Rheological properties of fermented milk from heated and high pressure-treated camel milk and bovine milk

Ayyash, Mutamed; Abdalla, Abdelmoneim; Al-Jayal, Basim Abu; Huppertz, Thom; Bhaskaracharya, R. K.; Al-Mardeai, Saleha; Mairpady, Anusha; A, Ranasinghe; Al‐Nabulsi, Anas A.

doi:10.1016/j.lwt.2021.113029

Cited by 26 publications

(11 citation statements)

References 30 publications

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“…Additionally, the structure of camel yogurt was compromised when the strain amplitude was increased during the second sweep. However, the storage modulus dominated the loss modulus, with G ′ > G ″, indicating that at strong shear, the sample behaved like a viscoelastic solid during all intervals of the oscillation sweep test at a constant temperature and frequency …”

Section: Resultsmentioning

confidence: 99%

“…However, the storage modulus dominated the loss modulus, with G′ > G″, indicating that at strong shear, the sample behaved like a viscoelastic solid during all intervals of the oscillation sweep test at a constant temperature and frequency. 56 An interesting phenomenon was observed during the oscillation test performed on the CMP3 and CMP6 yogurt samples. The solid behavior of the yogurt was dominant during the first interval, while in the second interval (under high shearing), the viscoelastic behavior transitioned toward a more viscous behavior.…”

Section: Thixotropic Behavior (Time-dependent Test)mentioning

confidence: 95%

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Enhancing the Rheological, Gelation, and Functional Properties of Camel Milk Yogurt with Pea Extract

Olaimat,

Tarique,

Al Nabulsi

et al. 2023

ACS Food Sci. Technol.

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Recently, the production and consumption of plant-based dairy products has increased due to their health benefits and the increasing scarcity of animal proteins. The aim of this study was to evaluate the effects of incorporating 3 and 6% pea proteins, as pea extract, on the physiochemical, antioxidant, functional, texture, and rheological properties of camel yogurt in comparison to pure camel milk and bovine milk yogurts. Statistical analysis was performed, and differences were considered significant when P < 0.05. The bioaccessible fraction of the yogurt with pea extract showed significantly higher and more stable antioxidant capacity during storage, and increased amylase, glucosidase, ACE-inhibition, and cholesterol removal. The texture of the camel yogurt was improved by the addition of pea extract, with a resulting apparent viscosity comparable to that of bovine yogurt. However, the viscosity of both bovine and camel yogurt with pea extract decreased as the shear rate increased. These findings suggest that the addition of 3–6% pea proteins to camel milk yogurt enhances its gelation, texture, antioxidant, and health properties, making it a potential ingredient for producing functional and high-quality camel yogurt.

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Section: Resultsmentioning

confidence: 99%

Section: Thixotropic Behavior (Time-dependent Test)mentioning

confidence: 95%

Enhancing the Rheological, Gelation, and Functional Properties of Camel Milk Yogurt with Pea Extract

Olaimat,

Tarique,

Al Nabulsi

et al. 2023

ACS Food Sci. Technol.

Self Cite

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“…The total titratable acidity content has a significant impact on the flavor and quality of fermented milk products [ 23 ], with sensory indicators being the main factors influencing consumer choices of yogurt and fermented milk products [ 24 ]. The results of the single-factor experiments are shown in Figure 2 .…”

Section: Resultsmentioning

confidence: 99%

Exploring the Effect of Milk Fat on Fermented Milk Flavor Based on Gas Chromatography–Ion Mobility Spectrometry (GC-IMS) and Multivariate Statistical Analysis

Tan,

Tian,

Tao

et al. 2024

Molecules

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Milk fat is a premium nutritional health product, yet there is a lack of high-fat dairy products for daily consumption in the current market. This study investigated the influence of different milk fat contents on the physicochemical and textural properties of fermented milk. The research revealed that an increase in milkfat content significantly improved the water-holding capacity, syneresis, color, hardness, springiness, gumminess, and chewiness of fermented milk, while showing minimal changes in pH and total titratable acidity. Response surface analysis indicated that fermented milk with 25% milk fat, 2.5% inoculum, a fermentation time of 16 h, and a fermentation temperature of 30 °C exhibited the highest overall acceptability. Using GC-IMS technology, 36 volatile compounds were identified, with an increase in milk fat content leading to elevated levels of ketone compounds, and 14 compounds were defined as key aroma compounds (ROAV > 1). Electronic nose distinguished samples with different milk fat contents. The results demonstrate that an increase in milk fat content enhances the physicochemical and flavor attributes of fermented milk. This work provides theoretical references for the production and development of high-fat fermented milk.

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“…It has been suggested by Ayyash et al (2022) that this observation was based on the interaction between casein and denatured whey proteins that improved the network structure of acid-induced gel formed during fermentation. Similar findings have been reported by Needs et al (2000), who stated that high-pressure treatment enhanced the mechanical characteristics of acid milk gels.…”

Section: Dynamic Shear Propertiesmentioning

confidence: 99%

Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high‐pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir

Gül

Bekbay

Akgun

et al. 2023

Food Science & Nutrition

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In this study, the effects of peeled oleaster flour (OF) addition (0.5% and 1%) with high‐pressure homogenization (HPH) at 100 MPa on acidification kinetics, physicochemical, functional, and rheological properties of kefir made from bovine whole milk were investigated. The fermentation kinetic parameters such as Vmax and Tf decreased by 23.63% and 20%, respectively, with 1% OF and application of HPH. The combined use of two treatments had a positive effect on Lactobacillus and Lactococcus counts, reaching a maximum of 9.63 and 9.31 log cfu/mL, respectively. Also, total phenolic contents and antioxidant activity reached maximum values of 85.31 mg GAE/g and 17.22%, respectively. The ΔE value was more limited with HPH. The maximum firmness and water‐holding capacity values were determined in the sample produced with 1% OF and application of HPH. Rheological analysis revealed that all kefirs exhibited shear thinning behavior, and the Ostwald–de‐Waele (R2 > .99) model was suitable to describe the rheological behavior of all kefir samples. The highest viscosity (0.049 Pa.s, at 50/s shear rate) and consistency index (1.115 Pa.sn) were observed in kefir with 1% OF and application of HPH. Kefir samples were characterized as weak gel behavior because storage modulus (G') was much greater than loss modulus (G") and the power‐law model was used to characterize the viscoelasticity. The overall quality assessment indicated that the improvement of the fermentation process and the enhancement of textural and functional properties of kefir samples could be achieved with the addition of 1% OF and application of HPH.

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Rheological properties of fermented milk from heated and high pressure-treated camel milk and bovine milk

Cited by 26 publications

References 30 publications

Enhancing the Rheological, Gelation, and Functional Properties of Camel Milk Yogurt with Pea Extract

Enhancing the Rheological, Gelation, and Functional Properties of Camel Milk Yogurt with Pea Extract

Exploring the Effect of Milk Fat on Fermented Milk Flavor Based on Gas Chromatography–Ion Mobility Spectrometry (GC-IMS) and Multivariate Statistical Analysis

Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high‐pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir

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