Quantifying the spoilage and shelf-life of yoghurt with fruits

Mataragas, Marios; Dimitriou, V.; Skandamis, Panagiotis; Drosinos, E. H.

doi:10.1016/j.fm.2010.11.009

Cited by 63 publications

(53 citation statements)

References 12 publications

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“…However, longer incubation times resulted in higher numbers of LAB and the number of LAB in stirred pumpkin-yoghurts met the required number of LAB in semi-liquid yogurt as mentioned [15]. Interestingly, pumpkin pulp does not inhibit the growth of LAB and actually improves the growth of LAB during the incubation from 7 days, possibly by providing some sugars for LAB growth [12] [15]. Previous studies showed that adding flowering cherry into yogurt improves LAB growth [25], but adding acanthopanax powder to yogurt prevents LAB growth which may contain antimicrobial compounds that may affect LAB growth [28].…”

Section: Apparent Viscosity Of Different Prepared Stirred Pumpkin-yogmentioning

confidence: 90%

“…Supplementation of yoghurt with some selected vegetables will provide additional health properties, especially concerning antioxidant properties, and manufacturing novel functional dairy products. Mataragas et al [12] developed model to establish shelf-life predictions of yoghurt with fruits stored under constant temperature conditions. However, addition of fruits to the yoghurt significantly improved the quality.…”

Section: Introductionmentioning

confidence: 99%

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Chemical, Nutritional, Rheological, and Organoleptical Characterizations of Stirred Pumpkin-Yoghurt

Barakat¹,

Hassan²

2017

FNS

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Pumpkin contains considerable amounts of bioactive compounds which hardly valorized in dairy products. This study aims to investigate the chemical, nutritional, rheological, and organoleptical properties of prepared stirred pumpkin-yoghurt. Stirred yoghurt with three different pumpkin varieties pulp [American (AP), Domestic (DP), and Indian (IP) pumpkin] at 15% was prepared and stored at 5˚C ± 1˚C up to 14 d. The chemical properties of yoghurts include protein, fat, crude fiber, and available carbohydrates were significantly affected by adding pumpkin without remarkable change in caloric value. Addition of pumpkin pulps decreased the pH and increased the acidity of stirred pumpkin-yoghurt significantly (P < 0.05). WHC of pumpkin-yoghurts was found to be statistically improved compared to control yoghurt (CY). L*, a*, b* means were differed significantly by adding pumpkin to yoghurt. Apparent viscosity was increased after manufacturing up to 14 d. Lactic acid bacteria (LAB) were counted from 8.59 to 8.73 CFU mL −1 in all stirred yoghurts after 1 d. After that, it was increased without notable effect of adding pumpkin pulps, and with slight simulation in LAB, growth was noticed in DP and IP yoghurts. Total phenolic compounds (TPC), total flavonoid (TF), total flavonols (TFL), carotenoids contents, and antioxidant capacity of pumpkin-yoghurts were significantly increased. Fortifying yoghurt with pumpkin pulp was associated with a statistically significant effect on sensory parameters such as flavor, color, and overall acceptability. Scores of AP yoghurt showed the highest score which significantly differed from CY. It is obviously showed that panelists were favored the prepared stirred pumpkin-yoghurt. Thus, it is recommended that adding pumpkin pulps increases yoghurt health benefits and could be scaled up further.

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Section: Apparent Viscosity Of Different Prepared Stirred Pumpkin-yogmentioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Chemical, Nutritional, Rheological, and Organoleptical Characterizations of Stirred Pumpkin-Yoghurt

Barakat¹,

Hassan²

2017

FNS

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“…Indeed, yogurt and other milk products were offered to HM patients at our institution during the study period. As K. marxianus is the main yeast associated with yogurt spoilage (38)(39)(40), which is directly influenced by storage temperature (41), it is plausible that cold chain disturbance that occurs in the summer could affect the concentration of C. kefyr in these products.…”

Section: Discussionmentioning

confidence: 99%

Epidemiology of Candida kefyr in Patients with Hematologic Malignancies

et al. 2014

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g Candida kefyr is an emerging pathogen among patients with hematologic malignancies (HM). We performed a retrospective study at Johns Hopkins Hospital to evaluate the epidemiology of C. kefyr colonization and infection in HM patients between 2004 and 2010. Eighty-three patients were colonized and/or infected with C. kefyr, with 8 (9.6%) having invasive candidiasis (IC). The yearly incidence of C. kefyr colonization and candidemia increased over the study period (P < 0.01), particularly after 2009. In 2010, C. kefyr caused 16.7% of candidemia episodes. The monthly incidence of C. kefyr was higher during the summer throughout the study. In a cohort of patients with acute myelogenic leukemia receiving induction chemotherapy, risks for C. kefyr colonization included the summer season (odds ratio [OR], 3.1; P ‫؍‬ 0.03); administration of an azole (OR, 0.06; P < 0.001) or amphotericin B (OR, 0.35; P ‫؍‬ 0.05) was protective. Fingerprinting of 16 isolates by repetitive sequence-based PCR showed that all were different genotypes. The epidemiology of C. kefyr candidemia was evaluated in another hospital in Montreal, Canada; data confirmed higher rates of C. kefyr infection in the summer. C. kefyr appears to be increasing in HM patients, with prominent summer seasonality. These findings raise questions about the effect of antifungal agents and health care exposures (e.g., yogurt) on the epidemiology of this yeast.

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“…The consumption of fermented milk products is reported to have many benefits to human health around the world [1][2][3][4][5][6] . Yoghurt is the most known fermented dairy product with high consumption worldwide mainly because of the many health-promoting effects [7][8][9] .…”

Section: Introductionmentioning

confidence: 99%

Mikrodalga Isıtma Uygulamasının Yoğurdun Raf Ömrü ve Bazı Kalite Özellikleri Üzerine Etkisi

Turgut¹

2016

Kafkas Univ Vet Fak Derg

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This study was carried out to determine the properties of set type yoghurts made using microwave heating after yoghurt fermentation during storage period of 28 d at 4±1°C. In this way, it will be possible to increase the yoghurt shelf-life, by preventing post-acidification. Yoghurts samples were subjected to three different microwave heating (10, 20 and 30 sec) at 720 Watt power level. Viability of yoghurt bacteria (Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus) was assessed during 28 d of storage. Samples were subjected also physicochemical analysis (pH and titratable acidity). The results showed that microwave applications significantly affected viable counts of L. delbrueckii ssp. bulgaricus and S. thermophilus (P<0.05). The counts of L. bulgaricus and S. thermophilus increased in heated yoghurts but a delay was observed during of storage period. Also the results indicated that the microwave heating had significant effect on the titratable acidity values (P<0.05). The titratable acidity and pH showed similar patterns of increase or decrease during storage period. During refrigerated storage, decline in pH was greater in control group yoghurts than heated yoghurts. The titratable acidity increased in all yoghurt samples. However, the rate of increase was affected by the microwave heating time. The results of the study showed that the microwave heating had significant effect on the acceptability of yoghurt during shelf-life. Keywords: Yoghurt, Microwave heating, Shelf-Life, L. Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus Mikrodalga Isıtma Uygulamasının Yoğurdun Raf Ömrü ve Bazı Kalite Özellikleri Üzerine Etkisi ÖzetBu çalışma yoğurt fermantasyonu sonrası mikrodalga ısıtma kullanılarak üretilen ve 4±1°C'de 28 gün depolanan set tipi yoğurtların bazı özellikleri ve mikrodalga ısıtmanın yoğurt bakterilerinin canlılıkları üzerindeki etkisini belirlemek amacıyla yapılmıştır. Bu sayede depolama sırasında asitlik artışı geciktirilerek yoğurdun raf ömrünün uzatılması mümkün olabilecektir. Yoğurt örnekleri fermantasyondan sonra 720 Watt mikrodalga güç seviyesinde üç farklı süreyle (10, 20 ve 30 sn.) mikrodalga ısıtmaya tabi tutulmuştur. Yoğurt bakterilerinin (Lactobacillus delbrueckii ssp. bulgaricus ve S. thermophilus) depolama boyunca sayıları ve yoğurt örneklerinin bazı fiziko-kimyasal özellikleri (pH ve titre edilebilir asitlik) belirlenmiştir. Bulunan sonuçlar mikrodalga uygulamasının, canlı L. bulgaricus ve S. thermophilus sayıları üzerinde etkili olduğunu göstermiştir (P<0.05). Sonuçlar aynı zamanda mikrodalga ısıtmanın titre edilebilir asitlik değerleri üzerinde de önemli etkiye (P<0.05) sahip olduğunu göstermiştir. Çalışma, mikrodalga ısıtma uygulmasının raf ömrü süresince yoğurdun kabul edilebilirliği üzerinde önemli bir etkisi olduğunu göstermiştir.

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Quantifying the spoilage and shelf-life of yoghurt with fruits

Cited by 63 publications

References 12 publications

Chemical, Nutritional, Rheological, and Organoleptical Characterizations of Stirred Pumpkin-Yoghurt

Chemical, Nutritional, Rheological, and Organoleptical Characterizations of Stirred Pumpkin-Yoghurt

Epidemiology of Candida kefyr in Patients with Hematologic Malignancies

Mikrodalga Isıtma Uygulamasının Yoğurdun Raf Ömrü ve Bazı Kalite Özellikleri Üzerine Etkisi

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