Rheological characteristics and consumer acceptance of camel milk yogurts as affected by bovine proteins and hydrocolloids

被引：18

作者：

Sobti, Bhawna ^{[1
]}

Mbye, Mustapha ^{[1
]}

Alketbi, Huda ^{[1
]}

Alnaqbi, Alya ^{[1
]}

Alshamisi, Aysha ^{[1
]}

Almeheiri, Muna ^{[1
]}

Seraidy, Haleimah ^{[1
]}

Ramachandran, Tholkappiyan ^{[2
]}

Hamed, Fathalla ^{[2
]}

Kamal-Eldin, Afaf ^{[1
]}

机构：

[1] United Arab Emirates Univ, Coll Food & Agr, Dept Food Nutr & Hlth, Al Ain, U Arab Emirates

[2] United Arab Emirates Univ, Coll Sci, Dept Phys, Al Ain, U Arab Emirates

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2020年 / 23卷 / 01期

关键词：

Camel milk yogurt; fortification; bovine protein; hydrocolloid; sensory analysis; PHYSICAL-PROPERTIES; WHEY-PROTEIN; DROMEDARY MILK; DAIRY-PRODUCTS; SET YOGURT; CASEIN; MICROSTRUCTURE; FORTIFICATION; TEXTURE; QUALITY;

D O I：

10.1080/10942912.2020.1797785

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study evaluated the effects of added casein (CN), whey proteins (WPs), calcium chloride (CaCl2), and a hydrocolloid [gum arabic (GA), gelatin (GL), sodium alginate (ALG), or pectin (PC)] on the quality of camel milk yogurts. Maximum viscosity was achieved with 4% WP and 2% CN. Addition of CaCl2, GA, and GL negatively affected the viscosity/rheology of WP/CN-fortified yogurts while ALG and PC had positive effects. Syneresis was highest in yogurts containing WP/CN and was reduced with the addition of hydrocolloids in the order GA<GL<PC<ALG. Yogurts containing WP-CN, alone or together with PC and ALG received better consumer acceptability scores.

引用

页码：1347 / 1360

页数：14

共 39 条

[1] Zero prevalence of diabetes in camel milk consuming Raica community of north-west Rajasthan, India
Agrawal, R. P.
Budania, S.
Sharma, P.
Gupta, Rajeev
Kochar, D. K.
Panwar, R. B.
Sahani, M. S.
[J]. DIABETES RESEARCH AND CLINICAL PRACTICE, 2007, 76 (02) : 290 - 296
[2] Compositional, technological and nutritional aspects of dromedary camel milk
Al Haj, Omar A.
Al Kanhal, Hamad A.
[J]. INTERNATIONAL DAIRY JOURNAL, 2010, 20 (12) : 811 - 821
[3] Biological effects of gum arabic: A review of some recent research
Ali, Badreldin H.
Ziada, Amal
Blunden, Gerald
[J]. FOOD AND CHEMICAL TOXICOLOGY, 2009, 47 (01) : 1 - 8
[4] [Anonymous], 2010, FOOD MARKET TECHNOLO
[5] APPLICATION OF A CHECK-ALL-THAT-APPLY QUESTION TO THE DEVELOPMENT OF CHOCOLATE MILK DESSERTS
Ares, Gaston
Barreiro, Cecilia
Deliza, Rosires
Gimenez, Ana
Gambaro, Adriana
[J]. JOURNAL OF SENSORY STUDIES, 2010, 25 : 67 - 86
[6] Dromedary milk lactic acid fermentation: microbiological and rheological characteristics
Attia, H
Kherouatou, N
Dhouib, A
[J]. JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY, 2001, 26 (05) : 263 - 270
[7] Some properties of yoghurt produced by adding mulberry pekmez (concentrated juice)
Celik, S
Bakirci, I
[J]. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2003, 56 (01) : 26 - 29
[8] Desouky M. M., 2013, World Journal of Dairy & Food Sciences, V8, P118
[9] Formation and properties of the whey protein/κ-casein complexes in heated skim milk - A review
Donato, Laurence
Guyomarc'H, Fanny
[J]. DAIRY SCIENCE & TECHNOLOGY, 2009, 89 (01) : 3 - 29
[10] El Agamy E.I., 1998, ALEXANDRIA J AGR RES, V43, P57

← 1 2 3 4 →