Effect of the addition of egg white on the microbiological, physicochemical and sensory quality of steamed yogurt during fermentation and cold storage

Djilali Bouhadi,Raho Bachir,Ahmed Hariri,Kada Ibri,Zouaoui Benattouche,Ouissi El,Hamza Belkhodja

doi:10.5937/aaser2151003d

Abstract

Yogurt or yoghurt is one of the most popular fermented dairy products worldwide and has gained widespread consumer acceptance as a healthy food. In this study, steamed yogurt, which contained lactic ferments (Lactobacillus bulgaricus and Streptococcus thermophilus), was produced with egg white addition at various levels (1%, 2%, 3%, 4% and 5%). The physicochemical, microbial and sensory analyses were determined to ascertain the quality attributes of the products. The dry matter, protein, viscosity and density values increased during storage. However, the microbiological properties of the five tested yogurt samples were within the international standards, and confirmed the safety and acceptability of the products. Steamed yogurts enriched with egg white were more preferred by panelists than the control yogurt in terms of sensory evaluation (flavor, color, taste and texture).The results indicated that the concentrations (2 and 3%) of egg white could be used to produce an egg white yogurt without significant adverse effects on the physicochemical, microbial, and sensory properties.

Highlights

Fermented milk products include a range of dairy products such as yogurt, fermented or cultured milk, acidophilus milk, kefir, kumis, curd, buttermilk, and sweet acidophilus milk obtained by the fermentation of milk by specific microorganisms (Oliveira, 2014)
The evolution of acidity can be reduced by the addition of egg white, which can help to achieve a firmer texture medium, which is more hostile to the development of fermentative microorganisms, which are primarily responsible for the evolution of this acidity
The obtained results of the microbiological analysis showed a complete absence of total and fecal coliforms, Staphylococcus aureus, and Salmonellas in the five categories of yogurt (Table 3). These results can be explained by the respect of hygienic conditions, the effectiveness of heat treatments and the acidifying activity of the lactic ferments, which inhibited the growth of these microorganisms

Summary

Introduction

Fermented milk products include a range of dairy products such as yogurt, fermented or cultured milk, acidophilus milk, kefir, kumis, curd, buttermilk, and sweet acidophilus milk obtained by the fermentation of milk by specific microorganisms (Oliveira, 2014). Among all fermented milk products, yogurt is undoubtedly the best known and most commonly consumed in the world (Sani et al, 2019). It is considered health food with high digestibility and good nutritive value(Kaur et al, 2017), and is appreciated for its taste, flavor and texture (Macit and Bakirci, 2017). It can be consumed as a complete lunch, breakfast, dinner, between-meal snack, as a beverage, or with many vegetable dishes, at any time of the day (Yildiz, 2016). It is enjoyed by almost all age groups (Luckow et al, 2005), and is recommended for persons having diseases such as irritable bowel movement, inflammatory bowel syndrome and lactose intolerance (Hattingh and Viljoen, 2001)

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Results

Conclusion