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Formation and physical properties of skimmed milk/low-acyl gellan gum double gels: Influence of gelation sequence.
Carbohydr Polym
February 2025
Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100190, China. Electronic address:
Article Synopsis
- Low-acyl gellan gum (LA) is a polysaccharide used to stabilize yoghurt by forming double gels with skimmed milk (SM) through acid and calcium.
- The study explored how different acidification temperatures (37°C and 42°C) affected the formation and properties of these SM/LA double gels, revealing that the order in which the gels formed influenced their characteristics.
- The results indicated that a lower acidification temperature (37°C) led to better water-holding capacity (WHC) and gel strength (G'), highlighting the importance of gelation sequence for improving yoghurt quality.
A comparative study on utilization of different plant-derived nano-mucilage as a fat replacer in yogurt: Product optimization, physicochemical attributes, shelf-life evaluation, and consumer perception with market orientation.
Food Chem X
December 2024
Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India.
This study aimed to utilize different plant-derived mucilage as a fat substitute in yogurt production. rhizome mucilage (CEM), fruit mucilage (CDM), and husk mucilage (PHM) were extracted using different extraction process, and spray dried to acquire nano-scaled mucilage particles (100-300 nm). Seven different types of yogurts were prepared with the addition of varied mucilage concentrations (1-10 % /).
View Article and Find Full Text PDFProtein-added kefir: biochemical changes in in vitro digestion stages.
J Sci Food Agric
January 2025
Department of Dairy Technology, Faculty of Agriculture, Ege University, Bornova-Izmir, Turkey.
Background: While yogurt is the leading fermented milk product, kefir is at the top of the beverage scale. Milk proteins, on the other hand, show specific functions that positively affect healthy nutrition due to the bioactive components, that they provide the necessary amino acids for growth and development.
Results: In our study, kefir, a functional product enriched with whey proteins, casein and skimmed milk powder, which are the natural components of milk, was produced.
The Physicochemical, Textural, Microbiological and Sensory Properties of Skimmed Buffalo Milk Yoghurt with Tragacanth Gum During Storage.
Food Technol Biotechnol
June 2024
Burdur Mehmet Akif Ersoy University, Agriculture Livestock and Food Research Application and Research Center, Degirmenler District, 15200 Yakaköy/Burdur, Turkey.
Research Background: In the food industry, research interest in the functional effects of natural polysaccharides from plants has increased in recent years. Tragacanth gum is used in dairy products because of its stabilising, thickening, fat-replacing and prebiotic properties. However, skimmed milk is considered a significant commercial loss in the production of buffalo clotted cream.
View Article and Find Full Text PDFInvestigating the impact of milk protein, inulin, and honey on quality attributes of goat milk .
J Food Sci Technol
August 2024
Goat Products Technology Laboratory, ANM&PT, ICAR-Central Institute for Research on Goats, Makhdoom, Farah, Mathura, Uttar Pradesh 281122 India.
In this present study, a three-factor Box-Behnken, response surface methodology (RSM) design was employed to optimize the skimmed milk powder (SMP)/whey protein concentrate (WPC) ratio (0.25-0.75%w/v) as a source of milk protein, inulin (1-2%w/v), and honey (4-6%w/v) for production of high-quality goat milk (GMY).
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