Rheological, micro-structural and sensorial properties of camel milk yogurt as influenced by gelatin

LWT

Volumn 98, Issue , 2018, Pages 646-653

  Mudgil, Priti ^a   Jumah, Balsam ^a   Ahmad, Mudasir ^a   Hamed, Fathalla ^a   Maqsood, Sajid ^a  

^a UNITED ARAB EMIRATES UNIVERSITY   (United Arab Emirates)

Author keywords

Camel milk; Gelatin; Rheology; Sensory evaluation; Structural features; Yogurt

Indexed keywords

DAIRY PRODUCTS; MAMMALS; RHEOLOGY; SENSORY ANALYSIS; TEXTURES;

CAMEL MILKS; CHEMICAL COMPOSITIONS; GELATIN; ORGANOLEPTIC PROPERTIES; RHEOLOGICAL PROPERTY; SENSORIAL PROPERTIES; STRUCTURAL FEATURE; YOGURT;

DAIRIES;

EID: 85053823885     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.09.008     Document Type: Article

References (39)

1. Abou-Soliman, N.H., Sakr, S.S., Awad, S., Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase. Journal of Food Science & Technology 54:6 (2017), 1–12.
2. Al-Shamsi, K.A., Mudgil, P., Hassan, H.M., Maqsood, S., Camel milk protein hydrolysates with improved technofunctional properties and enhanced antioxidant potential in in vitro and in food model systems. Journal of Dairy Science 101:1 (2018), 47–60.
3. AOAC, Official methods of analysis of AOAC International. 17th ed., 2000 (Gaithersburg, MD, USA).
4. Bandekar, J., Amide modes and protein conformation. Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology 1120:2 (1992), 123–143.
5. Binsi, P.K., Shamasundar, B.A., Dileep, A.O., Badii, F., Howell, N.K., Rheological and functional properties of gelatin from the skin of bigeye snapper (Priacanthushamrur) fish: Influence of gelatin on the gel forming ability of fish mince. Food Hydrocolloids 23 (2009), 132–145.
6. Chaudhary, M.J., Mehta, B.M., Patel, D.H., Darji, V.B., Aparnathi, K.D., Characterisation and comparison of khoa prepared from camel milk with that from cow and buffalo milk. International Journal of Dairy Technology 70:2 (2017), 253–260.
7. Desouky, M.M., Shalaby, S.M., Soryal, K., Compositional, rheological and organoleptic qualities of camel milk Labneh as affected by some milk heat treatments. World Journal of Dairy & Food Sciences 8:2 (2013), 118–130.
8. Elagamy, E., Effect of heat treatment on camel milk proteins with respect to antimicrobial factors: A comparison with cows’ and buffalo milk proteins. Food Chemistry 68:2 (2000), 227–232.
9. Espírito-Santo, A., Lagazzo, A., Sousa, A., Perego, P., Converti, A., Oliveira, M.N., Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber. Food Research International 50:1 (2013), 224–231.
10. Fiszman, S., Lluch, M., Salvador, A., Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties. International Dairy Journal 9:12 (1999), 895–901.
11. Gómez-Guillén, M.C., Giménez, B., López-Caballero, M.E., Montero, M.P., Functional and bioactive properties of collagen and gelatin from alternative sources: A review. Food Hydrocolloids 25 (2011), 1813–1827.
12. Hernandez-Briones, A., Velazquez, G., Vazquez, M., Ramirez, J.A., Effects of adding fish gelatin on Allaskapollocksurimi gels. Food Hydrocolloids 23 (2009), 2446–2449.
13. Jumah, R., Shaker, R., Abu‐Jdayil, B., Effect of milk source on the rheological properties of yogurt during the gelation process. International Journal of Dairy Technology 54:3 (2001), 89–93.
14. Kong, J., Yu, S., Fourier transform infrared spectroscopic analysis of protein secondary structures. Acta Biochimica et Biophysica Sinica 39:8 (2007), 549–559.
15. Kumar, P., Mishra, H., Mango soy fortified set yoghurt: Effect of stabilizer addition on physicochemical, sensory and textural properties. Food Chemistry 87:4 (2004), 501–507.
16. Laleye, L., Jobe, B., Wasesa, A., Comparative study on heat stability and functionality of camel and bovine milk whey proteins. Journal of Dairy Science 91:12 (2008), 4527–4534.
17. Lal, S.N., O'Connor, C.J., Eyres, L., Application of emulsifiers/stabilizers in dairy products of high rheology. Advances in Colloid and Interface Science 123 (2006), 433–437.
18. Ledward, D., Creating textures from mixed biopolymer systems. Trends in Food Science & Technology 4:12 (1993), 402–405.
19. Lucey, J.A., Cultured dairy products: An overview of their gelation and texture properties. International Journal of Dairy Technology 57:2‐3 (2004), 77–84.
20. Lucey, J.A., Singh, H., Acid coagulation of milk. Fox, P.F., McSweeney, P.L.H., (eds.) Advanced Dairy Chemistry—1 proteins: Part A/Part B, 2003, Springer US, Boston, MA, 1001–1025.
21. Mariano, J.C., Merced, J.H.M., Miranda, A.J.F., Marcelo, P.A., Improvement of textural properties of yogurt made from reduced-fat carabao milk by whey protein content adjustment and heat treatment of the milk. Acta Manilana 59 (2011), 19–30.
22. Matumoto-Pintro, P., Rabiey, L., Robitaille, G., Britten, M., Use of modified whey protein in yoghurt formulations. International Dairy Journal 21:1 (2011), 21–26.
23. Mohamed, M., Larsson-Raznikiewicz, M., Mohamud, M., Hard cheese making from camel milk. Milchwissenschaft 45:11 (1990), 716–718.
24. Moros, J., Iñón, F., Khanmohammadi, M., Garrigues, S., De la Guardia, M., Evaluation of the application of attenuated total reflectance–Fourier transform infrared spectrometry (ATR–FTIR) and chemometrics to the determination of nutritional parameters of yogurt samples. Analytical and Bioanalytical Chemistry 385:4 (2006), 708–715.
25. Mudgil, P., Kamal, H., Yuen, G.C., Maqsood, S., Characterization and identification of novel antidiabetic and anti-obesity peptides from camel milk protein hydrolysates. Food Chemistry 259 (2018), 46–54.
26. Muyonga, J., Cole, C., Duodu, K., Fourier transform infrared (FTIR) spectroscopic study of acid soluble collagen and gelatin from skins and bones of young and adult Nile perch (Lates niloticus). Food Chemistry 86:3 (2004), 325–332.
27. Nongonierma, A.B., Paolella, S., Mudgil, P., Maqsood, S., FitzGerald, R.J., Dipeptidyl peptidase IV (DPP-IV) inhibitory properties of camel milk protein hydrolysates generated with trypsin. Journal of Functional Foods 34 (2017), 49–58.
28. Nongonierma, A.B., Paolella, S., Mudgil, P., Maqsood, S., FitzGerald, R.J., Identification of novel dipeptidyl peptidase IV (DPP-IV) inhibitory peptides in camel milk protein hydrolysates. Food Chemistry 244 (2018), 340–348.
29. Purwandari, U., Shah, N., Vasiljevic, T., Effects of exopolysaccharide-producing strains of Streptococcus thermophilus on technological and rheological properties of set-type yoghurt. International Dairy Journal 17:11 (2007), 1344–1352.
30. Roy, B.C., Das, C., Hong, H., Betti, M., Bruce, H.L., Extraction and characterization of gelatin from bovine heart. Food Bioscience 20 (2017), 116–124.
31. Schmidt, K., Smith, D., Milk reactivity of gum and milk protein solutions. Journal of Dairy Science 75:12 (1992), 3290–3295.
32. Shabo, Y., Barzel, R., Margoulis, M., Yagil, R., Camel milk for food allergies in children. Immunology and Allergy 7:12 (2005), 796–798.
33. Shukla, F., Jain, S., Sekhon, K., Effect of additives on the quality of yoghurt. Indian Journal of Dairy Science 44:1 (1991), 130–133.
34. Supavititpatana, P., Wirjantoro, T.I., Apichartsrangkoon, A., Raviyan, P., Addition of gelatin enhanced gelation of corn–milk yogurt. Food Chemistry 106:1 (2008), 211–216.
35. Vasbinder, A.J., Casein-whey protein interactions in heated milk. Doctoral, 2002, Utrecht University, The Netherlands.
36. Vasbinder, A.J., Alting, A.C., Visschers, R.W., de Kruif, C.G., Texture of acid milk gels: formation of disulfide cross-links during acidification. International Dairy Journal 13:1 (2003), 29–38.
37. Vasbinder, A.J., De Kruif, C.G., Casein–whey protein interactions in heated milk: The influence of pH. International Dairy Journal 13:8 (2003), 669–677.
38. Vasbinder, A.J., Rollema, H.S., Bot, A., De Kruif, C.G., Gelation mechanism of milk as influenced by temperature and pH; studied by the use of transglutaminase cross-linked casein micelles. Journal of Dairy Science 86:5 (2003), 1556–1563.
39. Yang, Y.L., Zhou, G.H., Xu, X.L., Wang, Y., Rheological properties of myosin-gelatin mixtures. Journal of Food Science 72:5 (2007), C270–C275.