Rheological and textural properties of yogurts enriched with Jerusalem artichoke flour

Krivorotova, Tatjana; Sereikaitė, Jolanta; Glibowski, Paweł

doi:10.17221/2/2017-cjfs

Cited by 11 publications

(4 citation statements)

References 23 publications

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“…Terefore, it can be concluded that carrot juice played a positive efect on the hardness of milk mixtures. Te two past studies also showed that some contribution of food stabilisers resulted in the increased hardness and adhesiveness of yoghurt [36,37]. Normally, the hardness of yoghurt is related to the content of total solids [38].…”

Section: Texture and Rheological Properties Of Yoghurt Containingmentioning

confidence: 94%

Effect of Carrot Juice on the Texture Properties, Rheology, and Microstructure of Yoghurt

LiYing

Pan

Sun

et al. 2023

Journal of Food Quality

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In the present study, carrot juice prepared was added into skimmed milk before fermentation to produce 10% and 20% (w/w) carrot-fortified skim milk. The influence of carrot juice on the lactic acid content, chemical composition, syneresis, texture, rheology property, and microstructure was evaluated along with a potential of carrot juice as an ingredient with rich dietary fiber and a firm structure with interaction of milk protein and a complex matrix under acidification. The results showed that the pH of yoghurt significantly ( P < 0.01 ) reduced with carrot juice addition, minimizing fermentation time by nearly 1 h and brought about an enhanced postacidification during the storage period while titratable acidity increased. Moreover, carrot juice addition had no significant effect on ferric reducing power and phenolic content ( P > 0.05 ). With 10% and 20% level carrot juice added, the total phenolic content (mg GAEkg−1) increased (37.86 and 38.92, respectively) compared with control (36.91) ( P < 0.05 ). Besides, the addition of carrot juice also showed reduced syneresis, increased apparent viscosity and viscoelastic modulus, stable texture, and a refined microstructure. Overall, this study confirmed that carrot juice has a potential as natural and nutrient composition to obtain firm and compact texture and enhance the beneficial quality of yoghurt.

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Section: Texture and Rheological Properties Of Yoghurt Containingmentioning

confidence: 94%

Effect of Carrot Juice on the Texture Properties, Rheology, and Microstructure of Yoghurt

LiYing

Pan

Sun

et al. 2023

Journal of Food Quality

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“…The viscosity of Jerusalem artichoke is influenced by elements such as its kind and variety, chemical content, and cultivation process. Previous studies on the use of starch from two Jerusalem artichoke starch varieties, Albik and Rubik, which had been grown organically in South Lithuania and incorporated in yoghurt products showed that yoghurt enriched with starch from Rubik variety had a higher apparent viscosity compared to yoghurt with the Albik variety starch [23]. Abou-Arab et al [24] found that the physicochemical properties of Jerusalem artichoke extract powder were different.…”

Section: Effects Of Partial Fat Replacement With Jerusalem Artichoke ...mentioning

confidence: 99%

Enhancing Healthy Salad Dressing Quality with Inulin from Jerusalem Artichoke Powder and Calamondin Peel Essential Oil

Charoenphun,

Puttha,

Srean

et al. 2024

Curr. Appl. Sci. Technol.

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This research aimed to develop a healthy salad dressing recipe by enhancing its refreshing aroma and reducing oil content using inulin from Jerusalem artichoke and calamondin essential oils. Mixture designs were used to create six salad dressing formulas, and the optimal ratio of sunflower seed oil, egg yolk, and vinegar was found to be 65%, 20%, and 15%, respectively. The effects of partial fat replacement with Jerusalem artichoke powder were also examined. The optimal ratio of sunflower seed oil to Jerusalem artichoke powder was found to be 10:3. The lightness (L* value) decreased as the amount of Jerusalem artichoke powder increased. Quality analysis showed that the healthy salad dressing had lower energy and fat content but higher protein and total antioxidant contents when compared to the control. The effects of the addition of synthetic calamondin odor and natural calamondin odor extracted from calamondin peel on sensory evaluation were also investigated. Natural calamondin odor from calamondin peel, at 0.1%, gave the highest scores for odor and taste attributes. The findings from this study provided an alternative option for health-conscious consumers.

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“…Oladunmoye et al [35] confirmed that the fine particles of DJATP have a high capacity to absorb water. Additionally, the inulin of JA is an amphiphilic particle that forms hydrogen bonds with protein fragments and thus augments the gel networking [36].…”

Section: Physical Properties Of Djatpmentioning

confidence: 99%

Biochemical, Microstructural, and Probiotic Bacterial Patterns of Innovative Fresh Cheese Fortified with Helianthus tuberosus Tubers

Elgarhy,

Omar,

Al-Otibi

et al. 2023

Processes

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Recently, functional foods have become the aim of customers and food producers. Integrating vegetable ingredients in the food industry is a productive goal to reduce costs while maintaining quality. Dried Jerusalem artichoke tubers powder (DJATP) was used as a novel approach in cheese manufacturing. Innovatively, its holding capacity features and impact on probiotic development were evaluated. The SEM microstructure image and biochemical analysis of DJATP confirmed higher water holding (5.31 g/g), oil absorption (1.99 g/g), and swelling (1.79 g/g) capacities than casein. DJATP (3%) supported the probiotic bacterial growth (Streptococcus thermophilus, Bifidobacterium bifidum, and Lactobacillus acidophilus) and accelerated the fermentation of skimmed milk more than pure inulin. When fortified with DJATP (3% or 6%), the cheese yield increased (24.66% and 27.85%, respectively) compared with 17.55% for control after storage (14 days). Besides the high levels of amino acids, minerals, flavonoids, phenols, and antioxidants, the probiotic bacteria in the DJATP-fortified cheese were better active, with better sensory features, recording the highest judging score (87.67) against the control (79.00). To our knowledge, no preceding studies used DJATP in fresh cheese manufacturing followed the probiotic behavior in DJATP or compared the microstructure of DJATP and casein. Instead of inulin, our novel approach suggests using DJATP as a prebiotic and an enhancer for fresh cheese quality and yield, all while being cost-effective. Future studies are encouraged to explore the potential use of DJATP in other functional cheese products.

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Rheological and textural properties of yogurts enriched with Jerusalem artichoke flour

Cited by 11 publications

References 23 publications

Effect of Carrot Juice on the Texture Properties, Rheology, and Microstructure of Yoghurt

Effect of Carrot Juice on the Texture Properties, Rheology, and Microstructure of Yoghurt

Enhancing Healthy Salad Dressing Quality with Inulin from Jerusalem Artichoke Powder and Calamondin Peel Essential Oil

Biochemical, Microstructural, and Probiotic Bacterial Patterns of Innovative Fresh Cheese Fortified with Helianthus tuberosus Tubers

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