Journal ArticleDOI
Microbial, physical and sensory properties of yogurt supplemented with lentil flour
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TLDR
In this article, 1.3% lentil flour and 3% skim milk powder were used to supplement a yogurt culture for 28 days of storage at 4°C, and they showed a hysteresis loop over this temperature range when heated and cooled.About:
This article is published in Food Research International.The article was published on 2011-10-01. It has received 136 citations till now. The article focuses on the topics: Syneresis & Skimmed milk.read more
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Functional foods development: Trends and technologies
TL;DR: While traditional techniques are the most commonly used for development of functional foods, from years 2000 until 2010 the techniques aimed towards personalized nutrition have grown greatly.
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Supplementation of Spirulina platensis and Chlorella vulgaris Algae into Probiotic Fermented Milks
H. Beheshtipour,Amir Mohammad Mortazavian,Reza Mohammadi,Sara Sohrabvandi,Kianoush Khosravi-Darani +4 more
TL;DR: The effects of supplementation of Spirulina platensis and Chlorella vulgaris into probiotic fermented milks on their different quality characteristics are reviewed.
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Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures
TL;DR: All ingredients used for supplementation improved the acidification rate of probiotic cultures, and the highest effects were obtained with lentil and soy flour.
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Improvements in goat milk quality: a review.
TL;DR: A review of recent studies related with improvements in goat milk quality and an overview of the possibilities that have been tested and confirmed as providing promising results can be found in this article, where the authors focus on the use of plant by-products in the goat diet and the development of new sensors for quality control.
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Lentils enhance probiotic growth in yogurt and provide added benefit of antioxidant protection
Rania Agil,Aline Gaget,Aline Gaget,Julia Gliwa,Tyler J. Avis,William G. Willmore,Farah Hosseinian +6 more
TL;DR: It is demonstrated that green lentils selectively enhanced the number of probiotic bacteria in yogurt in the initial stages of storage and maintained overall microbial counts (starter cultures and probiotics) over a 28-day storage period.
References
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Viability of Yoghurt and Probiotic Bacteria in Yoghurts Made from Commercial Starter Cultures
R. I. Dave,Nagendra P. Shah +1 more
TL;DR: The increase in numbers of probiotic organisms during manufacture and the viability of these organisms during storage were dependent on the species and strain of associative yoghurt organisms.
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Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts
TL;DR: After the addition of fruit preparation, 96% of the yogurts incorporated with fruit preparation did not exhibit a greater loss in the viability of probiotic bacteria compared to plain yogurt during the storage period, and a correlation between the post-storage pH in Yogurts and the survival of probiotics was observed.
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Preliminary observations on the effects of milk fortification and heating on microstructure and physical properties of stirred yogurt
TL;DR: In this article, the authors studied how milk fortification and heating affect yogurt microstructure (micellar characteristics, protein network) and physical properties (viscosity, water-holding capacity (WHC), and graininess).
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The relationship between rheological parameters and whey separation in milk gels
TL;DR: In this article, the relationship between mechanical properties of gels and whey separation in acid-induced milk gels, such as yoghurt, was investigated and it was found that conditions such as high milk heat treatment, fast rates of acidification and high incubation temperatures all gave high levels of protein separation compared with gels made from unheated milk that were incubated at low temperatures.
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Rheology and texture of set yogurt as affected by inulin addition
TL;DR: In this paper, the effect of inulin addition on rheology and texture of non-fat yogurt (NFY) was studied by the large (texture analyzer) and small (dynamic oscillatory rheometry) deformation tests.