Quality parameters, probiotic viability and sensory properties of probiotic stirred sesame yogurt
The beneficial effects of sesame seeds are of great interest for the conception of healthy dairy products such as probiotic stirred yogurt. We investigated the effects of adding raw or roasted sesame seeds on the probiotic viability, quality parameters and consumers acceptability of stirred yogurt d...
Gespeichert in:
| Veröffentlicht in: | The Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology Food technology, 2020-01, Vol.44 (1), p.9-25 |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 25 |
|---|---|
| container_issue | 1 |
| container_start_page | 9 |
| container_title | The Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology |
| container_volume | 44 |
| creator | Arab, Radia Freidja, M. Lamine Oomah, B. Dave Benali, Sonia Madani, Khodir Boulekbache-Makhlouf, Lila |
| description | The beneficial effects of sesame seeds are of great interest for the conception of healthy dairy products such as probiotic stirred yogurt. We investigated the effects of adding raw or roasted sesame seeds on the probiotic viability, quality parameters and consumers acceptability of stirred yogurt during 28 days cold storage (4 °C). All yogurts were analyzed for microbial counts (starter culture and probiotic), pH, titratable acidity, proteolytic activity, syneresis and antioxidant activity. Yogurts containing sesame seeds showed the highest probiotic counts, proteolytic activity, radical scavenging activity high titratable acidity, and low pH. Raw and roasted sesame can selectively impact probiotic growth with limited effect on yogurt starter culture especially at long cold storage (14-28 days). Yogurts enriched with roasted sesame had higher sensory acceptability compared to control and probiotic yogurts. Roasted sesame can be successfully incorporated to improve probiotic viability and sensory properties of stirred yoghurt, as well as to improve the antioxidant properties. |
| doi_str_mv | 10.35219/foodtechnology.2020.1.01 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2455930001</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2455930001</sourcerecordid><originalsourceid>FETCH-LOGICAL-c289t-b327a3499cd3c74eb285bc82c34367b5f88512289fc3382f171d1c24bea5d4543</originalsourceid><addsrcrecordid>eNpVkEtLxDAUhYMoOIzzHypubc1zmixl8AUDIii4C0majJFOU5NU6L-3nXGhq7s43z33ngPAJYIVYRiJGxdCk6356EIbdmOFIYYVqiA6AQsM17zETLyfggXilJQMsfocrFLyGiLCISM1WwD1MqjW57HoVVR7m21M10Ufg_Yhe1N8e6X9QVddUyTbpRDHWe9tzN6mIrg_dMo-RjtzafIqxrAbYr4AZ061ya5-5xK83d-9bh7L7fPD0-Z2WxrMRS41wbUiVAjTEFNTqzFn2nBsCCXrWjPHOUN4Qp0hhGOHatQgg6m2ijWUUbIEV0ff6Z-vwaYsP8MQu-mkxJQxQSCcci-BOFImhpSidbKPfq_iKBGUh1Ll_1LlXKpEctr9ARkecZ8</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2455930001</pqid></control><display><type>article</type><title>Quality parameters, probiotic viability and sensory properties of probiotic stirred sesame yogurt</title><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><creator>Arab, Radia ; Freidja, M. Lamine ; Oomah, B. Dave ; Benali, Sonia ; Madani, Khodir ; Boulekbache-Makhlouf, Lila</creator><creatorcontrib>Arab, Radia ; Freidja, M. Lamine ; Oomah, B. Dave ; Benali, Sonia ; Madani, Khodir ; Boulekbache-Makhlouf, Lila ; Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie ; Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia</creatorcontrib><description>The beneficial effects of sesame seeds are of great interest for the conception of healthy dairy products such as probiotic stirred yogurt. We investigated the effects of adding raw or roasted sesame seeds on the probiotic viability, quality parameters and consumers acceptability of stirred yogurt during 28 days cold storage (4 °C). All yogurts were analyzed for microbial counts (starter culture and probiotic), pH, titratable acidity, proteolytic activity, syneresis and antioxidant activity. Yogurts containing sesame seeds showed the highest probiotic counts, proteolytic activity, radical scavenging activity high titratable acidity, and low pH. Raw and roasted sesame can selectively impact probiotic growth with limited effect on yogurt starter culture especially at long cold storage (14-28 days). Yogurts enriched with roasted sesame had higher sensory acceptability compared to control and probiotic yogurts. Roasted sesame can be successfully incorporated to improve probiotic viability and sensory properties of stirred yoghurt, as well as to improve the antioxidant properties.</description><identifier>ISSN: 1843-5157</identifier><identifier>EISSN: 2068-259X</identifier><identifier>DOI: 10.35219/foodtechnology.2020.1.01</identifier><language>eng</language><publisher>Galati: Universityi Dunarea de Jos of Galati</publisher><subject>Acceptability ; Acidity ; Amino acids ; Antioxidants ; Bacteria ; Cold storage ; Consumers ; Consumption ; Dairy products ; Fermentation ; Food ; Lactose ; Microorganisms ; Milk ; Parameters ; pH effects ; Probiotics ; Properties (attributes) ; Proteins ; Proteolysis ; Scavenging ; Seeds ; Sensory properties ; Sesamum ; Starter cultures ; Syneresis ; Viability ; Yogurt</subject><ispartof>The Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology, 2020-01, Vol.44 (1), p.9-25</ispartof><rights>2020. This work is published under http://www.ann.ugal.ro/tpa/peer_rewie.htm (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c289t-b327a3499cd3c74eb285bc82c34367b5f88512289fc3382f171d1c24bea5d4543</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Arab, Radia</creatorcontrib><creatorcontrib>Freidja, M. Lamine</creatorcontrib><creatorcontrib>Oomah, B. Dave</creatorcontrib><creatorcontrib>Benali, Sonia</creatorcontrib><creatorcontrib>Madani, Khodir</creatorcontrib><creatorcontrib>Boulekbache-Makhlouf, Lila</creatorcontrib><creatorcontrib>Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie</creatorcontrib><creatorcontrib>Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia</creatorcontrib><title>Quality parameters, probiotic viability and sensory properties of probiotic stirred sesame yogurt</title><title>The Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology</title><description>The beneficial effects of sesame seeds are of great interest for the conception of healthy dairy products such as probiotic stirred yogurt. We investigated the effects of adding raw or roasted sesame seeds on the probiotic viability, quality parameters and consumers acceptability of stirred yogurt during 28 days cold storage (4 °C). All yogurts were analyzed for microbial counts (starter culture and probiotic), pH, titratable acidity, proteolytic activity, syneresis and antioxidant activity. Yogurts containing sesame seeds showed the highest probiotic counts, proteolytic activity, radical scavenging activity high titratable acidity, and low pH. Raw and roasted sesame can selectively impact probiotic growth with limited effect on yogurt starter culture especially at long cold storage (14-28 days). Yogurts enriched with roasted sesame had higher sensory acceptability compared to control and probiotic yogurts. Roasted sesame can be successfully incorporated to improve probiotic viability and sensory properties of stirred yoghurt, as well as to improve the antioxidant properties.</description><subject>Acceptability</subject><subject>Acidity</subject><subject>Amino acids</subject><subject>Antioxidants</subject><subject>Bacteria</subject><subject>Cold storage</subject><subject>Consumers</subject><subject>Consumption</subject><subject>Dairy products</subject><subject>Fermentation</subject><subject>Food</subject><subject>Lactose</subject><subject>Microorganisms</subject><subject>Milk</subject><subject>Parameters</subject><subject>pH effects</subject><subject>Probiotics</subject><subject>Properties (attributes)</subject><subject>Proteins</subject><subject>Proteolysis</subject><subject>Scavenging</subject><subject>Seeds</subject><subject>Sensory properties</subject><subject>Sesamum</subject><subject>Starter cultures</subject><subject>Syneresis</subject><subject>Viability</subject><subject>Yogurt</subject><issn>1843-5157</issn><issn>2068-259X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNpVkEtLxDAUhYMoOIzzHypubc1zmixl8AUDIii4C0majJFOU5NU6L-3nXGhq7s43z33ngPAJYIVYRiJGxdCk6356EIbdmOFIYYVqiA6AQsM17zETLyfggXilJQMsfocrFLyGiLCISM1WwD1MqjW57HoVVR7m21M10Ufg_Yhe1N8e6X9QVddUyTbpRDHWe9tzN6mIrg_dMo-RjtzafIqxrAbYr4AZ061ya5-5xK83d-9bh7L7fPD0-Z2WxrMRS41wbUiVAjTEFNTqzFn2nBsCCXrWjPHOUN4Qp0hhGOHatQgg6m2ijWUUbIEV0ff6Z-vwaYsP8MQu-mkxJQxQSCcci-BOFImhpSidbKPfq_iKBGUh1Ll_1LlXKpEctr9ARkecZ8</recordid><startdate>20200101</startdate><enddate>20200101</enddate><creator>Arab, Radia</creator><creator>Freidja, M. Lamine</creator><creator>Oomah, B. Dave</creator><creator>Benali, Sonia</creator><creator>Madani, Khodir</creator><creator>Boulekbache-Makhlouf, Lila</creator><general>Universityi Dunarea de Jos of Galati</general><scope>AAYXX</scope><scope>CITATION</scope><scope>0U~</scope><scope>1-H</scope><scope>3V.</scope><scope>7WY</scope><scope>7WZ</scope><scope>7X2</scope><scope>7XB</scope><scope>87Z</scope><scope>8C1</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>BYOGL</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FRNLG</scope><scope>FYUFA</scope><scope>F~G</scope><scope>GHDGH</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>L.0</scope><scope>L6V</scope><scope>M0C</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><scope>PYYUZ</scope><scope>Q9U</scope></search><sort><creationdate>20200101</creationdate><title>Quality parameters, probiotic viability and sensory properties of probiotic stirred sesame yogurt</title><author>Arab, Radia ; Freidja, M. Lamine ; Oomah, B. Dave ; Benali, Sonia ; Madani, Khodir ; Boulekbache-Makhlouf, Lila</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c289t-b327a3499cd3c74eb285bc82c34367b5f88512289fc3382f171d1c24bea5d4543</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Acceptability</topic><topic>Acidity</topic><topic>Amino acids</topic><topic>Antioxidants</topic><topic>Bacteria</topic><topic>Cold storage</topic><topic>Consumers</topic><topic>Consumption</topic><topic>Dairy products</topic><topic>Fermentation</topic><topic>Food</topic><topic>Lactose</topic><topic>Microorganisms</topic><topic>Milk</topic><topic>Parameters</topic><topic>pH effects</topic><topic>Probiotics</topic><topic>Properties (attributes)</topic><topic>Proteins</topic><topic>Proteolysis</topic><topic>Scavenging</topic><topic>Seeds</topic><topic>Sensory properties</topic><topic>Sesamum</topic><topic>Starter cultures</topic><topic>Syneresis</topic><topic>Viability</topic><topic>Yogurt</topic><toplevel>online_resources</toplevel><creatorcontrib>Arab, Radia</creatorcontrib><creatorcontrib>Freidja, M. Lamine</creatorcontrib><creatorcontrib>Oomah, B. Dave</creatorcontrib><creatorcontrib>Benali, Sonia</creatorcontrib><creatorcontrib>Madani, Khodir</creatorcontrib><creatorcontrib>Boulekbache-Makhlouf, Lila</creatorcontrib><creatorcontrib>Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie</creatorcontrib><creatorcontrib>Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia</creatorcontrib><collection>CrossRef</collection><collection>Global News & ABI/Inform Professional</collection><collection>Trade PRO</collection><collection>ProQuest Central (Corporate)</collection><collection>ABI/INFORM Collection</collection><collection>ABI/INFORM Global (PDF only)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Global (Alumni Edition)</collection><collection>Public Health Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Business Premium Collection</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>East Europe, Central Europe Database</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Business Premium Collection (Alumni)</collection><collection>Health Research Premium Collection</collection><collection>ABI/INFORM Global (Corporate)</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ABI/INFORM Professional Standard</collection><collection>ProQuest Engineering Collection</collection><collection>ABI/INFORM Global</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Business</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><collection>ABI/INFORM Collection China</collection><collection>ProQuest Central Basic</collection><jtitle>The Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Arab, Radia</au><au>Freidja, M. Lamine</au><au>Oomah, B. Dave</au><au>Benali, Sonia</au><au>Madani, Khodir</au><au>Boulekbache-Makhlouf, Lila</au><aucorp>Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie</aucorp><aucorp>Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia</aucorp><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Quality parameters, probiotic viability and sensory properties of probiotic stirred sesame yogurt</atitle><jtitle>The Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology</jtitle><date>2020-01-01</date><risdate>2020</risdate><volume>44</volume><issue>1</issue><spage>9</spage><epage>25</epage><pages>9-25</pages><issn>1843-5157</issn><eissn>2068-259X</eissn><abstract>The beneficial effects of sesame seeds are of great interest for the conception of healthy dairy products such as probiotic stirred yogurt. We investigated the effects of adding raw or roasted sesame seeds on the probiotic viability, quality parameters and consumers acceptability of stirred yogurt during 28 days cold storage (4 °C). All yogurts were analyzed for microbial counts (starter culture and probiotic), pH, titratable acidity, proteolytic activity, syneresis and antioxidant activity. Yogurts containing sesame seeds showed the highest probiotic counts, proteolytic activity, radical scavenging activity high titratable acidity, and low pH. Raw and roasted sesame can selectively impact probiotic growth with limited effect on yogurt starter culture especially at long cold storage (14-28 days). Yogurts enriched with roasted sesame had higher sensory acceptability compared to control and probiotic yogurts. Roasted sesame can be successfully incorporated to improve probiotic viability and sensory properties of stirred yoghurt, as well as to improve the antioxidant properties.</abstract><cop>Galati</cop><pub>Universityi Dunarea de Jos of Galati</pub><doi>10.35219/foodtechnology.2020.1.01</doi><tpages>17</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1843-5157 |
| ispartof | The Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology, 2020-01, Vol.44 (1), p.9-25 |
| issn | 1843-5157 2068-259X |
| language | eng |
| recordid | cdi_proquest_journals_2455930001 |
| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | Acceptability Acidity Amino acids Antioxidants Bacteria Cold storage Consumers Consumption Dairy products Fermentation Food Lactose Microorganisms Milk Parameters pH effects Probiotics Properties (attributes) Proteins Proteolysis Scavenging Seeds Sensory properties Sesamum Starter cultures Syneresis Viability Yogurt |
| title | Quality parameters, probiotic viability and sensory properties of probiotic stirred sesame yogurt |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-05T15%3A43%3A03IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Quality%20parameters,%20probiotic%20viability%20and%20sensory%20properties%20of%20probiotic%20stirred%20sesame%20yogurt&rft.jtitle=The%20Annals%20of%20the%20University%20Dunarea%20de%20Jos%20of%20Galati.%20Fascicle%20VI,%20Food%20technology&rft.au=Arab,%20Radia&rft.aucorp=Laboratoire%20de%20Biomath%C3%A9matiques,%20Biophysique,%20Biochimie,%20et%20Scientom%C3%A9trie%20(L3BS),%20Facult%C3%A9%20des%20Sciences%20de%20la%20Nature%20et%20de%20la%20Vie&rft.date=2020-01-01&rft.volume=44&rft.issue=1&rft.spage=9&rft.epage=25&rft.pages=9-25&rft.issn=1843-5157&rft.eissn=2068-259X&rft_id=info:doi/10.35219/foodtechnology.2020.1.01&rft_dat=%3Cproquest_cross%3E2455930001%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2455930001&rft_id=info:pmid/&rfr_iscdi=true |