal processing and fermentation. Starch gelatinization increases the viscosity of the system through the “filler effect” attributed to swollen starch particles which absorb water and interact with other particles in their vicinity thus leading to an increase in the starch phase volume (Lobato‐Calleros et al., 2014; Pang et al., 2019).…”
Fermented dairy products contain essential nutrients and bioactive ingredients beneficial for human health, and therefore, their moderate consumption is recommended for the general population as part of a healthy eating regime (Wong et al., 2020). On the other hand, dairy products are responsible for several diet-related adverse effects such as lactose intolerance and dairy protein allergy and thus may not be tolerated by an increasing segment of the population (Gupta et al., 2010). In addition, animal welfare and environmental issues are important societal drivers toward a "free from" diet which is predominantly associated with the consumption of plant-based products. Among nondairy milk substitutes, oat milk has recently attracted considerable attention. This is largely due to its agricultural performance as well as it nutritional profile. Oats (Avena sativa L.) is a competitive crop for arable production and a source of beneficial nutrients for human health including protein, starch, dietary fiber (β-glucan), vitamins, and phytochemicals (Luana et al., 2014). The main beneficial effects of oats on human health are attributed to hypocholesterolemic and anticancerous properties exerted by several of its nutritional components. In addition, oats have also recently been considered suitable in the diet of celiac patients (Sontag-Strohm et al., 2008). Even though oat milk either as a whole or as a food ingredient in oat-based foods such as breads, cookies, cereals, beverages, and biscuits has become increasingly popular, the manufacture of yogurt from oat milk remains challenging. This is largely due to the fact that fermented oat milk alone cannot form a gel network analogous to
“…The rheograms show no coincidence between the upward and downward curves; that is, the phenomenon of hysteresis (dependence of behavior with time) is presented. This behavior is usual in stirred-type yogurts due to gel breakage by agitation ( Beal et al., 1999 ; Morell et al., 2015 ; Pang et al., 2019 ). Figure 5 Rheological behaviors of yogurt with added stabilizers.…”
Section: Resultsmentioning
confidence: 89%
“…The addition of starch to dairy-based products such as yogurt causes a change in consistency and texture ( Lal et al., 2006 ). For example, corn starch ( Pang et al., 2019 ; Wong et al., 2020 ), cassava starch ( Agyemang et al., 2020 ), and potato starch ( Altemimi, 2018 ), and water yam starch ( Olufemi and John, 2016 ) are known to enhance the properties of yogurt. The addition of yam ( Dioscorea opposita Thunb) powder has a positive effect on the texture, stability, and the consistency of the yogurt because of the availability of functional ingredients ( Kim et al., 2011 ).…”
This study investigated the effect of the addition of starch from “hawthorn” yam (
Dioscorea rotundata
) and “creole” yam (
Dioscorea alata
) at different concentrations (0.1%, 0.3%, and 0.5% w/w) on the physicochemical and sensory properties of stirred-type yogurt. Pectin (0.3% w/w) was used as a reference stabilizer. Yogurt with yam starch presented 13.38% less syneresis than yogurts with pectin. At the sensory level, the most accepted treatment was yogurt with “creole” yam starch at 0.1% w/w. During 21 days of storage, yogurt with yam starch (“creole” and “hawthorn”) at 0.1% w/w showed a decrease in syneresis between 7% and 8%, while in those with pectin, syneresis remained practically constant in this period. Yogurt with yam starch was characterized as a pseudoplastic fluid, with a lactic acid bacterial count according to NTC 805. Yam starch can be used as stabilizer because it improves the physicochemical, sensory, and rheological characteristics of stirred-type yogurt. Especially the “creole” yam starch (0.1% w/w), which presents the best preference by consumers.
“…The curves were fitted to the Ostwald deWaele model and the values of the flow behavior index (n) and the consistency index (k) were obtained. The flow behavior index (n) was a measure of deviation of shear thinning fluids from Newtonian flow; meanwhile, the consistency index (k) was believed to be related to product acceptability for yogurt [ 43 ]. The experimental data fitted well to the model with R 2 values generally above 0.98.…”
This work aimed to improve the functional properties of soybean protein isolate (SPI) by high hydrostatic pressure (HHP) and develop SPI incorporated yogurt. Response surface methodology (RSM) was used to optimize the HHP treatment parameters, including pressure, holding time, and the ratio of SPI/water. Water holding capacity, emulsifying activity index, solubility, and hardness of SPI gels were evaluated as response variables. The optimized HPP treatment conditions were 281 MPa of pressure, 18.92 min of holding time, and 1:8.33 of SPI/water ratio. Water and oil holding capacity, emulsifying activity, and stability of SPI at different pH were improved. Additionally, relative lipoxygenase (LOX) activity of HHP treated SPI (HHP-SPI) was decreased 67.55 ± 5.73%, but sulphydryl group content of HHP-SPI was increased 12.77%, respectively. When incorporating 8% of SPI and HHP-SPI into yogurt, the water holding capacity and rheological properties of yogurt were improved in comparison with yogurt made of milk powders. Moreover, HHP-SPI incorporated yogurt appeared better color and flavor.
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