Rheological and physical properties of yogurt enriched with phytosterol during storage

Izadi, Zahra; Nasirpour, Ali; Garoosi, Ghasemali; Tamjidi, Fardin

doi:10.1007/s13197-014-1593-2

Cited by 68 publications

(44 citation statements)

References 24 publications

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“…However, for normal yoghurt, syneresis increased with time, whereas in the case of fruit yoghurt, negative slope indicates a decrease in syneresis with time. Izadi, Nasirpour, Garoosi, and Tamjidi () also reported a decrease in syneresis of phytosterol‐enriched yoghurt with storage period.…”

Section: Resultsmentioning

confidence: 88%

Phytochemicals and syneresis of osmo‐dried mulberry incorporated yoghurt

Sigdel

Ojha

Karki

2018

Food Science & Nutrition

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The research was aimed to study the effect of the addition of Osmo‐air‐dried mulberry (TSS 29.33%) in yoghurt on syneresis and a bioactive component of yoghurt. Two types of yoghurts, with or without Osmo‐dried mulberry, were developed using standard culture (Streptococcus thermophilus and Lactobacillus bulgaricus), and changes at refrigerated temperature (<5°C) were studied. Fruit yoghurt showed high total soluble solids (TSSs) and low‐fat content (dry basis) (17.67% and 11.84%) compared with normal yoghurt (9.5% and 17.21%). The addition of fruits increased the ascorbic acid (0.77 to 5.96 mg/100 g yoghurt), anthocyanins content (0 to 7.9 mg/100 g yoghurt), total phenol content (TPC) (6.63 to 68.03 mg GAE/100 g yoghurt), and antioxidant activity (20.73% to 47.6% radical scavenging activity) in yoghurt. During 18 days of storage at refrigerated condition (<5°C), the acidity of all samples increased, while pH decreased. Syneresis increased with a storage period in control samples while fruit incorporated yoghurt showed decreased syneresis with time. The viability of lactic acid bacteria (LAB) count went on decreasing at similar rates for both with and without the Osmo‐dried mulberry incorporated yoghurt. There is an ample opportunity for utilization of Osmo‐air‐dried mulberry in yoghurt to prevent syneresis during storage with increased bioactive components.

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Section: Resultsmentioning

confidence: 88%

Phytochemicals and syneresis of osmo‐dried mulberry incorporated yoghurt

Sigdel

Ojha

Karki

2018

Food Science & Nutrition

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“…Aportela-Palacios et al [44] stated that wheat bran is a great option as a fiber source to increase the viscosity and consistency of yogurts. Despite the effects of fiber addition on the viscosity, the texture of drinkable yogurt can also be affected by other factors such as casein content of the milk, firmness of the gel before stirring, the intensity of stirring, and syneresis [45].…”

Section: Physicochemical Analysesmentioning

confidence: 99%

Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

et al. 2018

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Peels and seeds are the primary by-products of the passion fruit agroindustry. This study was designed to evaluate the potential of passion fruit peel and seeds flour (PFF) as a source of fiber and minerals to enhance the functional properties of drinkable yogurt. Proximate composition, mineral content, technological (pH, viscosity, color, and syneresis), and microbiological analyses (lactic acid bacteria, as well as yeast and mold counts), acceptance test, descriptive sensory analysis, and shelf life assessments were analyzed. Drinkable yogurts fortified with PFF showed higher fiber levels (both soluble and insoluble) and mineral content (potassium, magnesium, and manganese). Incorporation of PFF increased the viscosity and promoted changes in the color parameters of yogurts. During storage, the pH and the number of viable lactic acid bacteria decreased while the syneresis and yeast and mold counts increased. The shelf life of drinkable yogurts was estimated to be 21 days. Regarding sensorial aspects, drinkable yogurt fortified with 2% of PFF was considered the most viable product for market exploitation. The present contribution indicates that the use of passion fruit by-products in the development of drinkable yogurts is a viable alternative which can be explored for nutritional, technological, and sensory purposes by the food industry.

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“…2 There are some previous studies that focused on the evaluation of phytosterols in yogurt 3,4 or on rheological and physical properties of phytosterol-enriched yogurt during storage. 5 Usually, lipid oxidation is not a major problem in yogurt due to the low pH, low storage temperature, the opacity and low permeability to oxygen of packaging materials. 6 Yet, the riboflavin (naturally present in yogurt) can absorb visible light and react as a photosensitiser.…”

Section: Introductionmentioning

confidence: 99%