Effect of sonication conditions: Time, temperature and amplitude on physicochemical, textural and sensory properties of yoghurt

被引：16

作者：

Kenari, Reza Esmaeilzadeh ^{[1
]}

Razavi, Razie ^{[1
]}

机构：

[1] Sari Agr Sci & Nat Resources Univ, Dept Food Sci & Technol, Km 9 Sea Rd, Sari 4818168984, Mazandaran, Iran

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2021年 / 74卷 / 02期

关键词：

Colour; Milk gel; Texture; Nonthermal processing; Ultrasound; Syneresis; Viscosity;

D O I：

10.1111/1471-0307.12761

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The influence of sonication conditions (amplitude of ultrasound probe = 50, and 75%, time = 5, 10 and 15 min and temperature = 45, 55 and 65 oC) on the properties of yoghurt was investigated. The apparent viscosity, hardness and lightness increased when sonication time, temperature and amplitude increased. At 75% of amplitude, the pH, syneresis and flavour decreased but acidity, adhesiveness, cohesiveness, springiness, chewiness, redness, yellowness and overall acceptance increased. As the sonication temperature increased, acidity, syneresis, adhesiveness and yellowness decreased. Based on the physicochemical and sensorial results, sonication at 55 degrees C, 10 min and 75% of amplitude, effectively improved the properties of yoghurt.

引用

页码：332 / 343

页数：12

共 50 条

[1] Effect of guar fiber on physicochemical, textural and sensory properties of sweetened strained yoghurt
Barak, Sheweta
Mudgil, Deepak
[J]. BIOINTERFACE RESEARCH IN APPLIED CHEMISTRY, 2020, 10 (03): : 5564 - 5568
[2] Mango soy fortified set yoghurt: effect of stabilizer addition on physicochemical, sensory and textural properties
Kumar, P
Mishra, HN
[J]. FOOD CHEMISTRY, 2004, 87 (04) : 501 - 507
[3] Effect of γ-aminobutyric acid on the physicochemical, rheological and sensory properties of yoghurt
Liu, Mingying
Wang, Yaosong
Jiang, Lihua
Xia, Quanming
Qiu, Yongjun
Fan, Liqiang
Zhou, Jiachun
Zhao, Liming
[J]. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2015, 68 (04) : 503 - 510
[4] Effect of Temperature and Time on the Physicochemical and Sensory Properties of Crystallized Honey
Rababah, Taha
Al-U'datt, Muhammad
Naqresh, Amjad
Gammoh, Sana
Almajwal, Ali
Saleh, Mohammed
Yucel, Sevil
AL-Rayyan, Yara
AL-Rayyan, Numan
[J]. ACS OMEGA, 2024, 9 (18): : 20243 - 20252
[5] Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt
da Costa, Elizabete Lourenco
Machado Alencar, Natalia Manzatti
dos Santos Rullo, Bruna Gabrielle
Taralo, Renata Lara
[J]. FOOD SCIENCE AND TECHNOLOGY, 2017, 37 (03): : 363 - 368
[6] Effect of Flaxseed Powder on Physicochemical, Rheological, Microbiological and Sensory Properties of Yoghurt
Kalyas, Alperen
Urkek, Bayram
[J]. BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY, 2022, 65
[7] The Physicochemical, Textural, Microbiological and Sensory Properties of Skimmed Buffalo Milk Yoghurt with Tragacanth Gum During Storage
Ergin, Sema Ozmert
Gun, Ilhan
Kara, Recep
Soyucok, Ali
Karaoglu, Asli Albayrak
[J]. FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2024, 62 (02) : 205 - 217
[8] Fortification of stirred yoghurt with mucilage-free flaxseed and its physicochemical, microbial, textural and sensory properties
Basiri, Sara
Tajbakhsh, Samaneh
Shekarforoush, Seyed Shahram
[J]. INTERNATIONAL DAIRY JOURNAL, 2022, 131
[9] Investigation of physicochemical, nutritional, textural, and sensory properties of yoghurt fortified with fresh and dried Spirulina (Arthrospira platensis)
Bchir, B.
Felfoul, I
Bouaziz, M. A.
Gharred, T.
Yaich, H.
Noumi, E.
Snoussi, M.
Bejaoui, H.
Kenzali, Y.
Blecker, C.
Attia, H.
[J]. INTERNATIONAL FOOD RESEARCH JOURNAL, 2019, 26 (05): : 1565 - 1576
[10] Effect of blueberry addition on antioxidant activity, textural, microbiological and physicochemical properties of strained yoghurt
Sengul, Mustafa
Can, Busra
Urkek, Bayram
Gurbuz-Kacan, Zeynep
[J]. ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS, 2022, 94 (04):

← 1 2 3 4 5 →