Supplementation of drinkable yogurt (Laban) from Camel milk with fruit purees improves its quality and sensory properties

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY
Bhawna Sobti, Rayyan Mohamed Saeed Alhefeiti, Fatima Alsayedahmed Alahdali, Maitha Ali Mohammed Al Samri, Afaf Kamal-Eldin
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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.

Abstract Image

从骆驼奶中添加水果泥的可饮用酸奶(拉班)可以改善其质量和感官特性
背景骆驼奶及其发酵产品具有备受赞誉的营养和健康益处,尽管由于其独特的风味,通常与低市场性有关,这对某些消费者来说是不愉快的。加入果泥是一种很有吸引力的方法,可以增加令人愉快的味道,并掩盖此类乳制品中不理想的味道。方法我们研究了添加0.2%果胶和不同浓度(0%、5%、15%和25%)的果泥(杏、蓝莓、芒果、桃、菠萝或草莓)的普通发酵CM拉班对产品理化、流变、抗氧化和感官特性的影响。对实验室进行干物质含量、颜色(L*、a*、b*)、pH、可滴定酸度和流变学分析。使用Folin–Ciocalteu和ABTS方法测定总酚含量和抗氧化性能,并使用定量描述性分析研究感官特征。结果与讨论用15%和25%果泥强化的labans干物质含量高于对照样品。果泥的添加使拉班样品的颜色变暗,并降低了L*值,但不影响其可滴定酸度,杏泥除外。含有蓝莓、菠萝和草莓泥的腊八比含有桃、杏、芒果或对照样品的腊八有更高的乳清脱落率。与其他样品相比,添加了桃泥或菠萝泥(分别为15%和25%以及25%)的拉班样品的储存和损失模量以及粘度值增加。幂律模型充分解释了所有拉班的流动,表明了剪切减薄行为。果泥的添加增加了所有拉班的总酚含量和抗氧化活性,而桃泥尤其提高了CM拉班的感官质量,因为其纤维和蛋白质含量高,总可溶性固形物低。结论25%桃泥能显著改善香蒲的各项感官性状。
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来源期刊
NFS Journal
NFS Journal Agricultural 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
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