Effect of concentrated plum juice on physicochemical and sensory properties of yoghurt made at bench top scale

International Journal of Dairy Technology

Volumn 67, Issue 1, 2014, Pages 123-128

  Hernández Herrero, José A ^a   Frutos, María J ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Azorubine; Colouring; Creaminess; Prunus salicina L; Sensory analysis; Texture

Indexed keywords

PRUNUS; PRUNUS DOMESTICA; PRUNUS SALICINA;

EID: 84892434527     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12101     Document Type: Article

References (26)

1. Aryana K J, Barnes H T, Emmick T K, Mcgrew P and Moser B (2006) Lutein is stable in strawberry yogurt and does not affect its characteristics. Journal of Food Science 71 S467-S472.
2. Baker J, Bridle P and Timberlake C F (1986) Tristimulus measurements (CIELAB 76) of port wines. Vitis 25 67-78.
3. Brouillard R and Delaporte B (1977) Chemistry of anthocyanin pigments. II. Kinetic and thermodynamic study of proton transfer, hydration, and tautomeric reactions of malvidin 3-glucoside. Journal of the American Chemical Society 99 8461-8468.
4. Calvo C (1999) Use of colourings in foods. Alimentación, Equipos y Tecnología 3 79-88.
5. Calvo M M, Diez O and Cobos A (2002) Use of rectified grape juice in yogurt edulcoration. Journal of Food Science 67 3140-3143.
6. Carson K, Meullenet J F C and Reische D W (2002) Spectral stress strain analysis and partial least squares regression to predict sensory texture of yogurt using a compression/penetration instrumental method. Journal of Food Science 67 1124-1128.
7. Chandan R C and Shahani K M (1993) Yogurt. In Dairy Science and Technology Handbook: Product Manufacturing, pp 1-56. Hui Y H, ed. New York: Wiley-VCH.
8. Cinbas A and Yazici F (2008) Effect of the addition of blueberries on selected physicochemical and sensory properties of yoghurts. Food Technology and Biotechnology 46 434-441.
9. Frutos M J, Hernández-Herrero J A, Sayas E, Uribesalgo T and Marín F R (2002) Effect of drying operation on the qualitative anthocyanin composition of different plant materials as potential sources of anthocyanins as natural colourants. In Functionalities of Pigments in Food, pp 347-350. Empis J A, ed. Lisbón: Sociedade Portuguesa de Química.
10. Gamel T H and Kiritsakis A (1999) Effect of methanol extracts of rosemary and olive vegetable water on the stability of olive oil and sunflower oil. Grasas y Aceites 50 345-350.
11. Giusti M M and Wrolstad R E (2001) Characterization and measurement of anthocyanins by UV-visible spectroscopy. In Current Protocols in Food Analytical Chemistry, units F1.2.1-F1.2.13. Wrolstad R E, ed. New York: John Wiley & Sons.
12. Giusti M M, Rodríguez-Saona L E, Baggett J R, Reed G L, Durst R W and Wrolstad R E (1998) Anthocyanin pigment composition of red radish cultivars as potential food colorants. Journal of Food Science 63 219-224.
13. Guggisberg D, Eberhard P and Albrecht B (2007) Rheological characterization of set yogurt produced with additives of native whey proteins. International Dairy Journal 17 1353-1359.
14. Guven M, Yasar K, Karaca O B and Hayaloglu A A (2005) The effect of inulin as a fat replacer on the quality of set-type low-flat yogurt manufacture. International Journal of Dairy Technology 58 180-184.
15. Hernández-Herrero J A and Frutos M J (2011) Degradation kinetics of pigment, colour and stability of the antioxidant capacity in juice model systems from six anthocyanin sources. International Journal of Food Science & Technology 46 2550-2557.
16. ISO 4121 (2003) Sensory analysis - Guidelines for the Use of Quantitative Response Scales. Geneva: International Organization for Standardization.
17. ISO 8587 (2006). Sensory Analysis - Methodology - Ranking. Geneva: International Organization for Standardization.
18. ISO 8589 (2007) Sensory Analysis - General Guidance for the Design of Test Rooms. Geneva: International Organization for Standardization.
19. Karaaslan M, Ozden M, Vardin H and Turkoglu H (2011) Phenolic fortification of yogurt using grape and callus extracts. LWT - Food Science and Technology 44 1065-1072.
20. Kim D-O, Chum O K, Kim Y J, Moon H-Y and Lee C Y (2003) Quantification of polyphenolics and their antioxidant capacity in fresh plums. Journal of Agricultural and Food Chemistry 51 6509-6515.
21. Lucey J A, Munro P A and Singh H (1998) Rheological properties and microstructure of acid milk gels as affected by fat content and heat treatment. Journal of Food Science 63 660-664.
22. Mahdian E and Tehrani M M (2007) Evaluation the effect of milk total solids on the relationship between growth and activity of starter cultures and quality of concentrated yoghurt. American-Eurasian Journal of Agricultural & Environmental Sciences 2 587-592.
23. Mohamed M O and Morris H A (1987) Textural and microstructural properties of rennet-induced milk coagulum as affected by the addition of soy protein isolate. Journal of Texture Studies 18 137-155.
24. Öztürk B A and Öner M D (1999) Production and evaluation of yogurt with concentrate grape juice. Journal of Food Science 3 530-532.
25. Sandoval-Castilla O, Lobato-Calleros C, Aguirre-Mandujano E and Vernon-Carter E J (2004) Microstructure and texture of yogurt as influenced by fat replacers. International Dairy Journal 14 151-159.
26. Wang Y, Zhang Y, Wang X, Liu Y and Xia M (2012) Supplementation with cyanidin-3-O-β-glucoside protects against hypercholesterolemia-mediated endothelial dysfunction and attenuates atherosclerosis in apolipoprotein E-deficient mice. The Journal of Nutrition 142 1033-1037.