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211545

Textural and Microstructural Properties of Set Yoghurt Produced from Goat Milk Treated by Homogenization and Thermosonication

Article

Last updated: 01 Jan 2025

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Subjects

-

Tags

Dairy science

Abstract

Thermosonication (TS) prior to conventionally heated (95oC for 10 min) goat milk (GM) (at an ultrasound frequency of 20 kHz and output power 4000 W, from 5 to 15 min) effected the preparation of yoghurts with microstructure and texture properties superior to those of control yoghurt samples produced from homogenization milk (HM) before heated at the same temperature. Thermosonication altered the secondary structure of the protein which decreased β-sheet content and increased the amount of α-helix structure leading to increase the hydrophobicity. As well as in thermosonicationmilk (TSM) samples, the percentage of β-sheet structures inversely correlated with the exposure of hydrophobic regions of the protein (r = 0.79; r = 0.84), while the percentage of α-helix structure positively correlated to the increase in the surface hydrophobicity (r = 0.61; r = 0.92) for GM andcow milk (CM) samples, respectively. Moreover, there were no significant aggregates observed in TS samples compared to the homogenized, before heating. Texture profile and microstructure analysis showed that the yoghurt produced from the thermosonication milk samples had higher firmness, adhesiveness, and deluxenetwork structure than those induced from the homogenized milk samples.
 

DOI

10.21608/asejaiqjsae.2021.211545

Keywords

Thermosonication, goat milk, set yoghurt, Hydrophobicity, secondary structure, Texture profile, Microstructure

Authors

First Name

Eman

Last Name

Ragab

MiddleName

-

Affiliation

Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing,China. Food & Dairy Science & Technology Department, Agriculture Faculty, Damanhour University, Damanhour, Egypt.

Email

eman.saad@agr.dmu.edu.eg

City

-

Orcid

-

First Name

Sameh

Last Name

Yacoub

MiddleName

-

Affiliation

Food & Dairy Science & Technology Department, Agriculture Faculty, Damanhour University, Damanhour, Egypt.

Email

sameh.said@agr.dmu.edu.eg

City

-

Orcid

-

First Name

Khaled

Last Name

Nassar

MiddleName

-

Affiliation

Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China. Food & Dairy Science & Technology Department, Agriculture Faculty, Damanhour University, Damanhour, Egypt.

Email

khalid.nassar@agr.dmu.edu.eg

City

-

Orcid

-

First Name

Shuwen

Last Name

Zhang

MiddleName

-

Affiliation

Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.

Email

-

City

-

Orcid

-

First Name

Jiaping

Last Name

Lv

MiddleName

-

Affiliation

Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China

Email

lvjp586@gmail.com

City

-

Orcid

-

Volume

42

Article Issue

4

Related Issue

28123

Issue Date

2021-10-01

Receive Date

2021-11-30

Publish Date

2021-12-30

Page Start

985

Page End

995

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 42_Issue 4_Pages 985-995.pdf

PDF . 1.2MB

Link

https://asejaiqjsae.journals.ekb.eg/article_211545.html

Detail API

https://asejaiqjsae.journals.ekb.eg/service?article_code=211545

Order

18

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Textural and Microstructural Properties of Set Yoghurt Produced from Goat Milk Treated by Homogenization and Thermosonication

Details

Type

Article

Created At

22 Jan 2023