INVESTIGATE THE EFFECTS OF SUPPLEMENTS ON  THE PROCESSING OF YOGURT

Huỳnh Thị Phương Loan; Nguyễn Ngọc Diễm Quỳnh; Nguyễn Huỳnh Ngọc Trân; Nguyễn Võ Ngọc Giao; Bùi Võ Tường Vi; Lê Thanh Tường; Nguyễn Thị Cẩm Tiên

doi:10.34238/tnu-jst.11496

INVESTIGATE THE EFFECTS OF SUPPLEMENTS ON THE PROCESSING OF YOGURT

About this article

Received: 07/11/24 Revised: 04/03/25 Published: 05/03/25

Authors

1. Huynh Thi Phuong Loan , Institute of Food and Biotechnology - Can Tho University
2. Nguyen Ngoc Diem Quynh, Institute of Food and Biotechnology - Can Tho University
3. Nguyen Huynh Ngoc Tran, Institute of Food and Biotechnology - Can Tho University
4. Nguyen Vo Ngoc Giao, Institute of Food and Biotechnology - Can Tho University
5. Bui Vo Tuong Vi, Institute of Food and Biotechnology - Can Tho University
6. Le Thanh Tuong, Institute of Food and Biotechnology - Can Tho University
7. Nguyen Thi Cam Tien, Institute of Food and Biotechnology - Can Tho University

Abstract

This research aimed to determine the type and content of oats, yeast, and carrageenan added to yogurt. Rolled or crushed oats at respective ratios (1%, 1.2%, 1.5%) were mixed with fresh milk and sweetened condensed milk, which were heated at 90 ÷ 95°C for 3-5 minutes, then cooled to 40 ÷ 45°C before the yeast was added. The commercial yeast (YC-381 or Yogurt Starter) was added a content of 0.7 ÷ 1.8%. The mixture was then fermented at 40°C until the product reached a pH value of 4.5 ÷ 4.6, then cooled down to 7 ÷ 10°C to achieve the characteristic flavor and texture of the product. The results showed that yogurt supplemented with 1.2% crushed oats, which was added to 1.5% commercial yeast YC-381 and 0.05% carrageenan, had a short fermentation time (6.08 hours). The pH reached (4.19) and acid content (0.40%). Yogurt had a high water-holding capacity (80.54%), it also characterized by soluble fiber (0.23%) and a total fiber content (0.43%), respectively, which was preferred well by the panelists. This is one improvement for fermented nutrient products.

Keywords

Fermentation; Fibre; Oats; Water-holding capacity; Yogurt

Full Text:

PDF (Tiếng Việt)

References

[1] P. Walstra, J. T. Wouters, and T. J. Geurts, “Fermented milks,” Dairy science and technology, Boca Raton, USA: CRC Press., pp. 808, 2005.

[2] P. Bourlioux and P. Pochart, “Nutritional and health properties of yogurt,” World Rev Nutr Diet, vol. 56, pp. 217-258, 1988.

[3] A. L. A. Moreno, R. P. Cervera, and A. R. M. Ortega, “Scientific evidence about the role of yogurt and other fermented milks in the healthy diet for the Spanish population,” (in Spanish), Nutr Hosp, vol. 28, pp. 2039-2089, 2013.

[4] T. Sanz, A. Salvador, A. Jiménez, and S. M. Fiszman, “Yogurt enrichment with functional asparagus fibre. Effect of fibre extraction method on rheological properties, colour, and sensory acceptance,” European Food Research and Technology, vol. 227, no. 5, pp. 1515-1521, 2008.

[5] K. Skryplonek, M. Henriques, D. Gomes, J. Viegas, C. Fonseca, C. Pereira, and A. Mituniewicz-Małek, “Characteristics of lactose-free frozen yogurt with κ-carrageenan and corn starch as stabilizers,” Journal of Dairy Science, vol. 102, no. 9, pp. 7838-7848, 2019.

[6] M H. Le, T. Q. H. Bui, T. P. L. Duong, T. T. T. Nguyen, T. T. Q. Phan, and N. B. Ly, “Some factors effecting the fermentation process and quanlity of yogurt,” (in Vietnamese), Agricultural Science Conference CAAB, 2012.

[7] Q. Xiaoqing, N. Yuliya, Y. Wei, N. Yuanyang, Z. Yongsheng, and L. Bo, “Effect of Oat β-Glucan on the Rheological Characteristics and Microstructure of Set-Type Yogurt,” Molecules, vol. 26, pp. 47-52, 2021.

[8] C. Feng, B. Wang, A. Zhao, L. Wei, Y. Shao, Y. Wang, B. Cao, and F. Zhang, “Quality characterictics and antioxidant activities of goat milk yogurt with added jujube pulp,” Food Chemistry, vol. 277, pp. 238-245, 2019.

[9] S. Liu, J. E. Manson, M. J. Stampfer, F. B. Hu, E. Giovanmucci, G. A. Colditz, C. H. Hannekens, W. C. Willett, “A prospective study of whole-grain intake and risk of type 2 diabetes mellitus in US women,” American Journal of Public Health, vol. 90, pp. 1409-1415, 2000.

[10] M. Gobbetti, S. De Marco, and F. Mozzi, “The effect of prebiotics on yogurt fermentation and bacterial populations,” International Journal of Dairy Technology, vol. 63, no. 3, pp. 382-387, 2010.

[11] A. Y. Tamime and R. K. Robinson, Yoghurt: Science and technology. Woodhead Publising, ISBN, vol. 978, no. 1, 2007.

[12] O. F. Celik and H. Temiz, “Lactobacilli isolates as potential aroma producer starter cultures: Effects on the chemical, physical, microbial, and sensory properties of yogurt,” Food Bioscience, vol. 24, pp. 101-802, 2022.

[13] H. Tanguler and H. Erten, “The effect of different milk and starter culture combinations on the physicochemical and sensory characteristics of set-type yoghurt,” Journal of Tekirdag Agricultural Faculty, vol. 6, no. 3, pp. 251-258, 2009.

[14] N. Akin, M. S. Akin, and Z. Kirmaci, “Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream,” Food Chemistry, vol. 104, no. 1, pp. 93-99, 2007.

[15] N. Djurdjević, L. Šarić, J. Šimunović, and S. Milanović, “Influence of starter culture concentration and fermentation temperature on physiochemical and rheological properties of set yogurt,” Mljekarstvo, vol. 69, no. 3, pp. 175-183, 2019.

[16] S. Atamian, A. Olabi, B. O. K. Baghdadi, and I. Toufeili, “The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat bovine, caprine, and ovine Greek yogurt (Labneh),” Food Sci Nutr., vol. 2, no. 2, pp. 164-173, 2014.

[17] C. Beal, J. Skokanova, E. Latrille, N. Martin, and G. Corrieu, “Combined effects of culture conditions and storage time on acidification and viscosity of stirred yogurt,” Journal of Dairy Science, vol. 82, no. 4, pp. 673-681, 1999.

[18] A. S. Akalın, S. Gönç, and G. Ünal, “Influence of β-glucan on the rheological and sensory properties and serum separation of fermented milk made with different starter cultures,” Journal of Dairy Science, vol. 95, no. 7, pp. 3262-3272, 2012.

DOI: https://doi.org/10.34238/tnu-jst.11496

Refbacks

There are currently no refbacks.



Remember me