Research shows that producing fermented camel milk is hard because of the milk’s inability to form a firm coagulum, attributed to low levels of κ-casein and ꞵ-lactoglobulin and the large casein micelle size, leading...Research shows that producing fermented camel milk is hard because of the milk’s inability to form a firm coagulum, attributed to low levels of κ-casein and ꞵ-lactoglobulin and the large casein micelle size, leading to a weak network of casein formation. In an effort to address this issue, researchers turned to corn starch as a thickening agent, discovering that a concentration of 2.0% effectively improved the viscosity and significantly reduced syneresis in stirred camel milk yoghurt and cultured camel milk. This study explores alternatives to corn starch, focusing on butternut squash seeds as a promising substitute due to their hydrocolloid composition. By incorporating butternut squash (Cucurbita moschata) seed powder (BSSP) as a thickening agent, this study aimed at enhancing the chemical and rheological properties of stirred camel milk yoghurt and cultured camel milk. Fermented camel milk was prepared using 4 litres of camel milk, 2% starter cultures (thermophilic culture for yoghurt and mesophilic aromatic culture for stirred cultured camel milk) and BSSP 0.0% (negative control), 0.4%, 0.8%, 1.2%, 1.6%, 2.0% mixed with 0.4% gelatin. 2.0% corn starch mixed with 0.4% gelatin was used as a standard for comparison. Results showed that increasing the BSSP level significantly (p < 0.05) decreased the moisture content while increasing the total solid content of stirred fermented camel milk products. There was an increase in ash content with an increase in BSSP levels. There was a significant (p < 0.05) reduction in the pH, with an increase in BSSP levels in stirred fermented camel milk samples. Increasing the concentration of BSSP from 0.4% to 2.0% resulted in a significant (p < 0.05) increase in viscosity and a reduction in syneresis of stirred camel milk yoghurt and stirred cultured camel milk samples. This study demonstrated that BSSP effectively enhances the viscosity, reduces syneresis and increases acidity in stirred fermented camel milk products during storage.展开更多
为开发高活性玉木耳多糖酸奶,以玉木耳多糖(Auricularia cornea var. Li polysaccharides,ACP)为原料,测定其基本组分与流变特性,并通过单因素实验及正交试验优化了ACP酸奶生产工艺,探究了ACP对酸奶品质的影响。结果表明:ACP总糖、糖醛...为开发高活性玉木耳多糖酸奶,以玉木耳多糖(Auricularia cornea var. Li polysaccharides,ACP)为原料,测定其基本组分与流变特性,并通过单因素实验及正交试验优化了ACP酸奶生产工艺,探究了ACP对酸奶品质的影响。结果表明:ACP总糖、糖醛酸、蛋白质含量分别为82.21%±2.40%,11.95%±1.28%,2.36%±0.10%。流变特性显示玉木耳多糖溶液既表现出液体的特征,也表现出固体的特征,具有良好的粘弹性,有作为增稠剂和凝胶剂的潜在应用价值。ACP能促进酸奶发酵,使乳酸菌活菌数增加,酸度上升,p H降低;ACP浓度范围为0.02%~0.08%可提高酸奶持水力,改善酸奶组织状态和稳定性,减少乳清析出;ACP添加量为0.04%时,酸奶持水力、硬度、稠度、粘聚性和粘度最大,感官品质最好,ACP添加量为0.06%时,酸奶乳酸菌活菌数最多,酸度最高。玉木耳多糖酸奶最佳生产工艺为添加鲜奶量的0.04%ACP、6%蔗糖、0.1%发酵剂,于42℃发酵7 h,于4℃冷藏24 h,制作的酸奶较普通酸奶具有更高的活菌数及更好感官品质和质构特性。本实验通过探索玉木耳多糖对乳酸菌发酵和酸奶品质的影响,以期为改善酸奶保健性能和品质,拓宽玉木耳多糖的应用范围提供科学理论依据。展开更多
通过文献计量学方法,该研究对Web of Science核心合集及中国知网数据库中2003—2023年间发表的发酵乳风味研究文献进行了可视化分析。分析结果表明,中国(247次)、巴西(131次)、土耳其和美国(各120次)为该研究领域的主要国家。国际上埃...通过文献计量学方法,该研究对Web of Science核心合集及中国知网数据库中2003—2023年间发表的发酵乳风味研究文献进行了可视化分析。分析结果表明,中国(247次)、巴西(131次)、土耳其和美国(各120次)为该研究领域的主要国家。国际上埃及知识库(Egyptian Knowledge Bank,EKB)和内蒙古农业大学是目前该领域中最为重要和关键的机构,各机构合作较为紧密。国内内蒙古农业大学乳品生物技术与工程教育部重点实验室、江南大学食品学院、石家庄君乐宝乳业有限公司和云南农业大学食品科学技术学院是研究发酵乳风味领域研究的核心力量,但合作相对较少。研究热点主要聚焦于“乳酸菌”“风味物质”“发酵乳加工工艺”“风味评价”“品质与应用”等方面,未来还需加强跨机构及跨学科的合作,运用创新技术,以期开发出风味更佳且安全的发酵乳优质产品。展开更多
[Objective] In this study, the aim was to study the optimal formula and technique of honey stirred yoghurt. [Method] The optimum formula and production technique of the honey stirred yoghurt were confirmed by studying...[Objective] In this study, the aim was to study the optimal formula and technique of honey stirred yoghurt. [Method] The optimum formula and production technique of the honey stirred yoghurt were confirmed by studying the effects of the additive amount of honey, the adding time of honey, thermal death point, the ho- mogenization pressure and stability test on the sensory quality of stirred yoghurt. [Result] The experiment showed that the fermentation temperature of the honey stirred yoghurt should not be too high, and it should be close to that of common yoghurt. In addition, the fermentation time should not be too long, because along with the extension of fermentation time, there would be abnormal smell in the yo- gurt. The optimum formula and production technique were as follows： the additive amount of honey, sugarcane and fermentation agent was respectively 3%; two-sec- tion homogeneous pressures of the fresh milk were I ： 70 MPa, I1：30 MPa; the thermal death point was 85 ℃ and the time was 10 min; the fermentation occurred at 42℃, and the fermentation of the products was stopped when the ultimate acidity was among 0.70%-0.75%. [Conclusion] The study could provide some refer- ences for the production and processing of honey stirred yoghurt.展开更多
One of the most significant groups of probiotic organisms are the lactic acid bacteria, commonly used in fermented dairy products. In this study, cultures were isolated from two infants. After screening for the classi...One of the most significant groups of probiotic organisms are the lactic acid bacteria, commonly used in fermented dairy products. In this study, cultures were isolated from two infants. After screening for the classic properties of probiotic organisms, four promising isolates were identified as two strains of Lactobacillus acidophilus (P106, P110), strain of Lactobacillus plantarum (P164) and Lactobacillus. pentosus (P191)which were tested for capability to remove cholesterol and to deconjugate sodium taurocholate from the culture medium. Results showed that a considerable variation existed among cultures in their growth viability in the presence of bile salt, deconjugation of sodium tauro-cholate and assimilation of cholesterol from the medium. All tested strains removed less cholesterol from the broth (ranged from 4.02-24.32%) compared to those grown in broth supplemented with 0.2% bile salts (from 29.02 to 45.3). Lactobacillus acidophilus P106 appeared to be more active in bile salt hydrolase compared to the other strains, and therefore, is regarded as a suitable candidate probiotic and adjunct culture.These strains were employed to make yo-ghurt and, in order to achieve a short production time;a two-stage fermentation procedure was used with Streptococ-cus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus providing the rapid acidification. Storage trials at 4o C showed that the viability of the probiotic cultures was retained over 15 days.展开更多
Soybean provides health benefits such as reducing cardiovascular disease, reducing menopausal symptoms, weight loss, arthritis, diabetes, osteoporosis and brain function. It contains phytochemicals such as isoflavones...Soybean provides health benefits such as reducing cardiovascular disease, reducing menopausal symptoms, weight loss, arthritis, diabetes, osteoporosis and brain function. It contains phytochemicals such as isoflavones, saponins, phytosterols that promote health benefits. Soy food products are perceived as healthy food and are considered an important part of the diet. More than 50% consumers in the USA agreed that soy foods are healthy foods. Soymilk is considered as a suitable economical substitute for cow’s milk and an ideal nutritional supplement for lactose-intolerant population and also considered cholesterol free product for cardiovascular disorders. Fermented soy milk is a good source of bioactive peptides such as anti-ACE, antioxidative, anti-cancer and immunomodulatory. Many fermented soy milk based products such as soy cheese, soymilk-kefir, soy yoghurt etc. are produced.展开更多
Pumpkin contains considerable amounts of bioactive compounds which hardly valorized in dairy products. This study aims to investigate the chemical, nutritional, rheological, and organoleptical properties of prepared s...Pumpkin contains considerable amounts of bioactive compounds which hardly valorized in dairy products. This study aims to investigate the chemical, nutritional, rheological, and organoleptical properties of prepared stirred pumpkin-yoghurt. Stirred yoghurt with three different pumpkin varieties pulp [American (AP), Domestic (DP), and Indian (IP) pumpkin] at 15% was prepared and stored at 5°C ± 1°C up to 14 d. The chemical properties of yoghurts include protein, fat, crude fiber, and available carbohydrates were significantly affected by adding pumpkin without remarkable change in caloric value. Addition of pumpkin pulps decreased the pH and increased the acidity of stirred pumpkin-yoghurt significantly (P -1 in all stirred yoghurts after 1 d. After that, it was increased without notable effect of adding pumpkin pulps, and with slight simulation in LAB, growth was noticed in DP and IP yoghurts. Total phenolic compounds (TPC), total flavonoid (TF), total flavonols (TFL), carotenoids contents, and antioxidant capacity of pumpkin-yoghurts were significantly increased. Fortifying yoghurt with pumpkin pulp was associated with a statistically significant effect on sensory parameters such as flavor, color, and overall acceptability. Scores of AP yoghurt showed the highest score which significantly differed from CY. It is obviously showed that panelists were favored the prepared stirred pumpkin-yoghurt. Thus, it is recommended that adding pumpkin pulps increases yoghurt health benefits and could be scaled up further.展开更多
Corn milk is considered as a new innovation especially in the making of yoghurt based products. The present study was conducted to study antioxidants components such as (phenols compounds and DPPH scavenging activity)...Corn milk is considered as a new innovation especially in the making of yoghurt based products. The present study was conducted to study antioxidants components such as (phenols compounds and DPPH scavenging activity), total volatile free fatty acids, microbiological and microstructure characteristics in yoghurt samples produced from two different ratios of buffalos and corn milk (70:30 coded A and 60:40 coded B) respectively. Results indicated that the increasing ratio of corn milk led to increase the content of phenolic components and DPPH scavenging activity. Total viable content decreased in samples (70:30 and 60:40). Streptococci and lactobacilli count decreased by the increase of corn milk in produced samples. Results also show that the trend of yeasts content was the opposite ones. Election microscopy examination revealed that adding corn milk to yoghurt had more smoothly and systematically distributed casein with a bit coarse structure less porosity in the network of casein. From these results could be concluded that adding 40% corn milk during processing of yoghurt is increasing the antioxidant activity and improves the microstructure as well.展开更多
文摘Research shows that producing fermented camel milk is hard because of the milk’s inability to form a firm coagulum, attributed to low levels of κ-casein and ꞵ-lactoglobulin and the large casein micelle size, leading to a weak network of casein formation. In an effort to address this issue, researchers turned to corn starch as a thickening agent, discovering that a concentration of 2.0% effectively improved the viscosity and significantly reduced syneresis in stirred camel milk yoghurt and cultured camel milk. This study explores alternatives to corn starch, focusing on butternut squash seeds as a promising substitute due to their hydrocolloid composition. By incorporating butternut squash (Cucurbita moschata) seed powder (BSSP) as a thickening agent, this study aimed at enhancing the chemical and rheological properties of stirred camel milk yoghurt and cultured camel milk. Fermented camel milk was prepared using 4 litres of camel milk, 2% starter cultures (thermophilic culture for yoghurt and mesophilic aromatic culture for stirred cultured camel milk) and BSSP 0.0% (negative control), 0.4%, 0.8%, 1.2%, 1.6%, 2.0% mixed with 0.4% gelatin. 2.0% corn starch mixed with 0.4% gelatin was used as a standard for comparison. Results showed that increasing the BSSP level significantly (p < 0.05) decreased the moisture content while increasing the total solid content of stirred fermented camel milk products. There was an increase in ash content with an increase in BSSP levels. There was a significant (p < 0.05) reduction in the pH, with an increase in BSSP levels in stirred fermented camel milk samples. Increasing the concentration of BSSP from 0.4% to 2.0% resulted in a significant (p < 0.05) increase in viscosity and a reduction in syneresis of stirred camel milk yoghurt and stirred cultured camel milk samples. This study demonstrated that BSSP effectively enhances the viscosity, reduces syneresis and increases acidity in stirred fermented camel milk products during storage.
文摘为开发高活性玉木耳多糖酸奶,以玉木耳多糖(Auricularia cornea var. Li polysaccharides,ACP)为原料,测定其基本组分与流变特性,并通过单因素实验及正交试验优化了ACP酸奶生产工艺,探究了ACP对酸奶品质的影响。结果表明:ACP总糖、糖醛酸、蛋白质含量分别为82.21%±2.40%,11.95%±1.28%,2.36%±0.10%。流变特性显示玉木耳多糖溶液既表现出液体的特征,也表现出固体的特征,具有良好的粘弹性,有作为增稠剂和凝胶剂的潜在应用价值。ACP能促进酸奶发酵,使乳酸菌活菌数增加,酸度上升,p H降低;ACP浓度范围为0.02%~0.08%可提高酸奶持水力,改善酸奶组织状态和稳定性,减少乳清析出;ACP添加量为0.04%时,酸奶持水力、硬度、稠度、粘聚性和粘度最大,感官品质最好,ACP添加量为0.06%时,酸奶乳酸菌活菌数最多,酸度最高。玉木耳多糖酸奶最佳生产工艺为添加鲜奶量的0.04%ACP、6%蔗糖、0.1%发酵剂,于42℃发酵7 h,于4℃冷藏24 h,制作的酸奶较普通酸奶具有更高的活菌数及更好感官品质和质构特性。本实验通过探索玉木耳多糖对乳酸菌发酵和酸奶品质的影响,以期为改善酸奶保健性能和品质,拓宽玉木耳多糖的应用范围提供科学理论依据。
文摘通过文献计量学方法,该研究对Web of Science核心合集及中国知网数据库中2003—2023年间发表的发酵乳风味研究文献进行了可视化分析。分析结果表明,中国(247次)、巴西(131次)、土耳其和美国(各120次)为该研究领域的主要国家。国际上埃及知识库(Egyptian Knowledge Bank,EKB)和内蒙古农业大学是目前该领域中最为重要和关键的机构,各机构合作较为紧密。国内内蒙古农业大学乳品生物技术与工程教育部重点实验室、江南大学食品学院、石家庄君乐宝乳业有限公司和云南农业大学食品科学技术学院是研究发酵乳风味领域研究的核心力量,但合作相对较少。研究热点主要聚焦于“乳酸菌”“风味物质”“发酵乳加工工艺”“风味评价”“品质与应用”等方面,未来还需加强跨机构及跨学科的合作,运用创新技术,以期开发出风味更佳且安全的发酵乳优质产品。
文摘[Objective] In this study, the aim was to study the optimal formula and technique of honey stirred yoghurt. [Method] The optimum formula and production technique of the honey stirred yoghurt were confirmed by studying the effects of the additive amount of honey, the adding time of honey, thermal death point, the ho- mogenization pressure and stability test on the sensory quality of stirred yoghurt. [Result] The experiment showed that the fermentation temperature of the honey stirred yoghurt should not be too high, and it should be close to that of common yoghurt. In addition, the fermentation time should not be too long, because along with the extension of fermentation time, there would be abnormal smell in the yo- gurt. The optimum formula and production technique were as follows： the additive amount of honey, sugarcane and fermentation agent was respectively 3%; two-sec- tion homogeneous pressures of the fresh milk were I ： 70 MPa, I1：30 MPa; the thermal death point was 85 ℃ and the time was 10 min; the fermentation occurred at 42℃, and the fermentation of the products was stopped when the ultimate acidity was among 0.70%-0.75%. [Conclusion] The study could provide some refer- ences for the production and processing of honey stirred yoghurt.
文摘One of the most significant groups of probiotic organisms are the lactic acid bacteria, commonly used in fermented dairy products. In this study, cultures were isolated from two infants. After screening for the classic properties of probiotic organisms, four promising isolates were identified as two strains of Lactobacillus acidophilus (P106, P110), strain of Lactobacillus plantarum (P164) and Lactobacillus. pentosus (P191)which were tested for capability to remove cholesterol and to deconjugate sodium taurocholate from the culture medium. Results showed that a considerable variation existed among cultures in their growth viability in the presence of bile salt, deconjugation of sodium tauro-cholate and assimilation of cholesterol from the medium. All tested strains removed less cholesterol from the broth (ranged from 4.02-24.32%) compared to those grown in broth supplemented with 0.2% bile salts (from 29.02 to 45.3). Lactobacillus acidophilus P106 appeared to be more active in bile salt hydrolase compared to the other strains, and therefore, is regarded as a suitable candidate probiotic and adjunct culture.These strains were employed to make yo-ghurt and, in order to achieve a short production time;a two-stage fermentation procedure was used with Streptococ-cus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus providing the rapid acidification. Storage trials at 4o C showed that the viability of the probiotic cultures was retained over 15 days.
文摘Soybean provides health benefits such as reducing cardiovascular disease, reducing menopausal symptoms, weight loss, arthritis, diabetes, osteoporosis and brain function. It contains phytochemicals such as isoflavones, saponins, phytosterols that promote health benefits. Soy food products are perceived as healthy food and are considered an important part of the diet. More than 50% consumers in the USA agreed that soy foods are healthy foods. Soymilk is considered as a suitable economical substitute for cow’s milk and an ideal nutritional supplement for lactose-intolerant population and also considered cholesterol free product for cardiovascular disorders. Fermented soy milk is a good source of bioactive peptides such as anti-ACE, antioxidative, anti-cancer and immunomodulatory. Many fermented soy milk based products such as soy cheese, soymilk-kefir, soy yoghurt etc. are produced.
文摘Pumpkin contains considerable amounts of bioactive compounds which hardly valorized in dairy products. This study aims to investigate the chemical, nutritional, rheological, and organoleptical properties of prepared stirred pumpkin-yoghurt. Stirred yoghurt with three different pumpkin varieties pulp [American (AP), Domestic (DP), and Indian (IP) pumpkin] at 15% was prepared and stored at 5°C ± 1°C up to 14 d. The chemical properties of yoghurts include protein, fat, crude fiber, and available carbohydrates were significantly affected by adding pumpkin without remarkable change in caloric value. Addition of pumpkin pulps decreased the pH and increased the acidity of stirred pumpkin-yoghurt significantly (P -1 in all stirred yoghurts after 1 d. After that, it was increased without notable effect of adding pumpkin pulps, and with slight simulation in LAB, growth was noticed in DP and IP yoghurts. Total phenolic compounds (TPC), total flavonoid (TF), total flavonols (TFL), carotenoids contents, and antioxidant capacity of pumpkin-yoghurts were significantly increased. Fortifying yoghurt with pumpkin pulp was associated with a statistically significant effect on sensory parameters such as flavor, color, and overall acceptability. Scores of AP yoghurt showed the highest score which significantly differed from CY. It is obviously showed that panelists were favored the prepared stirred pumpkin-yoghurt. Thus, it is recommended that adding pumpkin pulps increases yoghurt health benefits and could be scaled up further.
文摘Corn milk is considered as a new innovation especially in the making of yoghurt based products. The present study was conducted to study antioxidants components such as (phenols compounds and DPPH scavenging activity), total volatile free fatty acids, microbiological and microstructure characteristics in yoghurt samples produced from two different ratios of buffalos and corn milk (70:30 coded A and 60:40 coded B) respectively. Results indicated that the increasing ratio of corn milk led to increase the content of phenolic components and DPPH scavenging activity. Total viable content decreased in samples (70:30 and 60:40). Streptococci and lactobacilli count decreased by the increase of corn milk in produced samples. Results also show that the trend of yeasts content was the opposite ones. Election microscopy examination revealed that adding corn milk to yoghurt had more smoothly and systematically distributed casein with a bit coarse structure less porosity in the network of casein. From these results could be concluded that adding 40% corn milk during processing of yoghurt is increasing the antioxidant activity and improves the microstructure as well.
