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Journal articles on the topic 'Yoghurt'
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1
Szołtysik, Marek, Alicja Z. Kucharska, Anna Sokół-Łętowska, Anna Dąbrowska, Łukasz Bobak, and Józefa Chrzanowska. "The Effect of Rosa spinosissima Fruits Extract on Lactic Acid Bacteria Growth and Other Yoghurt Parameters." Foods 9, no. 9 (August 24, 2020): 1167. http://dx.doi.org/10.3390/foods9091167.
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The aim of the study was to evaluate the effect of purified extract from Rosa spinosissima fruits on the quality characteristics and antioxidant properties of yoghurt. The extract, added to yoghurt at a concentration of 0.1% and 0.2%, contained high quantities of phenolic compounds and exhibited high antioxidant activity due to the presence of anthocyanins flavan-3-ols, flavonols and ellagitannins. Yoghurt physicochemical properties, microbiology and antioxidant properties were evaluated after 1, 7 and 14 days of storage at a temperature of 4 °C. The data revealed a positive influence of rose preparation on yoghurt’s microflora and on its other properties. The highest count of traditional yoghurt microflora was observed in samples with 0.2% of extract. Its addition had a positive effect on the yoghurts’ color, giving them a characteristic pink color of an intensity dependent on additive concentration. It also significantly affected the yoghurts’ antioxidant properties, which were stable during storage, as well as the content of the introduced phenolic compounds.
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Onyimba, I. A., M. S. Chomini, M. O. Job, A. I. Njoku, J. A. Onoja, D. C. Isaac, I. C. Isaac, and A. C. Ngene. "Evaluation of the Suitability of Tigernut Milk and Tigernut-Cow Composite Milks for Yoghurt Production." European Journal of Biology and Biotechnology 3, no. 2 (April 21, 2022): 38–44. http://dx.doi.org/10.24018/ejbio.2022.3.2.366.
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The cost of animal milk used in yoghurt production in Nigeria has continued to rise, making the price of yoghurt to become prohibitive. This study investigated the suitability of tiger nut milk for yoghurt production. Five milk formulations prepared from tiger nut milk and cow milk were used to produce yoghurts. pH and titratable acidity (TA) of the milks and yoghurts were determined. The yoghurts were assessed for total plate count (TPC), total fungal count (TFC), fat content and sensory properties. Sensory properties were evaluated by a 10-man taste-panel using a 5-point hedonic scale. pH values of the yoghurts ranged from 3.94 – 4.68. TA values ranged from 0.56 – 0.64. TPC of the yoghurts ranged from 1.0 x 102 – 1.3 x 103 cfu/ml while TFC ranged from 0.1 x 101 – 0.3 x 101. The microbial counts of the yoghurt samples were within acceptable safety limits. The yoghurts were generally acceptable to the panelists. There were significant (P < .05) differences in the sensory scores for appearance, taste, texture, and overall acceptability. Tiger nut-cow milk (75:25) yoghurt had the highest appearance and taste scores while tiger nut milk (100) yoghurt had the highest texture and overall acceptability scores. Tiger nut milk (100) yoghurt was the most preferred yoghurt with an overall acceptability score of 4.8±0.42 followed by tiger nut-cow milk (75:25) yoghurt. Yoghurts analysed had fairly high fat contents. The study showed that tiger nut milk and tiger nut-cow milk composites could be used as alternatives to cow milk for yoghurt production.
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Roumanas, Dimitris, Golfo Moatsou, Evangelia Zoidou, Lambros Sakkas, and Ekaterini Moschopoulou. "Effect of Enrichment of Bovine Milk With Whey Proteins on Biofunctional and Rheological Properties of Low Fat Yoghurt-Type Products." Current Research in Nutrition and Food Science Journal 4, Special-Issue-October (October 4, 2016): 105–13. http://dx.doi.org/10.12944/crnfsj.4.special-issue-october.14.
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In this study, the effect of supplementation of low fat bovine milk with whey protein concentrates (WPC) or whey protein hydrolysates (WPH) on the biofunctional and rheological properties of the produced yoghurt was assessed. Six different set type yoghurt products containing 1.6% fat were manufactured and enriched with: a) 1.5% bovine WPC (80% protein), marked as WPC_A yoghurt, b) 1% WPC (80% protein) of ovine/caprine origin, marked as WPC_B yoghurt, c) 2% commercial mixture of milk proteins, i.e. milk protein concentrate/ caseinates /WPC (82% total protein content), marked as MPM yoghurt, d) 0.25% WPC_B hydrolysed with trypsin, marked as WPH_A yoghurt, e) 0.5% commercial WPH, marked as WPH_B1yoghurt, f) 0.25% commercial WPH, marked as WPH_B2 yoghurt. Control yoghurt was manufactured without addition of protein. Results showed that the protein fortification level affected positively the protein, total solids as well as calcium and phosphorous contents of all yoghurt types. The lowest pH values were observed in the case of WPH_B2 yoghurt, while the highest in the case of MPM yoghurt throughout the storage i.e. 21 days. The characteristic microorganisms were in total more than 108cfu/g. Yoghurts fortified with WPH showed higher ACE-inhibitory activity (determined by the HPLC method) than those enriched with WPC. Also, it is noteworthy that WPH_A yoghurt showed significantly (P<0.05) higher ACE-inhibitory activity (72%) than control yoghurt or yoghurts made with the other WPH. On the other hand, WPH_A yoghurt showed the lowest hardness and adhesiveness, whereas MPM yoghurt showed the highest. The type of added whey protein did not affect cohesiveness. Water holding capacity was higher in yoghurts enriched with WPC and MPM than in the yoghurts enriched with WPH. All yoghurts presented antioxidant activity such as DPPH• radical scavenging activity (45-58%). The WPC_A yoghurt, MPM yoghurt, WPH_A yoghurt and control yoghurt presented high Fe2+ chelating activity (>70%), but WPH_A yoghurt presented the highest Fe2+ chelating activity (>95%) throughout storage. In conclusion, fortification of yoghurt milk with WPH increased the biofunctionality of the product, but the use of WPH of ovine/caprine origin increased it significantly.
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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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Świąder, Katarzyna, Anna Florowska, and Zuzanna Konisiewicz. "The Sensory Quality and the Textural Properties of Functional Oolong Tea-Infused Set Type Yoghurt with Inulin." Foods 10, no. 6 (May 29, 2021): 1242. http://dx.doi.org/10.3390/foods10061242.
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Set type yoghurts are characterised by a semi-solid texture, which is created during the fermentation process. The tea infusion in this type of yoghurt production can influence the quality of the final product. Therefore, the aim of the experiment was to evaluate the influence of the addition of 3, 6 and 9% inulin to oolong tea-infused yoghurts on the sensory quality. It has been evaluated by trained experts using a Quantitative Descriptive Profile analysis and by consumers using hedonic scaling, as well as on instrumentally evaluated features such as texture, stability and visual parameters. The addition of oolong tea to yoghurt resulted in positive changes in the perception of sweet, peach and nectar odours and flavours, and also creaminess, as well as negative changes in the presence of a bitter taste, the whey presence and a colour intensification towards dark cream (p ≤ 0.05). The addition of inulin to the tested oolong tea yogurts caused a decrease in the whey presence and brightened the yoghurt’s colour (6% and 9%, p ≤ 0.05, respectively), as well as an improved creaminess and an increase in the sweet taste of the yoghurt. It was also observed that the addition of oolong tea deteriorated the instrumentally evaluated texture of the set yoghurts, while inulin at a higher concentration (9%, p ≤ 0.05) increased the firmness and adhesiveness. Moreover, the addition of inulin also had a positive effect on the yoghurt’s stability. The addition of inulin to oolong tea-infused set yoghurts may be valuable both as a source of prebiotic fibre in functional products and as a factor improving the quality of these products.
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Świąder, Katarzyna, and Anna Florowska. "The Sensory Quality and the Physical Properties of Functional Green Tea-Infused Yoghurt with Inulin." Foods 11, no. 4 (February 16, 2022): 566. http://dx.doi.org/10.3390/foods11040566.
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The purpose of this study was to investigate the influence of the addition of inulin (3%, 6% and 9%) to green tea-infused set type yoghurt on its sensory quality and physical properties. Yogurts were made by combining green tea with milk and inulin and inoculated with freeze-dried starter cultures YO-122. Incubation was conducted at 43 °C for approximately 4.5 h until a pH value of 4.5–4.6 was achieved. For the prepared yoghurts, a panel of experts (n = 10) was selected, characterized 35 attributes and conducted a sensory quality assessment of these yoghurts using the Quantitative Descriptive Profile method. Additionally, instrumental analyses such as yield stress, adhesiveness, firmness, physical stability and color parameters were also carried out. The use of green tea infusion increased the perception of green tea flavor, bitterness, astringency, dark color of the yoghurt and the existing whey, which worsened the overall sensory quality of the yoghurt. The addition of inulin (9%) to the green tea yoghurt, increased the perception of sweet, peach flavor and aroma and improved the firmness of the yoghurt while reducing the perception of sour taste, which improved the sensory quality of the yoghurt. Both inulin and green tea affected the physical properties of the yoghurts, causing an increase in the yield stress (43%, and 20%, respectively) and deteriorated the stability of the yoghurts. Green tea affected the color of the yoghurts, causing the lightness to decrease. The L* parameter decreased from 89.80 for the control sample to 84.42 for the green tea infused yoghurt. The use of infused green tea in yoghurt production makes it necessary to use ingredients that will neutralize its adverse effects on sensory quality and physical parameters of yoghurt, and such an additive can be prebiotic fiber–inulin at a concentration of 9%.
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Ducková, Viera, Miroslav Kročko, Vladimíra Kňazovická, and Margita Čanigová. "Evaluation of Yoghurts with Thyme, Thyme Essential Oil and Salt." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 66, no. 2 (2018): 365–69. http://dx.doi.org/10.11118/actaun201866020365.
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The aim of this work was production and evaluation of yoghurts with different addition of thyme (Thymus vulgaris), thyme essential oil (EO) and salt. It was produced: control yoghurt, yoghurt with 0.45 % of salt and 0.25 % of thyme, yoghurt with 0.90 % of salt and 0.50 % of thyme, yoghurt with 0.45 % of salt and 0.004 % of thyme EO, yoghurt with 0.90 % of salt and 0.008 % of thyme EO. The time of yoghurt fermentation was extended from the previous 3.5 hours (control sample) to 5 hours for samples with thyme or even up to 7 hours for samples with thyme EO. The fermentation time also depended on the concentration of the used substances. The average titratable acidity of yoghurts fluctuated from 46.52 °SH to 49.51 °SH at day after the production and from 51.57 °SH to 55.75 °SH after 7 days of storage. Average pH values of yoghurts fluctuated from pH 4.77 to pH 4.81 at day after production and from pH 4.48 to pH 4.63 after storage. In all samples of yoghurts were not detected coliform bacteria (< 10 CFU.g-1). The yeasts were appeared rarely (101 CFU.g-1), and their numbers were increased during cold storage (102 up to 103 CFU.g-1). Moulds appeared rarely (101 CFU.g-1). The number of lactic acid bacteria reached required minimum value of 107 CFU.g-1. Samples of yoghurts reached characteristic yoghurt and thyme aroma. The intensity of sour, salty and thyme taste, determined by sensory evaluation was in experimental samples of yoghurts at different level. A higher concentration of thyme and thyme EO gave to yoghurts a bitter taste. The dense consistency of the yoghurts was decreased with the increased addition of thyme and thyme EO. According to results, we recommend the recipe of yogurt with 0.45 % of salt and 0.25 % of thyme or 0.004 % of thyme EO.
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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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Paiakova, J., O. Burdova, P. Turek, and A. Laciakova. "Senzoricke hodnotenie jogurtov vyrobenych z kravského, ovčieho a kozieho mlieka." Czech Journal of Food Sciences 17, No. 1 (January 1, 1999): 31–34. http://dx.doi.org/10.17221/10017-cjfs.
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In order to identify sensorial properties of yoghurts, we prepared experimentally yoghu rts from cow, sheep and goat milk at keeping common technological procedures. On the basis of reached results, yoghu rt made of sheep milk was evaluated as the one of the highest quality, followed by yoghurt made of cow milk with the one made of goat milk in the last place.
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Bartáková, Klára, Lenka Vorlová, Sandra Dluhošová, Ivana Borkovcová, Šárka Bursová, Jan Pospíšil, and Bohumíra Janštová. "Effect on Benzoic Acid Production of Yoghurt Culture and the Temperatures of Storage and Milk Heat Treatment in Yoghurts from Cow, Goat and Sheep Milk." Foods 10, no. 7 (July 2, 2021): 1535. http://dx.doi.org/10.3390/foods10071535.
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Yoghurts from cow, goat and sheep milk were produced and stored under defined conditions to monitor the influence of various factors on the benzoic acid content as determined by Ultra High Performance Liquid Chromatography (UHPLC). The highest level of benzoic acid was found in sheep yoghurt (43.26 ± 5.11 mg kg−1) and the lowest in cow yoghurt (13.38 ± 3.56 mg kg−1), with goat yoghurt (21.31 ± 5.66 mg kg−1) falling in between. Benzoic acid content did not show statistically significant variation until the second and third weeks of storage, and the dynamics of this variation varied depending on the type of yoghurt. The yoghurt culture containing different strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus also affected the contents of benzoic acid. Further, the different storage temperatures (2 and 8 °C) as well as the temperatures used to milk heat treatment before yoghurt production (80, 85 and 90 °C) affected the amount of benzoic acid in different types of yoghurts.
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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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Chipurura, B., F. Pswarayi, and M. Muchuweti. "Sensory properties and consumer acceptance of a stirred-type yoghurt produced from baobab (Adansonia digitata) pulp during refrigerated storage." African Journal of Food, Agriculture, Nutrition and Development 14, no. 62 (April 16, 2014): 8695–708. http://dx.doi.org/10.18697/ajfand.62.13020.
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The baobab ( Adansonia digitata L.) tree is widespread throughout the hot and drier regions of tropical Africa . The baobab pulp from the tree is an important source of nutrients in Africa as it is a rich source of amino acids, iron, vitamins C, A and E. In some African countries including Zimbabwe, the pulp is used traditionally to cure various ailments such as dysentery, inflamed gums and as an antidote to poison . Baobab pulp has many food uses and consequently the aim of the current study was to determine the sensory properties of the baobab flavoured yoghurt during storage and consumer acceptance of the yoghurt . A trained panelist evaluated the appearance, consistency on spoon, consistency in mouth, odour, flavour and overall acceptability of the yoghurt on day s 1, 7, 14, 21 and 28 of storage . In all the sensory evaluations, plain yoghurt was used as a control. The consumer panelists ( n = 150) evaluated taste, texture, colour, smell and aftertaste of the yoghurt. In general, the sensory scores of the baobab flavoured yoghurt and plain yoghurt decreased with storage time. The plain yoghurt had higher appearance scores from day 1 up to day 28 as compared to the baobab flavoured yoghurt and there was a significant difference (p = 0.01) in the scores of the yoghurts . On day 1 the consistency on spoon scores for both the baobab flavoured yoghurt and the plain yoghurt had the same value and from day 2 up to day 28, the plain yoghurt had the highest consistency on spoon scores as compared to the baobab flavoured yoghurt and the difference was significant (p = 0.01 ). The baobab flavoured yoghurt consistency in mouth scores were lower as compared to the plain yoghurt and the difference in the scores of the products was significant (p = 0.01). The odour and flavour scores of both the baobab flavoured yoghurt and plain yoghurt decreased throughout the storage period and the difference in the scores of the yoghurts was significant (p = 0.05). There was a significant difference (p = 0.05) in the overall acceptability scores of the baobab flavoured yoghurt and the plain yoghurt. Although the baobab flavoured yoghurt scores decreased with time of storage and the yoghurt had an astringent aftertaste, the consumer scores indicated that the baobab flavoured yoghurt was acceptable in terms of taste, texture, colour and smell .
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Brodziak, Aneta, Jolanta Król, Arkadiusz Matwijczuk, Tomasz Czernecki, Paweł Glibowski, Łukasz Wlazło, and Anna Litwińczuk. "Effect of Sea Buckthorn (Hippophae rhamnoides L.) Mousse on Properties of Probiotic Yoghurt." Applied Sciences 11, no. 2 (January 8, 2021): 545. http://dx.doi.org/10.3390/app11020545.
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The stability of the physico-chemical and sensory characteristics of yoghurts during refrigerated storage is important for industry and the consumer. The aim of the study was to evaluate the nutritional value, microbiological quality, sensory properties, and structure of natural probiotic yoghurts made with the addition of sea buckthorn fruit mousse during refrigerated storage. In this study, we produced natural, probiotic organic yoghurts with the addition of superfoods, i.e., sea buckthorn (Hippophae rhamnoides L.) fruit mousse, using ABT-1 probiotic yoghurt starter culture based on Lactobacillus acidophilus LA-5, Bifidobacterium lactis BB-12, and Streptococcus thermophilus. Physico-chemical (acidity, nutritional value, and structure) as well as microbiological and sensory changes occurring during 21-day refrigerated storage were determined. The yoghurts were characterized by high sanitary and hygienic quality during the whole refrigerated storage. Fourier-Transform Infrared (FTIR) spectra were also used in the analyses of the obtained yoghurt samples. The applied yoghurt additive was visible at the spectral level as an increase in the intensity of the characteristic bands for vibrations related to protein, fat, and polysaccharide structures. Sea buckthorn can be used as a modern and unconventional addition to yoghurts with health-promoting properties. Micrographic studies have shown that the addition of sea buckthorn mousse significantly changes the microstructure of the yoghurt. The structure of sea buckthorn to yoghurt seems to be more susceptible to the influence of damaging factors, which is also confirmed by the FTIR test conducted during the storage.
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Brodziak, Aneta, Jolanta Król, Arkadiusz Matwijczuk, Tomasz Czernecki, Paweł Glibowski, Łukasz Wlazło, and Anna Litwińczuk. "Effect of Sea Buckthorn (Hippophae rhamnoides L.) Mousse on Properties of Probiotic Yoghurt." Applied Sciences 11, no. 2 (January 8, 2021): 545. http://dx.doi.org/10.3390/app11020545.
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The stability of the physico-chemical and sensory characteristics of yoghurts during refrigerated storage is important for industry and the consumer. The aim of the study was to evaluate the nutritional value, microbiological quality, sensory properties, and structure of natural probiotic yoghurts made with the addition of sea buckthorn fruit mousse during refrigerated storage. In this study, we produced natural, probiotic organic yoghurts with the addition of superfoods, i.e., sea buckthorn (Hippophae rhamnoides L.) fruit mousse, using ABT-1 probiotic yoghurt starter culture based on Lactobacillus acidophilus LA-5, Bifidobacterium lactis BB-12, and Streptococcus thermophilus. Physico-chemical (acidity, nutritional value, and structure) as well as microbiological and sensory changes occurring during 21-day refrigerated storage were determined. The yoghurts were characterized by high sanitary and hygienic quality during the whole refrigerated storage. Fourier-Transform Infrared (FTIR) spectra were also used in the analyses of the obtained yoghurt samples. The applied yoghurt additive was visible at the spectral level as an increase in the intensity of the characteristic bands for vibrations related to protein, fat, and polysaccharide structures. Sea buckthorn can be used as a modern and unconventional addition to yoghurts with health-promoting properties. Micrographic studies have shown that the addition of sea buckthorn mousse significantly changes the microstructure of the yoghurt. The structure of sea buckthorn to yoghurt seems to be more susceptible to the influence of damaging factors, which is also confirmed by the FTIR test conducted during the storage.
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Kamber, Ufuk. "THE EFFECT OF FRUITS TO THE CHARACTERISTICS OF FRUIT YOGURT." Pakistan Journal of Agricultural Sciences 56, no. 02 (April 1, 2019): 495–502. http://dx.doi.org/10.21162/pakjas/19.5706.
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This study investigated the effects of yoghurt on the chemical (titratable acidity and pH), microbiological (L. delbrueckii subsp. bulgaricus, S. thermophilus, mould and yeast counts) and sensory properties of yoghurt that was prepared with fruit (strawberry, apricot, banana, peach) (at a ratio of 20%) during the incubation (checked at 0, 90 and 210 minutes) and storage (checked at 1, 3 and 7 days) periods. When compared to plain yoghurt, the values of the traits analysed during this study were found to be significantly different about both the different fruits and the time intervals. The average acidity counts at the end of the storage period were found to be highest in strawberry yoghurt (0.665 LA), while apricot yoghurt was found to have the lowest pH rate (-0.390 pH). The average count of L. delbrueckii subsp. bulgaricus at the end of the storage period was found to be highest in strawberry yoghurt (2.983 log10 cfu/ml), while peach yoghurt was found to have the lowest rate of L. delbrueckii subsp. bulgaricus (1.568 log10 cfu/ml). The highest rate of S. thermophilus was found in peach yoghurt (2.648 log10 cfu/ml), while the lowest rate was in banana yoghurt (1.301 log10 cfu/ml). The highest yeast count was found in plain yoghurt (3.264 log10 cfu/ml) and the lowest mould count was in banana yoghurt (2.246 log10 cfu/ml). Sensory analysis of the fruit yoghurts revealed that, while the type of fruit had no statistically significant effect on the sensory characteristics, the most popular were banana and strawberry yoghurts. The results confirmed that the varieties of added fruit affected the pH and acidity rates of the yoghurt and influenced the development of microflora, so we concluded that these factors could consequently affect the product’s shelf life.
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Świąder, Katarzyna, Anna Florowska, Zuzanna Konisiewicz, and Yen-Po Chen. "Functional Tea-Infused Set Yoghurt Development by Evaluation of Sensory Quality and Textural Properties." Foods 9, no. 12 (December 11, 2020): 1848. http://dx.doi.org/10.3390/foods9121848.
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In the present study, the potential to design natural tea-infused set yoghurt was investigated. Three types of tea (Camellia sinensis): black, green and oolong tea as well as lemon balm (Melissa officinalis L.) were used to produce set yoghurt. The sensory quality (using Quantitative Descriptive Profile analysis and consumer hedonic test) and texture analysis, yield stress, physical stability and colour analysis were assessed to describe the profile of the yoghurt and influence of quality attributes of the product on the consumer acceptability of infused yoghurts in comparison with plain yoghurt. Among the analyzed plant additives for yoghurt, addition of 2% oolong tea to the yoghurt allows a functional food to be obtained with satisfactory texture and sensory properties, accepted by consumers at the same level as for control yoghurt. Both types of yoghurt were also characterised by high consumer willingness to buy, which confirms the legitimacy of using oolong tea as a natural, functional yoghurt additive that improves the sensory quality of the product. The high overall quality of yoghurt with oolong tea in comparison to other plant extracts was associated with the intensive peach flavour and odour, nectar and sweet odour and flavour, and the highest creaminess and thickness. That was confirmed by principal component analysis (PCA) where the overall sensory quality of yoghurts was mainly positively correlated with peach flavour and odour, sweet odour and yoghurt odour, while it was negatively correlated with herbs flavor and odour, and green tea flavour and odour. The sensory profile confirmed no differences in textural profile between plain yoghurt and the tea-infused one measured in the mouth, which corresponds to the result of textural properties such as firmness and adhesiveness.
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King, Neil A., Stuart A. S. Craig, Tammy Pepper, and John E. Blundell. "Evaluation of the independent and combined effects of xylitol and polydextrose consumed as a snack on hunger and energy intake over 10 d." British Journal of Nutrition 93, no. 6 (June 2005): 911–15. http://dx.doi.org/10.1079/bjn20051431.
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The study assessed the independent and combined effect of two speciality carbohydrates (polydextrose and xylitol) on appetite. Eight female and seven male lean volunteers were recruited from the University of Leeds campus. Using a repeated measures design, volunteers completed four conditions in a counterbalanced order. Each condition varied according to the yoghurt formulation administered: a control yoghurt (C, yoghurt+25 g sucrose) and three experimental yoghurts (X, yoghurt+25 g xylitol; P, yoghurt+25 g polydextrose; and XP, yoghurt+12·5 g xylitol and 12·5 g polydextrose). Each condition lasted for 10 d during which volunteers consumed 200 g yoghurt on each day. On days 1 and 10, the short- and medium-term effects of yoghurt consumption were assessed by measuringad libitumlunch intake and subjective motivation to eat. The three experimental yoghurts (X, P and XP) induced a slight suppression of energy intake compared with the control (C) yoghurt, but the differences were not statistically significant. However, when the energy content of the yoghurt pre-loads were accounted for, there was a significant suppression of energy intake for P compared with C (P=0·002). The XP yoghurt induced a significantly stronger satiating effect (increase in subjective fullness) compared with C, both with (P=0·003) and without (P<0·001) the differential in energy content of the yoghurt pre-loads accounted for. The study demonstrated that pre-loads of xylitol and polydextrose caused a mild increase in satiety and suppression of energy intake, and that the effects persist after repeated daily administration. The effects exerted by the formulations containing xylitol and polydextrose did not arise from the differences in energy content of the yoghurtper se. Therefore, the usefulness of xylitol and polydextrose as ingredients in functional foods for appetite control are as a result of their lower energy content and suppression of appetite.
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O'Mahony, M., E. Mitchell, R. J. Gilbert, D. N. Hutchinson, N. T. Begg, J. C. Rodhouse, and J. E. Morris. "An outbreak of foodborne botulism associated with contaminated hazelnut yoghurt." Epidemiology and Infection 104, no. 3 (June 1990): 389–95. http://dx.doi.org/10.1017/s0950268800047403.
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SUMMARYThe largest recorded outbreak of foodborne botulism in the United Kingdom occurred in June 1989. A total of 27 patients was affected; one patient died. Twenty-five of the patients had eaten one brand of hazelnut yoghurt in the week before the onset of symptoms. This yoghurt contained hazelnut conserve sweetened with aspartame rather than sugar.Clostridium botulinumtype B toxin was detected in a blown can of hazelnut conserve, opened and unopened cartons of hazelnut yoghurt, and one faecal specimen.Cl. botulinumtype B was subsequently cultured from both opened and unopened cartons of the hazelnut yoghurt and from one faecal specimen. Investigations indicated that the processing of the conserve was inadequate to destroyCl. botulinumspores. Control measures included the cessation of all yoghurt production by the implicated producer, the withdrawal of the firm's yoghurts from sale, the recall of cans of the hazelnut conserve, and advice to the general public to avoid the consumption of all hazelnut yoghurts.
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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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Ergin, Firuze. "Effect of total solids standardization using different methods on mineral content of yoghurt." Mljekarstvo 71, no. 2 (March 16, 2021): 103–11. http://dx.doi.org/10.15567/mljekarstvo.2021.0203.
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Yoghurt is a good dietary source of macro and micro minerals. However, the mineral content of yoghurt can vary according to the technological processing used in its manufacture. In this context, the aim of this study was to compare some macro (Ca, K and Mg) and micro (As, Cd, Co, Fe, Mn, Ni, Pb, Se, V and Zn) mineral contents of total solids-standardized yoghurts with four different methods by following: (1) Addition of skim milk powder to milk, (2) Concentration of yoghurt milk by vacuum evaporation, (3) Concentration of yoghurt curd in a cloth bag and (4) Concentration of yoghurt curd by mechanical centrifugation. The highest content of the macro minerals was in the yoghurt produced with method 1, while the highest content of most of the micro minerals was in the yoghurt produced with method 4. The results of this study showed that the mineral content of yoghurt could be modified by the method used in the manufacture of yoghurt to standardize total solids content.
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Doan, Nguyen Duc. "Evaluation of the Physicochemical Properties and Sensory Attributes of Yoghurt Made from Mixtures of Goat’s and Cow’s Milks." Vietnam Journal of Agricultural Sciences 2, no. 3 (December 24, 2019): 426–33. http://dx.doi.org/10.31817/10.31817/vjas.2019.2.3.03.
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The objective of the study was to evaluate the effect of cow’s milk added to goat’s milk on physicochemical properties and sensory attributes of yoghurt. Yoghurts prepared from five different proportions of cow’s milk and goat’s milk were stored at 4-6ºC for 1, 7, and 14 days and then evaluated for their physicochemical (total solids, protein, pH, and acidity) and physical properties (viscosity and water holding capacity), and sensory characteristics (acceptability). The total solids of the evaluated yoghurts significantly increased, but the protein content decreased when the amount of cow’s milk increased in the mixtures of milk. The results showed that the pH value of the yoghurt made from only goat’s milk was higher, while the titratable acidity was lower than those of the yoghurts made from the mixtures of goat’s and cow’s milks. The yoghurt obtained from the mixture of milks containing 80% goat’s milk and 20% cow’s milk exhibited the highest viscosity and water holding capacity among the evaluated yoghurts. All the yoghurts received similar scores for color, odor, and texture after all periods of storage, while the highest score in terms of flavor was received for the yoghurt made from the mixture of milks containing 60% goat’s milk and 40% cow’s milk. Addition of cow’s milk to goat’s milk was shown to significantly contribute to the viscosity, water holding capacity, and flavor of the resulting yoghurts.
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Doan, Nguyen Duc. "Evaluation of the Physicochemical Properties and Sensory Attributes of Yoghurt Made from Mixtures of Goat’s and Cow’s Milks." Vietnam Journal of Agricultural Sciences 2, no. 3 (December 24, 2019): 426–33. http://dx.doi.org/10.31817/vjas.2019.2.3.03.
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The objective of the study was to evaluate the effect of cow’s milk added to goat’s milk on physicochemical properties and sensory attributes of yoghurt. Yoghurts prepared from five different proportions of cow’s milk and goat’s milk were stored at 4-6ºC for 1, 7, and 14 days and then evaluated for their physicochemical (total solids, protein, pH, and acidity) and physical properties (viscosity and water holding capacity), and sensory characteristics (acceptability). The total solids of the evaluated yoghurts significantly increased, but the protein content decreased when the amount of cow’s milk increased in the mixtures of milk. The results showed that the pH value of the yoghurt made from only goat’s milk was higher, while the titratable acidity was lower than those of the yoghurts made from the mixtures of goat’s and cow’s milks. The yoghurt obtained from the mixture of milks containing 80% goat’s milk and 20% cow’s milk exhibited the highest viscosity and water holding capacity among the evaluated yoghurts. All the yoghurts received similar scores for color, odor, and texture after all periods of storage, while the highest score in terms of flavor was received for the yoghurt made from the mixture of milks containing 60% goat’s milk and 40% cow’s milk. Addition of cow’s milk to goat’s milk was shown to significantly contribute to the viscosity, water holding capacity, and flavor of the resulting yoghurts.
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Nor-Khaizura, M. A. R., S. H. Flint, O. J. McCarthy, S. W. Tay, and J. Grigor. "Sensory Descriptive Profiling and Consumer Acceptance of Made-in-transit (MIT) Set Yoghurt." Journal of Food Research 7, no. 3 (April 6, 2018): 82. http://dx.doi.org/10.5539/jfr.v7n3p82.
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Shelf-life loss during the distribution of food is a growing problem for the food industry as manufacturers centralize production into large manufacturing units and expand their markets. Adaptation of made-in-transit (MIT) concept that changes the transportation of food from merely relocating products to a productive system would permit production during distribution. This concept could maximize product shelf-life and providing the consumer with the freshest product. Alteration of some yoghurt processing parameters (e.g. milk base, heat treatment, starter culture concentration and fermentation temperature) was able make the yoghurt suitable for an MIT product. Therefore, this work is to determine the sensory characteristic of two manufacturing methods for MIT set yoghurt. Manufacturing method (1) consisted of a skim milk base fortified with milk protein concentrate (MPC) inoculated with a 0.2% (v/v) inoculum of S. thermophilus STM5 and L. acidophilus LA5 (STLA) in a ratio of 1:1. Manufacturing method (2) consisted of a skim milk base fortified with sodium caseinate (NaCN) inoculated with a 0.002% (v/v) inoculum of STLA. In both manufacturing methods, fermentation was at 25°C for 168 h. Sensory evaluation of the yoghurts manufactured by each method was compared with standard set yoghurt. There were no significant differences (p > 0.05) between the two MIT set yoghurts on sensory evaluation (descriptive test) yet they were significantly different (p < 0.05) to the standard set yoghurt. MIT set yoghurts scored better than standard set yoghurt for overall acceptance.
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Hejtmánková, A., V. Horák, J. Dolejšková, F. Louda, and H. Dragounová. "Influence of yogurt cultures on benzoic acid content in yoghurt." Czech Journal of Food Sciences 18, No. 2 (January 1, 2000): 52–54. http://dx.doi.org/10.17221/8309-cjfs.
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Benzoic acid is not the natural metabolite in ruminants, therefore it is blocked in their gastrointestinal system in the form of benzoylglycine (hippuric acid). Change of hippuric acid into benzoic acid is realized by yoghurt cultures during yoghurt preparation. The influence of yoghurt cultures most frequented species J22, WV2, JK, T767 + T, J2, RX, JOB, WV3 and two strains MILCOM a. s. Laktoflora (used for preparation of yoghurt cultures) on benzoic acid level was tested on model yoghurts, produced from cow milk. One model of yoghurt was produced from goat milk, inoculated with yoghurt culture WV2. The levels of benzoic acid were determined by HPLC with SOP (standard operation procedure) used by the Czech Agricultural and Food Inspection. All experimental samples were prepared by the same technology and the same starting raw material and inoculated by the above 8 most frequently used yoghurt cultures. Differences between the used yoghurt cultures were found and statistically confirmed.
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Kalhotka, Libor, Květoslava Šustová, Tomasz Göbel, and Blanka Kvasničková. "The microbiological and sensory qualities of yoghurts and their changes after of „best before“ date." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 57, no. 5 (2009): 167–76. http://dx.doi.org/10.11118/actaun200957050167.
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The aim of the work was determined of microbial and sensory quality of selected white yoghurts in the course of their shelf-life. The samples of yoghurts were produced in dairy Olma, joint-stock company Olomouc. The selected white yoghurts Revital Active (in addition of probiotic culture composed of Bifidobacterium sp., Lactobacillus acidophilus and Lactobacillus rhamnosus), Klasik, Bio yoghurt Via Natur, Silueta light (0.1% fat, sugarless) and Florian were assessed in fresh condition and after an expiration date. Total counts of microorganisms, lactic acid bacteria, yeasts, moulds and coliform bacteria have been checked in the samples of yoghurt. Texture, aroma, taste, acidity and total sensation were assessed by sensory analyse. Titrating acidity was carried out in accordance with CSN ISO 57 0530. The counts of lactic acid bacteria ranged from 105 CFU/g to 107 CFU/g and total counts microorganisms ranged from 108 CFU/g to 109 CFU/g at the beginning of best before date. The lowest counts of lactic acid bacteria were detected in Bio yoghurt (4.62 × 105 CFU/g). The counts of microorganisms in the samples of yoghurt were similar or with certain difference all the time of best before date. The counts of undesirable microorganisms (i.e. coliform bacteria, yeasts and moulds) weren‘t detected. Sensory assessment confirmed that white yoghurts are satisfactory and fulfil qualitative expectation also over all negative changes along storage.
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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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Sameen, Aysha, Muhammad Issa Khan, Muhammad Umair Sattar, Asma Javid, and Aimen Ayub. "Quality evaluation of yoghurt stabilized with sweet potato (Ipomoea batatas) and taro (Colocassia esculenta) starch." International Journal of Food and Allied Sciences 2, no. 1 (August 6, 2016): 23. http://dx.doi.org/10.21620/ijfaas.2016123-29.
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Stabilizers are important component in manufactured products such as yoghurt. The addition of stabilizers improves body, texture, appearance, mouth feel and prevents technical defects such as synersis in yoghurts. In this study starch was extracted from plant sources (sweet potato, taro) with and without use of chemicals. Yoghurt was enriched with different levels of extracted starch. Yoghurt samples were analyzed for physicochemical and functional attributes such as pH, acidity, synersis, water holding capacity, viscosity, total solids and sensory profile. Use of chemically extracted starches at the level of 0.3-0.4% (Sweet potato) and 0.2-0.3% (Taro) in yoghurt manufacturing showed better results in terms of lowering synersis, increasing water holding capacity, viscosity and overall acceptability as compared to the yoghurt containing stabilizer i.e. gelatin 0.5% w/w. Use of starches did not significantly affect the sensory attributes. Yoghurt that contains sweet potato and taro starch at 0.5% gave excellent results for water holding capacity, viscosity and for all sensory attributes as compared to gelatin
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ROTAR, Ancuța M., Dan Cristian VODNAR, Florina BUNGHEZ, Giorgiana Mihaela CĂTUNESCU, Carmen R. POP, Mirela JIMBOREAN, and Cristina A. SEMENIUC. "Effect of Goji Berries and Honey on Lactic Acid Bacteria Viability and Shelf Life Stability of Yoghurt." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 43, no. 1 (June 17, 2015): 196–203. http://dx.doi.org/10.15835/nbha4319814.
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The probiotic properties and the viability of lactic acid bacteria of fermented dairy products can be improved by addition of bioactive compounds originating from natural sources (e.g. goji berries). This study aimed to evaluate how goji berries and honey affect the sensorial quality of yoghurt, the chemical properties, the viability of lactic acid bacteria (LAB) and the concurrent microflora development. Two types of yoghurts (yoghurt with goji berries and yoghurt with honey and goji berries) were developed. The addition of honey affected the entire yoghurt microflora including LAB, manifesting bactericidal effect. The addition of goji berries maintained the viability of LAB at probiotic levels (106-107 log CFU/ml) during 21 days of storage; compared to classic yoghurt, LAB viability decreased during storage at 103 log CFU/ml. Goji berries also improved sensory acceptance of consumers. The results obtained in this study collect information that enables the use of goji berries as enhancer of probiotic levels in yoghurt, while honey can provide bacteriostatic/bactericidal effect for contaminants.
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Folkenberg, Ditte M., Petr Dejmek, Anne Skriver, and Richard Ipsen. "Interactions between EPS-producing Streptococcus thermophilus strains in mixed yoghurt cultures." Journal of Dairy Research 73, no. 4 (July 12, 2006): 385–93. http://dx.doi.org/10.1017/s0022029906001920.
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Mixed cultures of different EPS-producing Streptococcus thermophilus strains in combination with a Lactobacillus delbrueckii subsp. bulgaricus strain with negligible EPS-production were used for yoghurt production. The yoghurt texture was characterised with respect to sensory, rheological and microstructural properties and the EPS-concentrations were determined. The cultures resulted in yoghurts with highly different texture properties, and positive interactions between certain Streptococcus thermophilus strains were observed. The underlying properties of yoghurt texture are multidimensional, but a number of microstructural characteristics were apparent in the yoghurts with the highest mouth thickness, creaminess and viscosity. A strong protein network, not too dense and with medium size pores containing EPS, seems associated with these properties. The presence of capsular polysaccharides (CPS) also appeared to be beneficial as did a combination of EPS types, which were distributed differently in the protein network (in serum pores, respectively in association with protein). Obviously, a certain concentration of EPS must be present to provide for these effects on yoghurt texture, but other factors than concentration per se seem more important.
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Mandecka, Anna, Anna Dąbrowska, Łukasz Bobak, and Marek Szołtysik. "Casein Hydrolysate and Casein–Iron Chelate as Natural Bioactive Compounds for Yoghurt Fortification." Applied Sciences 12, no. 24 (December 15, 2022): 12903. http://dx.doi.org/10.3390/app122412903.
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The aim of the study was to apply the bioactive components casein hydrolysate and casein–iron chelate to yoghurt and to analyze their influence on product parameters. Casein was hydrolyzed with the non-commercial protease obtained from Yarrowia lipolytica yeast and subjected to chelating process with Fe2+ ions. Both preparations were introduced to yoghurt production as additives for elevation of dry matter by 2%. The control yoghurt was produced with the addition of skim milk powder. In the prepared experimental yoghurts, the content of dry matter [DM], protein, fat, as well as iron contents were determined. The conducted studies showed that in all analyzed yogurts, DM content was at a similar level, while the protein content was significantly (p < 0.05) higher in the variant containing 2% casein–iron chelate. In yoghurts with the casein–iron chelate as a bioactive compound, the iron concentration was about 61.5–123 times higher than in yoghurt with the addition of skim milk powder. It was shown that during storage the addition of casein–iron chelate positively influenced the number of analyzed microbe groups.
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Gün, Ö., and N. D. Işsikli. "The Effects of Fat and Non Fat Dry Matter Concentration and Storage Time on the Physical Properties and Acidity of Yoghurts Made with Probiotic Cultures." Food Science and Technology International 12, no. 6 (December 2006): 467–76. http://dx.doi.org/10.1177/1082013206073083.
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The effects of fat and non fat dry matter (NFDM) concentration and storage time on the physical properties and acidity of yoghurts made using commercial probiotic cultures (ABY and ABT-1) were investigated by using response surface methodology. All yoghurts made with ABY and ABT-1 cultures exhibited shear thinning behaviour. The power low model was used to describe the shear thinning behaviour of yoghurt samples. The flow behaviour index ( n) and the consistency coefficient ( m) were determined. NFDM levels in milk strongly affected syneresis, apparent viscosity at a constant speed of 100rpm, flow behaviour index and the consistency coefficient. Titratable acidity and pH were mainly affected by the storage time. Under all conditions examined, yoghurt made with ABT-1 culture had higher apparent viscosity, consistency coefficient and pH value than those of the yoghurt made using ABY culture.
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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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Nya, E. J,, and I. D. Uffia. "Bacterial Inhibition and Antioxidant Activity of Probiotic Yoghurt Developed Using Microbial Isolates from Soymilk." European Journal of Biology and Biotechnology 2, no. 4 (July 19, 2021): 1–5. http://dx.doi.org/10.24018/ejbio.2021.2.4.174.
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The aim of this study was to investigate the bacterial inhibition and antioxidant activities of probiotic yoghurts developed using microbial isolates from Soymilk. Bacterial inhibitory activity of yoghurt was evaluated against Staphyloccocus aureus, Bacillus subtillis, Escherichia coli and Pseudomonas flourescens by using the disk diffusion method. The yoghurt showed some inhibitory activities against all the organisms tested. Antioxidant activity of yoghurt was measured using three different methods- Diphenyl-1-picryl hydroxyl (DPPH) radical scavenging activity, lipid peroxidase assay and hydroxyl radical scavenging activity against Butylated hydroxyanisole (BHA) as standard. The results showed that probiotic yoghurt exhibits relative high antioxidant activities as compare to BHA. However, by implications this study suggests that probiotic yoghurt has some inhibitory activities against all the bacteria tested, also can be consider among the most promising functional foods for their antioxidant activity and ability to prevent oxidative damage and attendant ageing.
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Say, Dilek, Mostafa Soltani, and Nuray Güzeler. "Texture, colour and sensory properties of non-fat yoghurt as influenced by tara gum or combinations of tara gum with buttermilk powder." Mljekarstvo 70, no. 4 (September 22, 2020): 313–24. http://dx.doi.org/10.15567/mljekarstvo.2020.0409.
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The texture, colour and sensory properties of non-fat yoghurts prepared with different tara gum concentrations (0.25, 0.50 and 1.0 gL-1) and different tara gum (TG) with buttermilk powder (BP) combinations (0.25+10, 0.50+10 and 1.0+10 gL-1) were investigated during storage. While addition of 0.25 and 0.50 gL-1 of tara gum caused an increase in firmness, consistency, cohesiveness, viscosity index of yoghurt samples, use of 1 gL-1 of tara gum and combinations of tara gum with buttermilk powder led to a decrease in these properties. During the storage period, increasing the concentration of tara gum resulted in significant decrease in L* and a* values, significant increase in b* value in yoghurt. Sensory properties of non-fat yoghurts supplemented with 0.25 and 0.50 gL-1 did not significantly differ from those of control yoghurts. In contrast, use of 1 gL-1 of tara gum and combinations of tara gum and buttermilk powder caused a significant decrease of sensory properties of non-fat yoghurt.
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Shrestha, Suman Lal, and Ram Shovit Yadav. "Preparation and Quality Evaluation of Soy Corn Yoghurt." Himalayan Journal of Science and Technology 2 (December 1, 2018): 102–7. http://dx.doi.org/10.3126/hijost.v2i0.25853.
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Soy corn yoghurt is a vegan friendly product prepared by using soymilk as the major ingredient. The aim of this study was to assess the effect of corn milk addition (0, 10, 20, 25 & 30%) on the quality of soy yoghurt. The samples were subjected to sensory evaluation for consumer acceptability and data were subjected to statistical analysis. From sensory evaluation and statistical analysis 10% corn milk inclusion was selected as the best product (p<0.05). The yoghurt thus prepared using 10% corn milk had total solids 22.04%, moisture content 78.62%, protein 4.84%, fat 3.29%, carbohydrate 12.57%, ash 0.81%, acidity 0.68% and pH 4.58. Both control and 10% corn milk incorporated yoghurts were stored under refrigeration 6±1° C and analyzed at 2 days interval till 10 days. Yoghurts with corn milk and control were organoleptically acceptable up to 10 and 6 days respectively. Acidity and syneresis increased but pH decreased with storage time in both samples.
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Damian, Cristina. "Influence of dietary fiber addition on some properties of yoghurt." Analele Universitatii "Ovidius" Constanta - Seria Chimie 24, no. 1 (June 1, 2013): 17–20. http://dx.doi.org/10.2478/auoc-2013-0003.
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AbstractThe objective of this work was to study the effect of different dietary fibers on rheological properties of yoghurts fortified with these fibers [1, 2, 3]. Commercial fibers from apple and inulin were used. The effect of addition of dietary fibers in yoghurt [4, 5] was investigated by a rotational viscometer, Brookfield viscometer (Brookfield Engineering Inc., Model RV-DV I Prime) with RV spindles. The Brookfield viscometer DV I Prime with disk spindles represents an easy and cheap method for rheological characterization of non-Newtonian fluids, in this case of yoghurt. Syneresis and pH did not show any difference, while only apple fiber yoghurt showed colour differences compared to control.
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Jakopović, Katarina Lisak, Maja Repajić, Ivana Rumora Samarin, Rajka Božanić, Marijana Blažić, and Irena Barukčić Jurina. "Fortification of Cow Milk with Moringa oleifera Extract: Influence on Physicochemical Characteristics, Antioxidant Capacity and Mineral Content of Yoghurt." Fermentation 8, no. 10 (October 16, 2022): 545. http://dx.doi.org/10.3390/fermentation8100545.
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Background: Fermented dairy products are known for their many positive effects on human health and are consumed worldwide. The supplementation of food with plant extracts as sources of valuable nutritional compounds has recently gained a lot of attention. Milk and fermented products are deficient in bioactive components such as phenolic compounds and iron. Moringa oleifera leaf extract is rich in vitamins, minerals (iron), polyphenols, flavonoids, tannins and proteins. Its addition to milk before fermentation might represent an excellent way to enrich fermented milk products. Methods: Yoghurts enriched with moringa extract (ME) (1, 3 and 4-%, v/v) were produced and compared to a control yoghurt without ME. In all samples, acidity, microbiological parameters, syneresis and water holding capacity, rheology parameters, total colour difference, mineral content, total phenols and antioxidant capacity (FRAP method) and sensory properties were determined. Results: The addition of ME to milk before fermentation resulted in a shorter fermentation time, lower yoghurt pH, increased growth of yoghurt bacteria, better rheological properties and an increased total phenols content as well as antioxidant capacity of yoghurts. Moreover, yoghurts with ME addition had a higher mineral content and gained a better sensory score when compared to the control sample.
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Tomar, Oktay. "The effect of plant extracts on antioxidant potential, microbial and sensory attributes of stirred yoghurt." Mljekarstvo 71, no. 1 (December 14, 2020): 35–48. http://dx.doi.org/10.15567/mljekarstvo.2021.0104.
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The aim of this study was to use various plants to increase the functional properties of yoghurt. The ethanol extracts of three different plant (Mentha piperita L., Ocimum basilicum L., and Hibiscus sabdariffa L.) extracts were added to the stirred type yoghurts at different ratios (0.1 %, 0.3 % and 0.5 %). The pH values, colour values, antioxidant activity, microbial and sensory attributes of yoghurt were evaluated on the storage days of 0, 7, 14, 21, and 28. The lowest pH values were found at the beginning (4.29) and at the end (3.95) of the storage period in samples containing 0.5 % hibiscus extract. The addition of plant extracts in amounts of 0.3 % and higher decreased the lightness (L*) value of yoghurt (p<0.05), and the maximum decrease was found in yoghurt samples containing 0.5% hibiscus ethanol extract. The concentrations of added mint and basil extracts increased the yellowness (b*) value (p<0.05), while the addition of hibiscus extract significantly increased the redness value (p<0.05). Hibiscus ethanol extract significantly reduced the growth of total aerobic mesophilic bacteria (TAMB), lactic acid bacteria (LAB) and Lactococcus/Streptococcus bacteria (p<0.05). The antioxidant activity of all samples increased with adding plant extracts. According to the results of sensory analysis, the addition of 0.1 % plant extracts to yoghurts rated higher scores than that of the control sample, but the addition of 0.3 % and 0.5 % ethanol extracts negatively affected the sensory properties. It can be concluded that adding plant extracts had a positive effect on the sensory and functional properties of yoghurt.
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Ceren Akal, H. "Effect of donkey milk lactoferrin and lysozyme on yoghurt properties." Mljekarstvo 72, no. 2 (March 30, 2022): 77–87. http://dx.doi.org/10.15567/mljekarstvo.2022.0202.
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Food industry has mostly focused on natural preservatives due to the undesirable effects of chemical additives on the human health. Among milk proteins, lactoferrin and lysozyme are the best-known for their antimicrobial. In this study, lactoferrin and lysozyme were extracted from donkey milk and applied on the yoghurt surface by spraying. The obtained yoghurt samples enriched with antimicrobial proteins were compared with the control sample produced without the addition of any preservatives as well as the samples treated with natamycin, a commercial preservative used in dairy products. Thereby physicochemical, microbiological and textural properties of the samples were investigated during the 30 days of storage. Yoghurt samples treated with antimicrobial agents had lower microbial load than control samples, which indicated that the donkey milk lactoferrin and lysozyme inhibit microbial activity in yoghurts. However, the addition of the mentioned preservatives did not change the gross composition and the textural properties of the yoghurt samples. Most importantly, the incorporation of lactoferrin or lysozyme did not adversely affect the sensory properties of yoghurt samples, but achieved higher appreciation points than the control sample on the 30th day of storage. In brief, lactoferrin and lysozyme extracted from donkey milk could be used to control the undesirable microbial growth, hence extending the shelf life of yoghurt.
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Taneva, Ira, and Gordana Dimitrovska. "STUDY ON THE ACIDIFICATION DYNAMICS AND SYNERESIS OF YOGHURT ENRICHED IN GOJI BERRY FRUITS (LICIUM BARBARUM L.)." Applied Researches in Technics, Technologies and Education 7, no. 1 (2019): 41–47. http://dx.doi.org/10.15547/artte.2019.01.005.
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Yoghurt was prepared with addition of 2, 4 and 6 % goji berry fruits with respect to yoghurt mass. From the data on the titratable and active acidity, it can be summarized that the addition of goji berry fruits did not exert effect on the dynamic of acidification and proper course of the lactic acid fermentation in the yoghurts obtained. At the end of the storage periods of the yoghurts containing or not containing goji berry fruits, the active acidity reached up to pH 4,1÷4,3 and the titratable acidity – up to 140÷ 44 oТ. It was found that the addition of dry goji berry fruits improves the syneresis and protects the product from stratification. The lowest syneresis values were observed for sample S3 - 4,1 cm3. The goji berry fruits did not affect the vital activity of the lactic acid bacteria. At the end of the storage period (14 days), the highest number of viable lactic acid bacteria was established in sample S2 - 3,6.108 CFU.g-2. This makes the yoghurt obtained beneficial and possessing certain effect on health.
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Šulcerová, Hana, and Květoslava Šustová. "Changes monitoring of white yoghurts sensorial characteristic during their minimal endurance time." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 55, no. 5 (2007): 187–96. http://dx.doi.org/10.11118/actaun200755050187.
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Besides chemical and microbial parameters of white yoghurts, other quality indexes are also one of sensorial features. Products introduced in market have to fulfil set criteria. One of them is minimum endurance time. Of course, even during this period certain sensorial changes appear which can influence customer choice at repetitional purchase. Samples of white yoghurts of different fat proportion from different producers were evaluated by qualified staff. Samples were given to the lab right from the producer and assessed on their production day. Changes of particular descriptors were monitored depending on length of storage and fat proportion during their minimum endurance time. Finally, results were evaluated and graphically expressed.Almost at all monitored yoghurts their sensorical features got worsed. The most significant change was detected at those samples, where dried whey used for their production. At these ones whey was releasing, thus the yoghurts were of different taste. The best evaluation got white yoghurt (1) during all period of expiration containing just milk and vital yoghurt culture.
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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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Reza Nikbakht, Mohammad, Shima Lachiniyan, Saeid Rahbar, Farhad Oubari, Zahra Rostami, and Ahmad Tajehmiri. "Aflatoxin M1 Contamination in Traditional Yoghurts Produced in Guilan Province, Iran." Asian Journal of Pharmaceutical Research and Health Care 8, no. 1 (February 3, 2016): 1. http://dx.doi.org/10.18311/ajprhc/2016/663.
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Aflatoxin M1 is a major carcinogenic compound that may be existed in dairy products. The aim of this study was to determine the occurrence of AFM1 in traditional yoghurt samples in Guilan Province (Northern Iran). Ninety samples of traditional yoghurts were collected during summer and autumn 2014. Enzyme linked Immunosorbentassay (ELISA) which is a rapid and sensitive method was used to determine the presence and levels of AFM1. 100% of the yoghurt samples were contaminated with 5 and 83 ng/kg of AFM1. In general, AFM1 in 20 samples (22.22%) were higher than the maximum tolerance limit (50 ng/kg) accepted by the European Union. It was therefore concluded that, high occurrence of AFM1 in yoghurt is a serious risk for public health.
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Narayana, Narayana Mudiyanselage Nayana Kumari, and Vijay Kumar Gupta. "Quality of Plain Set Yoghurt as affected by Levels of Ultrafiltration Concentration of Milk and Inoculum of Yoghurt Culture." Turkish Journal of Agriculture - Food Science and Technology 4, no. 6 (June 15, 2016): 508. http://dx.doi.org/10.24925/turjaf.v4i6.508-514.685.
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Quality of plain set yoghurt was investigated by varying levels of ultrafiltration concentration of cow skim milk (1-without ultrafiltration, 1.5 and 2 folds) and inoculum (2, 2.5 and 3%) of yoghurt culture (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus 1:1). Titratable acidity development and pH reduction were significantly faster during incubation of yoghurt with increasing ultrafiltration concentration level and inoculum level. Increased ultrafiltration concentration level decreased spontaneous whey syneresis, but increased water holding capacity and firmness of the product significantly. Body & texture and overall acceptability scores were significantly better in yoghurts prepared from 1.5 fold concentrated milk irrespective of the inoculum level studied. Inoculum level did not show any significant effect on the quality of yoghurt, but higher inoculum level decreased the incubation period significantly. Optimized product was obtained with 1.5 fold concentrated skim milk standardized to 3.3% fat and incubated with 2% inoculum level in about five and a half hour of incubation. Optimized product had 13.60±0.02% total solids, 3.31±0.01% fat, 5.27±0.04% protein, 4.20±0.03% lactose and 0.82±0.02% ash. Whey syneresis, water holding capacity and firmness in optimized product were nil, 63.49% and 1.89 N, respectively. Thus, high quality plain yoghurt could be prepared by employing ultrafiltration, without addition of stabilizers, which is otherwise widely used commercially for the manufacture of yoghurt to control its wheying off and body.
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Ahmad, Ishtiaque, Anjum Khalique, Muhammad Qamar Shahid, Abdul Ahid Rashid, Furukh Faiz, Muhammad Asim Ikram, Sheraz Ahmed, et al. "Studying the Influence of Apple Peel Polyphenol Extract Fortification on the Characteristics of Probiotic Yoghurt." Plants 9, no. 1 (January 7, 2020): 77. http://dx.doi.org/10.3390/plants9010077.
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The aim of the current study was to evaluate the effect of apple peel polyphenol extract (APPE) on the physicochemical and microbiological properties of probiotic yoghurt. Five concentrations of APPE were added in probiotic yoghurt as: (1) CTL, control without APPE; (2) AE1, addition of 1% APPE; (3) AE2, addition of 2% APPE; (4) AE3, addition of 3% APPE; (5) AE4, addition of 4% APPE; and (6) AE5, addition of 5% APPE. The prepared probiotic yoghurt was stored at 4 °C for 21 days and analyzed for physicochemical and microbiological properties. The initial viable count of L. bulgaricus, S. thermophilus, B. lactis and L. acidophilus were similar in all yoghurt samples at day 1. The maximum viability loss of probiotics was observed in CTL (p < 0.05). The lowest viability loss of probiotics was observed in AE5 samples (p < 0.05). The acidity, water holding capacity and viscosity were increased with the addition of APPE. No significant effects were observed on milk fat and total solid contents of probiotic yoghurt with the addition of APPE. The total phenolic contents of probiotic yoghurt increased significantly as 0.59, 0.71, 0.97, 1.18, 1.35 in AE1, AE2, AE3, AE4 and AE5, samples respectively. It was observed that AE3 and AE4 samples had better taste, flavour and colour with good texture. The survival of probiotics and antioxidant activity of the yoghurts were enhanced with the addition of APPE. In conclusion, apple peels could be successfully used as prebiotic in yoghurt with increased viable counts of probiotics.
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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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Sarker, P., R. Begum, M. R. Hasan, and S. Akter. "Physicochemical, microbiological and sensory properties of carrot juice fortified set-style yoghurt." Food Research 6, no. 5 (September 30, 2022): 215–22. http://dx.doi.org/10.26656/fr.2017.6(5).526.
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An attempt has been made to develop carrot juice-based set-style yoghurt for enriched nutritional and therapeutic properties. Yoghurts were fortified with carrot juice at a ratio of 10%, 20%, 30%, 40% and 50% and were analyzed for physicochemical properties, bioactive compound (total phenolic content, total flavonoid content, vitamin C, antioxidants and β-carotene content) and organoleptic properties. Fortification of carrot juice significantly (p<0.01) increased the percentage of carbohydrates (35.47 to 42.92%), ash (0.57 to 0.87%), total solid (50.5 to 52.61%), solids non-fat (45.77 to 49.37%) and fibre (0.36 to 0.46%), and significantly (p<0.01) decreased the percentage of fat (4.73 to 3.24%). Similar increase in bioactive compounds also found with the fortification of carrot juice e.g., β-carotene (0.00 to 4.43 mg/100 g), antioxidant activity (18.29 to 48.42 %), TPC (0.00 to 15.44 mg/100 g), TFC (0.00 to 5.18 mg/100 g) and vitamin C (0.76 to 1.28 mg/100 g). No yeast, mould and coliform were observed in any yoghurt samples. The sensory analysis suggested that yoghurt fortified with 30% carrot juice was the best with the highest overall acceptability (8.4) along with the lowest syneresis (10.81%). The addition of carrot juice above this concentration started decreasing the scores of good qualities of the fortified yoghurts. Taking into account all findings, we concluded that carrot juice could be added up to 30% for large-scale production of fortified yoghurt.
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Ballco, Petjon, and Tiziana De-Magistris. "Valuation of nutritional and health claims for yoghurts in Spain: A hedonic price approach." Spanish Journal of Agricultural Research 16, no. 2 (July 11, 2018): e0108. http://dx.doi.org/10.5424/sjar/2018162-12130.
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This article investigates price effects of nutritional claims (NC) and health claims (HC), in addition to other attributes, on yoghurts in the Spanish market. Prices and product characteristics are collected from yoghurt label references found on the shelves of the main representative retail shops in the capital city of Aragon (Zaragoza) Spain. The total sample included 508 yoghurts. Nutritional and health claims (NHCs) are selected based on the official definitions of the (EC) Regulation No 1924/2006 and No 432/2012. Premium prices of the NHCs and other attributes included were assessed through a hedonic price approach. Results show that yoghurt is a highly differentiated food product. NCs related to fat-free, low in sugar and fiber content did not affect yoghurt prices while most of the health claims received significant positive effects. Health claims outperform nutritional claims leading to higher premium prices. These findings are a useful source in a better understanding of the evolution of NHCs in the Spanish market. Our findings suggest that NCs accompanied by the corresponding HC, which exactly defines the benefits of that nutrient in our health may be a promising strategy for product differentiation.
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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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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.