Sensory properties and physico-chemical parameters of 10 most popular brands of commercial set-type Turkish yoghurts were evaluated and correlation coefficients between the two indices were investigated. The results i...Sensory properties and physico-chemical parameters of 10 most popular brands of commercial set-type Turkish yoghurts were evaluated and correlation coefficients between the two indices were investigated. The results indicated that increases in volatile compounds (acetaldehyde, 2-butanone, 2-nanonane, ethyl acetate), titratable acidity, ash and fat contents inversely correlated with the overall acceptability score of the yoghurt. However, diacetyl, C4 to C12 free fatty acids, pH, whiteness index and texture positively correlated with overall acceptability of the yoghurt products. It was concluded that the acceptability of the Turkish set-type yoghurts is mainly governed by the fifteen volatile compounds as well as the physico-chemical properties determined. Thus, the overall acceptability of the yoghurts was not influenced by a single characteristic, but rather by complex in nature.展开更多
With the rise of sustainable concepts,the beneficial role of soluble dietary fiber in the preparation of clean labelled yogurt has been recognized,but the role of insoluble dietary fiber remains controversial.In this ...With the rise of sustainable concepts,the beneficial role of soluble dietary fiber in the preparation of clean labelled yogurt has been recognized,but the role of insoluble dietary fiber remains controversial.In this work,the effect of insoluble soybean fiber(ISF)on the rheological and sensory properties of yogurt was investigated based on the improved structural and physicochemical properties of ISF.The results showed that ISF improved the rheological properties of yogurt in a positive concentration-dependent manner.The viscoelasticity was enhanced,with ISF contributing more to the elastic component than to the viscous component.The viscoelastic structure of yogurt was found to be less sensitive to temperature and stress variations and exhibited thermal reversibility.These observations were attributed to the skeletal support of the ISF on the 3D network structure,the facilitation of interactions within the yogurt gel matrix by the ISF and the gel-like network structure of the ISF itself.Creep recovery and thixotropic properties were also improved after the addition of ISF.By analyzing the metrics of rheological properties using principal component analysis,it was found that yogurts with moderate concentrations(0.25%-0.75%,w/v)of ISF were similar to some non-clean-labelled commercial yogurts.Of these,the yogurt containing 0.5%ISF exhibited the best sensory properties.This study provides insight into the development of insoluble dietary fiber and the manufacture of high-quality clean-labelled yoghurt.展开更多
文摘Sensory properties and physico-chemical parameters of 10 most popular brands of commercial set-type Turkish yoghurts were evaluated and correlation coefficients between the two indices were investigated. The results indicated that increases in volatile compounds (acetaldehyde, 2-butanone, 2-nanonane, ethyl acetate), titratable acidity, ash and fat contents inversely correlated with the overall acceptability score of the yoghurt. However, diacetyl, C4 to C12 free fatty acids, pH, whiteness index and texture positively correlated with overall acceptability of the yoghurt products. It was concluded that the acceptability of the Turkish set-type yoghurts is mainly governed by the fifteen volatile compounds as well as the physico-chemical properties determined. Thus, the overall acceptability of the yoghurts was not influenced by a single characteristic, but rather by complex in nature.
基金financial support from the Fourteenth five-year National R&D Program of China(2021YFD2100102)the National Natural Science Foundation of China(32072148,32101866)+3 种基金the Guangdong Key R&D Program(2020B020226010)the 111 project(B17018)Bifen Chen would like to thank the China Scholarship Council(CSC)the Particle and Interfacial Technology research group(PaInT)for providing the precious chance to study at Ghent University.
文摘With the rise of sustainable concepts,the beneficial role of soluble dietary fiber in the preparation of clean labelled yogurt has been recognized,but the role of insoluble dietary fiber remains controversial.In this work,the effect of insoluble soybean fiber(ISF)on the rheological and sensory properties of yogurt was investigated based on the improved structural and physicochemical properties of ISF.The results showed that ISF improved the rheological properties of yogurt in a positive concentration-dependent manner.The viscoelasticity was enhanced,with ISF contributing more to the elastic component than to the viscous component.The viscoelastic structure of yogurt was found to be less sensitive to temperature and stress variations and exhibited thermal reversibility.These observations were attributed to the skeletal support of the ISF on the 3D network structure,the facilitation of interactions within the yogurt gel matrix by the ISF and the gel-like network structure of the ISF itself.Creep recovery and thixotropic properties were also improved after the addition of ISF.By analyzing the metrics of rheological properties using principal component analysis,it was found that yogurts with moderate concentrations(0.25%-0.75%,w/v)of ISF were similar to some non-clean-labelled commercial yogurts.Of these,the yogurt containing 0.5%ISF exhibited the best sensory properties.This study provides insight into the development of insoluble dietary fiber and the manufacture of high-quality clean-labelled yoghurt.
