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176552

IMPROVEMENT OF THE RHEOLOGICAL AND PHYSICAL PROPERTIES OF NON-FAT YOGURT USING MICROBIAL TRANSGLUTAMINASE, EXOPOLYSACCHARIDES PRODUCING CULTURE AND COMMERCIAL STABILIZERS

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Last updated: 26 Dec 2024

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Abstract

The aim of this study was to improve the rheological, physical and organoleptic properties of non-fat yogurt using microbial Transglutaminase (MTGase), Exopolysaccharides producing culture (EPS) and two commercial stabilizers based on pectin and gelatin. Results showed that non-fat yogurt samples produced by textural impotents haven't significant differences with control full-fat yogurt sample in moisture content at fresh, while there were significant differences between these samples and control non-fat yogurt sample. Moisture content significantly decreased in all yogurt samples except in control full and non-fat yogurt samples after 10 days of storage period. Non-fat yogurt EPS sample had the highest percentage moisture content compared with control (full-fat and non-fat) yogurt samples and experimental non-fat yogurt (MTGase, commercial pectin and gelatin) samples throughout storage. Pro/D.M was higher in control non-fat yogurt, non-fat yogurt EPS and non-fat yogurt produced by commercial gelatin compared with non-fat yogurt (MTGase, commercial pectin) and full-fat yogurt samples at fresh. There were no significant differences in Fat /D.M % between non-fat yogurt C2 and non-fat samples containing textural improvements, while there were significant differences between them and control full-fat yogurt C1 at fresh or during storage period.  There were no significant differences in acidity among all treatments. Hardness was significantly lower in the EPS non-fat yogurt compared with the other treatments throughout storage period. The non-fat yogurt containing EPS producing culture and non-fat yogurt containing   commercial stabilizers had a lower level springiness, Chewiness and gumminess than the full-fat yogurt sample and non-fat yogurt containing MTGase. Adhesiveness significantly increased during storage period for all treatments. There were no significant differences in syneresis percentage among all treatments. Non-fat yogurt produced by Exopolysaccharides producing culture, microbial Transglutaminase and commerial gelatindemonstrated rheological and physical properties were closer to that of control full-fat yogurt.

DOI

10.21608/mjfds.2017.176552

Keywords

MTGase, EPS, pectin, gelatin, Non-fat yogurt

Authors

First Name

Dina A.M.

Last Name

Amer

MiddleName

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Affiliation

Department of Food science and Technology, Faculty of Agriculture, Tanta University, Egypt

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First Name

M.Y.A.

Last Name

El-Hawary

MiddleName

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Affiliation

Department of Food science and Technology, Faculty of Agriculture, Tanta University, Egypt

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City

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Orcid

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First Name

M.A.

Last Name

El-Soda

MiddleName

-

Affiliation

Department of Dairy science and Technology, Faculty of Agriculture, Alexandria University, Egypt

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Volume

2

Article Issue

4

Related Issue

25573

Issue Date

2017-12-01

Receive Date

2021-06-09

Publish Date

2017-12-01

Page Start

77

Page End

94

Print ISSN

2357-0792

Online ISSN

2735-3486

Article File

MJFDS_Volume 2_Issue 4_Pages 77-94.pdf

PDF . 1.3MB

Link

https://mjfds.journals.ekb.eg/article_176552.html

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https://mjfds.journals.ekb.eg/service?article_code=176552

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2

Type

original papers

Type Code

1,406

Publication Type

Journal

Publication Title

Menoufia Journal of Food and Dairy Sciences

Publication Link

https://mjfds.journals.ekb.eg/

MainTitle

IMPROVEMENT OF THE RHEOLOGICAL AND PHYSICAL PROPERTIES OF NON-FAT YOGURT USING MICROBIAL TRANSGLUTAMINASE, EXOPOLYSACCHARIDES PRODUCING CULTURE AND COMMERCIAL STABILIZERS

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Article

Created At

23 Jan 2023