Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage
Samo za registrovane korisnike
2021
Autori
Hovjecki, MarinaMiloradović, Zorana
Mirković, Nemanja
Radulović, Ana
Pudja, Predrag
Miočinović, Jelena
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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 inc...reases 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.
Ključne reči:
goat milk yoghurt / microbial transglutaminase / milk heat treatment / SDS electrophoresis / sensory properties / textureIzvor:
Journal of the Science of Food and Agriculture, 2021Izdavač:
- John Wiley and Sons Ltd
Finansiranje / projekti:
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200116 (Univerzitet u Beogradu, Poljoprivredni fakultet) (RS-MESTD-inst-2020-200116)
DOI: 10.1002/jsfa.11242
ISSN: 0022-5142
WoS: 000642222000001
Scopus: 2-s2.0-85104588324
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Hovjecki, Marina AU - Miloradović, Zorana AU - Mirković, Nemanja AU - Radulović, Ana AU - Pudja, Predrag AU - Miočinović, Jelena PY - 2021 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5843 AB - 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. PB - John Wiley and Sons Ltd T2 - Journal of the Science of Food and Agriculture T1 - Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage DO - 10.1002/jsfa.11242 ER -
@article{ author = "Hovjecki, Marina and Miloradović, Zorana and Mirković, Nemanja and Radulović, Ana and Pudja, Predrag and Miočinović, Jelena", year = "2021", abstract = "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.", publisher = "John Wiley and Sons Ltd", journal = "Journal of the Science of Food and Agriculture", title = "Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage", doi = "10.1002/jsfa.11242" }
Hovjecki, M., Miloradović, Z., Mirković, N., Radulović, A., Pudja, P.,& Miočinović, J.. (2021). Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage. in Journal of the Science of Food and Agriculture John Wiley and Sons Ltd.. https://doi.org/10.1002/jsfa.11242
Hovjecki M, Miloradović Z, Mirković N, Radulović A, Pudja P, Miočinović J. Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage. in Journal of the Science of Food and Agriculture. 2021;. doi:10.1002/jsfa.11242 .
Hovjecki, Marina, Miloradović, Zorana, Mirković, Nemanja, Radulović, Ana, Pudja, Predrag, Miočinović, Jelena, "Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage" in Journal of the Science of Food and Agriculture (2021), https://doi.org/10.1002/jsfa.11242 . .