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Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage.
Hovjecki, Marina; Miloradovic, Zorana; Mirkovic, Nemanja; Radulovic, Ana; Pudja, Predrag; Miocinovic, Jelena.
Afiliação
  • Hovjecki M; Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia.
  • Miloradovic Z; Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia.
  • Mirkovic N; Department of Food Microbiology, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia.
  • Radulovic A; Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia.
  • Pudja P; Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia.
  • Miocinovic J; Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia.
J Sci Food Agric ; 101(14): 5898-5906, 2021 Nov.
Article em En | MEDLINE | ID: mdl-33798268
ABSTRACT

BACKGROUND:

Production of goat's milk set-style yoghurt encounters challenges in achieving the texture characteristic for this type of product, primarily due to protein composition of this milk. This study evaluated the effects of using microbial transglutaminase (mTGase) concomitantly with starter culture in the production of goat's milk yoghurt - a method that has not been employed with this milk type until now- indicating the potential of the enzyme to change yoghurt's textural properties. Goat's milk set yoghurts were produced from milk heated at 72 °C/30 s and 90 °C/5 min, without (G72 and G90) and with mTGase (G72TG and G90TG) and starter culture addition. Protein profiles of goat's milks and yoghurts were also examined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Yoghurts were evaluated for rheological properties, texture, microbiological and sensory profile over 2 weeks to study the influence of mTGase, pasteurization and storage.

RESULTS:

The enzyme caused significant increases of storage moduli at the end of fermentation 8.32 ± 0.27 Pa (G90TG) and 2.89 ± 0.18 Pa (G72TG) vs. 6.13 ± 0.07 Pa (G90) and 1.27 ± 0.18 Pa (G72) without enzyme. Lower loss tangent values indicated the enhanced elastic character of the gels with enzyme. Enzyme increased yoghurt's firmness from 49.69 ± 2.61 g (G90) to 60.81 ± 5.29 g (G90TG) after 1 day and from 58.21 ± 0.53 g (G90) to 80.45 ± 0.59 g (G90TG) after 15 days' storage. Enzyme improved starter bacteria survivability during storage of G72TG yoghurt.

CONCLUSION:

mTGase can be used simultaneously with the starter culture to improve the rheological properties and texture of goat's milk yoghurt, without deteriorating effect on its flavour. © 2021 Society of Chemical Industry.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Iogurte / Leite / Manipulação de Alimentos Tipo de estudo: Evaluation_studies Limite: Animals / Humans Idioma: En Ano de publicação: 2021 Tipo de documento: Article

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Iogurte / Leite / Manipulação de Alimentos Tipo de estudo: Evaluation_studies Limite: Animals / Humans Idioma: En Ano de publicação: 2021 Tipo de documento: Article