Development of a stable low-fat yogurt gel using functionality of psyllium (Plantago ovata Forsk) husk gum

Carbohydrate Polymers

Volumn 125, Issue , 2015, Pages 272-280

  Ladjevardi, Zhaleh Sadat ^a   Gharibzahedi, Seyed Mohammad Taghi ^a   Mousavi, Mohammad ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Natural yogurt; Optimization; Psyllium hydrocolloid; Response surface methodology (RSM); Rheological properties; Stability

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; LACTIC ACID; OPTIMIZATION; POLYNOMIALS; SURFACE PROPERTIES; VISCOSITY;

NATURAL YOGURT; OVERALL ACCEPTABILITY; PSYLLIUM HYDROCOLLOIDS; RESPONSE SURFACE METHODOLOGY; RHEOLOGICAL PROPERTY; SECOND-ORDER POLYNOMIAL EQUATIONS; SENSORY CHARACTERIZATION; STRUCTURAL COMPONENT;

DAIRY PRODUCTS;

FAT INTAKE; GEL; ISPAGULA; PLANT GUM; YOGHURT;

ANALYSIS; CHEMISTRY; FAT INTAKE; GEL;

DIETARY FATS; GELS; PLANT GUMS; PSYLLIUM; YOGURT;

EID: 84929180977     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2015.02.051     Document Type: Article

References (47)

1. K. Achanta, K.J. Aryana, and C.A. Boeneke Fat free plain set yogurts fortified with various minerals LWT-Food Science and Technology 40 2007 424 429
2. R. Ahmadi, A. Kalbasi-Ashtari, and S.M.T. Gharibzahedi Physical properties of psyllium seed International Agrophysics 26 2012 91 93
3. R. Ahmadi, A. Kalbasi-Ashtari, A. Oromiehie, M.S. Yarmand, and F. Jahandideh Development and characterization of a novel biodegradable edible film obtained from psyllium seed (Plantago ovata Forsk) Journal of Food Engineering 109 2012 745 751
4. G. Alizadeh Bahaabad, S.M.T. Gharibzahedi, M. Esmaiili, and M. Alizadeh Response surface modeling for optimization of textural and color characteristics of dried grapes International Journal of Food Engineering 10 2014 493 502
5. T. Amatayakul, F. Sherkat, and N.P. Shah Syneresis in set yogurt as affected by EPS starter cultures and levels of solids International Journal of Dairy Technology 59 2006 216 221
6. J.K. An, W.B. Wang, and A.Q. Wang Preparation and swelling properties of a pH-sensitive superabsorbent hydrogel based on psyllium gum Starch Stärke 62 2010 501 507
7. S. Aziznia, A. Khosrowshahi, A. Madadlou, and J. Rahimi Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: Chemical, physical, and microstructural properties Journal of Dairy Science 91 2008 2545 2552
8. G. Bonczar, M. Wszolek, and A. Siuta The effects of certain factors on the properties of yoghurt made from ewes milk Food Chemistry 79 2002 85 91
9. S. Celik, I. BakIrcI, and I.G. Şat Physicochemical and organoleptic properties of yogurt with cornelian cherry paste International Journal of Food Properties 9 2006 401 408
10. S. Edwards, M.F. Chaplin, A.D. Blackwood, and P.W. Dettmar Primary structure of arabinoxylans of ispaghula husk and wheat bran Proceedings of the Nutrition Society 62 2003 217 222
11. D.W. Everett, and R.E. McLeod Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt International Dairy Journal 15 2005 1175 1183
12. A. Farahnaky, H. Askari, M. Majzoobi, and Gh. Mesbahi The impact of concentration, temperature and pH on dynamic rheology of psyllium gels Journal of Food Engineering 100 2010 294 301
13. M.H. Fischer, N. Yu, G.R. Gray, J. Ralph, L. Anderson, and J.A. Marlett The gel-forming polysaccharide of psyllium husk (Plantago ovata Forsk) Carbohydrate Research 339 11 2004 2009 2017
14. S.M. Fiszman, M.A. Lluch, and A. Salvador Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties International Dairy Journal 9 1999 895 901
15. S.M.T. Gharibzahedi, S.H. Razavi, and S.M. Mousavi Developing an emulsion model system containing canthaxanthin biosynthesized by Dietzia natronolimnaea HS-1 International Journal of Biological Macromolecules 51 2012 618 626
16. S.M.T. Gharibzahedi, S.H. Razavi, and S.M. Mousavi Psyllium husk gum: An attractive carbohydrate biopolymer for the production of stable canthaxanthin emulsions Carbohydrate Polymers 92 2013 2002 2011
17. S.M.T. Gharibzahedi, S.H. Razavi, and S.M. Mousavi Ultrasound-assisted formation of the canthaxanthin emulsions stabilized by Arabic and xanthan gums Carbohydrate Polymers 96 2013 21 30
18. S.M.T. Gharibzahedi, S.H. Razavi, and S.M. Mousavi Enzymatically hydrolyzed molasses and sodium citrate as new potentials for the improvement of canthaxanthin batch synthesis by Dietzia natronolimnaea HS-1: A statistical media optimization Czech Journal of Food Sciences 32 2014 326 336
19. S.M.T. Gharibzahedi, S.H. Razavi, and S.M. Mousavi Optimal development of a new stable nutraceutical nanoemulsion based on the inclusion complex of 2-hydroxypropyl-β-cyclodextrin with canthaxanthin accumulated by Dietzia natronolimnaea HS-1 using ultrasound-assisted emulsification Journal of Dispersion Science & Technology 36 2015 614 625
20. S.M.T. Gharibzahedi, S.H. Razavi, S.M. Mousavi, and V. Moayedi High efficiency canthaxanthin production by a novel mutant isolated from Dietzia natronolimnaea HS-1 using central composite design analysis Industrial Crops and Products 40 2012 345 354
21. S.M.T. Gharibzahedi, S.M. Mousavi, M. Hamedi, and F. Khodaiyan Application of response surface modeling to optimize critical structural components of walnut-beverage emulsion with respect to analysis of the physicochemical aspects Food and Bioprocess Technology 6 2013 456 469
22. Q. Guo, S.W. Cui, Q. Wang, and J.C. Young Fractionation and physicochemical characterization of psyllium gum Carbohydrate Polymers 73 2008 35 43
23. Q. Guo, S.W. Cui, Q. Wang, H.D. Goff, and A. Smith Microstructure and rheological properties of psyllium polysaccharide gel Food Hydrocolloids 23 2009 1542 1547
24. M. Guven, K. Yasar, O.B. Karaca, and A.A. Hayaloglu The effect of inulin as a fat replacer on the quality of set-type low-fat yogurt manufacture International Journal of Dairy Technology 58 2005 180 184
25. R. Ipsen, J. Otte, G. Lozahic, and K.B. Qvist Microstructure and viscosity of yoghurt with inulin added as a fat-replacer Annual Transactions of the Nordic Rheology Society 9 2001 59 62
26. I. Jaziri, M. Ben Slama, H. Mhadhbi, M.C. Urdaci, and M. Hamdi Effect of green and black teas (Camellia sinensis L.) on the characteristic microflora of yogurt during fermentation and refrigerated storage Food Chemistry 112 2009 614 620
27. W. Kaialy, P. Emami, K. Asare-Addo, S. Shojaee, and A. Nokhodchi Psyllium: A promising polymer for sustained release formulations in combination with HPMC polymers Pharmaceutical Development and Technology 19 2014 269 277
28. M. Kalab, and D.B. Emmons Milk-gel structure. IV. Microstructure of yoghurts in relation to the presence of thickening agents Journal of Dairy Research 42 1975 453 458
29. M.K. Keogh, and B.T. O'Kennedy Rheology of stirred yogurt as affected by added milk fat, protein, and hydrocolloids Journal of Food Science 63 1998 108 112
30. C. Lobato-Calleros, C. Ramírez-Santiago, E.J. Vernon-Carter, and J. Alvarez-Ramirez Impact of native and chemically modified starches addition as fat replacers in the viscoelasticity of reduced-fat stirred yogurt Journal of Food Engineering 131 2014 110 115
31. J.A. Lucey, P.A. Munro, and H. Singh Rheological properties and microstructure of acid milk gels as affected by fat content and heat treatment Journal of Food Science 63 1998 660 664
32. E. Mahdian, and M.M. Tehrani 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 and Environmental Science 2 2007 587 592
33. E. Milani, and A. Koocheki The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert International Journal of Dairy Technology 64 2011 121 129
34. S. Mishra, S. Sinha, K.P. Dey, and G. Sen Synthesis, characterization and applications of polymethylmethacrylate grafted psyllium as flocculant Carbohydrate Polymers 99 2013 462 468
35. E.R. Morris Shear-thinning of 'random coil' polysaccharides: Characterisation by two parameters from a simple linear plot Carbohydrate Polymers 13 1990 85 96
36. K. Nakasaki, M. Yanagisawa, and K. Kobayashi Microbiological quality of fermented milk produced by repeated-batch culture Journal of Bioscience and Bioengineering 105 2008 73 76
37. A. Puvanenthiran, R.P.W. Williams, and M.A. Augustin Structure and viscoelastic properties of set yoghurt with altered casein to whey protein ratios International Dairy Journal 12 2002 383 391
38. S. Sekhavatizadeh, and S. Sadeghzadehfar The effect of guar gum as the fat substitute on some sensory and chemical properties of low-fat yogurt Iranian Journal of Innovation in Food Science and Technology 5 2013 29 38
39. M. Serra, A.J. Trujillo, B. Guamis, and V. Ferragut Evaluation of physical properties during storage of set and stirred yogurts made from ultra-high pressure homogenization-treated milk Food Hydrocolloids 23 2009 82 91
40. R.R. Shaker, R.Y. Jumah, and B. Abu-Jdayil Rheological properties of plain yogurt during coagulation process: Impact of fat content and preheat treatment of milk Journal of Food Engineering 44 2000 175 180
41. C. Soukoulis, P. Panagiotidis, R. Koureli, and C. Tzia Industrial yogurt manufacture: Monitoring of fermentation process and improvement of final product quality Journal of Dairy Science 90 2007 2641 2654
42. N. Srisuvor, N. Chinprahast, C. Prakitchaiwattana, and S. Subhimaros Effects of inulin and polydextrose on physicochemical and sensory properties of low-fat set yoghurt with probiotic-cultured banana purée LWT-Food Science and Technology 51 2013 30 36
43. V.K. Thakur, and M.K. Thakur Recent trends in hydrogels based on psyllium polysaccharide: A review Journal of Cleaner Production 82 2014 1 15
44. T. Toniazzo, I.F. Berbel, S. Cho, C.S. Fávaro-Trindade, I.C.F. Moraes, and S.C. Pinho β-Carotene-loaded liposome dispersions stabilized with xanthan and guar gums: Physico-chemical stability and feasibility of application in yogurt LWT-Food Science and Technology 59 2014 1265 1273
45. R. Tuinier, E. ten Grotenhuis, and C.G. de Kruif The effect of depolymerised guar gum on the stability of skim milk Food Hydrocolloids 14 2000 1 7
46. B. Ünal, S. Metin, and N.D. IşIklI Use of response surface methodology to describe the combined effect of storage time, locust bean gum and dry matter of milk on the physical properties of low-fat set yoghurt International Dairy Journal 13 2003 909 916
47. V. Van Craeyveld, J.A. Delcour, and C.M. Courtin Extractability and chemical and enzymic degradation of psyllium (Plantago ovata Forsk) seed husk arabinoxylans Food Chemistry 112 2009 812 819