Effect of γ-aminobutyric acid on the physicochemical, rheological and sensory properties of yoghurt

被引：9
|
作者：
Liu, Mingying [1 ,2 ,3 ,4 ]
Wang, Yaosong [1 ,2 ,3 ,4 ]
Jiang, Lihua [1 ,2 ,3 ,4 ]
Xia, Quanming [1 ,2 ,3 ,4 ]
Qiu, Yongjun [1 ,2 ,3 ,4 ]
Fan, Liqiang [1 ,2 ,3 ,4 ]
Zhou, Jiachun [1 ,2 ,3 ,4 ]
Zhao, Liming [1 ,2 ,3 ,4 ]
机构：
[1] E China Univ Sci & Technol, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China
[2] Bright Dairy & Food Co Ltd, State Key Lab Dairy Biotechnol, Shanghai 200237, Peoples R China
[3] Shanghai Inst Mfg Technol, Shanghai 200237, Peoples R China
[4] Collaborat Innovat Ctr, Shanghai 200237, Peoples R China
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2015年 / 68卷 / 04期
基金：
国家高技术研究发展计划(863计划);
关键词：
gamma-Aminobutyric acid; Yoghurt; Physicochemical properties; Texture; Colour; SOY YOGURT; ENHANCED LEVELS; BETA-GLUCAN; FERMENTATION; GABA; MICROSTRUCTURE; FORTIFICATION; BACTERIA; EXTRACT; PRODUCT;
D O I：
10.1111/1471-0307.12261
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study aimed to investigate the impacts of dairy processing conditions on the -aminobutyric acid (GABA) content and the effect of GABA on the quality of the resulting yoghurt. Serial concentrations of GABA (0.05-1.0%, w/w, milk basis) were designed during the preparation of yoghurt. Colour and physicochemical and rheological properties of yoghurt were also examined. The results indicated that the fermentation process had no significant influence on GABA content. TheGABA level greatly improved the texture properties of the resulting product at a concentration of 0.5% (w/w), whereas higher GABA concentrations impaired the texture. The lightness (L) value of yoghurt also increased in line with the GABA concentration.
引用
收藏
页码：503 / 510
页数：8
相关论文
共 50 条
  • [1] 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
  • [2] Evaluation of rheological, physicochemical, and sensory properties of apple incorporated yoghurt
    Chakraborty, Chaitali
    Mukherjee, Suparna
    Biswas, Srijanee
    [J]. INDIAN JOURNAL OF DAIRY SCIENCE, 2019, 72 (01): : 53 - 58
  • [3] Influence of guar gum addition on physicochemical, microbial, rheological and sensory properties of stirred yoghurt
    Lee, Youngseung
    Chang, Yoon Hyuk
    [J]. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2016, 69 (03) : 356 - 363
  • [4] Development of reduced-fat coconut yoghurt: physicochemical, rheological, microstructural and sensory properties
    Chetachukwu, Adegoke Samuel
    Thongraung, Chakree
    Yupanqui, Chutha Takahashi
    [J]. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2019, 72 (04) : 524 - 535
  • [5] Arbutus unedo fruit syrup as a fortifying agent: effect on physicochemical, microbiological, rheological, sensory and antioxidant properties of yoghurt
    Ismahen Essaidi
    Moncef Chouaibi
    Hayet Haj Koubaier
    Saoussen Bouacida
    Ahmed Snoussi
    Yosra Abassi
    Nabiha Bouzouita
    [J]. Journal of Food Science and Technology, 2023, 60 : 2835 - 2845
  • [6] Effect of the use of starches of three new Ghanaian cassava varieties as a thickener on the physicochemical, rheological and sensory properties of yoghurt
    Agyemang, P. N.
    Akonor, P. T.
    Tortoe, C.
    Johnsona, P-N T.
    Manu-Aduening, J.
    [J]. SCIENTIFIC AFRICAN, 2020, 9
  • [7] Arbutus unedo fruit syrup as a fortifying agent: effect on physicochemical, microbiological, rheological, sensory and antioxidant properties of yoghurt
    Essaidi, Ismahen
    Chouaibi, Moncef
    Haj Koubaier, Hayet
    Bouacida, Saoussen
    Snoussi, Ahmed
    Abassi, Yosra
    Bouzouita, Nabiha
    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2023, 60 (11): : 2835 - 2845
  • [8] Comparative effect of probiotic and paraprobiotic addition on rheological and sensory properties of yoghurt
    Molaee Parvarei, Mitra
    Fazeli, Mohammad R.
    Mortazavian, Amir M.
    Sarem Nezhad, Solmaz
    Mortazavi, Seyed Ali
    [J]. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2021, 74 (01) : 95 - 106
  • [9] 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
  • [10] The Effect of Fermentation Temperature on the Microstructure, Physicochemical and Rheological Properties of Probiotic Buffalo Yoghurt
    Hanh T. H. Nguyen
    Lydia Ong
    Sandra E. Kentish
    Sally L. Gras
    [J]. Food and Bioprocess Technology, 2014, 7 : 2538 - 2548
12345