Influence of different concentrations of alcoholic-alkaline modified enset starch as the stabilizing agent on low-fat set yogurt quality

References

• Aryana, K. J.; Olson, D. W. A 100-Year Review: Yogurt and Other Cultured Dairy Products. J. Dairy. Sci. 2017, 100(12), 9987–10013. DOI: 10.3168/jds.2017-12981.
   PubMed Web of Science ®Google Scholar
• Cassell, D. Flavor Trends: Yogurt’s Fruitful Union. Food Process. 2014. https://www.foodprocessing.com/product-development/rd/article/11331055/2014. Acessed 16/08/2023.
   Google Scholar
• Desai, N.; Shepard, L.; Drake, M. Sensory Properties and Drivers of Liking for Greek Yogurts. J. Dairy. Sci. 2013, 96(12), 7454–7466. DOI: 10.3168/jds.2013-6973.
   PubMed Web of Science ®Google Scholar
• Hooper, L.; Martin, N.; Jimoh, O. F.; Kirk, C.; Foster, E.; Abdelhamid, A. S. Reduction in Saturated Fat Intake for Cardiovascular Disease. Cochrane Database Syst. Rev. 2020, 2020(8). DOI: 10.1002/14651858.CD011737.pub3.
   Google Scholar
• WHO. Healthy Diets: Fact Sheet. 2018. World Health Organization. http://www.who.int/mediacentre/factsheets/fs394/en/. (accessed Sep 21, 2023).
   Google Scholar
• Waldron, D. S.; Hoffmann, W.; Buchheim, W.; Mcmahon, D. J.; Goff, D. H.; Crowley, S. V., Moloney, C., O’Regan, J., Giuffrida, F., Celigueta Torres, I.; Siong, P. Role of milk fat in dairy products. InAdvanced Dairy Chemistry, Vol. 2: Lipids, McSweeney, P. L. H., Fox P. F., O’Mahony J. A., Eds. Springer: New York, 2020; pp. 245–305.
   Google Scholar
• Dias, P.; Sajiwani, J.; Rathnayaka, R. Consumer perception and sensory profile of probiotic yogurt with added sugar and reduced milk fat. Heliyon. 2020, 6(7), e04328. DOI: 10.1016/j.heliyon.2020.e04328.
   PubMed Web of Science ®Google Scholar
• El-Galeel, A.; Ali, A.; Atwaa, E. H. Improving Properties of Non-Fat Yoghurt Using Fat Replacers. Zagazig J. Agric. Res 2017, 44(2), 583–590. DOI: 10.21608/zjar.2017.53878.
   Google Scholar
• Park, Y. W.; Oglesby, J.; Hayek, S. A.; Aljaloud, S. O.; Gyawali, R.; Ibrahim, S. A. Impact of Different Gums on Textural and Microbial Properties of Goat Milk Yogurts During Refrigerated Storage. Foods. 2019, 8(5), 169. DOI: 10.3390/foods8050169.
   PubMed Web of Science ®Google Scholar
• Keogh, M.; O’Kennedy; O’KENNEDY, B. T. Rheology of stirred yogurt as affected by added milk fat, protein and hydrocolloids. J. Food Sci. 1998, 63(1), 108–112. DOI: 10.1111/j.1365-2621.1998.tb15687.x.
   Web of Science ®Google Scholar
• Wicker, L. Hydrocollods–Practical Guides For The Food Industry. J. Texture Stud. 2004, 35(5), 570–571. DOI: 10.1111/j.1745-4603.2004.35507.x.
   Google Scholar
• Tavakolipour, H.; Vahid-Moghadam, F.; Jamdar, F. Textural and sensory properties of lowfat concentrated flavored yogurt by using modified waxy corn starch and gelatin as a fat replacer. Int. J. Biosci. 2014, 5(6), 61–67.
   Google Scholar
• Kumar, P.; Mishra, H. N. Mango Soy Fortified Set Yoghurt: Effect of Stabilizer Addition on Physicochemical, Sensory and Textural Properties. Food Chem. 2004, 87(4), 501–507. DOI: 10.1016/j.foodchem.2003.12.022.
   Web of Science ®Google Scholar
• Akbari, M.; Eskandari, M. H.; Davoudi, Z. Application and functions of fat replacers in low-fat ice cream: A review. Trends Food Sci. Technol. 2019, 86, 4–40. DOI: 10.1016/j.tifs.2019.02.036.
   Web of Science ®Google Scholar
• Saha, D.; Bhattacharya, S. Hydrocolloids As Thickening and Gelling Agents in Food: A Critical Review. J. Food Sci. Technol. 2010, 47(6), 587–597. DOI: 10.1007/s13197-010-0162-6.
   PubMed Web of Science ®Google Scholar
• Himashree, P.; Sengar, A. S.; Sunil, C. Food thickening agents: Sources, chemistry, properties and applications-A review. Int. J. Gastron. Food Sci 2022, 27, 100468. DOI: 10.1016/j.ijgfs.2022.100468.
   Web of Science ®Google Scholar
• Olagunju, A.; Omoba, O.; Enujiugha, V.; Alashi, A. A. A.; Aluko, R. Technological Properties of Acetylated Pigeon Pea Starch and Its Stabilized Set-Type Yoghurt. Foods. 2020, 9(7), 957. DOI: 10.3390/foods9070957.
   PubMed Web of Science ®Google Scholar
• Obadi, M.; Xu, B. Review on the Physicochemical Properties, Modifications, and Applications of Starches and Its Common Modified Forms Used in Noodle Products. Food Hydrocoll. 2021, 112, 106286. DOI: 10.1016/j.foodhyd.2020.106286.
   Web of Science ®Google Scholar
• Zhu, B.; Wu, S.; Liu, J.; Gao, W. Optimization of an alcoholic‐alkaline freeze‐drying treatment for granular cold‐water swelling starches. Starch 2017, 69(5), 1600198. DOI: 10.1002/star.201600198.
   Web of Science ®Google Scholar
• Kaur, B.; Fazilah, A.; Karim, A. A. Alcoholic-Alkaline Treatment of Sago Starch and Its Effect on Physicochemical Properties. Food Bioprod. Process. 2011, 89(4), 463–471. DOI: 10.1016/j.fbp.2010.09.003.
   Google Scholar
• Keyore, A. A.; Sundramurthy, V. P.; Woldemariam, H. W. Statistical modeling and optimization for ameliorating physico-chemical characteristics of Enset (Ensete ventricosum) starch using alcoholic–alkaline treatment assisted by freeze-drying. Biomass Convers. Biorefin 2023, 1–21. DOI: 10.1007/s13399-023-04744-2.
   Web of Science ®Google Scholar
• Heslop-Harrison, J.; Borrell, J. S.; Biswas, M. K.; Goodwin, M.; Blomme, G.; Schwarzacher, T.; Wendawek, A. M.; Berhanu, A.; Kallow, S.; Janssens, S., et al. Enset in Ethiopia: a poorly characterised but resilient starch staple. Ann. Bot. 2019, 123(5), 747–766. DOI: 10.1093/aob/mcy214.
   PubMed Web of Science ®Google Scholar
• Heuzé, V.; Thiollet, H.; Tran, G.; Hassoun, P.; Lebas, F. Enset (Ensete ventricosum) corms and pseudostems. 2017. https://www.feedipedia.org/node/21251. (accessed Sep 1, 2023).
   Google Scholar
• Brihanu, Z. T.; Gizaw, B. Community indigenous knowledge on traditional fermented enset product preparation and utilization practice in Gedeo zone. J. Biodivers. Ecol. Sci. 2014, 5, 214–232.
   Google Scholar
• Hirose Rieko, Y. T.; Kondo, K.; Hatta, S.; Hirao, T.; Nemoto, T.; Saio, S.; Kainuma, K.; Takahashi, K.; Kainuma, K. Characteristic physico-chemical properties and potential uses of Enset (Ensete ventricosum) starch: comparative studies with starches of potato, sago and corn. J. Appl. Glycosci. 2010, 57(3), 185–192. DOI: 10.5458/jag.57.185.
   Google Scholar
• Pérez, J.; Arteaga, M.; Andrade, R.; Durango, A.; Salcedo, J. Effect of yam (Dioscorea spp.) starch on the physicochemical, rheological, and sensory properties of yogurt. Heliyon 2021, 7(1). DOI: 10.1016/j.heliyon.2021.e05987.
   Web of Science ®Google Scholar
• Bullock, Y.; Gruen, I. Effect of strained yogurt on the physico-chemical, texture, and sensory properties of low-fat frozen desserts. Food Chem. Adv. 2023, 2, 100161. DOI: 10.1016/j.focha.2022.100161.
   Google Scholar
• Bravo-Núñez, Á.; Pando, V.; Gómez, M. Physically and Chemically Modified Starches As Texturisers of Low-Fat Milk Gels. Int. Dairy. J. 2019, 92, 21–27. DOI: 10.1016/j.idairyj.2019.01.007.
   Web of Science ®Google Scholar
• Crispín-Isidro, G.; Lobato-Calleros, C.; Espinosa-Andrews, H.; Alvarez-Ramirez, J. A. J. V.-C.; Vernon-Carter, E. J. Effect of Inulin and Agave Fructans Addition on the Rheological, Microstructural and Sensory Properties of Reduced-Fat Stirred Yogurt. LWT-Food Sci. Technol. 2015, 62(1), 438–444. DOI: 10.1016/j.lwt.2014.06.042.
   Web of Science ®Google Scholar
• Starek, A.; Pawłat, J.; Chudzik, B.; Kwiatkowski, M.; Terebun, P.; Sagan, A.; Andrejko, D. Evaluation of Selected Microbial and Physicochemical Parameters of Fresh Tomato Juice After Cold Atmospheric Pressure Plasma Treatment During Refrigerated Storage. Sci. Rep. 2019, 9(1), 8407. DOI: 10.1038/s41598-019-44946-1.
   PubMedGoogle Scholar
• Wang, Y.-C.; Yu, R.-C.; Chou, C.-C. Growth and Survival of Bifidobacteria and Lactic Acid Bacteria During the Fermentation and Storage of Cultured Soymilk Drinks. Food Microbiol. 2002, 19(5), 501–508. DOI: 10.1006/fmic.2002.0506.
   Web of Science ®Google Scholar
• Kiros, E.; Seifu, E.; Bultosa, G. A. K.; Solomon, W. K. Solomon, Effect of Carrot Juice and Stabilizer on the Physicochemical and Microbiological Properties of Yoghurt. LWT-Food Sci. Technol. 2016, 69, 191–196. DOI: 10.1016/j.lwt.2016.01.026.
   Web of Science ®Google Scholar
• Khubber, S.; Chaturvedi, K.; Thakur, N.; Sharma, N.; Yadav, S. K. Low-Methoxyl Pectin Stabilizes Low-Fat Set Yoghurt and Improves Their Physicochemical Properties, Rheology, Microstructure and Sensory Liking. Food Hydrocoll. 2021, 111, 106240. DOI: 10.1016/j.foodhyd.2020.106240.
   Web of Science ®Google Scholar
• Ge, Z.; Yin, D.; Li, Z.; Chen, X.; Dong, M. Effects of Commercial Polysaccharides Stabilizers with Different Charges on Textural, Rheological, and Microstructural Characteristics of Set Yoghurts. Foods. 2022, 11(12), 1764. DOI: 10.3390/foods11121764.
   PubMed Web of Science ®Google Scholar
• Harp, B.; Barrows, J. US regulation of color additives in foods. InColour Additives for Foods and Beverages, Scotter, M. J., Ed.; Woodhead Publishing: College Park, MD, USA, 2015; pp. 75–88.
   Google Scholar
• Mwizerwa, H.; Abong, G. O.; Okoth, M. W.; Ongol, M. P.; Onyango, C.; Pushparajah, T. Effect of resistant cassava starch on quality parameters and sensory attributes of yoghurt. Curr. Res. Nutr. Food Sci. 2017, 5(3), 353–367. DOI: 10.12944/CRNFSJ.5.3.21.
   Google Scholar
• Fuller, L. K. Yogurt, yoghurt, youghourt: an international cookbook; CRC Press: Florida, USA, 2020.
   Google Scholar
• Granata, L. A.; Morr, C. Improved Acid, Flavor and Volatile Compound Production in a High Protein and Fiber Soymilk Yogurt‐Like Product. J. Food Sci. 1996, 61(2), 331–336. DOI: 10.1111/j.1365-2621.1996.tb14188.x.
   Web of Science ®Google Scholar
• Donkor, O. N.; Henriksson, A.; Vasiljevic, T.; Shah, N. P. Effect of Acidification on the Activity of Probiotics in Yoghurt During Cold Storage. Int. Dairy. J. 2006, 16(10), 1181–1189. DOI: 10.1016/j.idairyj.2005.10.008.
   Web of Science ®Google Scholar
• Walstra, P. Principles of Emulsion Formation. Chem. Eng. Sci. 1993, 48(2), 333–349. DOI: 10.1016/0009-2509(93)80021-H.
   Web of Science ®Google Scholar
• Hasan, M.; Huma, N.; Sameen, A.; Rafiq, S. A. G. Use of meteroxylon sagu as a stabilizing agent in yoghurt. J. Food Chem. Nutr 2014, 2(1), 19–26.
   Google Scholar
• Singh, M.; Byars, J. A. Starch‐Lipid Composites in Plain Set Yogurt. Int. J. Food Sci. Technol. 2009, 44(1), 106–110. DOI: 10.1111/j.1365-2621.2007.01661.x.
   Web of Science ®Google Scholar
• Alimi, B. A.; Workneh, T. S.; Sibomana, M. S. Effect of hydrothermal modifications on functional, pasting and structural properties of false banana (Ensete ventricosum) starch. Food Biophy. 2016, 11(3), 248–256. DOI: 10.1007/s11483-016-9435-6.
   Web of Science ®Google Scholar
• Đurđević-Denin, J. D.; Maćej, O. D.; Jovanović, S. T. Viscosity of Set-Style Yogurt as influenced by Heat Treatment of Milk and Added Demineralized Whey Powder. J. Agric. Sci. 2002, 47(1), 45–56. DOI: 10.2298/JAS0201045D.
   Google Scholar