Investigation of the Physicochemical and Sensory Characteristics of Low-Fat Yogurt Containing Long-Chain Inulin and Carboxymethyl Cellulose

Subject Areas : Microbiology

M. Karim ¹ (Ph. D Student of the Department of Food Science and Technology, Faculty of Agriculture, Isfahan University of Technology, Isfahan, Iran.)
B. Naderi ² (Ph. D Student of the Department of Food Science and Technology, Faculty of Agriculture, Isfahan University of Technology, Isfahan, Iran.)
M. Mirzaei ³ (M. Sc. Graduated of the Department of Food Science and Technology, Faculty of Agriculture, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.)
N. Sanjabi ⁴ (M. Sc. Student of the Department of Food Science and Technology, Faculty of Agriculture, Savadkouh Branch, Islamic Azad University, Savadkouh, Iran.)

Received: 2018-06-19 Accepted : 2018-06-19 Published : 2018-06-22

Keywords: Carboxymethyl Cellulose, Long-chain Inulin, Low Fat Yoghurt, Physicochemical Properties,

Abstract :

Introduction: In preparation of set yogurt, the aim is not only to provide a product with optimal spoonability, but also to obtain an attractive appearance, softness and texture free of coarse particles with least synersis. In this study the effect of long-chain inulin (Since the long-chain inulin has nutritional properties) and carboxymethyl cellulose on the physicochemical and sensory characteristics of low fat yogurt during 15 days have been investigated in order to determine the most appropriate treatment for future studies. Materials and Methods: In this study, the experiment was designed with the use of two independent variables of long-chain inulin (DP≥22) and carboxymethyl cellulose in the form of 5 treatments of yogurt. Tests concerned with pH, acidity, synersis, water holding capacity, viscosity and colorimetric were carried out 24 hours, 5 and 7 days after the preparation of the samples. Results: The results showed that there were no significant differences concerning acidity, pH, L* and a* between control and other treatments containing carboxymethyl cellulose and inulin but synersis decreased, water holding capacity and viscosity increased and sensory properties (except odor) improved. Conclusion: According to the results, sample containing 0.75% inulin and 0.25% carboxymethyl cellulose and sample containing 0.5% inulin and 0.5% carboxymethyl cellulose were introduced as the chosen prebiotic and functional yoghurt samples with superior physicochemical and sensory characteristics.

References:

آذری کیا، ف.، عباسی، س. و عزیزی، م ) .1387 .)
بررسی کارائی و سازوکار برخی ترکیبات هیدروکلوئیدی در
جلوگیری از دو فازه شدن دوغ. مجله علوم و صنایع غذائی
ایران.، جلد 4 . شماره 1 ، صفحات 11 - 22 .
امیری عقدایی، س.، اعلمی، م. و رضایی، ر. ) 1389 ) .
بررسی تأثیر هیدروکلوئید دانه اسفرزه بر ویژگیهای
فیزیکوشیمیایی و حسی ماست کم چرب، نشریه
پژوهش های علوم و صنایع غذایی ایران.، جلد 6 ، شماره 3 ،
صفحات 210 - 209 .
بی نام. ) 1386 (. شیر و فراوردههای آن، روش آزمون
اسیدیته و PH . موسسهی استاندارد و تحقیقات صنعتی
ایران، استاندارد ملی ایران شماره 2852 .
فروغینیا، س.، عباسی، س. و حمیدی اصفهانی، ز.
( 1387 (. تأثیر افزودن تکی و ترکیبی صمغهای کتیرا، ثعلب
و گوار درپایدارسازی دوغ. مجله علوم تغذیه و صنایع غذایی
ایران.، جلد 2 ، صفحات 15 - 25 .
Akin, M. B., AkIn, M. S. & KirmacI, Z. (2007). Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chemistry, 104, 93-99.
Al-kadamany, E., Khattar, M., Haddad, T. & Toufeili, I. (2003). Estimation of shelf life of concentrated yoghurt by monitoring selected microbiological and physiological changesn during storage. Journal of Dairy Scince, 85, 1023–1030.
Anon. (2004). 3rd ed., National Academy Press, Washington, USA
Amice-Quemeneur, N., Haluk, J. P. & Hardy, J. (1995). Influence of the acidification process on the colloidal stability of acidic milk drinks prepared from reconstituted nonfat dry milk. Journal of Dairy Science, 78, 2683-2690.
Barrantes, E., Tamime, A. Y. & Sword, A. M. (1994). Production of lowcalorie yogurt using skim milk powder and fat-substitute. Microbiological & organoleptic qualities. Milchwissenschaft, 49, 205–208.
Belitz, H. D., Grosch, W. & Schieberle, P. (2009). Food Chemistry. 4th edn, Springer-Verlag, Berlin, Germany.
Baer, R. J., Wolkow, M. D. & Kasperson, K. M. (1997). Effect of emulsifiers on the body and texture of low fat icecream. Journal of Dairy Science, 80, 3123–3132.
Cho, S. S. & Dreher, M. L. (2001). Hand Book of Dietry Fiber. Marcel Dekker, New York, USA.
Chantrapornchai, W., Clydesdale, F. & McClements, D. J. (1999). Influence of droplet characteristics on the optical properties of colored oil-in water emulsions. Colloid. Surfaces A, 155, 373-382.
Coffey, D. G., Bell, D. A. & Henderson, A. (2006). Cellulose and cellulose derivatives, in: Stephen, A.M., Philips, G.O. & Williams, P. A. (Eds.). Food Polysaccharides and Their Applications, 2th ed, CRC Press, FL, pp. 146-179.
Dello Staffolo, M., Bertola, N., Martino, M. & Bevilacqua, Y. A. (2004). Influence of dietary fiber addition on sensory and rheological properties of yogurt. International Dairy Journal, 14, 263–268.
Donkor, O. N., Nilmini, S. L. I., Stolic, P., Vasiljevic, T. & Shah, N. P. (2007). Survival & activity of selected probiotic organisms in set-type yoghurt during cold storage. International Dairy Journal, 17, 657-665.
El-Seyed, E. M., Abd El-Gawad, I. A., Murad, H. A. & Salah, S. H. (2002). Utilization of laboratory produced xanthan

gum in the manufacture of yogurt and soy yoghurt, Eur Food Reserch Technology, 215, 298–304.
Fiszman, S. M., Lluch, M. A. & Salvador, A. (1999). Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties. International Dairy Journal, 9, 895–901.
Frank, A. (2002). Technological functionality of inulin and oligofructose. British Journal of Nutrition, 87(2), 287–291.
Glibowski, P. & Kowalska, A. (2012). Rheological, texture and sensory properties of kefir with high performance and native inulin. Journal of Food Engineering, 111(2), 299–304.
Guggisberg, D., Cuthbert-Steven, J., Piccinali, P., Butikofer, U. & Eberhard, P. (2009). Rheological, microstructural and sensory characterization of low-fat and whole milk set yoghurt as influenced by inulin addition. International Dairy Journal, 19, 107–115.
Jaros, D. & Rohm, H. (2003). The rheology and textural properties of yoghurt. Chapter 13 in Texture in Food, Volume 1: Semi-solid Foods. B. M. McKenna, ed. CRC Press, New York, NY.
Kalab, M. & Emmons, D. B. (1975) .Milk-gelstructure.IV.MicroStructure of yoghurts in relation to the presence of thickening agents.J.DairyRes, 42,453–458.
Kaya, A & Belibagli, K, B. (2002). Rheology of solid Gaziantep Pekmez. Journal of Food Engineering, 54, 221–226.
Keogh, M. K. & O’Kennedy, B.T. (1998). Rheology of stirred yogurt as affected by added milk fat, protein, and hydrocolloids.Jornal of Food Science, 63,108–112.
Kip, P., Meyerb, D. & Jellema, R. H. (2006). Inulins improve sensoric & textural properties of low-fat yoghurts. International Dairy Journal, 16, 1098-1103.
Mariscal, P. D. & Bell, D. A. (1996). Fiber-Based Fat Mimetics: Methylcellulose Gums. In: S, Roller, S. A, Jones (eds), Handbook of fat replacers. CRC Press, Florida.
Marshal, R. & Arbuckle, W. S. (2004). Ice Cream, translator: Yadolah Tarkashvand, first edition, Tehran, Ata publication, [in Persian].
McClements, D. J. (2005). Food Emulsions; Principles, Practice, and Techniques, 2th ed, CRC Press, FL, pp 533-543.
Paton, A., Harley, M. R. & Harley, M. M. (1999). The Genus Ocimum. In: Basil (edited by R., Hiltumen, Y., Holm). pp. 1–38. The Netherlands: HarwoodAcademic Publishers.
Phillips, G. O. & Williams, P. A. (2000). Hand Book of Hydrocolloids. Woodhead Publishing, Abington, USA. Smith, J. & Hong-Shum, L. (2011). Food Additives Data Book. Blackwell Publishing, Iowa, USA.
Razmkhah Shabiami, S., Razavi, S. M. A., Behzad, Kh. & Mazaheri Tehrani, M. (2000). The effect of pectin, gum Mary and basil seeds on physicochemical and sensory properties of strained fat-free yogurt. Journal of Food Science and Technology Research, 6(1), 27-36.
Saha, D. & Bhattacharya, S. (2010). Hydrocolloida as thickening and gelling agents in food: a critical review. Journal of Food Science and Technology, 47, 587-597.
Sahan, N., Yasar, K. & Hayaloglu, A. (2008). Physical, chemical and flavor quality of nonfat yogurt as affected by a β-glucan hydrocolloidal composite during storage. Food Hydrocolloids, 22, 1291-1297.
Sandoval-Castilla, O. C., Lobato-Calleros, E., Aguirre-Mandujano, E. & Vernon-Carter, J. (2004). Microstructure and texture of yogurt as influenced by fat replacers. International Dairy Journal, 14, 151–159.
Schaller-Povolny, L. A. & Smith, D. E. (1999). Sensory attributes and storage life of reduced fat ice cream as related to inulin content. Journal of Food Science, 64, 555–559.
Syrbe, A., Bauer, W. J. & Klostermeyer, H. (1998). Polymer science concepts in dairy system- An overview of milk protein and food hydrocolloid interaction. Dairy Journal, 8, 179–193.
Tamine, A. Y. & Robinson, R. K. (1985). Yogurt science and technology. Oxford: Pergamon Press, pp. 365–373.
Tamime, A. Y., Barrantes, E. & Sword, A. M. (1996). The effects of starch based fat substitutes on the microstructure of set-style yogurt made from reconstituted skimmed milk powder. Journal of the Society of Dairy Technology, 49, 1–10.
Ta´ rrega, A. & Costell, E. (2006). Effect of inulin addition on rheological and sensory properties of fat-free starch-based dairy desserts. International Dairy Journal, 16, 1104–1112.
Villegas, B., Tárrega, A., Carbonell, I. & Costell, E. (2009). Optimising acceptability of

new prebiotic low-fat milk beverages. Food Quality and Preference, Article in press.
Yokoyama, A., Srinivasan, K. R. & Fogler, H. S. (1988). Stabilization mechanism of colloidal suspentions by gum tragacant: the influence of pH on stability. Journal of Colloid and Interface Science, 126(1), 147-149.

_||_