Influence of different functional ingredients on physical properties, rheology, tribology, and oral perceptions of no fat stirred yoghurt

Journal of Texture Studies

Volumn 49, Issue 3, 2018, Pages 274-285

  Ng, Sophia Bao Xian ^a   Nguyen, Phuong T M ^a   Bhandari, Bhesh ^a   Prakash, Sangeeta ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

functional ingredients; rheology; sensory; tribology; yoghurt

Indexed keywords

FRICTION; PARTICLE SIZE; POLYSACCHARIDES; RHEOLOGY; TRIBOLOGY;

FUNCTIONAL INGREDIENT; GALACTO-OLIGOSACCHARIDES; LARGE PARTICLES; SENSORY; SENSORY CHARACTERISTICS; STIRRED YOGHURT; TRIBOLOGY BEHAVIOR; YOGHURT;

ELASTICITY;

BETA GLUCAN; FOOD ADDITIVE; INULIN; OLIGOSACCHARIDE; PECTIN; YOGHURT;

COLOR; FLOW KINETICS; FOOD HANDLING; HUMAN; VISCOSITY;

BETA-GLUCANS; COLOR; FOOD ADDITIVES; FOOD TECHNOLOGY; HUMANS; INULIN; OLIGOSACCHARIDES; PECTINS; RHEOLOGY; VISCOSITY; YOGURT;

EID: 85048364425     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12307     Document Type: Article

References (65)

1. Aguilera, J. M., & Kessler, H.-G. (1989). Properties of mixed and filled-type dairy gels. Journal of Food Science, 54, 1213–1217.
2. Ahmad, A., Anjum, F. M., Zahoor, T., Nawaz, H., & Dilshad, S. M. R. (2012). Beta glucan: A valuable functional ingredient in foods. Critical Reviews in Food Science and Nutrition, 52, 201–212.
3. Arltoft, D., Madsen, F., & Ipsen, R. (2008). Relating the microstructure of pectin and carrageenan in dairy desserts to rheological and sensory characteristics. Food Hydrocolloids, 22, 660–673.
4. Aryana, K. J., & Mcgrew, P. (2007). Quality attributes of yogurt with Lactobacillus casei and various prebiotics. LWT - Food Science and Technology, 40, 1808–1814.
5. Aryana, K. J., Plauche, S., Rao, R. M., Mcgrew, P., & Shah, N. P. (2007). Fat-free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus. Journal of Food Science, 72, M79–M84.
6. Balthazar, C. F., Silva, H. L. A., Celeguini, R. M. S., Santos, R., Pastore, G. M., Junior, C. A. C., … Cruz, A. G. (2015). Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream. Journal of Dairy Science, 98, 4266–4272.
7. Basak, S., & Ramaswamy, H. S. (1994). Simultaneous evaluation of shear rate and time dependency of stirred yogurt rheology as influenced by added pectin and strawberry concentrate. Journal of Food Engineering, 21, 385–393.
8. Bosscher, D., VAN Loo, J., & Franck, A. (2006). Inulin and oligofructose as functional ingredients to improve bone mineralization. International Dairy Journal, 16, 1092–1097.
9. Bot, A., Erle, U., Vreeker, R., & Agterof, W. G. M. (2004). Influence of crystallisation conditions on the large deformation rheology of inulin gels. Food Hydrocolloids, 18, 547–556.
10. Bourne, M. C. (2002). Food texture and viscosity: Concept and measurement. San Diego: Academic Press.
11. Brennan, C. S., & Tudorica, C. M. (2008). Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: Comparative study of the utilisation of barley beta-glucan, guar gum and inulin. International Journal of Food Science & Technology, 43, 824–833.
12. Butt, H.-J., Graf, K., & Kappl, M. (2004). Friction, lubrication, and wear. Physics and chemistry of interfaces (pp. 223–245). Weinheim: Wiley-VCH Verlag GmbH & Co. KGaA.
13. Casiraghi, M. C., Garsetti, M., Testolin, G., & Brighenti, F. (2006). Post-prandial responses to cereal products enriched with barley β-glucan. Journal of the American College of Nutrition, 25, 313–320.
14. Cassin, G., Heinrich, E., & Spikes, H. A. (2001). The influence of surface roughness on the lubrication properties of adsorbing and non-adsorbing biopolymers. Tribology Letters, 11, 95–102.
15. Cayot, P., Schenker, F., Houzé, G., Sulmont-Rossé, C., & Colas, B. (2008). Creaminess in relation to consistency and particle size in stirred fat-free yogurt. International Dairy Journal, 18, 303–311.
16. Chojnicka-Paszun, A., DE Jongh, H. H. J., & DE Kruif, C. G. (2012). Sensory perception and lubrication properties of milk: Influence of fat content. International Dairy Journal, 26, 15–22.
17. Ciron, C. I. E., Gee, V. L., Kelly, A. L., & Auty, M. A. E. (2010). Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts. International Dairy Journal, 20, 314–320.
18. Crispín-Isidro, G., Lobato-Calleros, C., Espinosa-Andrews, H., Alvarez-Ramirez, J., & Vernon-Carter, E. J. (2015). Effect of inulin and agave fructans addition on the rheological, microstructural and sensory properties of reduced-fat stirred yogurt. LWT - Food Science and Technology, 62, 438–444.
19. Dresselhuis, D. M., DE Hoog, E. H. A., Cohen Stuart, M. A., Vingerhoeds, M. H., & VAN Aken, G. A. (2008). The occurrence of in-mouth coalescence of emulsion droplets in relation to perception of fat. Food Hydrocolloids, 22, 1170–1183.
20. Glibowski, P., & Rybak, P. (2016). Rheological and sensory properties of stirred yoghurt with inulin-type fructans. International Journal of Dairy Technology, 69, 122–128.
21. Guggisberg, D., Cuthbert-Steven, J., Piccinali, P., Bütikofer, 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.
22. Guinard, J.-X., & Mazzucchelli, R. (1996). The sensory perception of texture and mouthfeel. Trends in Food Science & Technology, 7, 213–219.
23. Harte, F. M., Montes, C., Adams, M., & San Martin-Gonzalez, M. F. (2007). Solubilized micellar calcium induced low methoxyl-pectin aggregation during milk acidification. Journal of Dairy Science, 90, 2705–2709.
24. Janhøj, T., Petersen, C. B., Frøst, M. B., & Ipsen, R. (2006). Sensory and rheological characterization of low-fat stirred yogurt. Journal of Texture Studies, 37, 276–299.
25. Kalyani Nair, K., Kharb, S., & Thompkinson, D. K. (2010). Inulin dietary fiber with functional and health attributes—A review. Food Reviews International, 26, 189–203.
26. Keenan, J. M., Goulson, M., Shamliyan, T., Knutson, N., Kolberg, L., & Curry, L. (2007). The effects of concentrated barley β-glucan on blood lipids in a population of hypercholesterolaemic men and women. British Journal of Nutrition, 97, 1162–1168.
27. Keogh, M. K., & O'kennedy, B. T. (1998). Rheology of stirred yogurt as affected by added milk fat, protein and hydrocolloids. Journal of Food Science, 63, 108–112.
28. Kip, P., Meyer, D., & Jellema, R. H. (2006). Inulins improve sensoric and textural properties of low-fat yoghurts. International Dairy Journal, 16, 1098–1103.
29. Krzeminski, A., Großhable, K., & Hinrichs, J. (2011). Structural properties of stirred yoghurt as influenced by whey proteins. LWT - Food Science and Technology, 44, 2134–2140.
30. Krzeminski, A., Prell, K. A., Busch-Stockfisch, M., Weiss, J., & Hinrichs, J. (2014). Whey protein–pectin complexes as new texturising elements in fat-reduced yoghurt systems. International Dairy Journal, 36, 118–127.
31. Kumar, P., & Mishra, H. N. (2004). Mango soy fortified set yoghurt: Effect of stabilizer addition on physicochemical, sensory and textural properties. Food Chemistry, 87, 501–507.
32. Lattimer, J. M., & Haub, M. D. (2010). Effects of dietary fiber and its components on metabolic health. Nutrients, 2, 1266–1289.
33. Lee, W., & Lucey, J. (2010). Formation and physical properties of yogurt. Asian-Australasian Journal of Animal Sciences, 23, 1127–1136.
34. 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.
35. Lucey, J. A., Munro, P. A., & 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.
36. Marinangeli, C. P. F., & Jones, P. J. H. (2010). The use of functional plant ingredients for the development of efficacious functional foods. In J. Smith & E. Charte (Eds.) Functional food product development (pp. 110–134). Oxford, UK: Wiley-Blackwell.
37. Matia-Merino, L., & Singh, H. (2007). Acid-induced gelation of milk protein concentrates with added pectin: Effect of casein micelle dissociation. Food Hydrocolloids, 21, 765–775.
38. Meyer, D., Bayarri, S., Tárrega, A., & Costell, E. (2011). Inulin as texture modifier in dairy products. Food Hydrocolloids, 25, 1881–1890.
39. Nguyen, P. T. M., Bhandari, B., & Prakash, S. (2016). Tribological method to measure lubricating properties of dairy products. Journal of Food Engineering, 168, 27–34.
40. Nguyen, P. T. M., Kravchuk, O., Bhandari, B., & Prakash, S. (2017). Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt. Food Hydrocolloids, 72, 90–104.
41. Nilsson, A. C., Östman, E. M., Holst, J. J., & Björck, I. M. E. (2008). Including Indigestible carbohydrates in the evening meal of healthy subjects improves glucose tolerance, lowers inflammatory markers, and increases satiety after a subsequent standardized breakfast. The Journal of Nutrition, 138, 732–739.
42. Pang, Z., Deeth, H., Prakash, S., & Bansal, N. (2016). Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurt. Journal of Food Engineering, 169, 27–37.
43. Paseephol, T., Small, D. M., & Sherkat, F. (2008). Rheology and texture of set yogurt as affected by inulin addition. Journal of Texture Studies, 39, 617–634.
44. Pereira, R., Matia-Merino, L., Jones, V., & Singh, H. (2006). Influence of fat on the perceived texture of set acid milk gels: a sensory perspective. Food Hydrocolloids, 20, 305–313.
45. Phillips, L. G., Mcgiff, M. L., Barbano, D. M., & Lawless, H. T. (1995). The influence of fat on the sensory properties, viscosity, and color of lowfat milk. Journal of Dairy Science, 78, 1258–1266.
46. Prasad, L. N., Sherkat, F., & Shah, N. P. (2013). Influence of galactooligosaccharides and modified waxy maize starch on some attributes of yogurt. Journal of Food Science, 78, M77–M83.
47. Qiang, X., Yonglie, C., & Qianbing, W. (2009). Health benefit application of functional oligosaccharides. Carbohydrate Polymers, 77, 435–441.
48. Ramaswamy, H. S., & Basak, S. (1992). Pectin and raspberry concentrate effects on the rheology of stirred commercial yogurt. Journal of Food Science, 57, 357–360.
49. 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.
50. Rasane, P., Jha, A., Sabikhi, L., Kumar, A., & Unnikrishnan, V. S. (2015). Nutritional advantages of oats and opportunities for its processing as value added foods—A review. Journal of Food Science and Technology, 52, 662–675.
51. Repin, N., Scanlon, M. G., & Gary Fulcher, R. (2012). Phase behaviour of casein micelles and barley beta-glucan polymer molecules in dietary fibre-enriched dairy systems. Journal of Colloid and Interface Science, 377, 7–12.
52. Rumessen, J. J., & Gudmand-Høyer, E. (1998). Fructans of chicory: Intestinal transport and fermentation of different chain lengths and relation to fructose and sorbitol malabsorption. The American Journal of Clinical Nutrition, 68, 357–364.
53. Sah, B. N. P., Vasiljevic, T., Mckechnie, S., & Donkor, O. N. (2016). Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage. LWT - Food Science and Technology, 65, 978–986.
54. Sahan, N., Yasar, K., & Hayaloglu, A. A. (2008). Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage. Food Hydrocolloids, 22, 1291–1297.
55. Sanchez, C., Zuniga-Lopez, R., Schmitt, C., Despond, S., & Hardy, J. (2000). Microstructure of acid–induced skim milk–locust bean gum–xanthan gels. International Dairy Journal, 10, 199–212.
56. Shama, F., & Sherman, P. (1973). Identification of stimuli controlling the sensory evaluation of viscosity II. Oral methods. Journal of Texture Studies, 4, 111–118.
57. Sharafbafi, N., Alexander, M., Tosh, S. M., & Corredig, M. (2014). Dynamics of phase separation in oat β-glucan/milk mixtures studied with ultrasonic and diffusing wave spectroscopy. Food Biophysics, 10, 66–75.
58. Shimizu, C., Kihara, M., Aoe, S., Araki, S., Ito, K., Hayashi, K., … Ikegami, S. (2008). Effect of high β-glucan barley on serum cholesterol concentrations and visceral fat area in Japanese men—A randomized, double-blinded, placebo-controlled trial. Plant Foods for Human Nutrition, 63, 21–25.
59. Siegrist, M., Stampfli, N., & Kastenholz, H. (2008). Consumers' willingness to buy functional foods. The influence of carrier, benefit and trust. Appetite, 51, 526–529.
60. Singh, M., Kim, S., & Liu, S. X. (2012). Effect of purified oat [beta]-glucan on fermentation of set-style yogurt mix. Journal of Food Science, 77, E195–E201.
61. Siró, I., Kápolna, E., Kápolna, B., & Lugasi, A. (2008). Research review: Functional food. Product development, marketing and consumer acceptance—A review. Appetite, 51, 456–467.
62. Thakur, B. R., Singh, R. K., Handa, A. K., & Rao, M. A. (1997). Chemistry and uses of pectin—A review. Critical Reviews in Food Science and Nutrition, 37, 47–73.
63. Trowell, H., Southgate, D. T., Wolever, T. S., Leeds, A., Gassull, M., & Jenkins, D. A. (1976). Dietary fibre redefined. The Lancet, 307, 967.
64. Vasiljevic, T., Kealy, T., & Mishra, V. K. (2007). Effects of β-glucan addition to a probiotic containing yogurt. Journal of Food Science, 72, C405–C411.
65. Williams, J. A. (2005). Engineering tribology. New York: Cambridge University Press.