Scholarly record
INFLUENCE OF CHIA POWDER IN LOW FAT STIRRED YOGURT
Abstract
The purpose of this study was to determine an optimal variant for producing skimmed stirred yoghurt with chia powder. Three variants of product with chia powder at levels of 0.3%, 0.5%, respectively 0.7% and two control samples have been manufactured. Chia was used due to its remarkable content in fibre, ?-3 and ?-6 fatty acids, polyphenols, which are essential compounds for a healthy human body. The physicalchemical parameters (acidity, pH, dry matter) and rheological properties of yogurts samples were determined during storage period. Also, the diacetyl content was determined by gas-liquid chromatography coupled with flame ionisation detector (GLCFID). The results showed that the addition of chia powder increased the dry matter and titratable acidity and decreased pH value. The diacetyl increased for all samples during the storage period. The rheological determinations showed that yogurt viscosity gradually increased during 14 days of storage at 4пїЅC. By analysing the rheological parameters it was determined the thixotropic nature and Bingham pseudoplastic behaviour of stirred yogurts. The addition of 0.5 % chia powder can contribute to the skimmed yogurt manufacture with similar properties to those of a fermented milk product containing 1.5% fat. It could be concluded that chia powder can be used successfully as a fat substitute with effects on improving the nutritional value of the product.
Publication Impact Profile
Publication details
References13
Karam M.C., Gaiani C., Hosri C., Burgain J., Scher J., Effect of dairy powders fortification on yogurt textural and sensorial properties, Journal of Dairy Research, vol. 80, pp 400–409, 2013.
Puvanenthiran A., Stevovitch-Rykner C, McCann T.H., Day L., Synergistic effect of milk solids and carrot cell wall particles on the rheology and texture of yoghurt gels, Food Research International, vol. 62, pp 701-708, 2014.
Weerathilake W.A.D.V., Rasika D.M.D., Ruwanmali J.K.U., Munasinghe M.A.D.D., The evolution, processing, varieties and health benefits of yogurt, International Journal of Scientific and Research Publications, vol. 4/issue 4, pp 1-10, 2014.
Güler Z., Gürsoy-Balci A.C., Evaluation of volatile compounds and free fatty acids in set types yogurts made of ewes’, goats’ milk and their mixture using two different commercial starter cultures during refrigerated storage, Food Chemistry, vol. 127, pp. 1065–1071, 2011.
Macciola V., Candela G., De Leonardis A., Rapid gas-chromatographic method for the determination of diacetyl in milk, fermented milk and butter, Food Control, vol. 19, pp. 873–878, 2008.
Sfakianakis P., Tzia C., Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review, Foods, vol. 3, pp. 176- 193, 2014.
Tufeanu R., Tița O., Possibilities to develop low-fat products: A Review, Acta Universitatis Cibiniensis Series E: FOOD TECHNOLOGY, vol. 20/issue 1, pp. 3-19, 2016.
Chugh B., Singh G., Kumbhar B.K., Studies on the Optimization and Stability of Low-Fat Biscuit Using Carbohydrate-Based Fat Replacers, International Journal of Food Properties, vol. 18, pp. 1446–1459, 2015.
Ayerza R., Effects of seed color and growing locations on fatty acid content and composition of two chia (Salvia hispanica L.) genotypes, J Am Oil Chem Soc, vol. 87, pp. 1161–1165, 2010.
Lobato-Calleros C., Ramírez-Santiago C., Vernon-Carter E. J., Alvarez-Ramirez J., Impact of native and chemically modified starches addition as fat replacers in the viscoelasticity of reduced-fat stirred yogurt, Journal of Food Engineering, vol. 131, pp. 110–115, 2014.
Milani E., Koocheki A., The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert, International Journal of Dairy Technology, vol. 64, pp. 121–129, 2011.
Haahr A. M., Bredie W. L. P., Stahnke L. H., Jensen B., Refsgaard H. H. F., Flavour release of aldehydes and diacetyl in oil/water systems, Food Chemistry, vol.71, pp. 355–362, 2000.
Safaa Moustapha A.E. F. F., Evaluation of yogurt and soft cheese fortified with chia seeds, World Journal of Dairy and Food Sciences, vol. 12/issue 1, pp. 1-12, 2017.
View or Download full articleAccess options
SWS access login
Login as SWS Scientific CommitteeLogin as SWS Scientific PartnerLogin as SWS AuthorAuthors and approved SWS contributors will read and export their own linked papers after identity matching by SWS profile, email and SGEM GlobalID.
For librarian assistance: [email protected]
Purchase Instant Access
- Article can be downloaded after successful payment.
- Article may be used according to SWS library access terms.
- Article cannot be redistributed.
