Sensory and Rheological Characterization of Low‐fat Stirred Yogurt

Janhøj, Thomas; Petersen, Charlotte Blangsted; Frøst, Michael; Ipsen, Richard

doi:10.1111/j.1745-4603.2006.00052.x

Cited by 77 publications

(53 citation statements)

References 26 publications

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“…T G G 5 % for fat-free yoghurt, whereas for full fat, the crossover was at a relatively higher strain (~20%). This might be attributed to the absence of fat globules acting as structure promoters of the protein network in case of the fatfree yoghurt, G 35,36 . Addition of saliva to the yoghurt significantly reduced G G (p<0.05) resulting in weakening of the gel structure (Fig.…”

Section: Yoghurtmentioning

confidence: 99%

“…In presence of saliva, both the full and fat-free yoghurts became more liquid like (tan > 0.5) .Rheological parameters, such as yield stress, viscosity and elastic modulus define the bulk properties of yoghurt at extremely low shear rates, up to the point of flow. Many previous studies have correlated these instrumental parameters to several different sensory attributes 35,37 . So, intuitively based on iso-rheological properties it might be hypothesized that sensorially there would be no significant difference between the full fat and fat-free versions of yoghurt when tested with untrained consumers.…”

Section: Yoghurtmentioning

confidence: 99%

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Relating rheology and tribology of commercial dairy colloids to sensory perception

et al. 2017

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ARTICLEThis journal is © The Royal Society of Chemistry 20xxJ. Name., 2013, 00, 1-3 | 1 This study aims to investigate the relationship between rheological and tribological properties of commercial full fat and fatfree/ low fat versions of liquid and soft solid colloidal systems (milk, yoghurt, soft cream cheese) with their sensory properties. Oscillatory measurements (strain, frequency), flow curves and tribological measurements (lubrication behaviour using Stribeck analysis) were conducted. Oral condition was mimicked using artificial saliva at 37 C. Discrimination test was conducted by 63 untrained consumers, followed by a qualitative questionnaire. Consumers significantly discriminated the fat-free/low fat from the full fat versions (p<0.01 -free samples. Flow behaviour of both versions of milk showed overlapping trends with no significant differences identified both in absence and presence of saliva (p>0.05). Full fat and fat free yoghurts had similar yielding behaviour and elastic modulus (G'), even in simulated oral conditions. However, in case of G low fat counterpart. Even in presence of artificial saliva, there was slight but significant difference in viscoelasticity between the cream cheese variants depending on fat content (p<0.05). Stribeck curve analyses showed that at lower entrainment velocities (1 100 mm/s), both full fat yoghurt and soft cream cheese exhibited a significantly lower traction coefficient when compared to fat-free/low fat versions (p<0.05), which might be attributed to the lubricating effect of the coalesced fat droplets. Surprisingly, whole and skim milks showed no significant difference in traction coefficients irrespective of the entrainment speeds (p>0.05). Results suggest that sensory distinction between fat-free and full fat versions, particularly in semi-solid systems could be better predicted by lubrication data as compared to bulk rheology. .

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Section: Yoghurtmentioning

confidence: 99%

Section: Yoghurtmentioning

confidence: 99%

Relating rheology and tribology of commercial dairy colloids to sensory perception

et al. 2017

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“…However, the particle size affects not only the microstructural and rheological properties but also the sensory perception (Ciron et al 2010;Janhøj et al 2006;Kealy 2006). For instance, the sensory perception of creaminess in low-fat yogurt was found to be dependent on the oral viscosity and oral smoothness.…”

Section: Introductionmentioning

confidence: 99%

Post-processing of concentrated fermented milk: influence of temperature and holding time on the formation of particle clusters

Hahn

Sramek

Nöbel

et al. 2011

Dairy Science & Technol.

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Graininess is a common structural defect in microgel suspensions, e.g., yogurt or fresh cheese. The aim of this study was to investigate the impact of the temperature (23-54°C) and the holding time (1-300 min) on the formation of particle clusters in concentrated, fermented milk (protein content 8.2% (w/w)) during post-processing. Since graininess is correlated with the presence of large protein aggregates, temperature treatment during post-processing was varied systematically to promote particle growth and the particle size d 75.3 was measured. The samples revealed a polydisperse particle size distribution present at all temperatures and holding times. With longer holding times, rearrangement led to larger particle clusters while the number of smaller particles decreased. The increase in the d 75.3 was fitted with a power law function while higher temperatures promoted both the aggregation rate and the particle size. By using the Arrhenius equation, the activation energy, E A , was calculated (26 kJ.mol −1 ), which was in agreement with the aggregation kinetics occurring at smaller scales, e.g., the acid-induced aggregation of casein micelles and the temperature-induced aggregation of casein submicelles. According to the activation energy, the particle growth in microgel suspensions was proposed to be predominantly diffusion-limited. The results of this study imply that particle size during post-processing is adjustable. Furthermore, the particle size increases with increasing temperature load, thus, rapid cooling reduces the Dairy Sci. & Technol. (2012) 92:91-107 DOI 10.1007/s13594-011-0046-

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“…[1][2][3] They have also been used to replace fats in foods due to their ability to mimic the sensory, optical, and rheaological properties of lipid droplets. [4,5] In view of this, there has been a growing interest in the fabrication of biopolymer microparticles made from proteins alone [6,7] or mixed protein and polysaccharide complexes. [3,[8][9][10][11][12][13] Molecular complexes form via interaction (commonly electrostatic) between two biopolymer molecules.…”

Section: Introductionmentioning

confidence: 99%

Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents

Oduse¹,

Campbell

Lonchamp

et al. 2017

International Journal of Food Properties

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Five types of electrostatic complex (macromolecular complexes, core-shell particles, and mixed homogeneous particles) were formed between whey protein (whey protein concentrate [WPC]) and pectin. By controlling the thermal treatment, composition, and order of mixing, it was possible to produce complexes that for the same biopolymer concentration gave differing functional properties. All protein-pectin complexes showed higher foaming ability and stability than native or heated WPC without pectin. Native WPC had higher emulsifying ability than protein-pectin complexes but exhibited the lowest emulsion stability. Ingredients based on such ideas might offer the food manufacturer greater control over food structure, stability, and organoleptic properties. ARTICLE HISTORY

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Sensory and Rheological Characterization of Low‐fat Stirred Yogurt

Cited by 77 publications

References 26 publications

Relating rheology and tribology of commercial dairy colloids to sensory perception

Relating rheology and tribology of commercial dairy colloids to sensory perception

Post-processing of concentrated fermented milk: influence of temperature and holding time on the formation of particle clusters

Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents

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