Fortifying yoghurt or dairy products with fibres and probiotic bacteria is an increasing interest to create functional foods with health benefits and improve their functionality. In this study milk ...fermented with acacia exudate gum and black carrot (Daucus carota L. ssp. sativus var. atrorubens alef) pulp components had a significantly shorter fermentation time than the others in milk fermented with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis. Potential prebiotic addition increased the cohesiveness, index of viscosity and decreased the index of syneresis in synbiotic yoghurt samples. Sensory evaluation showed that incorporation of functional components increased satisfactory texture, and had sensory characteristics with high scores during cold storage.
This study aimed to investigate the effects of plant gel polysaccharides extracted from Aloe vera leaf on the fermentation and biotherapeutic properties of functional yoghurts. In this study, Aloe ...vera gel was used as a potential prebiotic, dietary fiber and stabilizing agent, stevia as a natural sweetener, and mixed probiotic starter (Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Bifidobacterium animalis ssp. lactis, Lactobacillus acidophilus) were used as a culture. To evaluate the bio-functional activity of yoghurt, analyses of probiotic bacterial growth, the total phenolic compounds and copper-reducing antioxidant capacity were carried out. While the stabilisation of yoghurt gel was determined by the textural properties, consumer preference was evaluated by sensory hedonic scales. When the phytochemical effect was evaluated, polysaccharides and phenolic compound present in Aloe vera gel supported bacterial growth. In addition, the polysaccharide gel caused the formation of a more firm coagulum in the produced yoghurts. The addition of stevia into yoghurt accelerated fermentation most probably by the potential stimulating effect of steviol glycosides on bacterial growth. The obtained results indicate that Aloe vera gel and stevia have a synergistic effect with bioactive polysaccharides, in the production of healthy foods for special nutritional purposes by improving the properties of the product and modulating the intestinal microbiota.
The probiotic dairy products have become the fastest growing in functional foods market in response to the increasing numbers of consumers interested in improving their health. Therefore, data ...collected from 314 participants in the city of Bursa, Turkey, were analyzed with the aim to assess the socio-demographic characteristics and health status as well as the consumer’s knowledge and awareness of probiotic dairy products in order to gain a better understanding of consumers’ attitudes. It was observed that socio-demographic characteristics of the participants were not significantly associated with the degree of knowledge or awareness and purchasing frequencies of probiotic dairy products. Having a higher educational level, higher income level and being a woman indicated an increased the awareness, knowledge and purchase probability of probiotic dairy products. This study emphasized that consumers should be more informed about the positive relationship between a healthier life and the consumption of probiotic dairy products.
In this study, storage-related changes in the physico-chemical and sensory properties of non-fat fermented milk drinks that contain soy protein isolate (SPI), pea protein isolate (PPI), wheat gluten ...(WG) and rice protein (RP) were investigated. The addition of plant protein additives to milk beverage affected the pH, titratable acidity %, syneresis, viscosity, dry matter, ash, color (L, b values), protein and amino acid contents (p < 0.01). During storage, the viscosity values showed an increase and protein additives increased amino acid levels in fermented milks beverage. The highest essential amino acid content was found in drinks containing SPI, with the most prevalent amino acids being lysine, leucine, isoleucine, methionine and threonine. The taste of fermented milks with PPI was preferred. In general, plant protein additives improved the sensory attributes. (p < 0.01). In conclusion, the use of plant protein additives in non-fat fermented milk drink formulations was shown to improve the physico-chemical and sensory properties and to increase the nutritional value of the formulations and therefore could be an alternative strategy for the development of new healthy dairy products.
•Using of plant protein additives (soy, pea and rice protein and wheat gluten) in non-fat fermented milk drink formulations improved the physico-chemical and technological properties.•Plant protein additives increased amino acid levels and improved the nutritional value.•Highest essential amino acid content was found in drinks containing soy protein isolate.•Plant protein additives improved the sensory attributes of the milk drinks.
The purpose of this study was to determine the effects of fungal lipase from Mucor miehei and a bacterial neutral protease from Bacillus subtilis alone and combined with a starter culture on ripening ...properties of traditional Turkish Mihalic cheese. The use of protease with lipase (Cult + Prot + Lip) resulted in better flavour and texture with accelerated ripening. The obtained results pointed out that the gross compositions of the cheeses were changed by the type of enzymes and ripening time (P < 0.01). The acid degree value (ADV) of all cheeses showed a linear increase with ripening. The highest lipolysis rate was noted in lipase‐added cheese batch (as 5.56 ADV) with highest γ‐CN ratio and β‐CN degradation. At the end of ripening time, it was observed that αs‐CN ratios decreased in starter‐added (Cult), starter + protease–added (Cult + Prot), and protease‐added (Prot) cheese batches. The use of protease with lipase (Cult + Prot + Lip) resulted in better flavour and texture with accelerated ripening. Protease‐added cheeses, which were characterized by bitterness and crumbly textural properties owing to the intense breakdown of β‐casein, scored lower than lipase‐added cheeses. It was determined that the use of mesophilic aromatic starter culture with lipase and protease could be used to accelerate ripening of Mihalic cheese made from pasteurised milk.
In this study, different vegetable‐fibre enriched yoghurts namely control (C), pumpkin (PY), carrot (CY), green pea (GY) and zucchini (ZY), were produced. It was observed that Streptococcus ...thermophilus and Lactobacillus delbrueckii subsp. bulgaricus counts were higher in yoghurts supplemented with vegetable purees, in accordance with the enhanced growth of lactic acid bacteria due to the fibres, phenolic compounds and organic acids present in the vegetables. Furthermore, vegetable puree supplementation affected the pH, titratable acidity, syneresis, colour (L*, a*, b*, ΔE values), texture (firmness, cohesiveness, consistency and viscosity index) and sensorial properties of the yoghurts. Firmness, consistency and viscosity indices were higher in the yoghurt produced with carrot puree, whereas the highest antioxidant capacity was detected in the pumpkin yoghurt, which corresponded to the highest total phenolic, ascorbic acid and total carotenoid contents. The results of the present study could lead to an innovative approach in the functional dairy product market for the development of dairy products enriched with vegetables that have nutritional and potential therapeutic characteristics.
In this study, the effects of steviol glycosides as sugar substitute on the probiotic fermentation and gelation properties of milk gels enriched with red beetroot (Beta vulgaris L.) bioactive ...compounds and natural colourants were studied. As a result, the viability of Lactobacillus acidophilus was maintained within probiotic and therapeutic levels (>9 log cfu mL−1), due to the possible prebiotic effect of stevia and biologically metabolized compounds of red beetroot, during storage of the probiotic milk gels. In conclusion, fermented gels with total phenolics, anthocyanins, total antioxidant capacity (DPPH and FRAP) of red beetroot bioactive components and sweetened with steviol glycosides showed a significant increase in bacterial growth of L. acidophilus and acceptable sensory and colour (L*, a*, b*, ΔE*, C*, h*) characteristics with enhanched textural gel matrix. Therefore, fermented milks with stevia as an alternative non-caloric sweetener and naturally coloured red beetroot may be an alternative for therapeutic dairy product having positive synergistic interactions providing a rich deliver probiotic bacteria.
•Steviol glycosides and red beetroot increased viability of L. acidophilus.•L. acidophilus was maintained within therapeutic levels (>9 log cfu mL−1).•Steviol glycosides and red beetroot enhanched gelation properties of milk.•Acceptable sensory and colour characteristics was determined.
In this study, the changes in the physicochemical, textural and sensory properties of nonfat yogurts fortified with milk proteins; namely sodium caseinate (Na‐CN), calcium caseinate (Ca‐CN) and milk ...protein concentrates (MPCs) were investigated. Enrichment of nonfat yogurt with the milk protein additives had a noticeable effect on pH, titratable acidity, whey separation, water holding capacity (WHC), protein contents and color values as well as textural attributes such as hardness, adhesiveness and cohesiveness (P < 0.01). It can be seen that the addition of milk proteins have increased the WHC and decreased whey separation. Using milk proteins in yogurt manufacturing processes caused a more compact structure consisting of stiff casein particles and large aggregates along with increased hardness which also increase cohesiveness and elasticity values resulting in improved textural properties. Also chromatic parameters (L*, a*, b*, ΔE, h*, and C*), were affected by protein supplementation. The taste of samples enriched with milk proteins were more appreciated than control yogurt. These findings confirm that milk protein additives can play a beneficial role in improving textural properties of set type nonfat yogurt and can be used to develop functional dairy products.
Practical Applications
Yogurt is a popular fermented milk product of the human diet, due to their high nutritional value and their appealing sensory and textural properties. Textural properties of yogurt are known to have an important parameter on sensory and acceptability of yogurt. However, reduction of fat and total solids content in low fat and nonfat yogurts, exhibit weak texture, poor sensory properties. The aim of this study was to search the effects of using milk proteins on physicochemical, textural and sensory properties of nonfat yogurts. The results indicated that milk proteins caused an increase in density of the protein matrix with the structural building properties and improved textural properties.
In this study, probiotic fermented milk beverages with black mulberry (MFM), red grape (GFM) and cornelian cherry (CFM) were produced. The viable cell counts of Streptococcus thermophilus, ...Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium lactis were detected within the recommended biotherapeutic levels (>106 log cfu/mL) as a measure of the potential prebiotic effects of the components present in fruit‐based probiotic fermented milk. Variations in the pH, the syneresis and the colour values of the different milks were determined to be significantly different (P < 0.01). The value of the total antioxidant capacity in CFM samples was higher due to the high levels of ascorbic acid and total phenolic compounds. GFM samples had a more favourable taste than the other milks, despite similar overall sensory scores for all the fruit‐based fermented milks. We concluded the probiotic fermented milk drinks produced with black mulberry, red grape and cornelian cherry had high levels of probiotic bacteria and maintained their therapeutic activity during storage. Therefore, fermented milks incorporated with fruit matrices may be an alternative dairy product to deliver probiotic bacteria.
In this study, techno-functional properties of butter were evaluated by modifying the crystallization and acidification properties of cream. For this purpose, the cream obtained from raw milk was ...allowed to physically ripen at 6 and 8 °C for different periods (10 and 15 h), after which butter was manufactured by using different acidification methods via addition of lactic acid permeate and natural butter culture. It was observed that cream cooling/crystallization temperature and time, as well as acidification method, affected the physicochemical and technological properties of butter but had no significant impact on sensory properties. In butter samples, palmitic acid, stearic acid and myristic acid were the predominant saturated fatty acids, whereas oleic acid content was the highest among the unsaturated fatty acids. The textural properties and hardness values of control butter manufactured by conventional method were higher. Consequently, it could be concluded that amount of diacetyl, one of the characteristic components of butter, in the cream ripened at 6 °C, and the addition of butter starter culture was higher and the hardness values of the butter manufactured from the cream matured for 15 h was lower in comparison to other samples.
•Cream cooling temperature affected the technological properties of butter.•Crystallization time, as well as acidification method affected the texture.•Palmitic acid, stearic acid and myristic acid were the predominant saturated FAs.•Oleic acid content was the highest among the unsaturated FAs.•Diacetyl was higher in the cream ripened at 6 °C with starter culture.
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