The Effect of Commercial Exopolysaccharide-Producing Starters on the Rheological Properties of Stirred Yoghurt

Farhadi, Sahra

doi:10.22092/fooder.2019.126013.1213

Document Type : Research Paper

Author

Sahra Farhadi

Food Technologies Group, Department of Chemical Engineering, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran.

https://doi.org/10.22092/fooder.2019.126013.1213

Abstract

Yoghurt is one of the most important dairy products consumed in human society. So, increasing the quality of yoghurt is very important. Several strains of lactic acid bacteria, used as starter cultures to make yoghurt products, produce exopolysaccharides that can improve the textural properties of the products. In this study, the physical (syneresis), rheological (viscosity and firmness), and sensorial properties of yoghurt samples produced with exopolysaccharide-producing starter cultures (Hansen, Saco, and Fermentotec) were investigated during 21 days of storage. Samples with Fermentotec starter culture had lower syneresis and were more viscous and firm than those made with Hansen and Saco starter cultures, and yoghurts produced with Fermentotec starter were whiter, firmer, and more cohesive and adhesive than samples produced with Hansen and Saco. Results showed that the Cross model is the best-fitting model for three types of products. Fermentotec starter is recommended for improving the quality of stirred yoghurt.

Keywords

Main Subjects

غذاهای فراسودمند

References

Abbasi, H., Mousavi, M. E., Ehsani, M. R., Emam D‐Jomeh, Z., Vaziri, M., Rahimi, J. and Aziznia, S. 2009. Influence of starter culture type and incubation temperatures on rheology and microstructure of low fat set yoghurt. International Journal of Dairy Technology. 62(4):549-555.

Ahmed, N. H., El Soda, M., Hassan, A.N. and Frank, J. 2005. Improving the textural properties of an acid-coagulated (Karish) cheese using exopolysaccharide producing cultures. LWT-Food Science and Technology. 38(8): 843-847.

Amiri aghdai S., Alami M., and Rezai Z. 2010. Evaluation of Plantago Psyllium seeds hydrocolloid on physicochemical and sensory effects of low fat yoghurt. Iranian Food Science and Technology Research Journal. 6(3): 201-109. (In Persian).

Awad, S., Hassan, A.N. and Muthukumarappan, K., 2005. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: Texture and melting properties. Journal of Dairy Science. 88(12): 4204-4213.

Ayala-Hernández, I., Hassan, A.N., Goff, H. D. and Corredig, M. 2009. Effect of protein supplementation on the rheological characteristics of milk permeates fermented with exopolysaccharide-producing Lactococcus lactis subsp. cremoris. Food Hydrocolloids. 23(5): 1299-1304.

De Kruif C., Tuinier R. 2001 Polysaccharide protein interactions. Food hydrocolloids. 15(4):555-63

Duboc P., and Mollet B. 2001. Application of exopolysaccharides in the dairy industry. International Dairy Journal. 11(9): 759-768.

Girard, M. and Schaffer-Lequart, C. 2007. Gelation and resistance to shearing of fermented milk: Role of exopolysaccharides. International Dairy Journal. 17(6): 666-673.

Goh, K. K., Haisman, D. R., Archer, R. H. and Singh, H., 2005. Evaluation and modification of existing methods for the quantification of exopolysaccharides in milk-based media. Food Research International. 38(6): 605-613.

Hassan, A. N. 2008. ADSA Foundation Scholar Award: Possibilities and challenges of exopolysaccharide-producing lactic cultures in dairy foods. Journal of Dairy Science. 91(4):1282-1298.

Hassan A. N., Ipsen R., Janzen T., and Qvist K. B. 2003. Microstructure and rheology of yogurt made with cultures differing only in their ability to produce exopolysaccharides. Journal of Dairy Science. 86(5): 1632-1638.

Nasirpour Tabrizi, P., Hesari, J., Ghanbarzadeh, B., Azadmard Damirchi, S and Ghiasi Far, Sh. 2012. Rheological and sensory properties and syneresis of set yogurt produced with exopolysaccharide producing starter culture YF-L811. Journal of Food Research. 22(4): 477-486. (In Persian).

Nikolic, M., López, P., Strahinic, I., Suárez, A., Kojic,M., Fernández-García, M., Topisirovic, L., Golic, N., and Ruas-Madiedo, P. 2012. Characterisation of the exopolysaccharide (EPS)-producing Lactobacillus paraplantarum BGCG11 and its non-EPS producing derivative strains as potential probiotics. International Journal of Food Microbiology. 158(2): 155–162.

Perry, D. B., McMahon, D. J., and Oberg, C. J. 1997. Effect of exopolysaccharide-producing cultures on moisture retention in low fat Mozzarella cheese. Journal of Dairy Science/ 80(5): 799-805.

Purohit D., Hassan A., Bhatia E., Zhang X., and Dwivedi C. 2009 Rheological, sensorial, and chemopreventive properties of milk fermented with exopolysaccharide-producing lactic cultures. Journal of Dairy Science. 92(3):847-56.

Saija, N., Welman, A., and Bennett, R. 2010. Development of a dairy-based exopolysaccharide bioingredient. International Dairy Journal. 20(9): 603-608.

Sutherland W. 1972. Bacterial exopolysaccharides. Advances in Microbial Physiology. 8, 143–213.

Tamime A. Y. 2006. Fermented Milks. Society of Dairy Technology. Blackwell Science Ltd.

Zargaraan A., Omaraee Y., Rastmanesh R., Taheri N., Fadavi G., Fadaei M., and Mohammadifar, M. A. 2013 Rheological characterization and cluster classification of Iranian commercial foods, drinks and desserts to recommend for esophageal dysphagia diets. Iranian Journal of Public Health. 42(12):1446-56.

Food Engineering Research

The Effect of Commercial Exopolysaccharide-Producing Starters on the Rheological Properties of Stirred Yoghurt

References

References

Volume 21, Issue 1 - Serial Number 72
Spring and Summer
August 2022
Pages 151-164

The Effect of Commercial Exopolysaccharide-Producing Starters on the Rheological Properties of Stirred Yoghurt

References

References

Volume 21, Issue 1 - Serial Number 72Spring and SummerAugust 2022Pages 151-164

Volume 21, Issue 1 - Serial Number 72
Spring and Summer
August 2022
Pages 151-164