Impact of Calcium Fortification on Physicochemical, Rheological and Microbiological Properties of Stirred Yogurts Blended with Banana Purée
Abstract
This study aims at exploring the impact of fortification of stirred yogurts blended with banana purée with calcium lactate at 400, 600 and 800 mg/100 g on their physicochemical, rheological and microbiological properties during storage at 4°C for 14 days. Calcium fortification resulted in increased syneresis and reduced apparent viscosity. Storage modulus (G’) of yogurts decreased as the level of calcium fortification increased. These results suggested that the casein network in fortified stirred yogurts was weakened by fortification of calcium salt. Lactic acid bacteria counts decreased during storage. In this study, it was found that fortification of 400 mg calcium lactate/100 g resulted in a product with properties close to the non-fortified yogurt. Keywords : stirred yogurt, calcium fortification, rheology, banana puréeReferences
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Akgun, A., Yazici, F. & Gulec, H.A. (2016). Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt. LWT , 74, 521-527.
AOAC. (2016). Official methods of analysis 20th ed. Washington DC: Association of Official Analytical Chemists.
Cashman, K.D. (2002). Calcium intake, calcium bioavailability and bone health. British Journal of Nutrition, 87, S169-S177.
Chen, S., Lu, B., Du, X. & Chen, F. (2012). Pigment from red fermented rice as colouring agent for stirred skimmed milk yoghurts. International Journal of Dairy Technology, 65, 287-292.
Gerstner, G. (2002). Dairy products: The calcium challenge. International Food Ingredients, 3, 45-48.
Gueguen, L. & Pointillart, A. (2000). The bioavailability of dietary calcium. Journal of the American College of Nutrition, 19, 119S-136S.
Heaney, R.P. (2000). Calcium, dairy products, and osteoporosis. Journal of the American College of Nutrition, 19, 83S-99S.
ISO. (1998). Microbiology of food and animal feeding stuffs: Horizontal method for the enumeration of mesophilic lactic acid bacteria colony-count technique at 30 degrees C. Geneva: International Organization for Standardization.
Kailasapathy, K. (2006). Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt. LWT, 39, 1221-1227.
Kaushik, R. & Arora, S. (2017). Effect of calcium and vitamin D2 fortification on physical, microbial, rheological and sensory characteristics of yoghurt. International Food Research Journal, 24, 1744-1752.
Lanciotti, R., Vannini, L., Pittia, P. & Guerzoni, M.E. (2004). Suitability of high-dynamic-pressure-treated milk for the production of yoghurt. Food Microbiology, 21, 753-760.
Lee, W.J. & Lucey, J..A. (2006). Impact of gelation conditions and structural breakdown on the physical and sensory properties of stirred yogurts. Journal of Dairy Science, 89, 2374-2385.
Lobato-Calleros, C., Ramirez-Santiago, C., Vernon-Carter, E.J. & Alvarez-Ramírez, J. (2014). Impact of native and chemically modified starches addition as fat replacers in the viscoelasticity of reduced-fat stirred yogurt. Journal of Food Engineering, 131, 110-115.
Lucey, J..A. (2001). The relationship between rheological parameters and whey separation in milk gels. Food Hydrocolloids, 15, 603-608.
Pereira, G.A., Arruda, H.S., Molina, G. & Pastore, G.M. (In press). Extraction optimization and profile analysis of oligosaccharides in banana pulp and peel. Journal of Food Processing and Preservation.
Pirkul, T., Temiz, A. & Erdem, Y.K. (1997). Fortification of yoghurt with calcium salts and its effect on starter microorganisms and yoghurt quality. International Dairy Journal, 7, 541-552.
Ramirez-Santiago, C., Ramos-Solis, L., Lobato-Calleros, C., Peña-Valdivia, C., Vernon-Carter, E.J. & Alvarez-Ramírez, J. (2010) Enrichment of stirred yogurt with soluble dietary fiber from Pachyrhizus erosus L. Urban: Effect on syneresis, microstructure and rheological properties. Journal of Food Engineering, 101, 229-235.
Ranjan, P., Arora, S., Sharma, G.S., Sindhu, J.S., Kansal, V.K. & Sangwan, R.B. (2005). Bioavailability of calcium and physicochemical properties of calcium-fortified buffalo milk. International Journal of Dairy Technology, 58, 185-189.
Rao, M.A. (1999). Rheology of Fluids and Semisolid Foods. New York: Aspen Publishers.
Salaün, F., Mietton, B. & Gaucheron, F. (2005) Buffering capacity of dairy products. International Dairy Journal, 15, 95-109.
Santillán-Urquiza, E., Méndez-Rojas, M.Á. & Vélez-Ruiz, J.F. (2017). Fortification of yogurt with nano and micro sized calcium, iron and zinc, effect on the physicochemical and rheological properties. LWT, 80, 462-469.
Senaka Ranadheera, C., Evans, C.A., Adams, M.C. & Baines, S.K. (2012). Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat’s milk. Food Chemistry, 135,
1411-1418.
Serra, M., Trujillo, A., Pereda, J., Guamis, B. & Ferragut, V. (2008). Quantification of lipolysis and lipid oxidation during cold storage of yogurts produced from milk treated by ultra-high pressure homogenization. Journal of Food Engineering, 89, 99-104.
Singh, G. & Muthukumarappan, K. (2008). Influence of calcium fortification on sensory, physical and rheological characteristics of fruit yogurt. LWT, 41, 1145-1152.
Srisuvor, N., Prakitchaiwattana, C., Chinprahast, N. & Subhimaros, S. (2013). Use of banana purée from three indigenous Thai cultivars as food matrices for probiotics and application in bio-set-type yoghurt production. International Journal of Food Science and Technology, 48, 1640-1648.
Unal, G., El, S.N. & Kilic, S. (2005). In vitro determination of calcium availability of milk, dairy products and infant formulas. International Journal of Food Sciences and Nutrition, 56, 13-22.
Vavrusova, M. & Skibsted, L.H. (2014). Calcium nutrition: Bioavailability and fortification. LWT, 59, 1198-1204.
Vivar-Quintana, A.M., Beneitez De La Mano, E. & Revilla, I. (2006). Relationship between somatic cell counts and the properties of yoghurt made from ewes’ milk. International Dairy Journal, 16, 262–267.
Xu, Z., Wang, Y., Ren, P., Ni, Y. & Liao, X. (2016). Quality of banana purée during storage: a comparison of high pressure processing and thermal pasteurization methods. Food and Bioprocess Technology, 9, 407-420.
Yazici, F., Alvarez, V.B. & Hansen, P.M.T. (1997). Fermentation and properties of calcium-fortified soy milk yogurt. Journal of Food Science, 62, 457-461.
Akgun, A., Yazici, F. & Gulec, H.A. (2016). Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt. LWT , 74, 521-527.
AOAC. (2016). Official methods of analysis 20th ed. Washington DC: Association of Official Analytical Chemists.
Cashman, K.D. (2002). Calcium intake, calcium bioavailability and bone health. British Journal of Nutrition, 87, S169-S177.
Chen, S., Lu, B., Du, X. & Chen, F. (2012). Pigment from red fermented rice as colouring agent for stirred skimmed milk yoghurts. International Journal of Dairy Technology, 65, 287-292.
Gerstner, G. (2002). Dairy products: The calcium challenge. International Food Ingredients, 3, 45-48.
Gueguen, L. & Pointillart, A. (2000). The bioavailability of dietary calcium. Journal of the American College of Nutrition, 19, 119S-136S.
Heaney, R.P. (2000). Calcium, dairy products, and osteoporosis. Journal of the American College of Nutrition, 19, 83S-99S.
ISO. (1998). Microbiology of food and animal feeding stuffs: Horizontal method for the enumeration of mesophilic lactic acid bacteria colony-count technique at 30 degrees C. Geneva: International Organization for Standardization.
Kailasapathy, K. (2006). Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt. LWT, 39, 1221-1227.
Kaushik, R. & Arora, S. (2017). Effect of calcium and vitamin D2 fortification on physical, microbial, rheological and sensory characteristics of yoghurt. International Food Research Journal, 24, 1744-1752.
Lanciotti, R., Vannini, L., Pittia, P. & Guerzoni, M.E. (2004). Suitability of high-dynamic-pressure-treated milk for the production of yoghurt. Food Microbiology, 21, 753-760.
Lee, W.J. & Lucey, J..A. (2006). Impact of gelation conditions and structural breakdown on the physical and sensory properties of stirred yogurts. Journal of Dairy Science, 89, 2374-2385.
Lobato-Calleros, C., Ramirez-Santiago, C., Vernon-Carter, E.J. & Alvarez-Ramírez, J. (2014). Impact of native and chemically modified starches addition as fat replacers in the viscoelasticity of reduced-fat stirred yogurt. Journal of Food Engineering, 131, 110-115.
Lucey, J..A. (2001). The relationship between rheological parameters and whey separation in milk gels. Food Hydrocolloids, 15, 603-608.
Pereira, G.A., Arruda, H.S., Molina, G. & Pastore, G.M. (In press). Extraction optimization and profile analysis of oligosaccharides in banana pulp and peel. Journal of Food Processing and Preservation.
Pirkul, T., Temiz, A. & Erdem, Y.K. (1997). Fortification of yoghurt with calcium salts and its effect on starter microorganisms and yoghurt quality. International Dairy Journal, 7, 541-552.
Ramirez-Santiago, C., Ramos-Solis, L., Lobato-Calleros, C., Peña-Valdivia, C., Vernon-Carter, E.J. & Alvarez-Ramírez, J. (2010) Enrichment of stirred yogurt with soluble dietary fiber from Pachyrhizus erosus L. Urban: Effect on syneresis, microstructure and rheological properties. Journal of Food Engineering, 101, 229-235.
Ranjan, P., Arora, S., Sharma, G.S., Sindhu, J.S., Kansal, V.K. & Sangwan, R.B. (2005). Bioavailability of calcium and physicochemical properties of calcium-fortified buffalo milk. International Journal of Dairy Technology, 58, 185-189.
Rao, M.A. (1999). Rheology of Fluids and Semisolid Foods. New York: Aspen Publishers.
Salaün, F., Mietton, B. & Gaucheron, F. (2005) Buffering capacity of dairy products. International Dairy Journal, 15, 95-109.
Santillán-Urquiza, E., Méndez-Rojas, M.Á. & Vélez-Ruiz, J.F. (2017). Fortification of yogurt with nano and micro sized calcium, iron and zinc, effect on the physicochemical and rheological properties. LWT, 80, 462-469.
Senaka Ranadheera, C., Evans, C.A., Adams, M.C. & Baines, S.K. (2012). Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat’s milk. Food Chemistry, 135,
1411-1418.
Serra, M., Trujillo, A., Pereda, J., Guamis, B. & Ferragut, V. (2008). Quantification of lipolysis and lipid oxidation during cold storage of yogurts produced from milk treated by ultra-high pressure homogenization. Journal of Food Engineering, 89, 99-104.
Singh, G. & Muthukumarappan, K. (2008). Influence of calcium fortification on sensory, physical and rheological characteristics of fruit yogurt. LWT, 41, 1145-1152.
Srisuvor, N., Prakitchaiwattana, C., Chinprahast, N. & Subhimaros, S. (2013). Use of banana purée from three indigenous Thai cultivars as food matrices for probiotics and application in bio-set-type yoghurt production. International Journal of Food Science and Technology, 48, 1640-1648.
Unal, G., El, S.N. & Kilic, S. (2005). In vitro determination of calcium availability of milk, dairy products and infant formulas. International Journal of Food Sciences and Nutrition, 56, 13-22.
Vavrusova, M. & Skibsted, L.H. (2014). Calcium nutrition: Bioavailability and fortification. LWT, 59, 1198-1204.
Vivar-Quintana, A.M., Beneitez De La Mano, E. & Revilla, I. (2006). Relationship between somatic cell counts and the properties of yoghurt made from ewes’ milk. International Dairy Journal, 16, 262–267.
Xu, Z., Wang, Y., Ren, P., Ni, Y. & Liao, X. (2016). Quality of banana purée during storage: a comparison of high pressure processing and thermal pasteurization methods. Food and Bioprocess Technology, 9, 407-420.
Yazici, F., Alvarez, V.B. & Hansen, P.M.T. (1997). Fermentation and properties of calcium-fortified soy milk yogurt. Journal of Food Science, 62, 457-461.
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2018-01-08
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