Bhawna Sobti, Rayyan Mohamed Saeed Alhefeiti, Fatima Alsayedahmed Alahdali, Maitha Ali Mohammed Al Samri, Afaf Kamal-Eldin
{"title":"Supplementation of drinkable yogurt (Laban) from Camel milk with fruit purees improves its quality and sensory properties","authors":"Bhawna Sobti, Rayyan Mohamed Saeed Alhefeiti, Fatima Alsayedahmed Alahdali, Maitha Ali Mohammed Al Samri, Afaf Kamal-Eldin","doi":"10.1016/j.nfs.2023.100143","DOIUrl":null,"url":null,"abstract":"<div><h3>Background</h3><p>Camel milk (CM) and its fermentation products have acclaimed nutritional and health benefits, although they are often associated with low marketability because of a unique flavor, which is unpleasant to certain consumers. Incorporating fruit purees is an attractive method of adding a pleasant taste and masking the undesirable flavor in such dairy products.</p></div><div><h3>Methods</h3><p>We investigated the effects of supplementing plain fermented CM laban with pectin (0.2%) and a fruit puree (apricot, blueberry, mango, peach, pineapple, or strawberry) of varying concentrations (0%, 5%, 15%, and 25%) on the products' physicochemical, rheological, antioxidant, and sensory properties. The labans were analyzed for dry matter content, color (L*, a*, b*), pH, titratable acidity, and rheology. Total phenolic content and antioxidant property were determined using Folin–Ciocalteu and ABTS methods and sensory profile was studied using quantitative descriptive analysis.</p></div><div><h3>Results and discussion</h3><p>The labans fortified with 15% and 25% purees had higher dry matter content than the control samples. Addition of fruit purees darkened the color of the laban samples and lowered the L* value but did not affect their titratable acidity, except for the apricot puree. Labans containing blueberry, pineapple, and strawberry purees had higher whey-off than those containing peach, apricot, mango, or the control samples. The storage and loss moduli, and viscosity values of laban samples supplemented with peach or pineapple puree (at 15% and 25%, and at 25%, respectively) were increased compared to the other samples. The power law model sufficiently explained the flow of all labans, indicating a shear-thinning behavior. The addition of purees increased the total phenolic content and antioxidant activities of all labans, while peach puree in particular, improved the sensory quality of the CM laban, owing to its high fiber and protein content and low total soluble solids.</p></div><div><h3>Conclusion</h3><p>A 25% peach puree significantly improved all sensory properties of CM labans.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":4.1000,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"NFS Journal","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2352364623000226","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Background
Camel milk (CM) and its fermentation products have acclaimed nutritional and health benefits, although they are often associated with low marketability because of a unique flavor, which is unpleasant to certain consumers. Incorporating fruit purees is an attractive method of adding a pleasant taste and masking the undesirable flavor in such dairy products.
Methods
We investigated the effects of supplementing plain fermented CM laban with pectin (0.2%) and a fruit puree (apricot, blueberry, mango, peach, pineapple, or strawberry) of varying concentrations (0%, 5%, 15%, and 25%) on the products' physicochemical, rheological, antioxidant, and sensory properties. The labans were analyzed for dry matter content, color (L*, a*, b*), pH, titratable acidity, and rheology. Total phenolic content and antioxidant property were determined using Folin–Ciocalteu and ABTS methods and sensory profile was studied using quantitative descriptive analysis.
Results and discussion
The labans fortified with 15% and 25% purees had higher dry matter content than the control samples. Addition of fruit purees darkened the color of the laban samples and lowered the L* value but did not affect their titratable acidity, except for the apricot puree. Labans containing blueberry, pineapple, and strawberry purees had higher whey-off than those containing peach, apricot, mango, or the control samples. The storage and loss moduli, and viscosity values of laban samples supplemented with peach or pineapple puree (at 15% and 25%, and at 25%, respectively) were increased compared to the other samples. The power law model sufficiently explained the flow of all labans, indicating a shear-thinning behavior. The addition of purees increased the total phenolic content and antioxidant activities of all labans, while peach puree in particular, improved the sensory quality of the CM laban, owing to its high fiber and protein content and low total soluble solids.
Conclusion
A 25% peach puree significantly improved all sensory properties of CM labans.
NFS JournalAgricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍:
The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production