Evaluation of WPC and EPS Producing Starter Cultures Effect on some Physical Properties of Doogh

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 2, Volume 9, Issue 4 - Serial Number 26, January 2014   

Document Type: Research Article

DOI: 10.22067/ifstrj.v9i4.30072

Authors

Ahmad Ehtiati; Fakhri Shahidi; Mohebbat Mohebbi; Masoud Yavarmanesh

Ferdowsi University of Mashhad

Abstract

SMP was substituted by WPC in four levels for preparing reconstituted milk. Two ropy and one nonropy starter cultures was used for Doogh preparation. Yield stress, viscosity, consistency index and pseudoplastic behavior of Doogh increased by increasing WPC content. Results showed that WPC increased colloidal particles dimension and constructed a network which led to a decrease in Doogh phase separation (%32 at the highest level of WPC) during storage. Starter type had no effect on the Doogh stabilization. It does not have any effect on the studied physical properties in the presence of WPC, as well. Adding WPC to milk leads to improve of physical properties and stability of Doogh but using EPS producing starter cultures requires further studies in this field.

Keywords

Doogh; Exopolysaccharide; Phase separation; Ropy starter; WPC

References

فروغی نیا، س.، عباسی، س. و حمیدی اصفهانی، ز.، 1386، تاثیر افزودن تأثیر افزودن تکی و ترکیبی صمغ های کتیرا، ثعلب و گوار در پایدارسازی دوغ، مجله علوم تغذیه و صنایع غذایی ایران، 2(2)، 25-15.

نصیرپور تبریزی، پ.، حصاری، ج. و قیاسی فر، ش.، 1390، اثر استفاده از آغازگر تولید کننده اگزوپلی ساکارید بر دوفازه شدن دوغ، نخستین همایش فراملی بهینه سازی زنجیره تولید، توزیع و مصرف در صنایع غذایی، 20 تا 21 اردیبهشت، گرگان.

Abd El-Salam, M., El-Shibiny, S. & Salem, A., 2009, Factors affecting the functional properties of whey protein products: A review. Food Reviews International, 25(3), 251-270.

Amatayakul, T., Sherkat, F. & Shah, N. P., 2006, Syneresis in set yogurt as affected by EPS starter cultures and levels of solids. International Journal of Dairy Technology, 59(3), 216-221.

Azarikia, F. & Abbasi, S., 2010, On the stabilization mechanism of Doogh (Iranian yoghurt drink) by gum tragacanth. Food Hydrocolloids, 24(4), 358-363.

Aziznia, S., Khosrowshahi, A., Madadlou, A. & Rahimi, J., 2008, Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties. Journal of dairy science, 91(7), 2545-2552.

Gorji, E. G., Mohammadifar, M. A. & Ezzatpanah, H., 2011, Influence of gum tragacanth, Astragalus gossypinus, addition on stability of nonfat Doogh, an Iranian fermented milk drink. International Journal of Dairy Technology, 64(2), 262-268.

Güler akin, M. B. & SERDAR, A., 2009, Influence of different exopolysaccharide producing strains on the physicochemical, sensory and syneresis characteristics of reduced fat stirred yoghurt. International Journal of Dairy Technology, 62(3), 422-430.

Hassan, A., Ipsen, R., Janzen, T. & Qvist, K., 2003, Microstructure and rheology of yogurt made with cultures differing only in their ability to produce exopolysaccharides. Journal of dairy science, 86(5), 1632-1638.

Kiani, H., Mousavi, S. M. A. & Emam-Djomeh, Z., 2008, Rheological properties of Iranian yoghurt drink, Doogh. International Journal of Dairy Science, 3(2), 71-78.

Kiani, H., Mousavi, M., Razavi, H. & Morris, E., 2010, Effect of gellan, alone and in combination with high-methoxy pectin, on the structure and stability of doogh, a yogurt-based Iranian drink. Food Hydrocolloids, 24(8), 744-754.

Kiani, H., Mousavi, M. & Mousavi, Z., 2010b, Particle Stability in Dilute Fermented Dairy Drinks: Formation of Fluid Gel and Impact on Rheological Properties. Food Science and Technology International, 16(6), 543-551.

Koksoy, A. & Kilic, M., 2004, Use of hydrocolloids in textural stabilization of a yoghurt drink, ayran. Food Hydrocolloids, 18(4), 593-600.

Ozen, A. E. & Kilic, M., 2009, Improvement of physical properties of nonfat fermented milk drink by using whey protein concentrate. Journal of Texture Studies, 40(3), 288-299.

Perez, A. A., Carrara, C. R., Sanchez, C. C., Rodriguez Patino, J. M. & Santiago, L. G., 2009, Interactions between milk whey protein and polysaccharide in solution. Food chemistry, 116(1), 104-113.

Purwandari, U. & Vasiljevic, T., 2009, Rheological properties of fermented milk produced by a single exopolysaccharide producing Streptococcus thermophilus strain in the presence of added calcium and sucrose. International Journal of Dairy Technology, 62(3), 411-421.

Puvanenthiran, A., Williams, R. & Augustin, M., 2002, Structure and visco-elastic properties of set yoghurt with altered casein to whey protein ratios. International dairy journal, 12(4), 383-391.

Ruas-Madiedo, P., Hugenholtz, J. & Zoon, P., 2002, An overview of the functionality of exopolysaccharides produced by lactic acid bacteria. International dairy journal, 12(2-3), 163-171.

Sandoval-Castilla, O., Lobato-Calleros, C., Aguirre-Mandujano, E. & Vernon-Carter, E., 2004, Microstructure and texture of yogurt as influenced by fat replacers. International dairy journal, 14(2), 151-159.

Smithers, G. W., 2008, Whey and whey proteins--From 'gutter-to-gold'. International dairy journal, 18(7), 695-704.

Syrbe, A., Bauer, W. & Klostermeyer, H., 1998, Polymer science concepts in dairy systems—an overview of milk protein and food hydrocolloid interaction. International dairy journal, 8(3), 179-193.

Ye, A. & Taylor, S., 2009, Characterization of cold-set gels produced from heated emulsions stabilized by whey protein. International dairy journal, 19(12), 721-727.

Zisu, B. & Shah, N., 2003, Effects of pH, temperature, supplementation with whey protein concentrate, and adjunct cultures on the production of exopolysaccharides by Streptococcus thermophilus 1275. Journal of dairy science, 86(11), 3405-3415.