Sensory and rheological screening of exopolysaccharide producing strains of bacterial yoghurt cultures

Folkenberg, Ditte Marie; Dejmek, Petr; Skriver, Anne; Guldager, Helle Skov; Ipsen, Richard

doi:10.1016/j.idairyj.2004.10.013

Cited by 116 publications

(115 citation statements)

References 11 publications

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“…In general, they reduce firmness of yoghurt (Folkenberg et al, 2006). Furthermore, combinations of the two types of EPS-producing cultures improved not only the total EPS production but also yoghurt texture (Marshall and Rawson, 1999).…”

Section: Resultsmentioning

confidence: 94%

Effects of exopolysaccharide-producing starter cultures on physicochemical, rheological and sensory properties of fermented camel and #8217;s milk

Ibrahim

2015

Emir. J. Food Agric

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The aim of this study was to examine the influence of using exopolysaccharide (EPS) producing starter cultures on physicochemical, rheological and sensory properties of fermented camel milk. Four starter cultures of the strains of non-EPS and EPS-producing were combined and distribution in four treatments portions to made yoghurt from camel's milk. Results showed that the maximum acetaldehyde and diacetyl contents were found in control treatment during 7 days storage period. The EPS concentration was detected between 41.3 to 269.3 mg/kg in the yoghurt made with non-EPS and EPS-producing starter cultures. The highest EPS concentration was observed in treatment C (1.5% EPS-producing Streptococcus thermophilus plus 1.5% non EPS-producing Lb. delbrueckii ssp. bulgaricus) during 14 days storage period, then reduced at the end of the storage period. Yoghurt made with any EPS-producing strains had significantly (P<0.05) lower firmness, syneresis and higher viscosity values than control yoghurt. Overall acceptability scores of the sensory evaluation revealed that the yoghurt made with EPS-producing starter cultures in treatment C was the most accepted, while the control treatment was the least. According to the results, exopolysaccharide enhance viscosity, texture and mouthfeel and to avoid syneresis in yoghurt. The results of this study suggest that the use of EPS-producing cultures could provide better textures for camel milk yoghurt than those imparted by additives.

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Section: Resultsmentioning

confidence: 94%

Effects of exopolysaccharide-producing starter cultures on physicochemical, rheological and sensory properties of fermented camel and #8217;s milk

Ibrahim

2015

Emir. J. Food Agric

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“…The size of the area enclosed between the upward and downward curves from hysteresis loop experiments can be considered as being proportional to structural breakdown (Folkenberg et al 2006;Hassan et al 2003). Figure 3 exemplary shows the response curves of the three stirred yoghurt products made with starter A which enclosed hysteresis areas of nearly the same size.…”

Section: Shear Stability Of Stirred Milk Gelsmentioning

confidence: 99%

Fermented milk products: effects of lactose hydrolysis and fermentation conditions on the rheological properties

Schmidt

Mende

Jaros

et al. 2015

Dairy Sci. & Technol.

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Lactose-free dairy products become increasingly important for lactoseintolerant consumers, but there are only few studies concerning the rheological properties of fermented dairy products from lactose-hydrolysed milk. Hydrolysation was performed with commercial β-galactosidase either before or during fermentation (cohydrolysis). In each trial, fermentation of the base milk was carried out simultaneously using the same starter cultures for (a) untreated milk (reference) (b) hydrolysed milk as substrate and (c) by performing lactose hydrolysis and fermentation simultaneously (co-hydrolysis). In total, five thermophilic starter cultures and two products (yoghurt and Greek-style yoghurt) were investigated. Results show that the influence of hydrolysis of lactose on the properties of the fermented dairy products strongly depends on starter culture and substrate. For starters C and D, apparent viscosity (extracted from flow curves at a shear rate of 75 s −1 ) of fermented milks was only marginally affected by lactose hydrolysis, ranging between approx. 0.34-0.31 and 0.37-0.31 Pa.s, respectively. Hydrolysed products from starters A and E exhibited significant lower apparent viscosity (0.16 and 0.24 Pa.s) compared with their respective references (0.29 and 0.35 Pa.s). Fermentation of both substrates (regular yoghurt, Greek-style yoghurt) with starter B resulted in a decrease of yield stress and apparent viscosity because of lactose hydrolysis only for Greek-style yoghurt. Furthermore, a trend towards higher EPS synthesis was found when using hydrolysed milk. The results clearly show that products made from lactose-hydrolysed milk with similar rheological properties as the reference product can be obtained but that there is a lack of information concerning the complex interactions between starter culture and milk substrate.

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“…In this perspective, EPS producing LAB as 'biothickeners' offer natural, more acceptable and preferred approach to many additives. These cultures meet the consumer requirement for products with low levels of chemical additives [31,32], reduce the amount of total solids required without affecting the textural attributes [31,33] and improves sensory properties [34]. Low fat dahi made using different EPS producing cultures of L. Lactis subsp.…”

Section: Eps In Food Applicationsmentioning

confidence: 99%

Food and Health Applications of Exopolysaccharides produced by Lactic acid Bacteria

Patel¹,

Prajapat²

2013

Adv Dairy Res

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Majority of the polysaccharides used in foods are of plant, animal and algae origin. The exopolysaccharides (EPS) produced by food grade lactic acid bacteria (LAB) have gained much importance as biothickeners and texturizers in recent time. Several animal studies and in vitro tests are also suggestive of beneficial health effects associated with the regular consumption of EPS producing LAB. Such biopolymers are not synthesized in abundant amounts, which are a major factor impacting upon production cost and recovery time, considered as major constraints to full commercialization of these technologically important biopolymers. In current article, we reviewed prospective food and health applications of bacterial EPS.

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Sensory and rheological screening of exopolysaccharide producing strains of bacterial yoghurt cultures

Cited by 116 publications

References 11 publications

Effects of exopolysaccharide-producing starter cultures on physicochemical, rheological and sensory properties of fermented camel and #8217;s milk

Effects of exopolysaccharide-producing starter cultures on physicochemical, rheological and sensory properties of fermented camel and #8217;s milk

Fermented milk products: effects of lactose hydrolysis and fermentation conditions on the rheological properties

Food and Health Applications of Exopolysaccharides produced by Lactic acid Bacteria

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