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1
Mukhtar, Shanza. "Effect of Starter Culture on Bacterial Activity and Nutritive Value of Fruit Yoghurt." IPS Journal of Nutrition and Food Science 1, no. 2 (November 1, 2022): 15–17. http://dx.doi.org/10.54117/ijnfs.v1i2.15.
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Yoghurt is a cultured, semisolid and curdled food product. It is made from fermented milk by a bacterium. Whereas, the fruit yoghurts are milk products that are fermented by special cultures of Lacto bacteria. The aim of the study was to examine the nutritional quality by proximate analysis and also to find out microbiological status by total bacterial and plate count of fruit yoghurt. The variation in nutritive value and microbiological load among fresh and stored fruit yoghurt was also evaluated. The results revealed that the carbohydrates are increased in commercial yoghurt and decreased after storage in both types of yoghurts. Similarly, moisture, Ash, fat, protein and acidity were significantly increased after storage in both types of yoghurts. The pH values were significantly decreased during storage. Fruit curd was highly acidified rather than fruit yoghurts. The total viable count was also highly significant in both types of yoghurt during storage. High bacterial activity was found in fruit curd than in fruit yoghurt. Lactobacilli were identified in all fruit curd than in fruit yoghurt thermophilic bacteria were also detected.
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Obasi BC, Popoola CA, Yakubu MN, Okpasu AA, and Yusuf MN. "Assessment of the quality of different brands of commercial yoghurt sold in Wukari Metropolis, Taraba State-Nigeria." Open Access Research Journal of Life Sciences 3, no. 1 (February 28, 2022): 039–45. http://dx.doi.org/10.53022/oarjls.2022.3.1.0145.
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The study evaluated physico-chemical and sensory properties of commercial yoghurts sold in Wukari metropolis. Six brands of yoghurt samples from different batches (two taken from each brand) were purchased from supermarkets and market. A total of twelve samples were analyzed for their nutritive value and sensory quality. The consumer's acceptability of the commercial yoghurts was assessed organoleptically. The nutritive value of yoghurt was determined by pH, titratable acidity, moisture, total solids, solids-non-fats, total fats and ash. The results showed a decrease in the level of acidity. The yoghurt sold within the locality showed a lower lactic acid content below the minimum range of 0.7% required for a standard fermented yoghurt product. The moisture content of the samples of batch 1and 2 yoghurt ranged from 72.38 to 89.55% respectively. The high moisture content of yoghurt higher than 84% in some of the samples analyzed is likely to affect the texture and mouth feel of the yoghurt. The total solid-nonfat (SNF) content of the yoghurt samples ranged from 11.26% to 24.62%. It was observed that there is no consistency in the total solid-nonfat content of the yoghurt samples even in the same product and amongst the different commercial yoghurt products. The result of this research revealed that some commercial yoghurts products sold in Wukari metropolis do not conform to regulatory standard for yoghurt products in their lactic acid content (>84%), higher total solid (>24%), and the lack of consistencies in color, appearance, taste, and flavor affected their consumer acceptability.
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Korengkeng, Agnes C., A. Yelnetty, Rahmawati Hadju, and M. Tamasoleng. "KUALITAS FISIKOKIMIA DAN MIKROBIA YOGHURT SINBIOTIK YANG DIBERI PATI TERMODIFIKASI UMBI UWI UNGU (Dioscorea alata) DENGAN LEVEL BERBEDA." ZOOTEC 40, no. 1 (December 30, 2019): 124. http://dx.doi.org/10.35792/zot.40.1.2020.26922.
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THE PHYSICOCHEMICAL AND MICROBIAL QUALITY OF SINBIOTIC YOGHURT GIVEN DIFFERENT LEVEL OF MODIFIED STARCH OF PURPLE UWI BULB (Dioscorea alata). An experiment was done in order to determine the level of modified starch of purple uwi bulb (Dioscorea alata) which best for syneresis, pH and total lactic acid bacteria of synbiotic yoghurt. Completely Randomized Design (CRD) was used in this experiment with 6 treatments as follows P0 = yoghurt without modified starch purple uwi bulb, P1 = yoghurt + 0,1% modified starch purple uwi bulb, P2 = yoghurt + 0,2% modified starch purple uwi bulb, P3 = yoghurt + 0,3% modified starch purple uwi bulb, P4 = yoghurt + 0,4% modified starch purple uwi bulb dan P5 = yoghurt + 0,5 modified starch purple uwi bulb; and three repetitions each treatment. Measurements taken were syneresis, pH value, total of acid lactate bacteria. Data obtained were analyzed using ANOVA and Tuckey’s test was used to inspect treatment differences among group means. It found in this research that application of modified starch of purple uwi bulb in symbiotic yoghurt gave a significant effect (P<0,01) on pH value and total lactic acid bacteria but not on syneresis. However, the syneresis values tendency decreased as the level of modified starch of purple uwi bulb increased. The pH of symbiotic yoghurts given modified starch were ranged between 5.0 – 5.4 and the lowest pH was found in yoghurt with 0.3% modified starch added, meanwhile the total lactic acid bacteria of symbiotic yoghurts given modified starch were ranged between log 10-78.65 – log10-7 8.87 and the highest total lactic acid bacteria was found in yoghurt with 0.2% modified starch added. It concluded in this research that the best quality of symbiotic yoghurt was in yoghurt with addition of modified starch of purple uwi bulb 0.3%. Keywords: Sinbiotic Yoghurt, Modified Starch of Ubi Purple Tuber, Sineresis, pH value, BAL Total
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Azizan, N. A. Z., T. C. Lim, Raseetha S., and W. A. A. Q. I. Wan-Mohtar. "Development of γ-aminobutyric acid (GABA)-rich yoghurt using Tetragenococcus halophilus strain KBC isolated from a commercial soy sauce moromi." Food Research 6, no. 6 (November 4, 2022): 39–47. http://dx.doi.org/10.26656/fr.2017.6(6).676.
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γ-aminobutyric acid (GABA) has been increasingly incorporated in fermented foods to generate "Superfood". Recently, soy sauce moromi has been proven to contain a microbial strain that can produce an immunostimulatory compound, GABA. In this research, Tetragenococcus halophilus strain KBC (THSKBC) was utilised to ferment milk and enhance GABA production in simplified yoghurt fermentation. Yoghurt fermentation was performed on milk inoculated with THSKBC (F1), yoghurt starter (F2), and THSKBC and yoghurt starter (F3), respectively. The fermentation period of F1 was averaged at 21 hrs compared to both F2 and F3, which was complete after 8 hrs. A spectral HPLC analysis verified that the GABA content of three formulations and yoghurt produced from F3 had the highest GABA concentration of 205.17 mg/L (p <0.05) compared to F1 and F2, which were 78.95 mg/L and 70.31 mg/L, respectively. Thirty panellists were selected for sensory analysis to assess the appearance, colour, odour, taste, texture, and overall acceptability of GABA-yoghurts. The general acceptance of GABA-yoghurts shows F1 and F2 are insignificant (p > 0.05), but F3 was significantly different from commercial yoghurt (p < 0.05). Therefore, this study proved the potential of THSKBC isolated from soy sauce moromi in fermenting milk for GABA-rich yoghurt as future food.
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Sandi, Indah Maydila, Hafni Bachtiar, and Hidayati Hidayati. "PERBANDINGAN EFEKTIVITAS DAYA HAMBAT DADIH DENGAN YOGURT TERHADAP PERTUMBUHAN BAKTERI STREPTOCOCCUS MUTAN." B-Dent, Jurnal Kedokteran Gigi Universitas Baiturrahmah 2, no. 2 (November 10, 2018): 88–94. http://dx.doi.org/10.33854/jbdjbd.9.
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Dadih and yoghurt are functional food products that gives health benefits because it contains probiotic bacteria. Lactic acid bacteria in probiotic foods can produce antimicrobial lsubstrates, organicacids, ethanol, hydrogenperoxide, andbacteriocins. Streptococcus mutans is a gram-positive coccibacteria that became a major factor of caries. The aim of this reseacrh is to determine the effective ness differences between dadih and yoghurt to inhibit growth of Streptococcus mutans. This research is a laboratory experimental with well agar diffusion method on blood agar as a medium to see a inhibition zone by antimicrobial activity. This research used 36 well-agar which contains 50 μl of dadih and 50 μl yoghurt respectively. Result showed that mean rank of dadih’s inhibition zone is 12,75 mean while yoghurt’s inhibition zone is 24,25. Mann-Whitney test showed that p value=0,001. There was a significant inhibition effect between dadih and yoghurt on growth of Streptococcus mutans.It concluded that dadih and yoghurt have an antimicrobial effect to inhibit growth of Streptococcus mutans. Daily consumption of probiotic foods gives benefit for oral health.
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Barukčić, Irena, Katarina Filipan, Katarina Lisak Jakopović, Rajka Božanić, Marijana Blažić, and Maja Repajić. "The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt." Foods 11, no. 5 (February 26, 2022): 701. http://dx.doi.org/10.3390/foods11050701.
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Background: Yoghurt has been traditionally consumed for its high nutritional value and health-promoting benefits. The addition of plant extracts as a source of phenolic compounds and bio-flavonoids has attracted much attention recently since milk and dairy products are deficient in these health-protecting components. Accordingly, olive leaf extract (OLE) has been considered due to the presence of bioactive compounds, primarily polyphenols. Thus, the aim of this research was to investigate the possibility of adding OLE into cow milk yoghurt as a potential functional ingredient. Methods: Yoghurts enriched with OLE (1.5, 3, and 5% v/v) were produced and compared with yoghurt without OLE. In all samples acidity, viscosity, colour, syneresis, water holding capacity (WHC), microbiological parameters, sensory properties, total phenols, and antioxidant activity (DPPH and FRAP methods) were determined. Results: The addition of OLE resulted in shorter fermentation and lower pH, but it had no adverse effect on the viability of yoghurt starter bacteria. OLE-enriched yoghurts showed increased syneresis, higher total phenols content, and antioxidant activity, while WHC and viscosity decreased. Sensory properties were slightly poorer for yoghurts containing higher OLE concentrations. Considering all of the obtained results, the addition of 1.5% OLE appeared to be optimal.
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Świąder, Katarzyna, Renata Banach, and Fa-Jui Tan. "Dairy Product Consumption and Preferences of Polish and Taiwanese Students—NPD Case Study." Applied Sciences 12, no. 19 (October 9, 2022): 10138. http://dx.doi.org/10.3390/app121910138.
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The present study determined the consumption and preferences of dairy products, especially fermented products, in respect of Polish and Taiwanese students, through their answers to seven research questions (RQs) as part of the design process. The research for the study was conducted in two countries: in Poland at WULS and in Taiwan at NCHU. Two-hundred students in total (19–25 years old) were selected for the study. Responses to the research questions were collected using Paper & Pen Personal Interview (PAPI). The results indicate that Taiwanese students were less likely to declare consuming dairy products daily compared to Polish students (p < 0.0001). Poles declared consuming dairy products every day, or once or several times a week, while Taiwanese declared several times a week or several times a month. A total of 89% of Polish students indicated milk as their most commonly consumed dairy product, followed by yoghurts (80%) and ripened cheeses (69%). A total of 95% of Taiwanese students also mentioned milk as their most consumed dairy product, then yoghurt (especially drinking yoghurt) (81%), milk desserts (70%) and Yakult (69%). In the case of fat content preference in yoghurt, Poles significantly preferred yoghurts with regular fat content, while Taiwanese significantly preferred fatty yoghurts (p < 0.0001). The most common characteristic of yoghurt that influenced Polish students’ purchase decisions was its composition, followed by its consistency, appearance and its sour taste. However, for Taiwanese, the most important factors were the consistency, price and sweetness of the yoghurt. Polish students were significantly more willing to pay a higher price for a dairy functional product than Taiwanese students (p = 0.0009). The responses obtained show differences and similarities in the preferences and consumption of these products between Polish and Taiwanese students. The results of this study were used to direct the next stage of the project’s development research, the goal of which was to develop a functional dairy product that meets the preferences of consumers.
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Kiciak, Agata, Marcin Orzycki, Wiktoria Staśkiewicz, Agnieszka Bielaszka, and Marek Kardas. "Sensory quality of selected natural yoghurts available on the Polish market." Journal of Education, Health and Sport 12, no. 8 (August 24, 2022): 954–65. http://dx.doi.org/10.12775/jehs.2022.12.08.078.
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Introduction: The fermented milk drinks include: yogurt, kefir, fermented milk, acidophilic milk, koumiss and new generation dairy products. The high nutrient content of yogurt is related to the composition of the milk it is made of. Aim: The aim of the study was to assess the sensory quality of selected natural yoghurts available on the Polish market.Material and methods: The research material consisted of 8 natural yoghurts available on the Polish market. Natural yoghurts were purchased in supermarkets in the Silesian Voivodeship. The intensity of the examined features (color, taste, smell, consistency, general appearance) was assessed using a proprietary card for evaluation on a five-point scale (5 - very good quality, 1 - disqualifying quality). Results: The results of the sensory evaluation using the 5-point method: The highest mean was obtained by the yoghurt code: 125 - 4.34 (± 0.47) and the worst by the respondents was the yogurt with the code: 596 - 3.54 (± 0.77). The results of the sensory evaluation carried out by the scheduling method: the highest scores were obtained for natural yoghurts with the codes 133 and 189.Conclusions: The evaluation of the sensory quality of selected natural yoghurts carried out using the five-point method showed that the highest overall score was obtained by yogurt containing: milk, powdered milk, milk proteins, calcium, live cultures of yoghurt fermentation bacteria, Lactobacillus acidophilus LA-5® i Bifidobacterium BB-12®.The evaluation carried out by the ranking method showed that yoghurts with the following compositions were best evaluated by the respondents: milk, milk proteins, live yoghurt bacteria cultures and milk, live bacteria cultures, selected lactic acid strains of Bifidobacterium BB-12®, 0% fat.The lowest score of respondents in the sensory evaluation with the use of both methods was obtained by natural yoghurt with the following composition: milk, live bacteria cultures.
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Pancapalaga, Wehandaka, and Bagus Ashari. "Rabbit Skin Gelatine Effect Towards Yoghurt Quality." FOODSCITECH 3, no. 1 (July 28, 2020): 33. http://dx.doi.org/10.25139/fst.v0i0.2683.
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This research aims to discover the quality of yoghurt added by rabbit skin gelatine of various concentrations. Qualities measured are protein content, fat content, acidity, pH, water holding capacity (WHC), syneresis, viscosity, and yoghurt texture. Materials used in this research are skim milk, rabbit skin gelatine, and yoghurt culture, which consisted of bacteria such as L. bulgaricus, S. thermophilus, and L. Acidophilus. The experiment is conducted using Completely Randomised Design, consisted of four treatments and five-time repetition. If there is an effect, the treatment later continued to Duncan's Multiple Range Test. Experimentation on texture is conducted through an organoleptic test with 25 panellists and later analysed with the Kruskal-Wallis Test. The treatments determined in this experiment are the effect on the addition of rabbit skin gelatin proportion of 0% (P0), 0.4% (P1), 0.6% (P2), and 0.8% (P3). The result of the Analysis of Variance (ANOVA) shows that the addition of gelatine has a significant difference (P<0.05) towards protein content, water holding capacity (WHC), and syneresis and no significant difference (P>0.05) towards the fat content, viscosity, pH, and yoghurt's acidity degree. The Kruskal-Wallis test result shows the significant difference (P>0.05) towards yoghurt's texture. This research concludes that the best yoghurt quality is obtained by the addition of 0.8% of rabbit skin gelatine.
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Oni, T. O., Destiny C. Edward, Victor O. Iloh, and Chiweike Dokubo. "Determination of Microbial and Physicochemical Qualities of Six Brands of Yoghurt Sold in Ogwashi-Uku Metropolis." IPS Journal of Public Health 1, no. 3 (October 29, 2022): 7–9. http://dx.doi.org/10.54117/ijph.v1i3.8.
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Yoghurt is a fermented dairy product, rich in protein content and possesses a gel-like texture. This study was undertaken to assess consumer preferences for yoghurt and to compare the nutritional, sensory, microbial and physiochemical qualities of six brands of yoghurt. The sensory analysis for color, taste and consistency were carried out, and it was observed that product A has a normal taste, while product B - E possesses a sweet taste, while product F has a sour taste, possessing a custard-like consistency. The total cultural heterotrophic bacterial and fungal count was observed, and product D possess a higher bacteria count, while product A possess a higher fungal count (Cfu/mL). A sensitivity culture test was carried out on five different bacteria isolate using the following antibiotics agents: Amoxicillin (AMI), Streptomycin (S), Chloramphenicol (CH), Norfloxacin (N), ciprofloxacin (CPX), Erythromycin (E), Gentamycin (CN), Rifampicin (RD), Ampiclox (APX), and Levofloxacin (Lev). The result showed that Bacillus coagulans was resistance to all the antibiotics. The result of this study further indicated poor microbiological standards of commercial yoghurts sold in Ogwashi-uku market in Delta state at the time of this research. It is recommended that yoghurt stored without a refrigerator over one day should be consumed to avoid an outbreak of contamination which can be called food poisoning. Also, manufacturers should apply hygienic processes when producing yoghurt to avoid contamination. Finally, yoghurt manufacturers and vendors should avoid long exposure of yoghurt, also quality control (QC) measures including good manufacturing practices (GMPS) should be encouraged.
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Dhawi, Faten, Hossam S. El-Beltagi, Esmat Aly, and Ahmed M. Hamed. "Antioxidant, Antibacterial Activities and Mineral Content of Buffalo Yoghurt Fortified with Fenugreek and Moringa oleifera Seed Flours." Foods 9, no. 9 (August 21, 2020): 1157. http://dx.doi.org/10.3390/foods9091157.
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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.
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Krasnova, Irina S., Marina A. Nikitina, and Gennadiy V. Semenov. "Assessment of consumer preferences for freeze-dried yoghurt by the hierarchy analysis method." Processes and Food Production Equipment 15, no. 4 (2022): 38–48. http://dx.doi.org/10.17586/2310-1164-2022-15-4-38-48.
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The purpose of the research was to evaluate the possibility of using the hierarchy analysis method to determine the preferences for freeze-dried yoghurts among respondents who do not have experience in tasting analysis. Yoghurts were judged on colour, taste, smell, texture, and appearance. The hierarchical structure for the sensory evaluation of fruit yoghurts consisted of two levels. The first level evaluated the importance of each sensory index for the respondent during the tasting. The second level ranked respondents' preferences among the freeze-dried yoghurts under investigation. For each level, the analysis methodology assumed a consistent determinating the weighted average assessment of the respondents’ preferences and the determinating the vectors of their priorities. The hierarchy analysis method showed that the respondents first of all paid attention to the taste, then to the texture and appearance, and least of all focused on the colour and smell of the product. Among all yoghurts, according to the calculations, respondents preferred freeze-dried yoghurt containing 10% of three types of fruit puree. A yoghurt recipe containing three types of puree in an amount of 5% received less preference among the respondents. Recipes of yoghurts containing two types of puree were ranked by the respondents at the last steps of the hierarchy of preferences. Evaluation of the homogeneity and consistency of respondents' opinions showed that the results of the researche were consistent and provided objective information on sensory evaluation. The applied hierarchy analysis method can be recommended for similar sensory researche of food products and for more complex researche on the choice of the most rational properties of the quality of products and their production technologies.
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Harrar, Vanessa, and Charles Spence. "A weighty matter: The effect of spoon size and weight on food perception." Seeing and Perceiving 25 (2012): 199. http://dx.doi.org/10.1163/187847612x648288.
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When deciding on a product’s quality, we often pick it up to gauge its weight. If it’s heavy enough, we tend to think that it is good quality. We have recently shown that the weight of a dish can affect the taste and quality perception of the food it contains. Here, we varied the weight of spoons in order to determine whether the weight or size of the cutlery might influence taste perception. Teaspoons and tablespoons were tested, with one of each spoon-size artificially weighted with lead hidden into the handle (teaspoons: 2.35 and 5.67 g, and tablespoons: 3.73 and 10.84 g). Participants tasted yoghurt from each spoon and rated the yoghurt’s perceived density, price, sweetness, and pleasantness. Four within-participant ANOVAs were used to test the effects of spoon size and spoon weight on each attribute. The perceived density of the yoghurt was affected by the spoon’s weight, with yoghurt from light spoons being perceived as thicker than yoghurt sampled from a heavy spoon. The perceived price of the yoghurt also varied with spoon weight such that lighter spoons made the yoghurt taste more expensive. The most reliable effect was an interaction between spoon weight and spoon size on sweetness perception: heavy teaspoons and light tablespoons made the yoghurt appear sweeter. These data support the growing body of research demonstrating that tableware (and silverware) can affect the consumer’s judgements without their being aware.
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Ballco, Petjon, Betina Piqueras-Fiszman, and Hans C. M. van Trijp. "The Influence of Consumption Context on Indulgent Versus Healthy Yoghurts: Exploring the Relationship between the Associated Emotions and the Actual Choices." Sustainability 14, no. 13 (July 5, 2022): 8224. http://dx.doi.org/10.3390/su14138224.
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This work examines the associated emotions of consumers transmitted from extrinsic attributes (fat-related nutrition claims (full-fat, low-fat, and fat-free) and ingredient features (plain, berries, and double chocolate chunk)) labelled on yoghurt packages. It differentiates by consumption context (health versus indulgent) at the time of the survey and studies the relationship between the associated emotions (e.g., positive versus negative) attached to extrinsic attributes and the actual choices. The research was conducted in the Netherlands in 2019, with 209 regular consumers of yoghurt. Participants were divided into two treatments according to each consumption context and a control group (no context); they were instructed to imagine purchasing yoghurt to consume it as a healthy snack or as a dessert or received no instructions. After choosing their preferred option from a discrete choice experiment, participants indicated how the choice made them feel from a list of emotions. The results revealed significant differences between positive emotional profiles for choosing healthy (low-fat) yoghurts with berries and negative profiles for choosing less healthy alternatives (full-fat) with double chocolate chunk sensory features. The findings from a random parameter logit model showed that participants who continuously chose the same type of yoghurt in all choice tasks selected mostly positive rather than negative emotions. The overall findings suggest that the associated emotions affect yoghurt choices. However, the emotions were mainly affected by the consumption context.
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Bhattarai, Nirmala, Mahalaxmi Pradhananga, and Shyam Kumar Mishra. "Effects of Various Stabilizers on Sensorial Quality of Yoghurt." Sunsari Technical College Journal 2, no. 1 (April 28, 2016): 7–12. http://dx.doi.org/10.3126/stcj.v2i1.14790.
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This research was aimed to preserve the yoghurts using stabilizers without refrigeration in terms of syneresis and sensory analysis. Yoghurts were prepared using three stabilizers viz., gelatin, carboxymethylcellulose and sodium alginate and a control (without stabilizer). For which set type yoghurt was prepared with 2% starter culture inoculation and was incubated at 43⁰C for 3 hours and was stored at 5-7⁰C. Statistical analysis of all the treatments showed that 0.2 % stabilizer containing samples were significantly superior (p<0.05). The best samples with stabilizers containing 0.2% were again compared with control. From this, 0.2% gelatin added sample had significantly superior (p<0.05) scores. Shelf life of the sample was observed and it was compared with control at refrigerated condition. Sensorial gelatin added sample was best up to eleventh days while the control was best up to seventh days. Gelatin added sample showed less syneresis compared to control and adding stabilizer seems slower the acid development and syneresis of yoghurt in terms of storage time.Sunsari Technical College Journal 2015,2(1):7-12
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Diep, Tung Thanh, Michelle Ji Yeon Yoo, and Elaine Rush. "Effect of In Vitro Gastrointestinal Digestion on Amino Acids, Polyphenols and Antioxidant Capacity of Tamarillo Yoghurts." International Journal of Molecular Sciences 23, no. 5 (February 25, 2022): 2526. http://dx.doi.org/10.3390/ijms23052526.
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Laird’s Large tamarillo powder is high in protein (10%) essential amino acids (EAAs), gamma-aminobutyric acid (GABA) and polyphenols (0.6% phenolics plus anthocyanins) and fibre 25%. This study aimed to investigate, using a standardized static in vitro digestion model, the stability of amino acids and antioxidant capacity of polyphenols in yoghurt fortified with 5, 10 and 15% tamarillo powder either before (PRE) or after (POS) fermentation. Compared to plain yoghurt, the fruit polyphenols (rutinosides and glycosides) were retained and substantial increases in FEAAs (free essential amino acids), total phenolic content (TPC) and antioxidant activity were observed particularly at the end of intestinal phase of digestion. Together with SDS-PAGE results, peptides and proteins in tamarillo yoghurts were more easily digested and therefore may be better absorbed in the small intestine compared to the control. TPC and antioxidant activity of fortified yoghurts increased significantly after in vitro digestion. Relatively high bioaccessibilty of chlorogenic acid and kaempferol-3-rutinoside in digested PRE samples was observed. The results suggest that the yoghurt matrix might protect some compounds from degradation, increasing bioaccessibility and in the small intestine allow increased absorption and utilization possible. Fortification would deliver intact polyphenols and fibre to the large intestine and improve gut health. Further research of acceptability, shelf life, and then trials for health effects should be implemented.
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Szołtysik, Marek, Alicja Z. Kucharska, Anna Dąbrowska, Tomasz Zięba, Łukasz Bobak, and Józefa Chrzanowska. "Effect of Two Combined Functional Additives on Yoghurt Properties." Foods 10, no. 6 (May 21, 2021): 1159. http://dx.doi.org/10.3390/foods10061159.
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The aim of the research was the analysis of yoghurts enriched with blue honeysuckle berries dry polyphenolic extract and new preparation of resistant starch. The additives were introduced individually at concentration 0.1% (w/v) and in mixture at final concentration of 0.1 and 0.2% of both components. Yogurt microflora, pH, and its physicochemical and antioxidant properties were examined over 14 days of storage under refrigerated conditions. Studies showed that both substances can be successfully used in yoghurt production. Yoghurt microflora es. S. thermophilus and Lb. delbrueckii subsp. bulgaricus counts appeared to be higher in samples supplemented with these additives comparing to control yoghurt by 3–8%. More stimulating effect on their growth, especially on S. thermophilus, revealed resistant starch. Addition of this polysaccharide improved also the rheological properties of yogurts, which showed higher viscosity than samples produced without it. Addition of honeysuckle berries preparation significantly influenced the yogurts’ color, giving them deep purple color, and their antioxidant potential. During storage, contents of anthocyanin and iridoid compounds were decreasing, but antioxidant activity in the products remained stable.
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Sarkar, S., and S. Chandra. "Honey as a functional additive in yoghurt – a review." Nutrition & Food Science 50, no. 1 (July 11, 2019): 168–78. http://dx.doi.org/10.1108/nfs-03-2019-0090.
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Purpose Recent societal interest in healthful foods has led to the development of functional dairy products that basically provide health benefits in addition to their fundamental nutrients. Yoghurt being most popular fermented milk product due to its healthy image can be an excellent carrier for probiotics. Functional properties of yoghurt can be enhanced with the inclusion of functional ingredients such as probiotics and its conjugate application with prebiotics may be advantageous as it favors probiotic growth. Nutritional and medicinal value of honey coupled with presence of oligosaccharides has projected honey as a functional additive in yoghurt. Design/methodology/approach Attempt has been made to review the literature on the biochemical activities of yoghurt cultures and probiotics in presence of honey. Both review and research papers related to biochemical activities and functional properties of yoghurt cultures and probiotics in presence of honey and their health benefits published in diverse journals under Pub Med and Science Direct have been considered. Keywords used for data search included functional foods, yoghurt, probiotic, health benefits, honey, etc. Findings Functional properties of yoghurt can be further enhanced with the inclusion of probiotic cultures and honey. Honey can be safely used in association with different probiotic cultures during yoghurt manufacture for augmenting functional properties of yoghurt to extend health benefits. Honey may not be equally a suitable matrix for all yoghurt cultures or probiotic cultures. Research limitations/implications Reviewed literature indicated that limited research on animal or human feeding trials with honey containing yoghurt has been done. Clinical trials with honey containing yoghurt are emerging prior to its marketing as functional food. Originality/value Application of honey as a functional additive during the manufacture of probiotic yoghurt is suggested to extend the functional properties of normal yoghurt.
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Utami, Rohula, MA Martina Andriani, and Zoraya A. Putri. "KINETIKA FERMENTASI YOGHURT YANG DIPERKAYA UBI JALAR (Ipomea batatas)." Caraka Tani: Journal of Sustainable Agriculture 25, no. 1 (March 1, 2010): 50. http://dx.doi.org/10.20961/carakatani.v25i1.15736.
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<p>The purpose of this research is to know the behavior of kinetics fermentation of yoghurt enriched by sweet potato (Ipomea batatas L.). The parameter of kinetics fermentation consist of spesific growth rate (μ), doubling time (td), multiplication degree (n), growth yield constant (Yx/s), product yield constant (Yp/s), and production efficiency of lactic acid. The result indicate that, the number of spesific growth rate (μ), in plain yoghurt is 0.4809/hour, white yoghurt is 0.4510/hour, purple yoghurt 0.5589/hour and orange yoghurt is 0.5880/hour. The number of doubling time (td) in plain yoghurt is 1.4513 hours, white yoghurt is 1.8393 hours, purple yoghurt is 1.3806 hours, and orange yoghurt is 1.2074 hours. The number of multiplication degree (n) in plain yoghurt is 4.9567 times, white yoghurt is 5.5671 times, purple yoghurt is 5.6837 times, and orange yoghurt is 6.0985 times. The number of Growth Yield Constant (Yx/s) and Product Yield Constant Yp/s successively in plain yoghurt is 4,5 x105cfu/mg and 0.082 mg, white yoghurt is 4,2 x105cfu/mg and 0.139 mg, purple yoghurt is 7,5x105 cfu/mg and 0,0712 mg, orange yoghurt is 6,8x105cfu/mg and 0.1046 mg. The number of production efficiency of lactic acid during the fermentation in plain yoghurt is 7,633 %, white yoghurt is 6,458%, purple yoghurt is 4,739% and orange yoghurt is 6,479%.</p>
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Tomić Maksan, Marina. "Consumers’ attitudes, motives and behaviour towards organic yoghurt in Croatia." Mljekarstvo 72, no. 1 (December 23, 2021): 43–53. http://dx.doi.org/10.15567/mljekarstvo.2022.0105.
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The organic food market is constantly growing, while organic yoghurt belongs to the category of the best-selling organic products in the dairy products group. The aim of this study was to determine consumer behaviour in the purchase and consumption of organic yoghurt, attitudes concerning organic yoghurt, and motives for organic yoghurt purchase. An online survey was conducted among organic yoghurt buyers. More than a third of respondents buy and consume organic yoghurt two to three times a month. Respondents buy most often organic yoghurt made from cow’s milk, in plastic packaging, in supermarkets and specialty stores. The most important motives for buying organic yoghurt are health, nutritional value, and food safety. Respondents have positive attitudes about organic yoghurt. The results of this research are useful for organic food producers (especially organic yoghurt producers) in planning and improving production, and also for food marketing experts in designing and implementing promotional activities.
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Karabagias, Ioannis, Vassilios Karabagias, Ilias Gatzias, and Kyriakos Riganakos. "Bio-Functional Properties of Bee Pollen: The Case of “Bee Pollen Yoghurt”." Coatings 8, no. 12 (November 24, 2018): 423. http://dx.doi.org/10.3390/coatings8120423.
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The objectives of the present work were: (a) to characterize bee pollen from the region of Epirus in terms of biofunctional activity parameters as assessed by (i) the determination of specific polyphenols using high performance liquid chromatography electrospray ionization mass spectrometry (HPLC/ESI-MS), (ii) antioxidant capacity (DPPH assay), and (iii) total phenolic content (Folin-Ciocalteu assay), and (b) to prepare yoghurts from cow, goat, and sheep milk supplemented with different concentrations of grounded bee pollen (0.5, 1.0, 2.5 and 3.0%, w/v), and study afterwards the trend in antioxidant capacity and total phenolic content along with product’s sensory properties. Results showed that bee pollen ethanolic extracts are a rich source of phytochemicals based on the high total phenolic content and in vitro antioxidant activity that were monitored. The addition of grounded bee pollen in yoghurts resulted in a food matrix of a higher in vitro antioxidant capacity and total phenolic content, whereas it improved the yoghurt’s taste, odour, appearance, and cohesion; the latter indicates its beneficial use as a general food surface and interface material enhancer due to the possible formation of surface/interface active lipid-linked proteins. Based on the present findings, bee pollen yoghurt is proposed as a novel and costless functional food whereas it may comprise a research basis for food or material science in the scientific society of the future. Results were further supported by implementation of advanced chemometric analyses providing a full characterization of the product’s uniqueness.
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Malomo, Adekunbi Adetola. "EFFECT OF GINGER EXTRACT ON THE VIABILITY OF LACTIC ACID BACTERIA AND SENSORY CHARACTERISTICS OF DAIRY YOGHURT AND SOY YOGHURT." Bacterial Empire 3, no. 3 (August 11, 2020): 41–45. http://dx.doi.org/10.36547/be.2020.3.3.41-45.
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Yoghurt is usually produced from cow milk which is unsuitable for vegetarian diet. Chemical preservative used for its preservation may have adverse effect on the lactic acid bacteria. This research was designed to evaluate the effect of ginger extract on the viability of lactic acid bacteria, physico-chemical property and sensory attributes of bio preserved functional yoghurt produced from dairy milk and soy milk during storage at refrigerated temperature. The result obtained showed that yoghurt produced from soy milk (5.67 – 7.52 CFU/ml) had higher lactic acid bacteria count than yoghurt from dairy milk (4.71 – 7.31 CFU/ml) throughout the period of storage. Ginger extract was more active against fungi in dairy yoghurt than (0 - 5.09 CFU/ml) soy yoghurt (0 – 5.29 CFU/ml). The pH was generally lower in dairy yoghurt (4.29 - 4.67) than soy yoghurt (4.69 – 5.14) while the titratable acidity was higher in dairy yoghurt (1.30 – 2-01%) than soy yoghurt (0.7 – 1.54%). Addition of ginger extract improved the texture and flavour of soy yoghurt. It is therefore suggested that functional yoghurt with good sensory attributes can be produced from soy milk and dairy milk using ginger extract as bio-preservative.
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Ningrum, Tama Mayna Kusuma, Manik Eirry Sawitri, and Abdul Manab. "Study of Synbiotic Yoghurt Fortification with Red Dragon Fruit Peel Extract (Hylocereus polyrhizus) and Stevia Against Emulsion Properties and Color." Jurnal Agripet 22, no. 1 (April 1, 2022): 120–26. http://dx.doi.org/10.17969/agripet.v22i1.23111.
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ABSTRACT. The research aimed to study the emulsion properties of the fortified synbiotic yoghurt fortification red dragon fruit peel extract (Hylocereus polyrhizus) and stevia as sweeteners. The research material is probiotic yoghurt, synbiotic fortified with red dragon fruit skin extract (Hylocereus polyrhizus) 20% made from 10% skim milk and yoghurt starter containing Lactobacillus bulgaricus and Streptococcus thermophilus (1:1), and the addition of 0.5% stevia to synbiotic. The research method was an experimental completely randomized design with treatment T1 = probiotic yoghurt, T2 = synbiotic yoghurt fortified red dragon fruit (Hylocereus polyrhizus) peel extract 20% and T3 = T2 + 0.5% stevia, with 3 replications (v/v). . The variables observed were emulsion activity, emulsion stability, turbidity, whiteness index (WI) and yellowness index (YI). The results showed that fortification of evaporated red dragon fruit peel extract (Hylocereus polyrhizus) and stevia sweetener gave a significant difference (P0.05) to the average emulsion activity, a very significant difference to the average of whiteness index and yellowish index (P0.01) and did not give a significant difference (P0.05) on the average of emulsion stability and turbidity of synbiotic yoghurt. It was concluded that 20% fortification of red dragon fruit skin (Hylocereus polyrhizus) and 0.5% stevia sweetener could improve the emulsion properties of synbiotic yoghurt. (Kajian yoghurt sinbiotik fortifikasi ekstrak kulit buah naga merah (Hylocereus polyrhizus) dan stevia terhadap sifat emulsi dan warna) ABSTRAK. Tujuan penelitian adalah mempelajari profil emulsi dan warna yoghurt sinbiotik fortifikasi ekstrak kulit buah naga merah (Hylocereus polyrhizus) dan bahan pemanis stevia. Materi penelitian adalah yoghurt probiotik, sinbiotik yang difortifikasi dengan ekstrak kulit buah naga merah (Hylocereus polyrhizus) 20 % yang dibuat dari susu skim 10% dan starter yoghurt yang mengandung Lactobacillus bulgaricus dan Streptococcus thermophilus (1:1), serta penambahan stevia 0,5% pada yoghurt sinbiotik. Metode penelitian adalah percobaan dengan Rancangan Acak Lengkap dengan perlakuan T1= yoghurt probiotik, T2= yoghurt sinbiotik fortifikasi ekstrak kulit buah naga merah (Hylocereus polyrhizus) 20% dan T3 = T2 + 0,5% stevia, dengan 3 ulangan (v/v). Variabel yang diamati diantaranya aktivitas emulsi, stabilitas emulsi, turbiditas, serta warna ditinjau dari indeks keputihan (WI) dan indeks kekuningan (YI). Hasil penelitian menunjukkan bahwa fortifikasi ekstrak kulit buah naga merah (Hylocereus polyrhizus) evaporasi dan bahan pemanis stevia memberikan perbedaan yang nyata (P0,05) terhadap rata-rata aktivitas emulsi, perbedaan yang sangat nyata terhadap rata-rata indeks keputihan dan indeks kekuningan (P0,01) dan tidak memberikan perbedaan nyata (P0,05) terhadap rata-rata stabilitas emulsi dan turbiditas yoghurt sinbiotik. Disimpulkan bahwa fortifikasi kulit buah naga merah (Hylocereus polyrhizus) 20% dan bahan pemanis stevia 0,5% dapat memperbaiki sifat emulsi yoghurt sinbiotik.
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Swelam, Seham, Mohsen A. Zommara, Abd El-Aziz M. Abd El-Aziz, Noha A. Elgammal, Roua S. Baty, and Ehab Kotb Elmahallawy. "Insights into Chufa Milk Frozen Yoghurt as Cheap Functional Frozen Yoghurt with High Nutritional Value." Fermentation 7, no. 4 (November 2, 2021): 255. http://dx.doi.org/10.3390/fermentation7040255.
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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.
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Tapsell, Linda C. "Fermented dairy food and CVD risk." British Journal of Nutrition 113, S2 (April 2015): S131—S135. http://dx.doi.org/10.1017/s0007114514002359.
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Fermented dairy foods such as yoghurt and cheese are commonly found in the Mediterranean diet. Recent landmark research has confirmed the effect of the Mediterranean diet on reducing the CVD risk, but the relative contributions of fermented dairy foods have not been fully articulated. The present study provides a review of the relationship between fermented dairy foods consumption and CVD risk in the context of the whole diet. Studies show that people who eat healthier diets may be more likely to consume yoghurt, so there is a challenge in attributing separate effects to yoghurt. Analyses from large population studies list yoghurt as the food most negatively associated with the risk of weight gain (a problem that may lead to CVD). There is some suggestion that fermented dairy foods consumption (yoghurt or cheese) may be associated with reduced inflammatory biomarkers associated with the development of CVD. Dietary trials suggest that cheese may not have the same effect on raising LDL-cholesterol levels as butter with the same saturated fat content. The same might be stated for yoghurt. The use of different probiotic cultures and other aspects of study design remain a problem for research. Nevertheless, population studies from a range of countries have shown that a reduced risk of CVD occurs with the consumption of fermented dairy foods. A combination of evidence is necessary, and more research is always valuable, but indications remain that fermented dairy foods such as cheese and yoghurt are integral to diets that are protective against CVD.
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Rohman, Zainur, Novita Hindratiningrum, and Siti Rahmawati Zulaikhah. "Acidity, pH and Viscosity of Red Dragon Fruit Yoghurt with The Addition of Some Levels of Sucrose." Indonesian Journal of Food Technology 1, no. 1 (June 29, 2022): 1. http://dx.doi.org/10.20884/ijft.v1i1.5995.
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The purpose of this study was to determine the effect of the level of addition of sucrose on the characteristics (acidity, pH, and viscosity) of red dragon fruit yoghurt. This research was carried out using an experimental method with a completely randomized design (CRD) using 4 treatments and 5 replications. The treatment in this study was the addition of various levels of sucrose (5 %, 10 %, 15 %, 20 % (w/v)). The variables observed were the level of acidity, pH, and viscosity of red dragon fruit yoghurt. The results showed that the addition of various levels of sucrose affects the acidity of the yoghurt which tends to decrease, the pH of the yoghurt tends to increase and the viscosity of the yoghurt was decreasing.
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Rohman, Zainur, Novita Hindratiningrum, and Siti Rahmawati Zulaikhah. "Acidity, pH and Viscosity of Red Dragon Fruit Yoghurt with The Addition of Some Levels of Sucrose." Indonesian Journal of Food Technology 1, no. 1 (June 29, 2022): 1. http://dx.doi.org/10.20884/1.ijft.2022.1.1.5995.
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The purpose of this study was to determine the effect of the level of addition of sucrose on the characteristics (acidity, pH, and viscosity) of red dragon fruit yoghurt. This research was carried out using an experimental method with a completely randomized design (CRD) using 4 treatments and 5 replications. The treatment in this study was the addition of various levels of sucrose (5 %, 10 %, 15 %, 20 % (w/v)). The variables observed were the level of acidity, pH, and viscosity of red dragon fruit yoghurt. The results showed that the addition of various levels of sucrose affects the acidity of the yoghurt which tends to decrease, the pH of the yoghurt tends to increase and the viscosity of the yoghurt was decreasing.
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Firdatama, Anisa, and Esteria Priyanti. "Analisis Penerimaan Yoghurt Sari Almond dengan Penambahan Kurma." AGRITEKNO: Jurnal Teknologi Pertanian 10, no. 2 (August 23, 2021): 83–88. http://dx.doi.org/10.30598/jagritekno.2021.10.2.83.
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The purpose of this study was to determine the acceptance of almond extract yoghurt mixed with dates. This research was divided into 3 stages. The first stage included preparing ingredients and equipment and preparing formulas for almond extract yoghurt with dates. The second stage involved adding dates into almond extract yoghurt. The third stage was the implementation of the hedonic test and the ranking test. The percentage of adding dates in the production of almond extract yoghurt was as much as 10, 20, and 30% of the weight of the almond extract, respectively. Thirty (30) untrained panelists participated in the hedonic and rating tests. The nonparametric analysis Kruskal Wallis test and the Mann-Whitney further test were used to examine the data. The Kruskal Wallis test showed significant differences in taste, aroma, texture, and color between almond extract yoghurt with dates. The Mann-Whitney test showed that the taste, aroma, viscosity, and color of almond extract yoghurt with the addition of dates as much as 10% were significantly different from 20% and 30%. It can be concluded that the addition of dates can increase the acceptance of the taste, aroma, viscosity, and color of almond extract yoghurt.
Keywords: Almond extract; dates; yoghurt; acceptance
ABSTRAK
Tujuan dari penelitian ini yaitu mengetahui penerimaan yoghurt sari almond dengan penambahan kurma. Penelitian ini terdiri atas tiga tahap. Tahap pertama meliputi persiapan bahan dan peralatan serta penyusunan formula yoghurt sari almond dengan penambahan kurma. Tahap kedua yaitu proses pembuatan yoghurt sari almond dengan penambahan kurma. Tahap ketiga yaitu pelaksanaan uji hedonik dan uji peringkat. Persentase penambahan kurma pada pembuatan yoghurt sari almond yaitu sebanyak 10%, 20%, dan 30% dari berat sari almond. Uji hedonik dan uji peringkat melibatkan 30 panelis tidak terlatih. Data dianalisis menggunakan analisis nonparametrik uji Kruskal Wallis dan uji lanjut Mann-Whitney. Hasil uji Kruskal Wallis menunjukkan penambahan kurma memberikan perbedaan yang nyata pada penerimaan rasa, aroma, kekentalan dan warna yoghurt sari almond. Uji lanjut Mann-Whitney menunjukkan bahwa rasa, aroma, kekentalan dan warna dari yoghurt sari almond dengan penambahan kurma sebanyak 10% berbeda nyata dengan 20% dan 30%. Dapat disimpulkan bahwa penambahan kurma dapat meningkatkan penerimaan rasa, aroma, kekentalan dan warna yoghurt sari almond.
Kata kunci: Kurma; penerimaan; sari almond; yoghurt.
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Mwizerwa, Herve, George Ooko Abong, Michael Okoth, Martin Ongol, Calvin Onyango, and Pushparajah Thavarajah. "Effect of Resistant Cassava Starch on Quality Parameters and Sensory Attributes of Yoghurt." Current Research in Nutrition and Food Science Journal 5, no. 3 (December 4, 2017): 353–67. http://dx.doi.org/10.12944/crnfsj.5.3.21.
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Resistant starch is known to impart a number of health benefits to consumers. It is therefore desirable to increase the content of resistant starch in popular foods such as yoghurt. The current research investigated the effect of cassava resistant starch synthesized by heat-moisture treatment of starch from I92/0057 cassava variety on physico-chemical properties and sensory attributes of yoghurt. Cassava starch rich in resistant starch was incorporated into yoghurt in the proportions of 0, 0.1%, 0.5% and 1%. Corn starch (0.6%) was used as control. Yoghurt was stored at 4oC for 21 days and the effect of starch modification on resistant starch content, viscosity, syneresis, total solids, acidity, lactic acid bacteria count and sensory properties were determined on weekly basis. Applying cassava starch rich in resistant starch into yoghurt in the proportions of 0.5% and 1% had significantly higher (p≤0.05) resistant starch content of yoghurt reaching 3.40 g/100 g and 5.58 g/100 g on day one and 1.92 g/100 g and 4.47 g/100 g on day 21, respectively. There was a significant correlation (p≤0.05) between resistant starch concentration and the physico-chemical properties of yoghurt. Yoghurt treated with 1% resistant starch enriched cassava starch had the highest viscosity during cold storage which was determined as 2721.5 mPa s, mPa s, 2650.0 mPa s and 1034.5 mPa s at day 1, day 7, day 14 and day 21 respectively and it had the least syneresis (22.25%). Addition of cassava starch rich in resistant starch significantly increased (p≤0.05) the total solids content of yoghurt but did not significantly (P>0.05) change the sensory properties of yoghurt. The application of 1% of resistant starch enriched cassava starch as yoghurt thickener produces significant quantity of resistant starch in yoghurt with acceptable sensory and physico-chemical properties.
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Komalasari, Husnita, and Wahyu Krisna Yoga. "Potensi Bakteri Probiotik Indigenous Lactobacillus Plantarum Dad-13 Sebagai Starter Pada Pembuatan Yoghurt Fungsional: Kajian Pustaka." Food Scientia : Journal of Food Science and Technology 2, no. 2 (December 13, 2022): 199–217. http://dx.doi.org/10.33830/fsj.v2i2.3694.2022.
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Yoghurt adalah salah satu produk pangan olahan susu yang difermentasi menggunakan satu atau lebih bakteri yang disebut starter. Penelitian ini bertujuan untuk mengetahui potensi bakteri indigenous Lactobacillus plantarum Dad-13 sebagai starter pada pembuatan produk yoghurt fungsional. Metode yang digunakan dalam penelitian ini adalah studi literatur yang berasal dari Google Scholar, Science Direct, Pubmed dan Research Gate. Adapun pemilihan jurnal yang disitasi telah melalui proses skrining berdasarkan kriteria inklusi, khusus dan eksklusi. Umumnya bakteri yang digunakan sebagai starter dalam pembuatan yoghurt adalah Lactobacillus bulgaricus dan Streptococcus thermophilus. Salah satu bakteri indigenous asal Indonesia yang memiliki potensi untuk dimanfaatkan sebagai starter adalah Lactobacillus plantarum Dad-13. Berdasarkan berbagai penelitian sebelumnya, bakteri ini mampu menghasilkan produk yoghurt dengan sifat fisikokimia dan organoleptik yang cukup baik. Penggunaan Lactobacillus plantarum Dad-13 sebagai starter dapat meningkatkan sifat fungsionalitas produk yoghurt yang dihasilkan. Hal ini disebabkan oleh kemampuan bakteri menghasilkan kadar folat yang tinggi pada yoghurt. Lactobacillus plantarum Dad-13 juga merupakan salah satu bakteri probiotik yang telah diuji efektivitas dan manfaatnya bagi kesehatan. Yoghurt dan probiotik termasuk ke dalam pangan fungsional. Berdasarkan data review literatur yang telah dilaksanakan, penggunaan bakteri ini berpotensi menghasilkan produk yoghurt dengan sifat fungsional yang tinggi dan bermanfaat bagi kesehatan.
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Arkan, N. D., T. Setyawardani, and A. H. D. Rahardjo. "Physicochemical and functional properties of yoghurt made of cow milk, colostrum, and milk-colostrum combination." Food Research 6, no. 1 (February 9, 2022): 188–95. http://dx.doi.org/10.26656/fr.2017.6(1).120.
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Yoghurt made from milk, colostrum and their combination are one of the innovations in product development. Colostrum is rich in nutrients that can be used as a functional food ingredient. This study aimed to analyze the physicochemical properties (colour, total solids, and fatty acids) and functional properties (antioxidant activity and fatty acid profile) of yoghurt made of additional colostrum. Colostrum is rich in nutrients for functional food ingredients. A total of six treatments of yoghurt made with milk-colostrum mixture (100:0%, 80:20%, 60:40%, 40:60%, 20:80% and 0:100%) added. Each treatment was repeated four times, and data obtained were analyzed with the Analysis of Variance, followed by the Duncan test using SPSS ver 25 programs. Colostrum incorporated into yoghurt making could increase the yellow colour and the percentage of lactic acid. The research conclusion is the use of colostrum in making yoghurt can increase the yellow colour and the percentage of lactic acid. The highest antioxidant activity was observed in the production of yoghurt from the milk-colostrum mixture (20:80%). Yoghurt made of 100% colostrum could increase oleic acid but decrease palmitic acid and myristic acid.
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Mbae, Jonah, Richard Koskei, and Beatrice Mugendi. "Effect of Addition of Coffee Extract on Microbial Growth and Functional Properties of Yoghurt." European Journal of Agriculture and Food Sciences 4, no. 1 (February 13, 2022): 76–80. http://dx.doi.org/10.24018/ejfood.2022.4.1.445.
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Yoghurt is a popular probiotic milk product. Coffee flavoured yoghurt was developed to enrich the product with functional properties and help enhance local coffee consumption. The aim of the research was to study potential interaction of polyphenolic compounds present in coffee extract on the viability of lactic acid bacteria, yeast and moulds and, functional properties of coffee flavored yoghurt. Coffee flavoured yoghurt was prepared by adding coffee flavour extract to the yoghurt in varying amounts; 0.0%, 0.1%, 0.2%, and 0.3%. Treatment 0.0% was the control. A complete randomized design (CRD) was used, in which yoghurt was divided into 4 treatments in triplicate and was randomly assigned to 12 experimental units. The sampling for analysis was done at intervals of one week for 28 days from day one. Microbial analysis was done using standard AOAC 2016 method using MRS and PDA media and results were reported as CFU/ml of the coffee flavored yoghurt. Functional properties were determined by evaluation of total polyphenols and antioxidant activity using the Free radical scavenging activity by DPPH method and Folin ciocateau method. Data was analyzed by use of ANOVA, means separated by LSD at p<0.05 level of significance. From the findings, lactic acid bacteria in coffee flavoured yoghurt ranged between 3.7x107-1.09x108CFU/ml. Yeast and moulds ranged between 3.6x101-8.33x100 CFU/ml. TPC between 5.76±0.4-97.89±0.6mgGAE/ml while Antioxidant properties ranged from 15.82±0.9- 68.55±0.9 % DPPH. There were significant differences between coffee flavoured yoghurt and the control on the functional properties. In conclusion, addition of coffee flavour extract into the yoghurt improved the keeping quality of the yoghurt while maintaining its probiotic potential. More studies on addition of natural coffee flavour into other milk products are recommended.
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Sarkar, S. "Potentiality of probiotic yoghurt as a functional food – a review." Nutrition & Food Science 49, no. 2 (March 11, 2019): 182–202. http://dx.doi.org/10.1108/nfs-05-2018-0139.
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PurposeYoghurt is most popular and more acceptable throughout the world because of its general positive image among consumers because of its diverse nutritional and therapeutic properties and can be the most suitable probiotic carrier. Key factors for consumer’s inclination towards functional foods are increased awareness for healthy foods because of health deterioration resulting from busy lifestyles, growing healthcare cost and the aspiration for an improved quality life in later years. Yoghurt is still not consumed in certain parts of the world because of a lack of a cultural tradition of consuming yogurt and further people are not aware of the health benefits associated with yogurt consumption. In this study an attempt has been to project probiotic yoghurt as a functional food in the current era of self-care and complementary medicine.Design/methodology/approachAttempt has been made to review the literature on the biochemical activities of yoghurt cultures and their behavior in association with diverse probiotic cultures. Both review and research papers related to biochemical activities and functional properties of yoghurt cultures in association with probiotics and their health benefits published in diverse journals under Pub Med and Science Direct have been considered. Keywords used for data search included functional foods, yoghurt, probiotic, health benefits, etc.FindingsFunctional properties of yoghurt can be further enhanced with fortification of minerals and vitamins or inclusion of probiotic cultures. Diversity in biochemical behavior yoghurt cultures in association with different probiotic cultures has been reported. Conjugated application of probiotics with yoghurt cultures would result in a product with enhanced functional properties to extend health benefits.Originality/valueInclusion of probiotic cultures in yoghurt is suggested to extend the functional properties of normal yoghurt, thus providing necessary nutrients, improving health and preventing or reducing nutrition-related diseases. Regular intake of probiotic yoghurt is suggested for healthy lifestyles, as it will help in retaining their health and reduce the potentially long-term risk of disease. Food industries can have profit-driven business by projecting the probiotic yoghurt as a functional food.
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Purwantiningsih, Theresia Ika, Maria Adlofina B. Bria, and Kristoforus W. Kia. "Levels Protein and Fat of Yoghurt Made of Different Types and Number of Cultures." Journal of Tropical Animal Science and Technology 4, no. 1 (February 23, 2022): 66–73. http://dx.doi.org/10.32938/jtast.v4i1.967.
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This research was carried out in June 2020 at the Chemistry Laboratory of the Faculty of Animal Husbandry, Nusa Cendana University, Kupang for testing protein and fat levels. This study aims are to determine the protein and fat content of yoghurt made from various types of milk, the protein and fat content of yoghurt made from different amount cultures, and to determine the interaction between the type of milk and the number of yoghurt cultures. Research material in the form of fresh milk, UHT milk, yoghurt cultures. The design used in this study was a completely randomized design (CRD) with a factorial pattern using 2 treatment factors, namely factor A in the form of type of milk, which consisted of: A1 = fresh milk, A2 = UHT milk (Ultra High Temperature) and factor B in the form of culture. yoghurt consisting of: B1 = Lactobacillus bulgaricus and Streptococcus thermophilus, B2 = Lactobacillus acidophilus, Lactobacillus bulgaricus, and Streptococcus thermophilus, B3 = Streptococcus thermophilus, Lactobacillus adhophilus, Lactobacillus bulgaricus, and Bifidobacterium animals. From the two factors above, there were 6 treatment combinations consisting of: A1B1, A1B2, A1B3, A2B1, A2B2, A2B3, each combination consisting of 3 replications so that there were 18 experimental sample units. The results showed that the type of milk and the number of bacterial cultures affected the fat content and protein content of yoghurt and there was an interaction between the type of milk and the number of different cultures on the percentage of fat and protein content of yoghurt produced. types of milk with different culture brands had a significant effect (P<0.05) on the percentage of yoghurt fat content. The results of the follow-up test with Duncan's test showed that the combination of treatment between the type of UHT milk and the culture Lactobacillus bulgaricus had a significant effect (P<0.05) on the percentage of yoghurt protein content in all treatments. It can be concluded that fresh milk has higher protein and fat content than UHT milk. The number of cultures 2 (Lactobacillus bulgaricus and Streptococcus thermophilus) produced yoghurt with the highest fat content and protein content.
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Mbae, Jonah, Richard Koskei, and Beatrice Mugendi. "Effect of Addition of Coffee Extract on Physicochemical and Sensory Properties of Yoghurt." European Journal of Agriculture and Food Sciences 5, no. 1 (January 17, 2023): 27–31. http://dx.doi.org/10.24018/ejfood.2023.5.1.478.
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Yoghurt is among high value dairy products that are cultured using live organisms and termed as a probiotic carrier. Yoghurt was flavoured using coffee extract to allow diversification of dairy cultured products. In this research, the potential effect of coffee extract on the physicochemical and sensory properties of coffee flavored yoghurt was studied. A complete randomized design was used where four treatments were assigned to twelve experimental units. The treatments were prepared by addition of coffee extract to the yoghurt in the ratio of 0.0% (control), 0.1%, 0.2%, and 0.3%. The treatments were made in three replicates. The samples were analyzed for physicochemical properties and sensory evaluation. Physicochemical properties analyzed included pH, titratable acidity, viscosity and syneresis. Sensory evaluation was conducted by eighteen untrained panelists who were consumers of yoghurt. All were drawn from both students and the staff in the Institute of Food Bioresources Technology, using a nine-point hedonic scale. Data was analyzed by use of ANOVA, means separated by fisher’s LSD at p<0.05 level of significance. From the findings, pH gave readings between 4.45±0.0 and 3.92±0.0. Results for titratable acidity was between 0.78±0.0 and 0.93±0.0. Viscosity ranged from 3241.7±62.9 to 2041.7±14.4, while results for Syneresis were between 8.93±0.5 and 25.33±0.6. Significant differences were recorded in all physicochemical properties evaluated in this research, while sensory scores ranged from 6.5 to 8.5 and significance difference was recorded in all sensory parameters used except in texture and aroma. Physicochemical properties of yoghurt were found to influence the quality and overall acceptability of yoghurt by the consumers.
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Moga, Valentina Mădălina, and Mihaela Adriana Tița. "MARKETING ASPECTS OF YOGHURT ENHANCED WITH TAPIOCA." Management of Sustainable Development 12, no. 2 (December 1, 2020): 12–20. http://dx.doi.org/10.54989/msd-2020-0007.
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This research presents aspects regarding the introduction on the Romanian market of tapioca yoghurt. This product has a better texture than classic yoghurt or than yoghurt with added milk powder (the main additive used to improve the texture of the yoghurt in Romania). Tapioca is a neutral-tasting vegetable powder and it is used in many sectors of the food industry, especially as a substitute for various gelling agents, but also due to the fact that it does not contain gluten and any other known allergen. We have identified the main competitors on the yogurt market but also the potential customers. To understand the trends on the Romanian yoghurt market and consumers interest in trying the product; consumers attitude towards a new product, we used a survey. The data provided by the survey were processed to establish the SWOT Analysis of the product which is used to determine the strategic position of the product and The Elements of the Marketing Mix that are important for market growth.
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Asaduzzaman, Md, Md Sultan Mahomud, and Mohammod Enamul Haque. "Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure." International Journal of Food Science 2021 (September 22, 2021): 1–10. http://dx.doi.org/10.1155/2021/5569917.
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Heating milk for yoghurt preparation has a significant effect on the structural properties of yoghurt. Milk heated at elevated temperature causes denaturation of whey protein, aggregation, and some case gelation. It is important to understand the mechanism involved in each state of stabilization for tailoring the final product. We review the formation of these complexes and their consequence on the physical, rheological, and microstructural properties of acid milk gels. To investigate the interactions between denatured whey protein and casein, the formation of covalent and noncovalent bonds, localization of the complexes, and their impact on ultimate gelation and final yoghurt texture are reviewed. The information regarding this fundamental mechanism will be beneficial to develop uniform quality yoghurt texture and potential interest of future research.
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Agustina, Rika Sri, Tri Saptari Haryani, and Ismanto. "UJI KUALITAS MIKROBIOLOGI DAN KIMIAWI SEDIAAN YOGHURT BERBAHAN DASAR KACANG BOGOR (Vigna subterranea)." EKOLOGIA 21, no. 1 (April 24, 2021): 8–13. http://dx.doi.org/10.33751/ekologia.v21i1.3000.
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Yogurt is milk fermented with Lactobacillus bulgaricus and Streptococcus thermophilus bacteria. Yoghurt is derived from milk, which is a source of protein, one source of vegetable protein is bambara groundnut milk. The purposes of this research are to determine the quality of yoghurt made from bambara groundnut through microbiological and chemical tests and to determine the concentration of milk and the optimal fermentation temperature for making yoghurt with the best quality. This research used a completely randomized factorial design with the concentration of bambara groundnut milk of 15%, 20%, and 25% and the fermentation temperature of 35°C, 40°C, and 45°C and a four-time repetition. The result of this research shows that the best quality of yoghurt made from bambara groundnut was obtained from the treatment of bambara groundnut milk with the concentration of 20% and the fermentation temperature of 45°C with the results of total coliform, Salmonella sp., Listeria monocytogenes, total lactic acid bacteria, bacterial morphology, protein, acidity, fat and organoleptic respectively: 0 MPN/gram, negative/25gram, negative/25gram, 2.6x109 colonies/gram, circular shape, milky white, convex elevation, Gram positive, 3.74%, 1.77 %, 0.68% and liked by panelists.
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Ziarno, Małgorzata, Dorota Zaręba, Wiktoria Dryzek, Rozeta Hassaliu, and Tomasz Florowski. "Effect of the Addition of Soy Beverage and Propionic Bacteria on Selected Quality Characteristics of Cow’s Milk Yoghurt Products." Applied Sciences 12, no. 24 (December 8, 2022): 12603. http://dx.doi.org/10.3390/app122412603.
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Many diet trends have emerged over the last few years, including plant-based diets with soya as an important component, while fermented milk beverages have been an integral part of the human diet for thousands of years. However, there is little research on the potential of using propionic bacteria for dairy or plant-based food fermentation. The aim of this study was to evaluate the effects of soy beverage addition and propionic bacterium application on the quality of dairy yoghurt products. Three variants of the products—based on cow’s milk, soya beverages, and mixtures of both—were prepared and then fermented with yoghurt bacteria, propionic bacteria or a mixture thereof. It was found that it is possible to obtain functional yoghurt products based on cow’s milk, as well as milk–soya blends, using a mixture of yoghurt and propionic cultures. The resulting milk, milk–soya, and soya yoghurt products displayed pH values in the correct range and a stable bacterial population during refrigerated storage for 21 days. The refrigerated storage time and the type of culture starter used significantly determined the quality characteristics of the milk, milk–soya and soya yoghurt products, such as their firmness, adhesiveness, and water-holding capacity.
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Grace Oluwatoyin Ogunlakin, Rukayat Abiola Suara, and Tajudeen Abidemi Sunmola. "Effect of Thermization and storage period on the quality parameters of yoghurt." International Journal of Life Science Research Archive 3, no. 1 (September 30, 2022): 110–17. http://dx.doi.org/10.53771/ijlsra.2022.3.1.0078.
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This research work was to investigate the effect of thermization and storage period on the quality parameters of yoghurt. The proximate, physiochemical and sensory evaluation of yoghurt thermized at 50 – 70 °C and stored at 0 – 4 weeks were studied. The moisture contents ranged from 86.15 to 89.94%, ash content ranged from 0.25 to 0.89%, fat content ranged from 2.98 to 3.91%, protein content ranged from 3.21 to 5.08%, carbohydrate content ranged from 3.25 to 5.07% and total solid ranged from 10.07 to 13.85%. There was decrease in the pH and total titratable acidity of the sample as days passes by, the value increase from 3.90 to 6.90 (pH tends towards alkaline) and 0.53 to 0.83% (total titratable acidity). Also, it was observed that yoghurt sample thermized at 65 °C had the most sensory properties (taste, odour, texture, appearance and overall acceptability) acceptability. The findings reveals that the higher the thermization temperature, the lower the degree of deterioration and also, that storage reduces the quality parameters/attributes of the yoghurt hence makes the yoghurt unfit for consumption.
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Mostafaie, Ali, Gholamreza Bahrami, and Maryam Chalabi. "Effect of fermentation temperature and different Streptococcus thermophilus to Lactobacillus bulgaricus ratios on Kermanshahi roghan and yoghurt fatty acid profiles." Journal of Dairy Research 85, no. 4 (August 13, 2018): 472–75. http://dx.doi.org/10.1017/s0022029918000626.
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The objective of the study reported in this Research Communication was to investigate the effect of fermentation temperature (37 and 45 °C) and different ratios of Streptococcus thermophilus to Lactobacillus bulgaricus (3 : 1, 1 : 1 and 1 : 3) on Kermanshahi roghan and yoghurt fatty acid profiles (FAP) in order to obtain a product with optimized fatty acid profiles. Kermanshahi roghan is a yoghurt by-product in western Iran (Kermanshah). The results revealed that incubation temperature at 37 °C as compared to 45 °C had a better effect on fatty acid profiles of roghan and yoghurt. Furthermore, the results showed that fatty acid profile of roghan is better than yoghurt at two experimental temperatures. On the other hand, the roghan products made by equal ratio of S. thermophilus and L. bulgaricus (1 : 1) had the best quality of fatty acid profiles. Although a lower incubation temperature increases incubation time, our finding suggests that inoculation ratio 1 : 1 at 37 °C as compared to 45 °C can affect the quality of roghan and yoghurt fatty acid profiles.
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Alfaridhi, Khabib Khasan, Arina Tri Lunggani, and Endang Kusdiyantini. "Penambahan Filtrat Tepung Umbi Dahlia (Dahlia variabilis Willd.) sebagai Prebiotik dalam Pembuatan Yoghurt Sinbiotik." Bioma : Berkala Ilmiah Biologi 15, no. 2 (December 18, 2013): 64. http://dx.doi.org/10.14710/bioma.15.2.64-72.
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Yoghurt is a fermented milk product that can provide beneficial effects to the health of consumers. Increasing the quality of yoghurt can be made by combining the benefits of probiotic with prebiotic to produce sinbiotic yoghurt. Inulin is a prebiotic that found in many dahlia tuber (Dahlia variabilis Willd.). Pure inulin were expensive, so the alternative is using dahlia tuber flours filtrate as prebiotic ingredients. This study aimed to examine the addition of Dahlia Tuber Flours Filtrate (DTFF) as a prebiotic in sinbiotic yoghurt making using Lactic Acid Bacteria (LAB) Lactobacillus bulgaricus, Streptococcus termophilus dan Lactobacillus acidopilus as probiotic. This research using Completely Randomized Design (CRD) with 4 concentration treatments DTFF 0%, 3%, 6% and 9% with 3 replications. Observed variables consist of the number of total LAB, lactic acid level, pH and organoleptic attributes (aroma, flavor, consistency and impression). Data the number of total LAB, lactic acid level and pH values were analyzed by ANOVA, continued by Duncan test, while the organoleptic data was analyzed by Mann-Whitney U test with 95% significant level. The results showed that the addition of DTFF significantly affect the increasing of total LAB, lactic acid level, organoleptic assessment and decreasing pH of sinbiotic yoghurt. Sinbiotic yoghurt with 3% of DTFF concentration is most preferred by panelists and required the criteria of Indonesian National Standard (SNI) for yoghurt with enough likely aroma, sour taste/specify and enough thick texture with total LAB 2,4 x 108 CFU/ml, 1.3% lactic acid levels and 4.2. pH. Keywords : prebiotic, probiotic, inulin, dahlia tuber, sinbiotic yoghurt, lactobacillus bulgaricus, streptococcus termophilus, lactobacillus acidopilus
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Heshmati, Ali, Amir Sasan Mozaffari Mozaffari Nejad, and Tayebeh Ghyasvand. "The Occurrence and Risk Assessment of Aflatoxin M1 in Yoghurt Samples from Hamadan, Iran." Open Public Health Journal 13, no. 1 (September 18, 2020): 512–17. http://dx.doi.org/10.2174/1874944502013010512.
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Background: Aflatoxin M1 (AFM1) is a hepatocarcinogenic and hydroxylated metabolite of aflatoxin B1, detected in milk and milk products. Objectives: The aim of our research was to determine the incidence and risk assessment of AFM1 through the consumption of yoghurt in Hamadan province of Iran. Methods: Fifty yoghurt samples were gathered from various areas of Hamadan province, Iran and tested for AFM1 by ELISA technique. The estimated daily intake (EDI) and the liver cancer incidence of aflatoxin M1 were determined. Results: AFM1 was detected in 43 (86%) samples, (mean: 28.56 ng/kg; range: <5-98.65 ng/kg). The level of AFM1 in 9 (18%) samples was above the maximum tolerance limit (50 ng/kg). The AFM1 intake through yoghurt consumption in various population groups ranged from 0.016 to 0.032 ng/kg bw/day in mean consumers and 0.019 to 0.046 ng/kg bw/day in high consumers. Conclusion: The AFM1 intake through yoghurt contributed a slight part from the overall incidence of liver cancer in the Iranian population. From the findings of the current study, it can be derived that although the high percentage of yoghurt samples in Iran proved to be contaminated with AFM1 contents, did not show a public health concern considering the European Commission (EC) and the Institute of Standards and Industrial Research of Iran (ISIRI) maximum limits.
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Krisnaningsih, Aju Tjatur, Purwadi Purwadi, Herly Evanuarini, and Djalal Rosyidi. "The Effect of Incubation Time to The Physicochemical and Microbial Properties of Yoghurt with Local Taro (Colocasia Esculenta(L.) Schott) Starch as Stabilizer." Current Research in Nutrition and Food Science Journal 7, no. 2 (August 27, 2019): 547–54. http://dx.doi.org/10.12944/crnfsj.7.2.23.
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The effect of incubation time by using three culture starters (Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophiles) and Taro (Colocasia Esculenta) starch as a stabilizer on the physicochemical and microbial characteristics of yoghurt were investigated. One of the problems in making yoghurt is the occurrence of syneresis caused by the unstable casein micelles. The addition of natural stabilizers is known to be able to solve the problem. In this research, local taro was added to the yoghurt as stabilizers followed by different incubation time (18-h, 24-h, 30-h, 36-h and 42-h). The results showed that incubation time had a highly significant effect (p<0.01) on viscosity, whey holding capacity (WHC), moisture content, carbohydrates, pH value, total acidity, and total lactic acid bacteria. During the fermentation process, the prolonged incubation time resulted in increased acidity, viscosity, WHC, and total lactic acid bacteria, while simultaneously decreased the pH value, moisture and carbohydrate content. The research concluded that 36 h incubation time produced the best yoghurt characteristics made with Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophiles as culture starters and taro starch as a local Indonesia stabilizer.
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Košičiarová, Ingrida, Ľudmila Nagyová, and Mária Holienčinová. "Consumer Behaviour on Slovak Yoghurt and Fermented Milk Products Market." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 65, no. 6 (2017): 1967–78. http://dx.doi.org/10.11118/actaun201765061967.
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Milk and dairy products present an important source of essential nutrients which should be a part of human beings nutrition. While the recommended consumption of milk and dairy products is set at the level of 220 kg/person/year, the current studies show that Slovaks consume only 160 kg/person/year. One of the possibilities how to reverse this negative trend is to raise the Slovak consumers awareness of the positive impacts of yoghurts and fermented milk products on their health, as well as to made from them a so‑called trendy food. The aim of the presented paper was to determine the consumer behaviour in the purchase of yoghurts and fermented milk products produced in Slovak Republic. As the research methods were used the methods of survey and structured questionnaire consisting of 16 closed and 1 opened question (total number of respondents was 1,131 randomly selected respondents from all regions of the Slovak Republic). For a deeper analysis of the obtained results, there were set out six assumptions and ten hypotheses, which were tested with the use of Pearson’s chi‑square test, Fisher’s exact test, Cramer’s contingency coefficient and Phi coefficient. The results of the presented paper show, that despite the fact that almost 77 % of respondents said that they prefer in their purchase yoghurts and fermented milk products produced in the Slovak Republic, only 26.4 % of respondents said that they prefer the local producers of these products; exactly 44 % of respondents said that they always look for the information about the content of fat in the yoghurt they buy; more than 33 % said that they buy yoghurts and fermented milk products marked with the Quality Label “Značka kvality SK”; more than 62 % of respondents said that they purchase yoghurts and fermented milk products produced by ecological farming exclusively and rather and exactly 60.1 % of respondents said they prefer the plastic packages of yoghurts and fermented milk products. Up to the question aimed at determining which flavour consumers actually miss on the market, we have to conclude that these flavours are mostly kiwi, muesli with cranberries, chocolate with mint, coconut and banana.
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Tifrea, Anca, Ovidiu Tiţa, Endre Máthé, and Otto Ketney. "Physicochemical Parameters of Probiotic Yoghurt with Bioactive Natural Products from Sea Buckthorn." Acta Universitatis Cibiniensis. Series E: Food Technology 17, no. 1 (June 1, 2013): 27–38. http://dx.doi.org/10.2478/aucft-2013-0003.
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Abstract Probiotic dairy products are part of functional foods, which are made from fermented milk selected from a culture or a concentrate of bacteria that improve the microbial balance in the gut. These products have positive and beneficial influence on health and integrity of the human body. In the present study regarding the fortification with oil and pulp of sea buckthorn, was to obtained product similar to the conventional yoghurt, consistency and texture aimed at reducing heat treatments and stages technology in order to preserve nutritional quality. This research focused on optimizing the technology for obtaining yoghurt and selecting the best options regarding the addition of sea buckthorn pulp or oil, based on the following parameters : acidity, pH and lactic acid. At the same time we aimed to obtain probiotic yoghurt ,to make comparative studies on major parameters and to select the optimal probiotic yoghurt with sea bucktorn that give a good stabilization.
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Hozzein, Wael N., Sameh M. Hisham, and Dalal Hussien M. Alkhalifah. "A Sustainable Method: Production of the Fermented Rice Milk Yogurt by Using Three Efficient Lactic Acid Bacteria." Applied Sciences 13, no. 2 (January 9, 2023): 907. http://dx.doi.org/10.3390/app13020907.
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Lactic acid bacteria (LAB) have long been used as starters in non-dairy cereal fermentation, as they aid in the production of products such as yoghurt and cheese. Broken rice milk is a plant-based milk alternative that is high in carbs and low in fat, providing excellent nutritional value to human users. The current study intends to ferment broken rice milk supplemented with 6% skim milk using three Lactobacillus strains for the development of yoghurt products, as well as to evaluate the growth, changes in physio-chemical properties, and sensory qualities of the yoghurt produced. Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus acidophilus, and a commercial yoghurt culture consortium fermented broken rice milk after 8 h. Rather than employing L. acidophilus or a commercial yogurt culture consortia, L. bulgarics was the most efficient starter for yoghurt manufacturing, followed by L. casei. L. bulgaricus had the highest viability counts of 8.5 Log CFU/mL, 0.18 specific growth rate, and 3.78 doubling time. Furthermore, it produces a significant reduction in pH to 4.3 and increases total titratable acidity to 0.09 percent with high overall acidity values of 1.4 mg/L of acetic and lactic acid contents. The maximum acidification rate (Vmax) was 0.2125, the maximum acidification time (Tmax) was 4 h, and the time to reach pH 4.6 (Te) was 5 to 8 h. As a result, L. bulgaricus was chosen as the most efficient isolate for the production of fermented rice milk yoghurt. More research is needed, however, to investigate the new rice-based yoghurt product’s sensory qualities as well as its toxicological effects on normal and malignant human cells.
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Ismail, A., A. Deeb, I. Alhawary, W. Elkassas, and Y. Hegazy. "Influence of lysozyme utilization with lactic acid bacteria in yoghurt on some foodborne pathogens." Journal of the Hellenic Veterinary Medical Society 73, no. 3 (November 9, 2022): 4535–44. http://dx.doi.org/10.12681/jhvms.27796.
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Despite the existence of many different food preservation methods, foodborne pathogens are still the most common related problems to dairy products. Developing naturally alternative techniques to control such problems is necessary. This research was planned to assess the bacteriological quality of yoghurt samples commercially available in Kafr El-Sheikh city, Egypt. Also to study the impact of natural antibacterial agents on the inhibition of selected foodborne pathogens artificially inoculated in yoghurt samples. The obtained results revealed poor bacteriological quality of the examined yoghurt samples, as total staphylococci and coliforms were detected in 80% and 90% yoghurt samples, with mean values of 2.4 ×103±0.13× 103cfu/gm and 3.6×105± 2.4×105 MPN/gm, respectively. S. aureus was noticed in 4% of examined samples, polymerase chain reaction (PCR) confirmed the presence of virulence adhesion gene (clfA) in one isolate. E. coli was detected in 14% of yoghurt samples, then serologically identified as O146:H5 (2), O111:H2 (2), O125:H11 (1), O26:H10 (1) and O158:H7 (1). Artificially inoculated yoghurt with S. aureus (7.39 log cfu/gm) and E. coli (8.3 log cfu/gm), were used to investigate the ability of hen egg-white lysozyme either with LAB classic or with ABT-5 (L. acidophilus LA5+ S. thermophiles + Bifidobacterium Bb12) starter cultures to inhibit the growth of these pathogens. During refrigerated storage, all yoghurt batches showed a reduction in pH value. It was observed that both pathogens couldn't be detected in the yoghurt batch containing LAB classic starter + heated lysozyme. Furthermore, S. aureus was completely inhibited in that containing ABT-5 cultures alone, while E. coli decreased by 6.23 log. Conversely, there was not complete inhibition in other batches containing (LAB classic starter, LAB classic starter+ native lysozyme, ABT-5 culture+ native lysozyme and ABT-5 culture+ heated lysozyme) as the reduction rate during all storage periods for S. aureus count was 1.66, 2.63, 4.47 and 4.19 log, While for E. coli count was 3.3, 3.81, 5.53 and 4.89 log, respectively. This study highlighted the importance of adding natural antibacterial agents like lysozyme with LAB culture to yoghurt as a bio-control strategy to overcome foodborne pathogens that cause a public health hazard.
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Kruchinin, Alexandr, Svetlana Turovskaya, Elena Illarionova, and Alana Bigaeva. "Evaluation of the Effect of κ-casein Gene Polymorphism in Milk Powder on the Technological Properties of Acid-Induced Milk Gels." Food Processing: Techniques and Technology 51, no. 1 (March 25, 2021): 53–66. http://dx.doi.org/10.21603/2074-9414-2021-1-53-66.
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Introduction. Yoghurt has become one of the most popular acid-induced dairy products in the world. Consumers see yoghurt not only as a tasty, protein-rich, and calcium-fortified dessert, but also as a product that improves intestinal microflora and prevents obesity, metabolic syndrome, type II diabetes, and cardiovascular diseases. The stability of the structure and consistency of yoghurt directly depend on the composition and properties of raw materials, including genetic and technological factors and compliance with temperature storage conditions. Yoghurt formulations include various dairy raw materials, e.g. milk powder. The research objective was to assess the effect of κ-casein gene polymorphism in milk powder on the technological properties of acid-induced milk gels when simulating different temperature storage conditions.
Study objects and methods. The research featured yoghurt samples prepared from milk powder of CSN3 gene (AA and BB). Model systems of yoghurt were prepared from dry bulk milk, mixed by mass fraction of protein in the ratio of AA2:BB2 as 75:25, 50:50, and 25:75%, respectively. The experiment involved standard methods, optical methods, dynamic viscometry, and PCR-RFLP.
Results and discussion. As the mass fraction of BB dry bulk milk increased, the structural and mechanical properties, dimensional stability, and surface tension increased, too. As the storage temperature fell from 4 ± 2 to 12 ± 2°C, the structural and mechanical properties, dimensional stability, surface tension, and moisture-holding ability decreased while maintaining the previously established dependencies. The CSN3 gene polymorphism proved to have no effect on the curd tension after fermentation. Significant differences between the allelic variants AA and BB became obvious only after complete cooling and structuring of the product.
Conclusion. The obtained experimental results and the analysis of related publications suggested an indirect effect of the κ-casein gene polymorphism on the structural and mechanical properties, associated with a genetic effect on the average diameter of casein micelles in the original milk and the resulting biochemical and isothermal processes. The research made it possible to assess the effect of the CSN3 gene polymorphism on the technological properties of dry milk during its processing into fermented milk products.
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Nurminabari, Ina Siti. "KAJIAN PENAMBAHAN SKIM DAN SANTAN TERHADAP KARAKTERISTIK YOGHURT DARI WHEY." Pasundan Food Technology Journal 5, no. 1 (March 31, 2018): 54. http://dx.doi.org/10.23969/pftj.v5i1.810.
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The purpose of this research was to obtain the the correlation ratio between the addition of skim milk and coconut milk on the characteristics yoghurt whey.
The research method consists of two phases: a preliminary study and the main study. Preliminary studies done of the analysis of raw materials to the whey and coconut milk. The main research undertaken is to determine the correlation of the addition comparison of the characteristics skim milk yoghurt and whey. The design used is linear regression. The factor used is the ratio of the addition between skim and coconut milk (a) (a1 = 16: 6, a2 = 14: 8, a3 = 12: 10, a4 = 10: 12, a5 = 8: 14, and a6 = 6: 16). The response in the study include chemical response (analysis of lactic acid levels, pH, levels of protein, carbohydrates and fat), biological response (total cells) and organoleptic (color, viscosity, oddor, and taste).
The results showed that the analysis of raw materials showed whey contains lactose component of 4.27%, amounting to 1.39% fat, and protein at 0.79%, while milk contains components for 32.007% fat and 1.56% protein. Comparison and skim milk used to provide correlation lactic acid content and pH of the yoghurt whey. Total number of cells in yoghurt whey in the range of 5,533,333 to 8,966,667 cells / ml. The addition comparison and skim milk does not affect the organoleptic testing the color and flavor but affect the viscosity and aroma. Selected product is on treatment a1 with a protein content of 5.808% and a fat content of 1, 089%.