Rheological and physico-chemical characterization of prebiotic microfiltered fermented milk

Debon, Janaina; Prudêncio, Elane Schwinden; Petrus, José Carlos Cunha

doi:10.1016/j.jfoodeng.2010.02.008

Cited by 69 publications

(70 citation statements)

References 57 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…05) . also reported by Debon et al (2010) for a dairy product with inulin a n d P i n t o e t a l . ( 2 0 1 2 ) f o r f r o z e n y o g u r t c o n t a i n i n g microencapsulated Bifidobacterium Bb-12.…”

Section: Compositions and Physicochemical Properties Of Ice Creamsupporting

confidence: 61%

Effect of Vegetable Milks on the Physical and Rheological Properties of Ice Cream

Aboulfazli

Baba

Misran

2014

FSTR

View full text Add to dashboard Cite

The nutritional properties and health benefits of ice cream can be improved by substituting cow's milk with vegetable milks. In the present study cow's milk in ice cream was replaced by soy, coconut and composite milk (combinations of coconut or cow milks with soy milk). The changes in ice cream eating qualities and physical properties (melting rate, apparent viscosity, hysteresis, fat globule size and its zeta potential and freezing behavior) were evaluated. The use of vegetable milk to replace cow milk increased pH and decreased melting rate. Ice creams containing composite milk have reduced the melting rate, freezable water amount, particle size and total acceptability of ice creams whereas increased viscosity and hysteresis area with increasing soy milk content. The vegetable milks as composite milk can use to replace cow milk without markedly affecting the quality of ice cream.

show abstract

Section: Compositions and Physicochemical Properties Of Ice Creamsupporting

confidence: 61%

Effect of Vegetable Milks on the Physical and Rheological Properties of Ice Cream

Aboulfazli

Baba

Misran

2014

FSTR

View full text Add to dashboard Cite

show abstract

“…Thixotropy of yoghurt samples Thixotropy of the yoghurt samples was evaluated in the Rheometer with the method of Debon et al (2010). The sample was placed on the inset plate and sheared at 500 s −1 for 1 min to diminish structural differences among the samples.…”

Section: Methodsmentioning

confidence: 99%

Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase

2012

View full text Add to dashboard Cite

Horseradish peroxidase (HRP, EC 1.11.1.7) was applied to treat whole bovine milk in the presence or absence of ferulic acid (FA). The treated milk exhibited different rheological properties from the control milk, and was used to prepare set-yoghurt with commercial direct vat set starter. Some chemical, textural and rheological properties of the yoghurt prepared were measured and compared. Compared to that prepared with the control milk, the yoghurt prepared with the HRP-or HRP and FA-treated bovine milk exhibited an increased hardness and adhesiveness, lower syneresis extent, higher apparent viscosity, and higher storage modulus and viscous modulus. Observation of the microstructure of the yoghurt samples under scanning electron microscopy illustrated that HRP treatment of bovine milk led to the prepared yoghurt a more compact and uniform structure. The results in the present work stated that treatment of bovine milk with HRP in the presence of ferulic acid could be applied to improve the quality of set-yoghurt.

show abstract

“…Inulin and oligofructan derived from inulin improve the viscoelastic properties of yogurt and fermented milk products. They have been shown to increase firmness and viscosity and decrease syneresis (Bozanic, Rogelj, &Tratnik, 2001 and2002;Dello Staffolo, Bertola, Martino, & Bevilacqua, 2004;Debon, Prudencio, & Petrus, 2010;De Castro, Cunha, Barreto, Amboni & Prudencio, 2008). Several studies have also indicated that the physico-chemical characteristics (pH, acid production, color and water activity) of fermented products such as yogurt, soy yogurt and probiotic fermented milk products improve due to supplementation with prebiotics such as inulin, resistance starch, fiber and calcium, date fiber, β-glucan, glucose and raffinose.…”

mentioning

confidence: 99%

Microbial and Physical Properties of Probiotic Fermented Milk Supplemented with Lentil Flour

Zare¹,

Orsat²,

Champagne³

et al. 2012

JFR

View full text Add to dashboard Cite

Skim milk (9.5 % w/v solid content) was supplemented with 1-3% (w/v) lentil flour or skim milk powder, inoculated with Lactobacillus rhamnosus AD 200 at 37 ˚C and stored at 4 ˚C. Acid production during the fermentation, microbial growth, physical (pH, syneresis, and color) and rheological (dynamic oscillation temperature sweep test at 4-50 ˚C) properties, were studied after production and during 28 days. Milk supplementation with 1-3% lentil flour enhanced acid production, and the microbial population (CFU) of L. rhamnosus was comparable with that of the non-supplemented control after production. After 28 days, the CFU of 2% and 3% lentil-supplemented probiotic were as high as 1% skim milk supplemented sample. All lentil flour-supplemented samples had significantly lower "L" values and higher "b" and "a" values. Probiotic products with 1-3% lentil flour showed higher storage (G΄) and loss (G˝) moduli compared with 1-3% skim milk supplemented samples and the non-supplemented control.

show abstract

Rheological and physico-chemical characterization of prebiotic microfiltered fermented milk

Cited by 69 publications

References 57 publications

Effect of Vegetable Milks on the Physical and Rheological Properties of Ice Cream

Effect of Vegetable Milks on the Physical and Rheological Properties of Ice Cream

Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase

Microbial and Physical Properties of Probiotic Fermented Milk Supplemented with Lentil Flour

Contact Info

Product

Resources

About