Buffalo Yoghurt Research Articles

Effects of Exidia yadongensis polysaccharide as emulsifier on the stability, aroma, and antioxidant activities of fat-free stirred mango buffalo yogurt

Because of the poor stability and rheological properties of fat-free stirred yogurt fortified with fruit pulp, new functional polysaccharides as a natural emulsifier, which can increase viscosity in the aqueous phase, may be needed. This study aimed to evaluate the effects of Exidia yadongensis polysaccharide (EYP) as emulsifier on the stability, aroma, and antioxidant activities of mango buffalo yogurt at 4 °C for 25 days. The yogurt with 15 g/L EYP gave a higher content of 215 g/L total solids, 11.3 g/L exopolysaccharides, 0.10 g/L total polyphenols, 630.5 g/L water-holding capacity, and 11.43 g/kg total free amino acids, and maintained better texture, DPPH scavenging activity of 54.05 % and OH scavenging rates of 67.16 %. Moreover, the EYP exhibited the expected ability to weaken postacidification, syneresis, and growth of microorganism, and greatly promote the textural, rheological properties, suspension stability, microstructure, and aroma profiles of stirred mango-flavored buffalo yogurt (p < 0.05). In addition, the addition of 15 g/L EYP can inhibit protein degradation and improve the stability of secondary structure of the protein complex in mango yogurt during 25 days of storage. Therefore, EYP (15 g/L) could be used as natural positive functional factors and emulsifiers in such fat-free stirred yogurt industry.

A study on Mamak Ravak Yogurt, a gastronomic product

Yoghurt, a fermented product identified with Turkish cuisine, is consumed alone or as a thickener and flavor enhancer in soups, desserts, appetizers, sauces and main dishes, or diluted and consumed as ayran. Silifke yogurt, Silivri yogurt, Ereğli sheep yogurt, Afyon buffalo yogurt, Mamak ravak yogurt and Çaycuma buffalo yogurt are some of the yogurt varieties in Turkish culinary culture. These yogurt varieties are named according to the type of livestock from which the milk is obtained, the production method, storage conditions and consumption status and are associated with the regions they belong to. Ankara, the capital of Turkey and located in the center of Anatolian geography, is one of the important cities reflecting Turkish culinary culture. Mamak ravak yogurt, the geographically marked product of Ankara regional cuisine, is a registered yogurt made with local methods. The efficient and effective use of geographical indications is important for the formation of gastronomic identity, protection and promotion of local products. In this context, the aim of the research is to elaborate the characteristics that distinguish Mamak ravak yogurt, which is produced with yeast obtained from milk fat, from other yogurts, to obtain information on its traditional production and to create recipes for dishes where yogurt is used as an ingredient. The research data were obtained through face-to-face interviews with nine participants who had information about the production of ravak yogurt and its characteristics in the local culinary culture. In line with the data obtained, the importance of ravak yogurt, its use and consumption in the culinary culture, such as its characteristics in all aspects were tried to be revealed and the traditional production stages were detailed. The distinctive features of Mamak ravak yogurt can be described as its high fat content, thick consistency, and the unique production and fermentation processes it undergoes. The high levels of dry matter and fat content in the yogurt, along with its thick consistency, can be attributed to the use of only the creamy part of the milk in the yogurt-making process. It was stated that ravak yogurt is used as the main ingredient in the production of yogurt dough and white soup, which are among the traditional dishes, as well as butter and tarhana production in the region, and it is consumed for breakfast together with local sourdough bread. As a result, it is thought that ravak yogurt, which has an important place in the local cuisine culture of Ankara, should be evaluated and contribute to the tourism, economy and promotion of the region.

Enhancing functional buffalo yogurt: Improving physicochemical properties, biological activities, and shelf life using marjoram and geranium essential oils

The use of essential oils (EO) has attracted interest in the food industry because of their wide range of beneficial properties. In this study, a new functional yogurt was developed using 2 EO, marjoram and geranium, at 3 different concentrations (0.2%, 0.4%, and 0.6% vol/vol). The physicochemical properties, including syneresis, viscosity, pH, and chemical composition; bioactivities, including antioxidant activity, anticancer and antibacterial effects, total phenolic content (TPC), and total flavonoid content (TFC); and sensory characteristics of the developed yogurt were evaluated. The findings indicated that the yogurts fortified with 0.6% marjoram or geranium exhibited higher viscosity and lower syneresis compared with other treatments. The yogurt supplemented with 0.6% marjoram displayed significant antibacterial activity against Listeria monocytogenes, Staphylococcus aureus, Salmonella typhimurium, and Escherichia coli. In addition, the yogurt enriched with geranium and marjoram oils at a concentration of 0.6% had notably significant (P < 0.05) higher TFC levels compared with the control sample and other concentrations. In the same context, in terms of TPC, yogurt supplemented with 0.6% marjoram displayed significantly (P < 0.05) elevated levels in comparison to the other samples tested. Yogurt enriched with marjoram oil exhibited noteworthy antioxidant activity, followed by geranium oil, compared with the control samples. The yogurt supplemented with 0.6% marjoram demonstrated strong radical scavenging activity, and the yogurt fortified with 0.6% geranium showed higher anticancer activity against HepG2 human liver carcinoma cells and oxidative stress enzyme activities. Among the various concentrations of EO tested, the yogurts fortified with 0.6% marjoram or geranium EO exhibited the most favorable outcomes, followed by 0.4% marjoram or geranium. To summarize, geranium and marjoram EO can be used as a potential nutritious ingredient and as a natural preservative for milk and related products.

Investigation of the effects of corn flour, Spirulina powder, and buffalo yogurt on the quality characteristics of gluten-free muffins.

This study aimed to investigate the properties of buckwheat flour-based gluten-free muffins formulated by using corn flour (CF), Spirulina powder (SP), and buffalo yogurt (BY) levels as the factors in the Box-Behnken experimental design. The color values, total soluble polyphenol content (TPC), radical scavenging activity (RSA), specific volume, moisture content, and baking loss results were evaluated as the response variables in the design. The buckwheat flour in the control sample was substituted with CF and SP. Cow yogurt was used in the control muffin instead of milk and was substituted with BY at different levels in other samples. Among the response variables, TPC and RSA values were selected for the optimization studies. Decreasing the CF and SP levels in the formulations resulted in observing higher TPC and RSA values. Three optimal formulations were obtained by response surface methodology. Both cow and buffalo yogurt did not change the properties of the muffins adversely compared to milk. Increasing the SP content made the muffins firmer and caused a decrease in the L*, a*, b*, and browning index values of the muffins. However, sensory scores of SP-containing muffins were also satisfactory.

Buffalo yogurt fermented with commercial starter and Lactobacillus plantarum originating from breast milk lowered blood pressure in pregnant hypertensive rats

Nutritional therapy, which may have advantages over medication, is being investigated as a novel treatment for pregnancy-induced hypertension. Several studies have shown that probiotic yogurt supplementation during pregnancy has beneficial effects on maternal and fetal health. In this study, fermented buffalo milk was produced with yogurt culture and Lactobacillus plantarum B, a probiotic isolated from healthy breast milk with high angiotensin-converting enzyme inhibitory activity. The fermentation conditions under which the angiotensin-converting enzyme (ACE) inhibitory activity reached 84.51% were optimized by the response surface method as follows: 2 × 106 cfu/mL of L. plantarum B, yogurt culture 2.5 × 105 cfu/mL, and 8 h at 37°C. The distribution of ACE inhibitory peptides from fermented buffalo milk and fermented cow milk were further analyzed by liquid chromatography-mass spectrometry. By searching according to the structural features of ACE inhibitory peptides, 29 and 11 peptides containing ACE inhibitory peptide features were found in fermented buffalo milk and fermented cow milk, respectively. To investigate the in vivo antihypertensive activity of fermented buffalo milk, 18 pregnant rats were divided into 3 groups (n = 6 in each group) and administered 10 mL of normal saline, yogurt (20 mg/kg), or labetalol hydrochloride (4 mg/kg) daily from the beginning of pregnancy to parturition. To induce hypertension, methyl nitrosoarginine (125 mg/kg) was injected subcutaneously every day from d 15 of pregnancy to the day of delivery. Blood pressure was not significantly changed in the yogurt and labetalol groups after induction of hypertension and was lower compared with the normal saline group, but there was no difference between the yogurt and labetalol groups. This implied that the buffalo yogurt had a preventive and antihypertensive effect in the pregnancy-induced hypertensive rat model. Further studies to determine the mechanism of action, as well as a randomized control trial, are warranted.

Impact of ultrasound-assisted fermentation on buffalo yogurt production: Effect on fermentation kinetic and on physicochemical, rheological, and structural characteristics

This work evaluated the buffalo milk acidification kinetics using partially or fully ultrasound-assisted fermentation and yogurt characteristics without or with sugar (5%). The results showed that assisted fermentation in an ultrasonic bath (25 kHz, 38 W/L) accelerates the fermentation rate (up to 41% increase), reducing the fermentation time (up to 2 h), and, in some conditions, improved the yogurt quality. Samples produced by US-assisted fermentation under 1 or 2 h had higher water holding capacity (up to 35%), consistency index (up to 423%), and apparent viscosity (up to 246%), explained by the formation of a stronger gel, as elucidated by microscopy images. In contrast, no differences in pH, acidity, and lactic acid bacteria viability were observed. Additionally, sucrose contributed positively to the yogurt quality, improving gel formation. Therefore, buffalo milk fermentation under US (up to 2 h) is an interesting strategy that accelerates fermentation and improves the buffalo yogurt quality.

Determination Of The Current Status Of Buffalo Breeding in The Çaycuma District Of Zonguldak

This study was carried out to determine the breeding practices, important income sources and the future of water buffalo farming in Çaycuma district of Zonguldak province. For this purposes, 36 breeders were determined from the villages of Çaycuma district to constitute the buffalo population in the region. It is predicted that these breeders in villages in different parts of the district will reveal the current situation of water buffalo breeding in Çaycuma district and have sufficient material for this. First of all, a survey study was conducted with the business owners through face-to-face interviews. In addition, the data of statistical institutions were used. The data were analyzed with the Proc Freq procedure in the SAS (2017) package program. The results showed that the average age of the breeders was over 50 and most of the breeders were breeding buffaloes due to the habit from the past. In Çaycuma region, buffalo milk, buffalo yoghurt and buffalo meat used in sausage production have been identified as the most important income sources of enterprises.

Assessment of aroma profiles and mineral content of buffalo yogurt marketed in Cukurova region of Turkey

The purpose of this study was identification of some chemical compositions, mineral content and aroma profile of buffalo yogurt samples which were collected from Çukurova markets. For this purpose, some chemical analyses of 20 buffalo yogurt samples obtained from Mersin and Adana provinces were performed. As a result of the chemical analysis, the average dry matter content of buffalo yogurts was 19.37%, fat content was 6.54%, protein content was 4.10% and ash content was 1.37%. Aroma profile was evaluated by GC/MS (Gas Chromatography/ Mass Spectrometry) using SPME (Solid-Phase Microextraction) technique. A total of 35 volatile compounds were detected including four aldehydes, four ketones, six acids, seven alcohols, four esters and ten miscellaneous compounds. Alcohols were the largest class of volatile compounds while acid and ketone groups were the major compounds in buffalo yogurt. The analysis of minor mineral content was performed by LA-ICP/MS (Inductively Coupled Plasma/Mass Spectrometer) and major minerals were detected by AAS (Atomic Absorption Spectrometer). According to the results of mineral analysis, the average Ca, K, Mg, Na, Cu, Fe, Mn and Zn levels were found to be 900.52 mg/L, 1678.18 mg/L, 729.80 mg/L, 325.78 mg/L, 0.28 mg/L, 7.60 mg/L, 0.39 mg/L, and 24.64 mg/L, respectively

Investigating the nutritional profile and bacteriome diversity in Bangladeshi sour yogurt

Yogurt is an ethnic fermented food that dominates as an integral part of human diet for its health benefits. The nutritional quality of yogurt is diminished due to the presence of adulterants, metal and microbial contaminants. Upon consumption, these materials cause metabolic disorders and food-borne diseases. This study was designed to explore the physicochemical parameters, minerals, heavy metals, and bacteriome diversity in Bangladeshi sour yogurt prepared from cow and buffalo milk. Bacterial culture followed by 16S rRNA sequencing was performed to assess the bacterial consortia in yogurt. The higher amount of total solid (TS), solid-not-fat (SNF), pH, calcium and iron, and lower value of moisture, potassium and magnesium were observed at significant level (P < 0.05). Lactobacillus and other pathogenic bacteria like Shigella, Aeromonas, Enterobacter and Escherechia were isolated where Lactobacillus predominated. From amplicon sequencing, cow yogurt samples were observed to be predominated by Lactobacillus and Streptococcus while Enterobacter, Lactococcus, Aeromonas and Acinetobacter were the top abundant bacterial genera in buffalo yogurt. Crucial factors affecting the yogurt quality viz. nutritional profile, and bacterial community structure were explored for the first time in this study that will inevitably aid in the safe production of yogurt and public health measures globally.

Molecular identification, characterization, and antagonistic activity profiling of Bacillus cereus LOCK 1002 along with the in-silico analysis of its presumptive bacteriocins.

This research aimed to isolate, identify, and characterize a new strain of Bacillus cereus through different molecular biology approaches so that it could be further studied for therapeutic purposes against selective enteric pathogens. Pure isolates of B. cereus were prepared from buffalo yogurt samples in REMBA medium. Initially, the morphological, physiological, and biochemical properties were studied accordingly. Following the tests, the molecular identification for the strain identification was conducted through plasmid DNA extraction, PCR, agarose gel electrophoresis, and 16S rRNA sequencing up to 1.37 kb. Afterward, the antibiotic sensitivity [Epsilometer test (E-Test)] and antifungal activity were tested considering different concentrations. Being classified from the aforementioned tests, a comprehensive antimicrobial activity test was conducted using the cell-free-supernatant (CFS) of the test strain against selective enteric pathogens in humans in vitro. Besides, the different clusters of genes were identified and characterized for understanding the presumptive bacteriocins present in the CFS of the strain in silico, where molecular string properties were calculated. Finally, the evolutionary relationship among diversified bacteriocins synthesized by different Bacillus strains was studied to predict the CFS-containing bacteriocins of the new strain. Purified isolates of B. cereus were Gram-positive rods and showed significant tolerance (p < 0.0001) to different concentrations of pH, phenol, bile salt, and NaCl. 16S rRNA revealed the strain as LOCK 1002, which was strongly sensitive to all the antibiotics used and resistant to selective antifungal agents. The CFS of B. cereus LOCK 1002 was found to be a very promising antagonist to all the enteric pathogens used in the culture condition. Two gene clusters were predicted to be interconnected and responsible for different presumptive bacteriocins. The newly identified LOCK 1002 can be a very potent strain of B. cereus in use as an antimicrobial agent for having different bacteriocin coding gene clusters.

Buffalo Yogurt Fortified with Eucalyptus (Eucalyptus camaldulensis) and Myrrh (Commiphora Myrrha) Essential Oils: New Insights into the Functional Properties and Extended Shelf Life.

Eucalyptus (Eucalyptus camaldulensis) and Myrrh (Commiphora Myrrha) essential oils (EOs) stand out for their benefits in terms of health and functionality. Buffalo set yogurt enriched with different concentrations of EOs (0.3, 0.6, and 0.9%) were investigated. The effects of addition on sensory, syneresis, antibacterial activity, and bioactive properties (total phenol content and antioxidant activity) of yogurt were studied. The most acceptable organoleptic properties of treated yogurt were those samples treated with Eucalyptus oil. The levels of syneresis were decreased by increasing the concentration of EOs. Moreover, the antioxidant activity, antibacterial activity, and total phenolic content were enhanced by increasing the concentration of EOs. Yogurt with 0.9% Eucalyptus oil showed the highest antioxidant activity and total phenolic content. The same concentration of Eucalyptus oil showed the highest antibacterial activity against S. typhimurium (the inhibition zone was 20.63 mm) then E. coli (the inhibition zone was 19.43 mm). On the other hand, the highest antibacterial effect against L. monocytogene was for Myrrh oil-enriched yogurt by 0.9% and the inhibition zone was 19.21 mm. The obtained results showed that Eucalyptus and Myrrh oils can be applied to yogurt to improve its beneficial properties in terms of physical characteristics and for human health due to their antioxidant activity and phenolic materials.

Insights into Chufa Milk Frozen Yoghurt as Cheap Functional Frozen Yoghurt with High Nutritional Value

Milk and dairy products are fundamental items in all social groups’ diets. The production of functional milk and dairy products supplemented with plant extracts is a potential direction of research in the dairy sector. In the present study, chufa (tiger nut) milk was mixed with buffalo milk for manufacturing functional frozen yoghurt. Flavoring materials (orange (O), strawberry (St), cocoa (Co), instant coffee “soluble coffee” classic (N) and cinnamon (Ci)) were used, aiming to improve the sensory attributes of the final products. The resultant frozen yoghurt was analyzed for chemical, physical and sensory properties. Interestingly, our study revealed that buffalo–chufa milk (50%:50%, w/w) frozen yoghurt (F) had higher total solid (TS), fat and protein contents compared to the control buffalo milk frozen yoghurt (CT). These parameters reached their highest values in cocoa frozen yoghurt (CoF). Lactose, acetaldehyde and pH were lower in F compared to CT, while the highest acetaldehyde value was observed in strawberry chufa frozen yoghurt (StF). Plain or flavored F recorded higher petaldehyde values, observed in strawberry chufa frozen yoghurt (StF). Plain or flavored materials improved the melting resistance, and the highest value was recorded in cinnamon chufa frozen yoghurt (CiF). Na, K, Mg, and Fe contents were significantly higher in F; however, Ca was lower compared to CT. In general, the used flavoring materials markedly increased the mineral content in the final products. A significant decrease was observed in the sensory properties in F compared to CT, whereas frozen yoghurt manufactured with coca was preferred over all other types, followed by the soluble coffee-flavored product (NF). Collectively, functional frozen yoghurt can be produced by mixing buffalo yoghurt and chufa milk (50:50 v/v). Buffalo—chufa frozen yoghurt (F) had higher nutritional value but lower physical and sensory properties compared to buffalo frozen yoghurt (control). A clear improvement in the properties of the final product can be achieved using different flavoring materials. Cleary, our present study provides novel interesting information about the potential beneficial use of chufa buffalo milk for manufacturing functional frozen yoghurt. Further similar research is recommended to explore the potential benefits of the supplementation of other dairy products with chufa.

Short communication: Detection of undeclared presence of bovine milk in buffalo yogurt

The authenticity of buffalo (Bubalus bubalis) dairy products is a focal issue, considering the increasing demand for buffalo milk products. Therefore, the aim of this study was to investigate the undeclared presence of bovine (Bos taurus) milk in buffalo yogurt, to understand which risk factors might make the product vulnerable to fraud. Real-time PCR assay showed the undeclared presence of bovine DNA in addition to buffalo DNA in 18 of 72 samples. Given the widespread lack of data on the presence of undeclared milk species in buffalo dairy products, the study provides a significant insight into the incidence of fraud in the buffalo dairy field. The data from this study could help improve the analysis of food safety risks along the buffalo milk supply chain and in the dairy processing industry, perceived as being highly vulnerable to food fraud, and prioritize target areas for food policy making to steer and enforce European food fraud regulations.

Antioxidant activity and some quality characteristics of buffalo yoghurt fortified with peanut skin extract powder.

Peanut is an important crop grown worldwide. Peanut skin, the byproduct of peanut processing is a valuable byproduct due to its content of many functional components. Therefore, this study aimed to evaluate the effect of fortification of yoghurt with peanut skin extract powder (PSEP) at 50, 100 and 200mg/L milk on the antioxidant activity (radical scavenging activity RSA%) and some quality characteristics of the resultant yoghurt during cold storage. The obtained results revealed that total phenolic content of PSEP is 109.46mg GAE/g while it's radical scavenging activity % reached 90.57%. Fortification of yoghurt with PSEP increased the apparent viscosity, antioxidant activity, and total phenolic, acetaldehyde, and diacetyl contents as compared to control, while the syneresis of fortified yoghurt was reduced. Microbiological analysis showed that fresh control yoghurt had the highest counts of Streptococcus thermophilus and Lactobacillus bulgaricus and decreased at the end of storage in all treatments. Both control and T1 (the low concentration of PSEP) gained the highest acceptability; therefore, it was recommended that fortification of yoghurt with 50mg of PSEP/L is more preferable than the other concentrations. In addition, it could be considered as a natural antioxidant source in formulating functional yoghurt either in industrial and/or small industrial scale.

Antioxidant, Antibacterial Activities and Mineral Content of Buffalo Yoghurt Fortified with Fenugreek and Moringa oleifera Seed Flours.

Recently, there is an increasing demand for functional yoghurts by consumer, especially those produced through the incorporation of food of plant origin or its bioactive components. The current research was devoted to formulating functional buffalo yoghurt through the addition of 0.1 and 0.2% of fenugreek (Trigonella foenum-graecum) seed flour (F1 and F2) and Moringa oleifera seed flour (M1 and M2). The effects of fortification were evaluated on physicochemical, total phenolic content (TPC), antioxidant activity (AOA), the viability of yoghurt starter, and sensory acceptability of yoghurts during cold storage. Moringa oleifera seed flour had higher contents of TPC (140.12 mg GAE/g) and AOA (31.30%) as compared to fenugreek seed flour (47.4 mg GAE/g and 19.1%, respectively). Values of TPC and AOA significantly increased in fortified yoghurts, and M2 treatment had the highest values of TPC (31.61, 27.29, and 25.69 mg GAE/g) and AOA (89.32, 83.5, and 80.35%) at 1, 7, and 14 days of storage, respectively. M2 showed significantly higher antibacterial activity against E. coli, S. aureus, L. monocytogenes, and Salmonella spp. and the zones of inhibition were 12.65, 13.14, 17.23 and 14.49 mm, respectively. On the other hand, control yoghurt showed the lowest antibacterial activity and the zones of inhibition were (4.12, 5.21, 8.55, and 8.39 mm against E. coli, S. aureus, L. monocytogenes, and Salmonella spp., respectively). Incorporation of 0.1% and 0.2% of moringa seed flour (M1 and M2) led to a higher content of Ca, P, K, and Fe and lower content of Mg and Zn as compared to F1 and F2, respectively. Thus, it could be concluded that fenugreek and Moringa oleifera seed flour can be exploited in the preparation of functional novel yoghurt.

Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt

In the manufacturing of set yoghurt, after reaching 4.6 pH, post fermentation cooling is applied to stop the bacterial activity. Depending upon the required textural and flavor attributes, one phase and two phase cooling patterns are accordingly selected. In one phase cooling, temperature of the yoghurt is rapidly decreased below 10 °C using blast freezing and then it is gradually dropped to 4-5 °C. In two phase cooling, temperature of yogurt is rapidly decreased to less than 20 °C and then it is gradually decreased to 4-5 °C. These cooling phases have a significant impact on textural and flavor perspectives of yoghurt. It is necessary to study the impact of industrially adopted cooling patterns on fatty acid profile, antioxidant characteristics, lipid oxidation and sensory characteristics of cow and buffalo milk set yoghurt. This experiment was organized in a completely randomized design and every treatment was replicated five times to minimize the variation. Whole cow and buffalo milk without any standardization were converted to set yoghurt (400 g cups) using Strepotococcus thermophillus and Lactobacillus bulgaricus as starter bacteria. After reaching 4.6 pH, cow and buffalo yoghurt samples were exposed to three different cooling patterns. In first trial, samples of cow and buffalo yoghurt were cooled from 43 °C to 25 °C in 1 h and finally cooled to 4-5 °C in another hr. (T1). In second trial, samples were cooled from 43 °C to 18 °C in 1 hr. and finally cooled down to 4-5 °C in another 1 h. (T2). In third trial, samples were cooled from 43 °C to 4-5 °C in 2 h (T1). Alteration in fatty acid profile, total antioxidant capacity, reducing power, free fatty acids, peroxide value, conjugated dienes, vitamin A, E, color and flavor of cow and buffalo yoghurt samples were assessed for 20 days at the frequency of 10 days. All the three cooling patterns had a non-significant effect on compositional attributes of yoghurt. Buffalo milk yogurt had higher percentage of fat, protein and total solids than yoghurt prepared from cow milk (p T2 > T3 with no difference in color and flavor score till 10 days of storage. Results of current investigation indicated that milk type and post fermentation cooling patterns had a pronounced effect on antioxidant characteristics, fatty acid profile, lipid oxidation and textural characteristics of yoghurt. Buffalo milk based yoghurt had more fat, protein, higher antioxidant capacity and vitamin content. Antioxidant and sensory characteristics of T1 were optimum till 10 days of storage.

Textural and organoleptic properties of fat-free buffalo yogurt as affected by polydextrose

ABSTRACT The demand for functional, nutraceutical and low calories dairy products has grown in recent decades. The effects of using different concentrations of polydextrose (1.5%, 3%, and 5%) on the textural and organoleptic properties of fat-free buffalo set yogurt (FFBS) were investigated. Addition of polydextrose significantly (P < .05) improved the water-holding capacity (WHC), sensory attributes and texture properties compared to the FFBS control yogurt. The sensory attributes, pH and WHC values were gradually decreased during cold storage of 21 days. Viability of yogurt culture was enhanced in the presence of 3% polydextrose compared with the FFBS control yogurt.

Effects of ultrasonication on the physicochemical properties of milk fat globules of Bubalus bubalis (water buffalo) under processing conditions: A comparison with shear-homogenization

Abstract Ultrasonication has been widely studied in bovine milk but the effects of ultrasound (US) on the buffalo's milk fat globules (MFG) are not well known yet. In this study, buffalo's milk samples were ultrasonicated at 20 kHz and physicochemical properties were assessed under different processing conditions. Shear homogenization was performed with 1188 J/mL energy density for the comparison. Results show that ultrasonication reduced the average volume-weighted mean diameter (D[4,3]) of MFG by 93% and increased the surface area by a factor of 8.5 compared to the native counterparts. The zeta-potential (ZP) of MFG are increased by ultrasonication compared to fresh milk (−26.37 vs. −18.22 mV) indicating better stability. Changing the pH of ultrasonicated milk to the isoelectric pH (pI) reduced the zeta-potential (ZP) by −19.8 mV and increased the (D[4,3]) > 0.4 mm indicating the gelation. The size of milk particles increased up to 76–586 μm and the ZP was reduced by 3.1 mV with the increase of ionic strength from 50 to 200 mM. Heating of milk at 90 °C for 30 min increased D[4,3] in US homogenized milk by 22%. Both ultrasonication and shear-homogenization increased the free saturated fatty acids by 2.75–3 g/100 g fat compared to raw buffalo's milk. Ultrasonication increased the gel hardness by 98% compared and shear-homogenized milks. The results of this study indicate that the ultrasonication reduced the size of buffalo's MFG up to sub-micron level with superior stability while improving (P Industrial relevance Buffalo set-yoghurts made with unhomogenized milk exhibit higher syneresis and poor stability upon shear-induced breakdown, which are mainly due to the porous gel structure containing a large number of bigger fat globules. Under the large scale production, buffalo set-yoghurts are often fortified with dairy/non-dairy solids and stabilizers in order to prevent this problem. However, the use of some inexpensive, non-food grade alternatives are also reported in some parts of the world for the cottage or medium level production of buffalo yoghurts. In this work, it was shown that ultrasonication with the energy density of 1188 J/mL can be used to produce buffalo set-yoghurts with superior gel strength and therefore, can be used as an unconventional approach to improve the product quality.

Inclusión del yogurt artesanal de leche de búfala en el pienso de gallinas ponedoras Isa Brown y su efecto en la producción y calidad del huevo

Con el objetivo de evaluar la inclusión de 0 (control), 5, 10 y 15 ml de yogurt artesanal/ave/día en el pienso de gallinas ponedoras Isa Brown, y su efecto en la producción y calidad del huevo, se utilizaron 240 aves durante 60 días, en el estado Delta Amacuro, Venezuela, siguiendo un diseño completamente aleatorizado, con cuatro tratamientos y seis repeticiones; cada repetición se realizó con 10 gallinas. Al final del experimento se obtuvo que la producción total de huevos (3.04, 3.22, 3.38 y 3.58 kg/ave), el índice de puesta (88.66, 90.00, 93.33 y 96.66 %), la conversión (2.37, 2.24, 2.13 y 2.01 kg alimento/kg huevo) y el peso del huevo (58.96, 60.86, 62.33 y 65.26 g) mejoraron significativamente en las aves a medida que se incrementó en el pienso la dosis de yogurt de búfala. El porciento de huevos rotos no difirió entre tratamientos, mientras que el porciento de huevos cascados y huevos sucios fue superior significativamente para 15 ml de yogurt con respecto al control. Las características sensoriales del huevo cocido (olor, sabor y textura) no mostraron cambios significativos, según el criterio de los panelistas encuestados. Se concluye que la inclusión del yogurt artesanal elaborado con leche de búfala en la dieta de gallinas ponedoras Isa Brown estimuló el índice de puesta y el tamaño del huevo, sin que se presentaran efectos significativos en la calidad sensorial del huevo.

ELABORAÇÃO DE IOGURTE GREGO DE LEITE DE BÚFALA E INFLUÊNCIA DA ADIÇÃO DE CALDA DE GINJA (Eugenia uniflora L.) NO TEOR DE ÁCIDO ASCÓRBICO E ANTOCIANINAS DO PRODUTO

A ginja (Eugenia uniflora L.) apresenta compostos fenólicos com ação antioxidante, ação hipoglicemiante e antirreumática, utilizada em distúrbios estomacais e como anti-hipertensivos. O leite de búfala exibe excelente qualidade nutricional destacando-se como principais características o elevado teor de proteínas com 25,55%, tendo mais aminoácidos essenciais que o leite de vaca. O objetivo deste estudo foi elaborar um iogurte grego de leite de búfala com calda de ginja e avaliar a influência da adição de diferentes percentuais de calda (10, 20 e 30% p/p) sobre o teor de ácido ascórbico e antocianinas no produto elaborado. Os frutos foram coletados no município de Salvaterra e levados para o laboratório onde foram sanitizados e despolpados para utilização no iogurte. Os iogurtes foram elaborados com leite bubalino, açúcar e leite em pó integral. Os frutos de ginja, o leite de búfala e o iogurte elaborado foram avaliados quanto as suas características físico-químicas, microbiológicas e sensoriais. Os frutos apresentaram uma ótima relação sólidos totais tituláveis (SST)/acidez total titulável (ATT) e apresentaram teores de ácido ascórbico e antocianinas elevados (124,08 mg/100g e 179,27 m Eqg Cianidina-3-glicosideo/100g respectivamente). O leite de búfala utilizado apresentou características físico-químicas de acordo com os padrões microbiológicos exigidos por lei. O aumento do percentual de calda de ginja no iogurte grego de búfala elevou significativamente os teores de ácido ascórbico e antocianinas no produto, demonstrando a possibilidade da produção de novos produtos com características nutricionais agregadas para inserção em novos mercados. O produto também apresentou da boa aceitação sensorial, sendo que as formulações com 10%, 20% e 30% de calda apresentaram percentuais de 87%, 89% e 89% de aceitação pelos provadores respectivamente.