Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

Physicochemical and Sensorial Properties of Probiotic Yogurt as Affected by Additions of Different Types of Hydrocolloid

  • Bahrami, Masoud (Department of Food Science and Technology, Kermanshah Branch, Islamic Azad University) ;
  • Ahmadi, Dariush (Department of Food Science and Technology, Kermanshah Branch, Islamic Azad University) ;
  • Alizadeh, Mohammad (Department of Food Science and Technology, Urmia University) ;
  • Hosseini, Fakhrisadat (Standard Research Institute)
  • Received : 2013.01.08
  • Accepted : 2013.06.13
  • Published : 2013.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

The main attributes of yogurt that affect consumer satisfaction are taste, consistency, and a firm texture. This study evaluates the influence of xanthan gum, barley beta-glucan, and guar gum in concentrations of 0.05%, 0.1%, 0.2%, and 0.3% on probiotic yogurt. The set-type yogurt samples were prepared by using raw cow's milk. The statistical analysis showed that none of these gum additions had any marked effect on pH, titratable acidity, total solids content, and probiotic bacteria counts of yogurt samples. Evaluations for syneresis and water-holding capacity (WHC) in the yogurt samples were affected by the type and concentration of the stabilizer. Yogurts treated with 0.1% xanthan gum and 0.3% beta-glucan recorded the highest WHC and the least syneresis. The largest amount of gel firmness was recorded in yogurt samples treated with 0.2% xanthan gum and 0.3% beta-glucan. Yogurt samples treated with 0.1% xanthan gum and 0.3% beta-glucan were considered acceptable by trained panelists and gained the highest scores in sensory evaluations. The correlation coefficient between the amount of syneresis, WHC and stiffness of texture was significant compared to scores for sensory evaluation (p<0.01). Results for effects of guar gum on the tested parameters were contrary to the results expected from a gum. According to this study, the use of xanthan gum and beta-glucan are highly recommended for low-fat yogurt production.

Keywords

References

  1. Ahmadi, D. (2010) Optimization of production probiotic yogurt by artificial neural network. M.Sc. thesis, Urmia Univ., Urmia, Iran (in Persian).
  2. Amiri Aghdaei, S. S., Aelami, M., and Rezaei, R. (2010) Influence of fleawort seed hydrocolloid on physicochemical and sensory characteristics of low-fat yogurt. Iran. Food Sci. Technol. Res. J. 6, 201-209 (in Persian).
  3. AOAC. (2000) Official methods of analysis. 17th ed, Association of Official Analytical Chemists, Washington, DC, USA.
  4. Charles, S. B. and Carmen, M. T. (2008) Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yogurt: Comparative study of the utilization of barley beta-glucan, guar gum and inulin. Int. J. Food Sci. Technol. 43, 824-833. https://doi.org/10.1111/j.1365-2621.2007.01522.x
  5. El-Sayed, E. M., Abd El-Gawad, I. A., Murad, H. A., and Salah, S. H. (2002) Utilization of laboratory-produced xanthan gum in the manufacture of yogurt and soy yogurt. Eur. Food Res. Technol. 215, 298-304. https://doi.org/10.1007/s00217-002-0551-9
  6. Guggisberg, D., Cuthbert-Steven, J., Piccinali, P., Butikofor, U., and Eeberhand, P. (2009) Rheological, microstructural and sensory characterization of low-fat and whole milk set yogurt as influenced by inullin addition. Int. Dairy J. 19, 107-115. https://doi.org/10.1016/j.idairyj.2008.07.009
  7. Keogh, M. K. and O'Kennedy, B. T. (1998) Rheology of stirred yogurt as affected by added milk fat, protein and hydrocolloids. J. Food Sci. 63, 108-112. https://doi.org/10.1111/j.1365-2621.1998.tb15687.x
  8. Kumar, P. and Mishra, H. N. (2004) Mango soy fortified set yoghurt: Effect of stabilizer addition on physicochemical, sensory and textural properties. Food Chem. 87, 501-507. https://doi.org/10.1016/j.foodchem.2003.12.022
  9. Lee, W. J. and Lucey, J. A. (2010) Formation and physical properties of yogurt. Asian-Aust. J. Anim. Sci. 23, 1127-1136.
  10. Mathias, T. R. S., Carvalho Junior, I. C., Carvalho, C. W. P., and Servulo, E. F. (2011) Rheological characterization of coffee- flavored yogurt with different types of thickener. Alim. Nutr. 22, 521-529.
  11. Mohebbi, M. and Ghoddusi, H. B. (2008) Rheological and sensory evaluation of yogurts containing probiotic cultures. J. Agric. Sci. Technol. 10, 147-155.
  12. Mortazavian, A. M. and Sohrabvandi, S. (2006) Probiotics and food probiotic products. Eta Press, Tehran, pp. 31-69 (in Persian).
  13. Parnell-Clunies, E. M., Kakuda, Y., and Deman, J. M. (1986) Influence of heat treatment of milk on the flow properties of yoghurt. J. Food Sci. 51, 1459-1462. https://doi.org/10.1111/j.1365-2621.1986.tb13834.x
  14. Parvez, S., Malik, K. A., Kang, Ah. S., and Kim, H. Y. (2006) Probiotics and their fermented food products are beneficial for health. J. Appl. Microbiol. 100, 1171-1185. https://doi.org/10.1111/j.1365-2672.2006.02963.x
  15. Paseephol, T., Small, D., and Sherkt, F. (2008) Rheology and texture of set yogurt as affected by inulin addition. J. Texture Stud. 39, 617-634. https://doi.org/10.1111/j.1745-4603.2008.00161.x
  16. Sahan, N., Yasar, K., and Hayaloglu, A. A. (2008) Physical, chemical and flavour quality of non-fat yogurt as affected by a $\beta$-glucan hydrocolloidal composite during storage. Food Hydrocolloid. 22, 1291-1297. https://doi.org/10.1016/j.foodhyd.2007.06.010
  17. Sanders, M. E. and Huis in't Veld, J. (1999) Bringing a probiotic- containing functional food to the market: Microbiological, product, regulatory and labeling issues. Anton. Leeuw. Int. J. G. 76, 293-315. https://doi.org/10.1023/A:1002029204834
  18. Sohrabvandi, S., Mortazavian, A. M., Dolatkhahnejad, M. R., and Bahadori Monfared, A. (2012) Suitability of MRS-bile agar for the selective enumeration of mixed probiotic bacteria in presence of mesophilic lactic acid cultures and yoghurt bacteria. Iran. J. Biotechnol. 10, 16-21.
  19. Tamime, A. Y. and Robinson, R. K. (1999) Yogurt science and technology. 2th ed, CRC Press, Boca Raton F. L., NY, pp. 50-90.
  20. Vasiljevic, T., Kealy, T., and Mishra, V. K. (2007) Effects of beta-glucan addition to a probiotic containing yogurt. J. Food Sci. 72, 405-411.
  21. Zhang, T., Zhang, Z., Yan, H., Li, D., Yang, Z., and Guo, M. (2012) Effects of stabilizers and exopolysaccharides on physiochemical properties of fermented skim milk by Streptococcus thermophilus ST1. Afr. J. Biotechnol. 11, 6123-6130.

Cited by

  1. Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt vol.56, 2016, https://doi.org/10.1016/j.tifs.2016.07.013
  2. Effect of β-glucan fortification on physico-chemical, rheological, textural, colour and organoleptic characteristics of low fat dahi vol.54, pp.9, 2017, https://doi.org/10.1007/s13197-017-2705-6
  3. Effect of γ-aminobutyric acid on the physicochemical, rheological and sensory properties of yoghurt vol.68, pp.4, 2015, https://doi.org/10.1111/1471-0307.12261
  4. Steady and dynamic rheological behaviour of frozen soy yogurt mix affected by resistant starch and β-glucan vol.20, pp.sup3, 2017, https://doi.org/10.1080/10942912.2017.1397692
  5. Flaxseed mucilage: A natural stabilizer in stirred yogurt vol.187, pp.None, 2013, https://doi.org/10.1016/j.carbpol.2018.01.049
  6. Soymilk with okara flour fermented by Lactobacillus acidophilus: Simplex-centroid mixture design applied in the elaboration of probiotic creamy sauce and storage stability vol.93, pp.None, 2013, https://doi.org/10.1016/j.lwt.2018.03.046
  7. The Effect of Incubation Time to The Physicochemical and Microbial Properties of Yoghurt with Local Taro (Colocasia Esculenta(L.) Schott) Starch as Stabilizer vol.7, pp.2, 2013, https://doi.org/10.12944/crnfsj.7.2.23
  8. Effect of okra pectin on the quality and consumer acceptability of tigernut milk and fried yam vol.6, pp.1, 2013, https://doi.org/10.1080/23311932.2020.1781992
  9. Physicochemical properties of Ocimum sanctum enriched herbal fruit yoghurt vol.44, pp.12, 2013, https://doi.org/10.1111/jfpp.14976