The manufacture of set-type natural yoghurt containing different oils — 1. Compositional quality, microbiological evaluation and sensory properties

Barrantes, E.; Tamime, A. Y.; Sword, A.M.; Muir, D. D.; Kaláb, Miloslav

doi:10.1016/0958-6946(96)00009-x

Cited by 22 publications

(21 citation statements)

References 10 publications

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“…Organic acids in the probiotic fermented milks and yoghurt (fresh and stored) were determined by high‐performance liquid chromatography (HPLC) using a modification of the technique reported by Marsili et al. 15 and the analytical details reported by Barrentes et al 16 . Separation of orotic and citric acids was achieved by isocratic elution with H 2 SO 4 (0.0045 N, 65°C, 0.7 mL/min) on a strong cation‐exchange resin without prejudice to resolution of pyruvic, lactic, uric/formic, acetic and hippuric acids.…”

Section: Methodsmentioning

confidence: 99%

Rheology and sensory profiling of set‐type fermented milks made with different commercial probiotic and yoghurt starter cultures

Torre

Tamime

Muir

2003

Int J of Dairy Tech

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Varieties of set‐type probiotic fermented milks and yoghurt were made from recombined skimmed milk powder, anhydrous milk fat and commercial starter cultures (direct‐to‐vat inoculation, DVI). Serum separation of fermented milks and yoghurt with high initial rates of syneresis proceeded more slowly than separation of those with low initial rates of syneresis; the decrease during the storage period was linear and the rate of decrease was dependent on the type of starter culture used. The firmness of these products increased over the time period, and the rate of increase was linear and independent of the starter culture. The production of exopolysaccharide material by the starter microflora also influenced syneresis and firmness of the probiotic fermented milks. The average profiles of organic acids of all the products were similar with the exception of two starter cultures that generated the highest level of acetic acid. After cross‐validation, classification of the starter type using the organic acids values correctly predicted the type of starter culture used for 23 out of 24 samples. All the sensory attributes were influenced by the type of starter culture used and the trial, with the exception of viscosity character; acetic acid production by the microbial species of the starter cultures had the greatest influence on the flavour attribute.

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Section: Methodsmentioning

confidence: 99%

Rheology and sensory profiling of set‐type fermented milks made with different commercial probiotic and yoghurt starter cultures

Torre

Tamime

Muir

2003

Int J of Dairy Tech

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“…In addition, some authors (Lin and Yen, 1999a;Lin and Yen, 1999b;Saide and Gilliland, 2005) have demonstrated MDA-scavenging abilities or even inhibition of linoleic acid peroxidation by starter cultures, although these antioxidant activities originated from cellular lysis and release of intracellular metabolites. However, in some cases such as iron-fortified yogurt (Hekmat and McMahon, 1997) or yogurt from unsaturated fatty acids-enriched milkbase (Barrantes et al, 1996;Boylston and Beitz, 2002;Let et al, 2007;Xu et al, 2006), lipid oxidation products have been detected in greater amounts.…”

Section: Evaluation Of Lipid Oxidation In Yogurtmentioning

confidence: 96%

Quantification of lipolysis and lipid oxidation during cold storage of yogurts produced from milk treated by ultra-high pressure homogenization

Serra

Trujillo

Pereda

et al. 2008

Journal of Food Engineering

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“…Yoghurt analogues have to be formulated and produced with similar functional and storage properties to the conventional yoghurt to meet the market and consumer requirements (Barrantes et al . ).…”

Section: Introductionmentioning

confidence: 97%

Production of set yoghurt analogue through replacement of milk fat with canola and sesame oil

Farmani

Edalatkhah

Motamedzadegan

et al. 2016

Int J of Dairy Tech

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The aim of this study was to determine the effect of fat level and composition on chemical, textural, microbial and sensory properties of set yoghurt analogue. The best fat level for production of yoghurt analogue was found to be 2% (w/v). Studies on the effect of fat composition (canola‐to‐sesame oil ratios of 2.0/0, 1.3/0.7, 0.7/1.3, 2.0/0) indicated the superior performance of pure sesame oil. Increasing the canola‐to‐sesame oil ratio generally resulted in an inferior product. Replacement of milk fat by vegetable oils yielded yoghurts with a lower saturated fatty acid content and less firmness.

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The manufacture of set-type natural yoghurt containing different oils — 1. Compositional quality, microbiological evaluation and sensory properties

Cited by 22 publications

References 10 publications

Rheology and sensory profiling of set‐type fermented milks made with different commercial probiotic and yoghurt starter cultures

Rheology and sensory profiling of set‐type fermented milks made with different commercial probiotic and yoghurt starter cultures

Quantification of lipolysis and lipid oxidation during cold storage of yogurts produced from milk treated by ultra-high pressure homogenization

Production of set yoghurt analogue through replacement of milk fat with canola and sesame oil

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