The effect of pumpkin fibre on quality and storage stability of reduced‐fat set‐type yogurt

Bakirci, Sümeyra; Dağdemir, Elif; Boran, O.S.; Hayaloğlu, Ali Adnan

doi:10.1111/ijfs.13264

Cited by 46 publications

(30 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Figure 2 shows changes in apparent viscosity of yogurt samples during storage period. Apparent viscosity values increased throughout the storage period, which is in agreement with recent reports in the literature [ 21 , 22 ]. The addition of fish oil/γ-oryzanol nanoemulsion significantly decreased the apparent viscosity of fortified yogurt compared to negative sample (plain yogurt).…”

Section: Resultssupporting

confidence: 92%

Improved Physicochemical Properties of Yogurt Fortified with Fish Oil/γ-Oryzanol by Nanoemulsion Technology

et al. 2018

View full text Add to dashboard Cite

Fish oil has several dietary benefits, but its application in food formulations is limited because of its poor water-solubility, easy oxidation and strong odor. The purposes of this study were to produce a fish oil/γ-oryzanol nanoemulsion and to evaluate the effect of adding this nanoemulsion on the physicochemical and sensory characteristics of yogurts. Adding fish oil/γ-oryzanol nanoemulsion resulted in a significant reduction in the acidity and syneresis of yogurt. Yogurt with the nanoemulsion had significantly lower peroxide value (0.28 mmol/L after 21 days) and higher retention of eicosapentaenoic acid and docosahexaenoic acid contents (decreased to 95% and 94% of its initial value, respectively) than yogurt with fish oil/γ-oryzanol (peroxide value = 0.65 mmol/L; eicosapentaenoic acid and docosahexaenoic acid contents decreased to 72% and 53% of its initial value, respectively). Fish oil/γ-oryzanol nanoemulsion incorporated into yogurt had closer sensory attributes scores to plain yogurt. This study may have important implications for the application of fish oil/γ-oryzanol nanoemulsion in yogurt.

show abstract

Section: Resultssupporting

confidence: 92%

Improved Physicochemical Properties of Yogurt Fortified with Fish Oil/γ-Oryzanol by Nanoemulsion Technology

et al. 2018

View full text Add to dashboard Cite

show abstract

“…Significant variations in the a* and b* values of LL yogurts were observed during storage (p<0.05). This may be because of the degradation and oxidation of LL pigments (Bakirci et al, 2017).…”

Section: Resultsmentioning

confidence: 99%

Effects of Lotus (Nelumbo nucifera) Leaf on Quality and Antioxidant Activity of Yogurt during Refrigerated Storage

Kim¹,

Cho²,

Yeon³

et al. 2019

Food Sci Anim Resour

View full text Add to dashboard Cite

The supplementation with natural ingredients that are rich in polyphenols could improve the quality and functionality of yogurt. Lotus leaf (LL) are abundant in phenolic compounds. We aimed to investigate the effects of LL powder on the quality properties, total phenolic content (TPC), and antioxidant activity of yogurt. Yogurt was supplemented with four different concentrations (0%, 0.2%, 0.5%, and 1%) of LL powder and evaluated for 14 d refrigerated storage. During storage, the titratable acidity (TA) of all LL yogurt groups was higher than that of the control (p<0.05). The L* and a* values decreased by LL addition to the yogurts, while the b* values increased. All LL yogurt groups indicated better viscosity than that of control, and among them, 0.2% LL yogurts had the highest viscosity without significant decrease until the end of the storage duration. The addition of LL into yogurt enhanced the water-holding capacity (WHC) by at least 1.5-fold than that of control for the entire storage duration. The TPC of yogurts gradually increased with the addition of LL (p<0.05) and continued to increase during storage; the 1% LL yogurt at 14 d showed the highest value of 61.94±1.68 μg GAE/g. The DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and reducing power of the yogurts were also significantly enhanced with increasing LL concentrations (p<0.05). These results suggest that lotus leaf may be useful as a natural ingredient for improving the quality and antioxidant activity of yogurt.

show abstract

“…The evaluation of microstructure of yogurts can be favorable for analyzing its physical properties and quality. The scanning electron microscopy was carried out according to Cui et al (2014) and Bakirci et al (2017) with some modifications. Preparation of samples was as follows: the sample after postfermentation was set in a small glass with a thin coating layer, frozen in liquid nitrogen, and then rapidly dried in a vacuum freeze dryer.…”

Section: Microstructure Observation By Scanning Electron Microscopymentioning

confidence: 99%

Effect of 2 types of resistant starches on the quality of yogurt

Han

Liu

et al. 2019

Journal of Dairy Science

View full text Add to dashboard Cite

This study investigated the effects of resistant starch (RS) 2 (a high-amylose corn starch) and RS3 (physically modified corn starch) on yogurt quality. Yogurt containing Bifidobacterium BB-12 was treated with RS2 or RS3 to a final concentration of 1.5%, with the control group receiving 1.5% (wt/wt) of sucrose. Multispeckle diffusing wave spectroscopy and scanning electron microscopy were used to investigate the effect of the resistant starches on the gelation process and microstructure of yogurt. The quality of the yogurt treatments was evaluated using viable counts of Bifidobacterium BB-12 and all viable cells, titratable acidity, amount of whey separation, and viscosity during storage. The resistant starches affected the progress of gelation and microstructure and decreased the decline of viable counts of Lactobacillus. Notably, RS3 effectively protected the Bifidobacterium BB-12, increased the viscosity, and decreased titratable acidity. Our results suggested that RS could improve the quality of yogurt and have a more probiotic effect. Further studies could lead to optimization in yogurt processing by mixing these 2 types of RS to determine their best usage and explore their interactions with proteins.

show abstract

The effect of pumpkin fibre on quality and storage stability of reduced‐fat set‐type yogurt

Cited by 46 publications

References 27 publications

Improved Physicochemical Properties of Yogurt Fortified with Fish Oil/γ-Oryzanol by Nanoemulsion Technology

Improved Physicochemical Properties of Yogurt Fortified with Fish Oil/γ-Oryzanol by Nanoemulsion Technology

Effects of Lotus (Nelumbo nucifera) Leaf on Quality and Antioxidant Activity of Yogurt during Refrigerated Storage

Effect of 2 types of resistant starches on the quality of yogurt

Contact Info

Product

Resources

About