International Journal of Dairy Science1811-97431811-9751Asian Network for Scientific Information10.3923/ijds.2014.45.55Allium sativum or Cinnamomum verum on Physicochemical
Characteristics of Yogurt]]>ShoriA.B. A.S. Baba M. Misran H.W. Tan 2201492Enhancement of yogurt texture is become important factor to improve the quality
of yogurt. This study was aimed to evaluate the effect of Allium sativum
or Cinnamomum verum water extracts on some physicochemical parameters
of the yogurt. Water extract of A. sativum or C. verum was incubated
in yogurt during fermentation and the changes of production of exopolysaccharides
(EPS), Water Holding Capacity (WHC), Susceptibility to Syneresis (STS) and rheological
properties of yogurt during 21 days of refrigerated storage were investigated.
The presence of herbal extracts in yogurt enhanced the yield of EPS as compared
to the absence during storage up to 21 days. WHC of yogurt significantly increased
in the presence of herbal extract compared to the absence overall storage period
for A. sativum-yogurt and on day 14 and 21 of storage for C. verum-yogurt.
STS of fresh plain-, A. sativum-and C. verum-yogurts were 38.1,
37.8 and 35.5%, respectively. However, refrigerated storage decreased STS (p<0.05)
to 33.9, 23.6 and 24.5% for plain-, A. sativum-and C. verum-yogurts
respectively after two weeks of storage. Rheological analysis showed that plain
yogurt have higher values of G
(elastic modulus) and G (viscous
modulus) than herbal yogurt. The apparent viscosity of yogurt indicated shear
thinning behaviour. In conclusion, although the presence of A. sativum or
C. verum water extract in yogurt did not improve the final texture of yogurt
however such additives that were included into yogurt upon preparation could
improve the physicochemical properties of yogurt such as EPS production, WHC
and STS.]]>Alexandropoulou, I., M. Komaitis and M. Kapsokefalou,2006in vitro digestion.]]>94359365Argyri, K., M. Komaitis and M. Kapsokefalou,2006in vitro digestion.]]>96281289Aslim, B., Z.N. Yuksekdag, Y. Beyatli and N. Mercan,2005Lactobacillus delbruckii subsp. bulgaricus and Streptococcus thermophilus strains under different growth conditions.]]>21673677Benezech, T. and J.F. Maingonnat,199421447472Bourne, M.C.,20022nd Edn.,pp: 78pp: 78Cilla, A., J.M. Laparra, A. Alegria, R. Barbera and R. Farre,20082O2-induced oxidative stress in Caco-2 cells.]]>10611801187Degeest, B., F. Mozzi and L. De Vuyst,2002Streptococcus thermophilus LY03 fermentations.]]>79161174DuBois, M., K.A. Gilles, J.K. Hamilton, P.A. Rebers and F. Smith,195628350356Sawen, E., E. Huttunen, X. Zhang, Z. Yang and G. Widmalm,2010Streptococcus thermophilus ST1 solely by NMR spectroscopy.]]>47125134Fernandez-Garcia, E. and J.U. McGregor,1997204433437Fiszman, S.M., M.A. Lluch and A. Salvador,19999895901Girard, M. and C. Schaffer-Lequart,20072110311040Harte, F., L. Luedecke, B. Swanson and G.V. Barbosa-Canovas,20038610741082Harwalkar, V.R. and M. Kalab,19865287294Hassan, A.N., R. Ipsen, T. Janzen and K.B. Qvist,20038616321638Hess, S.J., R.F. Roberts and G.R. Ziegler,1997Lactobacillus delbrueckii ssp. bulgaricus producing exopolysaccharide or using commercial stabilizer systems.]]>80252263Isanga, J. and G. Zhang,20094211321138Khurana, H.K. and S.K. Kanawjia,2007391108Lucey, J.A.,200115603608Mozzi, F., G.S. de Giori and G.F. de Valdez,2003Lactobacillus casei CRL 87 in controlled pH batch cultures.]]>94175183Peng, Y., M. Serra, D.S. Horne and J.A. Lucey,200974C666C673Purwandari, U., N.P. Shah and T. Vasiljevic,2007Streptococcus thermophilus on technological and rheological properties of set-type yoghurt.]]>1713441352Ramaswamy, H.S. and S. Basak,199257357360Ramchandran, L. and N.P. Shah,201043819827Sendra, E., V. Kuri, J. Fernandez-Lopez, E. Sayas-Barbera, C. Navarro and J.A. Perez-Alvarez,201043708714Shah, N.P.,20032003Shori, A.B. and A.S. Baba,2011in vitro α-amylase and a-glucosidase inhibition of Allium sativum-yogurts made from cow and camel milk.]]>2011Shori, A.B. and A.S. Baba,2011Cinnamomum verum improved the functional properties of bioyogurts made from camel and cow milks.]]>10101107Shori, A.B. and A.S. Baba,2012Cinnamomum verum and Allium sativum-bio-yogurts made from camel and cow milk.]]>115055Steffe, J.F.,19962nd Edn.,pp: 1-63pp: 1-63Torino, M.I., M.P. Taranto, F. Sesma and G.F. De Valdez,2001Lactobacillus helveticus ATCC 15807 in response to environmental pH.]]>91846852Tunick, M.H., E.J. Nolan, J.J. Shieh, J.J. Basch, M.P. Thompson, B.E. Maleeff and V.H. Holsinger,19907316711675Xu, S.Y., D.W. Stanley, H.D. Goff, V.J. Davison andd M. Le Marguer,19925796102