Sensory Properties Of Yogurt Research Articles

SENSORY AND CHEMICAL EVALUATION OF YOGHURT FORTIFIED WITH PINEAPPLE JUICE

Yoghurt is a coagulated milk product obtained by controlled fermentation of lactose in milk by the action of Lactobacillus bulgaricus and Streptococcus thermophiles. Improvement of the sensory characteristics of yoghurt has been accessed with sucrose to enhance sweetness, cream to provide smoother texture with limited information on the use of fruit juices. This study was therefore carried out to access the effect of fruit (pineapple juice) on the taste and flavor of yoghurt. Yoghurt was prepared with ripe cayenne pineapple juice incorporated at different levels; T1: 0% (Plain yoghurt), T2: 0% (2% synthetic flavour), T3: 5%, T4: 10% and T5: 15%. Yoghurt samples were analyzed for proximate and nutritional composition as well as sensory properties. Yoghurt with 15% pineapple juice had the lowest fat (5.19%) and pH (4.05) values and was significantly different (p< 0.05) from other treatments. There were significant differences (p< 0.05) in the mean values of crude protein, fats and ash of the yoghurt samples. Crude protein, fats and ash values were significantly different (p< 0.05). Crude fibre values for 5, 10 and 15% were not significantly different (p>0.05) from each other but 15% pineapple juice yoghurt had the highest crude fibre value (0.19%). There was no significant difference (P>0.05) in the mean values for odour, colour and texture of yoghurt samples while 15% pineapple juice yoghurt had the highest score for taste (5.10). Graded levels of pineapple juice had an impact on the proximate and nutritional compositions, and also the sensory properties of yoghurt.

Effects of Capulin (C. xalapensis) on the Microbiological, Physicochemical and Sensory Properties of Yogurt

The capulin fruit (Conostegia xalapensis) is a seasonal wild berry. The objective of this study was to evaluate the sensory acceptance and physicochemical characteristics of yogurt with the incorporation of capulin at different concentrations (2, 4, and 6%). The fruits were dehydrated at three different temperatures (40 °C, 50 °C, and 60 °C), and flour was prepared as raw material for microbiological and physicochemical characterization. The moisture (9.05%), ash (4.24%), fat (3.7%), carbohydrates (7.2%), protein (6.9%), and fiber (13.1%) were determined. The pH, viscosity, syneresis, water holding capacity, and microbial counts were determined. The acceptability of yogurt was determined through a sensory evaluation with 100 semi-trained judges using a 9-point hedonic test. The results showed a significant difference between the yogurt containing 4 and 6% capulin fruit and the yogurt with the greatest acceptability containing 2% capulin fruit. The pH was within the range of values recommended for commercial yogurt. Likewise, the proximate of capulin fruit was higher than those reported by other authors who have conducted studies with blueberries or wild peas, making capulin jelly an efficient supplement to naturally color fruit yogurt. The incorporation of capulin-based jelly, as we discovered, holds promise as a potential food alternative and a viable substitute for artificial coloring. This finding could have significant implications for the food industry, offering a natural and healthier option.

Design and Synthesis of Whey Protein-Based Nanoformulation of Fe Ion and Data Extract-Loaded Agents and Functionalized with Folic Acid for Studying its Effect on Yogurt Properties

Recently, there has been a strong interest in nanoparticles (NPs) and their use in a wide range of food applications due to their possession of a set of unique physical and chemical properties. In this work, the nanoformulation was synthesized by coating Fe Ion and Zahdi date pit powder (ZDP) by whey protein. This nanosystem was functionalized by folic acid (FA) molecules. The physiochemical characteristics of WPI@Fe-ZDP-FA nanocomposite were evaluated and confirmed by dynamic light scattering (DLS), scanning electron microscopy (SEM), transmission electron microscopy (TEM) and radical scavenging activity using DPPH methods. These NPs were added to skim milk and yogurt was produced from it. The effects of this addition on the chemical, physical and sensory properties of yogurt were studied during storage at [Formula: see text]C for 28 days. The prepared nanocomposite was used in proportions of 0.25%, 0.5% and 0.75%, respectively. The chemical tests included measuring the percentage of moisture, protein, carbohydrates, fat, and ash, in addition to the total acidity and pH, while the rheological tests included hardness, cohesion and flexibility. A sensory evaluation of the curd parameters was also performed. The curd treatments to which the nanocomposite was added showed a decrease in the level of moisture over the length of the storage period and an increase in the percentage of protein, carbohydrates and ash compared to the control sample that was without the addition. As for the rheological tests, there was a discrepancy in the results of the treatments when compared to the control treatment, as the addition of 0.25% has higher characteristics than all other treatments, especially in the ability to retain water and spontaneous whey excretion. It was more acceptable in terms that the novel WPI@Fe-ZDP-FA nanoformulation greatly improved the characteristics of texture, taste and flavor in yogurt.

The Effect of Lactiplantibacillus plantarum SHY130 and Konjac Glucomannan on the Physicochemical, Antioxidant, and Sensory Properties of Stirred Yogurt.

The impact of konjac glucomannan (KGM)-based synbiotics on yogurt quality is not well understood. This study investigated the effects of a synbiotic mixture of KGM and the selected probiotic Lactiplantibacillus plantarum SHY130 on the physicochemical, antioxidant, and sensory properties of yogurt. The results showed that KGM significantly promoted the growth of Lactiplantibacillus plantarum SHY130. The synbiotics dramatically enhanced the count of lactic acid bacteria in yogurt during the 14 days of storage. Texture analysis indicated that the synbiotic supplement had no impact on springiness and cohesiveness but resulted in notable reductions in hardness, gumminess, and chewiness. The synbiotics did not significantly affect the water-holding capacity and syneresis. While the synbiotics initially decreased yogurt viscosity, it increased with storage time. Furthermore, the synbiotics significantly improved the yogurt's antioxidant capacity. Additionally, the supplementation of the synbiotics did not adversely affect sensory properties, although the synbiotics containing 0.02% KGM negatively impacted overall acceptability. Overall, these findings elucidate the effects of KGM-based synbiotics on yogurt quality, providing a foundation for developing novel synbiotic yogurt products.

Characteristics of apricot yogurt fermented with different culture straıns and stevıa

This study evaluated the effects of exopolysaccharide (EPS)-producing and non-EPS-producing culture varieties and the enriching of apricot pulp to the post-acidification process and microbiological, viscosity, antioxidant, and sensory properties of yogurt. Two groups of yogurts were produced in terms of culture variety. One of the yogurts in both groups was enriched with apricot pulp at a ratio of 10%. The natural sweetener, stevia, was added at a ratio of 0.1% to all yogurts. The lowest pH and highest acidity values were determined for the non-EPS sample produced without apricot pulp. The dry matter content of the yogurts was increased with whey protein powder. Between the yogurts produced with EPS-producing strains, the bacteria counts were higher for those enriched with apricot pulp. The highest Streptococcus thermophilus counts were determined for the sample produced with EPS-producing culture and apricot pulp at the beginning and end of the storage. Total phenolic content (TPC) was higher for the samples produced with conventional culture and enriched with apricot pulp. Similar results were observed in the antioxidant activity. Sensory attributes were considered taste, odor, appearance, texture, and overall acceptability. The yogurts produced with EPS-producing culture were preferred regarding taste, texture, and overall acceptability.

Protein of yak milk residue: Structure, functionality, and the effects on the quality of non-fat yogurt

The purpose of this study was to compare the structural and functional of protein from yak milk residue, which collected from different elevations (MRP1 and MRP2) in Tibet, as well as their potential for enhancing the quality of non-fat yogurt. The results showed that MRP1 exhibited higher levels of β-sheet, turbidity, particle size, and gel properties. MRP2 had better flexibility, emulsification, foaming, water/oil absorption capacity. The addition of MRP1 (3%) could improve texture and sensory properties of yogurt. Although MRP2 yogurt had higher hardness, gumminess, chewiness and water holding capacity, poor mouthfeel. Rheological test showed that MRPs yogurt exhibited typical gel-like and shear-thinning behavior. Moreover, the fortification of non-fat yogurts with MRP1 brought the formation of larger protein clusters with a more tightly knit network of smaller pores. These results indicate that MRP1 can be used as a fat substitute to improve the quality of non-fat yogurt.

Evaluating the effect of vitamin D 3 fortification on physicochemical and sensory properties of yogurt

Evaluating the effect of vitamin D ₃ fortification on physicochemical and sensory properties of yogurt

RETRACTION: Effect of adding Aloe vera jell on the quality and sensory properties of yogurt.

[This retracts the article DOI: 10.1002/fsn3.2017.].

Physicochemical and sensory evaluation of lemon grass leaves extracts enriched soy yoghurt from soybeans (Glycine max) milk

AbstractThere are challenges in the utilization of soybean‐based foods due to undesirable associated flavors. This study aimed to prepare soybean based yoghurt with different amounts of lemon grass extract in the ratios of 0, 25, 50, 75, and 100 µL/L of soy yoghurt as shown by Figure 1. The Table 1 and 2 summarized results of different treatments of Soybeans based yoghurt analyzed for protein by Kjedhal method, fats by Soxhlet method, total ash by muffle furnace method. Soluble crude fiber was determined by dry oven method, pH, titratable acidity, syneresis and viscosity, by AOAC method, total phenolic compounds by spectrophotometric method. Sensory analysis was done by effective tests with 10 panelists using five hedonic scale tools. From the study, the results indicate that moisture content range from (89.3 to 89.6%); protein content (5.5−6.8%); fat (2.7−3.6%); total ash (0.43−0.53%); crude fiber (0.06−0.33%) and carbohydrate (0.59−0.93%). The level of pH range from 4.30 to 5.59; viscosity (2.85−3.17 pa.s); titratable acidity, (0.01−0.07 g\L) and synersis (6.44−7.56) and total phenolic compound (8.59−18.40 mg/g). Most of the parameters did not show any significant variations while the pH and total phenolic compounds varied significantly between the treatments. In addition, Figure 2 detailed sensory evaluation results of treatments and that the treatment with highest level of lemon grass extract was the most liked. In conclusion, incorporation of lemon grass extract can help improved the level of phenolic compounds and sensory properties of yoghurt.

The effect of ultrasound process on lactic acid bacteria, physicochemical and sensory properties of yoghurt, before and after inoculation of starter cultures into milk

The effect of ultrasound (US) applied before (US + i) and after (i + US) inoculation of yoghurt starter into cows' milk on some parameters of yoghurt was investigated. Lightness (L*) values, amounts of acetaldehyde, diacetyl, acetoin, ethanol, lactic, pyruvic, and acetic acid were higher in the US‐treated groups compared with control (P < 0.05). In the US + i group, the total amount of ketones increased. Lactobacillus and Streptococcus spp. numbers reached log ≥7.0 cfu/g in all groups (P > 0.05). It can be concluded that low‐intensity ultrasound applied to cows' milk before or after inoculation of yoghurt starters increases the aroma components and organic acid content of yoghurt.

Effect of Wild Strawberry Tree and Hawthorn Extracts Fortification on Functional, Physicochemical, Microbiological, and Sensory Properties of Yogurt.

The composition analyses and health-promoting properties (antioxidant capacity, antidiabetic, and antihypertensive properties) of wild fruit extracts and the effect of the incorporation of strawberry tree (STE) and hawthorn (HTE) extracts on the physicochemical, instrumental textural, microbiological, and sensory parameters of yogurts were evaluated. The incorporation of wild fruit extracts in yogurt increased antioxidant and antidiabetic properties (inhibition of digestive α-amylase, α-glucosidase, and lipase enzymatic activities) compared to the control, without decreasing their sensory quality or acceptance by consumers. The hawthorn yogurt (YHTE) showed the highest total phenolic content (TPC) and antioxidant capacity (ABTS and ORAC methods). Yogurts containing wild fruit extracts and dietary fiber achieved high overall acceptance scores (6.16-7.04) and showed stable physicochemical, textural, and microbiological properties. Therefore, the use of wild fruit extracts and inulin-type fructans as ingredients in yogurt manufacture stands as a first step towards the development of non-added sugar dairy foods for sustainable health.

Chemical, physicochemical and sensory properties of yoghurt and yoghurt simulates produced from the blends of cow milk and coconut milk

Chemical, physico-chemical and sensory properties of yoghurt and yoghurt simulates produced from blends of cow milk and coconut milk were investigated to produce a value-added product from the blends. Cow milk and coconut milk were blended in ratios 100:0; 80:20; 60:40; 50;50; 40:60; 20:80 and 0:100. Colour, pH, titratable acidity (TTA), proximate and mineral composition of the yoghurt samples were determined using standard methods. A 30–member panel assessed the yoghurt samples for sensory attributes, using a 5-point Hedonic scale. The L* value showed that 100% cow milk was the lightest with a value of 101.78. The pH and TTA values ranged from 3.78-3.81 and 0.21-0.51% respectively. The moisture contents ranged from 77.28–84.92%, protein: 2.20 – 4.69%, ash: 0.44 – 1.02%, fat: 0.07 – 0.31%, carbohydrate: 11.06 – 16.52%., phosphorus: 26.55 – 84.7 mg/100g, potassium: 62.27 – 161.62 mg/100g, zinc: 0.15 – 0.73 mg/100g, iron: 39.38 – 91.59 mg/100g, magnesium: 6.34 – 20.69 mg/100g, calcium: 61.58 – 217.23 mg/100g and manganese: 7.07 – 220 mg/100g. The yoghurt blend with 40% coconut was the most preferred among the blends and next to the sample with 100% milk in terms of general acceptability. Coconut yoghurt could serve as substitute for yoghurt from cow milk.

Effect of selected plant extracts on phytochemical, antioxidant, physicochemical and sensory properties of yoghurt

Health conscious consumers are investing in food products containing functional ingredients. The study investigates the effect of addition of selected plant extracts on phytochemical, antioxidant activity, physicochemical and consumer acceptability of yoghurt. Yoghurts were produced from 70% raw cow milk and 30% skimmed milk powder with 10% (v/v) of Cymbopogon citratus leaf, Carica papaya leaf, Sorghum bicolour stalk or Ocimum gratisimum infusion added before the fermentation stage. The yoghurt sample without the infusion served as the control. The yoghurt samples were analysed 1 day after production for phytochemical and antioxidant properties and after 1, 7, 14 and 21 days of refrigeration at 4°C for titratable acidity, pH, syneresis, colour and sensorial quality using standard methods. Total polyphenol content ranged from 0.04 to 0.12 mg GAE/100mL and alkaloid content ranged from 1.25% to 3.36% with the least value reported in the control sample, respectively. Similarly, antioxidant activity ranged from 13.88% to 45.74% with the highest value in yoghurt with the pawpaw leaf extract. The addition of various plant extracts resulted in lower pH, increased syneresis but no effect on the titratable acidity during storage period. The colour attributes (L*, a*, b*) showed significant differences (p≤0.05) among the samples over the storage period. Considering overall consumer acceptability, the control sample was most preferred. Functional milk product has potential to expand the application of endangered species of plant food material in the dairy industry.

Physicochemical, microbiological and sensorial qualities of dairy yoghurt supplemented with coconut and tiger nut milk extract during storage

Plant-based milk products are tasty and nutritious for all ages. In Nigeria, these products are widely available and affordable by many, and sometimes also serve as alternatives to fresh cow’s milk in many homes due to scarcity or unavailability of the former. Many researchers have reported that the presence of lactose in cow milk is deleterious to individuals that are lactose intolerant or have dairy allergies. Coconut (Cocos nucifera) and tiger nut (Cyperus esculentus) are rich in fiber, protein, minerals such as phosphorous, selenium, potassium, manganese, and some vitamins. In this study, the physicochemical, microbiological properties, and sensory evaluation of dairy yoghurt fortified with coconut milk (CNM) and tiger nut milk (TNM) at varying percentages were evaluated during the period of storage (0, 4, 7, and 14 days) at 4°C, with dairy yoghurt serving as control. Lactobacillus spp. were the main fermentative organisms in all the yoghurt samples. The pH of the yoghurt samples ranged between 3.61-5.74 for the freshly prepared samples and between 3.18-5.19 after 14 days of storage. No significant differences were observed in the sensory properties of yoghurt containing 10, 20 and 30% TNM and CNM, and the control. In conclusion, plant-based milk sources can serve as a close substitute for dairy yoghurt.

Investigation of the effect of using carob molasses pulp (CMP) on physicochemical, functional and sensory properties of yogurt

Yogurt, one of the fermented dairy products, is one of the foods consumed daily in many countries. In recent years, many studies have been carried out to increase the nutritional value of yogurt. In this study, a product favored by consumers has been developed by adding carob molasses pulp (CMP), which is rich in antioxidant components and dietary fiber, to yogurt. For this purpose, the effect of adding different amounts of carob molasses pulp (CMP) to yogurt on the physical, chemical and sensory properties of yogurt was investigated. As a result of the yogurt production, it was determined that the pH of the samples decreased (p<0.05) due to the increasing use of CMP, while the total titratable acidity increased (p>0.05). According to the results of color analysis, L* and a * values decreased (p<0.05) and b* values increased (p>0.05) in the samples compared to those with and without CMP. Depending on the use of CMP, significant increases were observed in the antioxidant capacity and total phenolic substance amounts of the samples and it was determined that CMP provided functionality to the final product (3.16 - 5.86 µmol Trolox/100 g and 8.07 - 14.07 mg GAE) /100 g ). According to the results of the sensory analysis, the samples enriched with 0.75% CMP by the panelists in terms of color and appearance, smell, taste, texture and consistency (with a spoon), structure and consistency (in the mouth) and general acceptability received the highest score.

The effect of using pomegranate and strawberry juices with red beet puree on the physicochemical, microbial and sensory properties of yoghurt

There is currently a growing interest in creating dairy products fortified with natural fruits containing (phenolic and antioxidant compounds) and safe for human consumption. Therefore, this trend was applied in the current study, where a mixture of red beet puree with pomegranate and strawberry juices were used in the manufacture of yoghurt. The effect of supplementing yoghurt with the previous mixture on the physicochemical, microbiological properties, color, antioxidant activity, total phenolic content, reduced sugars, was studied. The use of fruit juices had slightly significant effect on the acidification rate of milk and the basic physical and chemical properties of the resultant yoghurt, but it increased slightly the red color. The total phenol content and the antioxidant activity were increased in yoghurt containing the mixture of fruit than in control one. Microbiological results revealed that the counts of lactic acid bacteria were increased in all treatments during storage and reached the maximum after 7 days of storage as slightly lower counts were recorded in the control treatment than in the other treatments, when fresh and during the storage period. All treatments were free from coliform and yeast and molds when fresh but it were noticed in all treatments at the 7 day. Organoleptic examination indicates that fruit treatments yoghurt gained the higher significant (p ≤ 0.05) scores as compared to control, when fresh and during storage period. Generally, results of this study show that the use of the mixture of the former fruits may be applied to produce a functional yoghurt rich in phenolic components, antioxidants activity and nutrients.

Microbiological, physico-chemical, and sensory quality of yoghurt supplemented with gelatinized pigeon pea (Cajanus cajan (L.) Millsp.) flour

Recent advances in functional food research fostered new food ingredients that can alleviate the properties already found in these foods. Among them, product diversification in fermented foods totally benefitted because of the array of raw materials that can be mixed with milk-based fermented milk products like yoghurt. Legumes were reported to have bioactive ingredients that can potentially increase the beneficial effects of yoghurt by increasing the viability of yoghurt starter cultures. In this study, the effect of supplementation with gelatinized pigeon pea flour on the microbiological, physicochemical, and sensory properties of yoghurt during 14 days of refrigerated storage was determined. Supplementation of yoghurt with gelatinized pigeon pea flour significantly increased the viability of Lactobacillus delbrueckii subsp. bulgaricus, fermentation rate and total titratable acidity, and significantly lowered the pH of the supplemented yoghurt. However, no significant effect on the viability of Streptococcus thermophilus was found. Results of sensory evaluation showed that the addition of gelatinized pigeon pea flour to yoghurt significantly affected the colour, texture and consistency of yoghurt, and imparted a perceivable aftertaste, but did not significantly affect the aroma, sourness, sweetness, and overall acceptability of the product. The findings suggested that pigeon pea flour can be considered a potential ingredient for yoghurt supplementation.

Physico-chemical, microbiological, and sensory characteristics of yogurt as affected by various ingredients

l-Glutamine, quercetin, slippery elm bark, marshmallow root, N-acetyl-d-glucosamine, licorice root, maitake mushrooms, and zinc orotate have been reported to help treat leaky gut. The purpose of this research was to explore the impact of these functional ingredients on the physico-chemical, microbiological, and sensory properties of yogurt. The milk from same source was equally divided into 9 pails and the 8 ingredients were randomly assigned to the 8 pails. The control had no ingredient. Milk was fermented to yogurt. The pH, titratable acidity, syneresis, viscosity, color (L*, a*, b*, C*, and h*), Streptococcus thermophilus counts, and Lactobacillus delbrueckii spp. bulgaricus counts of yogurts were determined on d 1, 7, 14, 21, 28, 35, and 42, whereas coliform counts, yeast and mold counts, and rheological characteristics were determined on d 1 and 42. The sensory study was performed on d 3 and particle size of the functional ingredients (powder form) was also determined. When compared with control, the incorporation of slippery elm bark into yogurts led to less syneresis. l-Glutamine increased pH and n' values (relaxation exponent derived from G') and lowered titratable acidity values. N-Acetyl-d-glucosamine incorporation resulted in higher n' and lower titratable acidity values, whereas maitake mushroom led to lower n' values. Incorporating quercetin increased the growth of L. bulgaricus. Adding maitake mushrooms increased the growth of S. thermophilus but lowered apparent viscosity values, whereas quercetin decreased its S. thermophilus counts. Quercetin decreased L* and a* values but increased b* values, and maitake mushroom increased a* values. Thixotropic behavior increased with the addition of licorice root and quercetin. Adding slippery elm bark, N-acetyl-d-glucosamine, licorice root, maitake mushrooms, and zinc orotate into yogurt did not affect the sensory properties, whereas yogurts with quercetin had the lowest sensory scores. Overall, most of these ingredients did not cause major changes to yogurt properties.

Physicochemical, Microbiological, and Sensory Properties of Set-Type Yoghurt Supplemented with Camel Casein Hydrolysate

The microbiological, rheological, and sensory properties of set-type yoghurt were investigated in the presence of camel and cow casein hydrolysates produced by the action of trypsin enzymes. The hydrolysates significantly decreased the fermentation and coagulation time of the yoghurt production. The rate of pH decrease was significantly (p < 0.05) higher in samples treated with cow casein hydrolysate in comparison with control samples. Compared with the control, the cell growth of the yoghurt culture increased with the supplementation of the casein hydrolysate. Moreover, the survival of lactic acid bacteria (LAB) was enhanced by the addition of hydrolysates. The fortification of cow milk with camel and cow casein hydrolysates contributed to a significant improvement of the rheological and sensory properties of yoghurt. In conclusion, camel and cow casein hydrolysate could be used as a supplement in set-type yoghurt production with a potential beneficial effect on fermentation time, survival of total bacterial count, and overall acceptability.

Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives.

Nowadays, consumers pay particular attention to the quality of the products they buy. They also expect a high level of innovation. Hence, the offer from the dairy sector is increasingly focusing on the use of various additives with proven health benefits. Many scientific teams from various regions of the world are engaged in research, and their aim is to identify plant additives that have beneficial effects on the human body. The aim of this article was to summarize the latest literature pertaining to the effects of plant additives used in the production of yoghurts on their physicochemical, functional, microbiological and sensory properties. It was found that a wide range of additives in a variety of forms are used in the production of yoghurts. The most common include fruits, vegetables, cereals, nuts, seeds, oils, plant or herbal extracts, fruit or vegetable fibre, and waste from fruit processing. The additives very often significantly affected the physicochemical and microbiological characteristics as well as the texture and sensory properties of yoghurt. As follows from the analysed reports, yoghurts enriched with additives are more valuable, especially in terms of the content of health-promoting compounds, including fibre, phenolic compounds, vitamins, fatty acids and minerals. A properly selected, high quality plant supplement can contribute to the improvement in the generally health-promoting as well as antioxidant properties of the product. For sensory reasons, however, a new product may not always be tolerated, and its acceptance depends mainly on the amount of the additive used. In conclusion, "superfood" yoghurt is one of the products increasingly recommended both preventively and as a way of reducing existing dysfunctions caused by civilization diseases, i.e., diabetes, cancer and neurodegenerative diseases. The studies conducted in recent years have not shown any negative impact of fortified yoghurts on the human body.