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The effect of L. on yogurt: a comprehensive study of physicochemical, microbiological, sensory, and textural properties.
Front Nutr
January 2025
Department of Plant and Animal Production, Vocational College of Technical Sciences, Atatürk University, Erzurum, Türkiye.
Objectives: The objective of this study was to investigate the effects of the addition of L. (coriander) on the physicochemical, sensory, textural and microbiological properties of yogurt.
Methods: To conduct this study, 4 types of yogurt were prepared as control (C0) and with 1% (C1), 2% (C2) and 3% (C3) coriander, and the yogurts were analyzed on specific storage days.
Yogurt is a popular milk-based product known for its nutritional benefits and effects on the large intestine. However, yogurt production faces challenges like texture, consistency, and syneresis. Hydrocolloids, such as gums and polysaccharides, can enhance yogurt's consistency and rheological properties.
View Article and Find Full Text PDFVechur cow milk yoghurt: response surface methodology-based process optimization and storage studies.
J Dairy Res
January 2025
Verghese Kurien Institute of Dairy and Food Technology, Mannuthy, Thrissur, 680651, India and Kerala Veterinary and Animal Sciences University, India.
In this research article, response surface methodology (RSM) based optimization of three production parameters namely temperature, time and amount of starter culture of Vechur cow milk yoghurt (VCMY) on the basis of sensory evaluation responses comparing cross-bred cow milk yoghurt (CCMY) as the control is reported. The optimized values of production parameters were 2.15 per cent rate of inoculation, 42°C incubation temperature and 4 h incubation period.
View Article and Find Full Text PDFUnlocking Consumer Preferences: Sensory Descriptors Driving Greek Yogurt Acceptance and Innovation.
Foods
January 2025
Independent Researcher, White Plains, NY 10604, USA.
Greek yogurt, a traditional food with roots in Ancient Greece, Mesopotamia, and Central Asia, has become a dietary staple worldwide due to its creamy texture, distinct flavor, and rich nutritional profile. The contemporary emphasis on health and wellness has elevated Greek yogurt as a functional food, recognized for its high protein content and bioavailable probiotics that support overall health. This study investigates the sensory attributes evaluated by a panel of 22 trained assessors and the consumer preferences driving the acceptance of Greek yogurt formulations.
View Article and Find Full Text PDFEffect of Fortification with High-Milk-Protein Preparations on Yogurt Quality.
Foods
January 2025
Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland.
Protein-enriched yogurts have become increasingly popular among consumers seeking to boost their daily protein intake. The incorporation of milk proteins and protein preparations in yogurt production not only enhances nutritional value but also improves texture, viscosity, and overall sensory properties-key factors that influence consumer acceptance. The main objective of this study was to evaluate the influence of casein and whey protein preparations on the physicochemical properties, viability of lactic acid bacteria, and sensory attributes of yogurts.
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