Quality attributes of yogurt with Lactobacillus casei and various prebiotics

Aryana, Kayanush J.; McGrew, P.

doi:10.1016/j.lwt.2007.01.008

Cited by 155 publications

(129 citation statements)

References 24 publications

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“…The results of present study are in accordance with the results obtained by Aryana and McGrew, (2007) when studied the quality attributes of yoghurt also observed color changes. Tarakci and Kucukoner, (2003) found that color changes negatively during storage when studied the physicochemical, sensory and microbiological characteristics of yoghurt during storage.…”

Section: Colorsupporting

confidence: 93%

Polymerized Whey Protein Isolates Impact on Organoleptic Properties of Camel Milk Stirred Yoghurt

Sakandar¹,

Ahmad²,

Aslam³

et al. 2014

JGIASS

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Many nutraceutical attributes are related to camel milk i.e anti-carcinogenic, anti-hepatic, anti-diabetic and antihypertension bioactive components. Polymerized whey protein isolates is important for its functional and nutritional properties in various dairy food products. 10% w/v polymerized whey protein isolates (PWPI) were prepared by heating whey proteins at 85 0 C for 30 minutes at pH 7. Stirred yoghurt from camel milk was prepared by using PWPI as thickening agent in various concentrations of 2, 4, 6 and 8% and compared with the control (without PWPI). All the samples were studied with the interval of 7 days up till 21 st day for organoleptic properties. There was no significant effect of storage days on all these constituents of all yoghurt samples. Results showed that PWPI can be a good source to have desired organoleptic characteristics in camel milk stirred yoghurt properties.

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Section: Colorsupporting

confidence: 93%

Polymerized Whey Protein Isolates Impact on Organoleptic Properties of Camel Milk Stirred Yoghurt

Sakandar¹,

Ahmad²,

Aslam³

et al. 2014

JGIASS

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show abstract

“…This thixotropic effect occurs as a result of structural breakdown and can be estimated by considering the area of the hysteresis loop between the two curves [26]. Similar results have been reported for dairy fermented beverages [27][28][29] and for fermented beverages made from WSSE [6]. According to Mohameed et al [30], the interactions present in a network of curds include electrostatic and hydrophobic forces that are considered weak bonds.…”

Section: Rheological Behaviorsupporting

confidence: 54%

Influence of variable water-soluble soy extract and inulin contents on the rheological, technological and sensory properties of grapeflavored yogurt-like beverages made from caprine milk

Ribeiro¹

2017

IJERA

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The present study aimed to evaluate the influences of the partial substitution of caprine milk for water-soluble soy extract (WSSE) and the addition of inulin on the rheological, technological and sensory properties of grapeflavored yogurt-like beverages. For this purpose, a Central Composite Design (CCD) in conjunction with Response Surface Methodology (RSM) was employed. WSSE and inulin influenced the overall acceptability of the product, whereas syneresis, water holding capacity and rheological properties (the consistency index and the flow behavior index) were influenced only by the WSSE content. RSM was shown to be an adequate statistical tool that can be used for the development of formulations with specified properties in the range of the ingredient concentrations studied.

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“…Other sensory evaluation studies regarding supplementation of inulin in probiotic dairy products showed similar results [20,33]. A study done by Canbulat et al [20] reports on the higher score for odour, taste, and overall acceptability for a yogurt with short-chain inulin than for a yogurt with long-chain inulin.…”

Section: Discussionmentioning

confidence: 69%

Lactobacillus rhamnosus GR-1 in Fermented Rice Pudding Supplemented with Short Chain Inulin, Long Chain Inulin, and Oat as a Novel Functional Food

Williams

Hekmat

2017

Fermentation

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Lactobacillus rhamnosus GR-1 is a probiotic that has been shown to reduce the risk of urogenital problems and urinary tract infections. Rice pudding is a popular gluten-free dairy product, and could be a vehicle to deliver L. rhamnosus GR-1 to a broader population. The purpose of this study was to investigate the growth and viability of L. rhamnosus GR-1 in six fermented rice pudding samples, each one supplemented with one type of prebiotic (short-chain inulin-2% w/w, 4% w/w; long-chain inulin-2% w/w, 4% w/w) and oat-0.5% w/w, 1% w/w, along with control, over a 21-day storage period. The objective was to determine if the supplementation would have a positive effect on the microbial viability of L. rhamnosus GR-1, and to evaluate the sensory properties of the samples. All of the samples had viable levels of L. rhamnosus GR-1. Bacterial counts were at least 1 × 10 8 CFU/mL over the 21-day storage period. The probiotic rice pudding sample supplemented with 4% w/w short-chain inulin had the highest hedonic score for flavour, sweetness, texture, and overall acceptability. This study shows that the addition of short-chain inulin, long-chain inulin, and oat had no adverse supplementation effects on the viability of L. Rhamnosus GR-1. There is the potential for the production of a novel functional food.

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Quality attributes of yogurt with Lactobacillus casei and various prebiotics

Cited by 155 publications

References 24 publications

Polymerized Whey Protein Isolates Impact on Organoleptic Properties of Camel Milk Stirred Yoghurt

Polymerized Whey Protein Isolates Impact on Organoleptic Properties of Camel Milk Stirred Yoghurt

Influence of variable water-soluble soy extract and inulin contents on the rheological, technological and sensory properties of grapeflavored yogurt-like beverages made from caprine milk

Lactobacillus rhamnosus GR-1 in Fermented Rice Pudding Supplemented with Short Chain Inulin, Long Chain Inulin, and Oat as a Novel Functional Food

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