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Анотація
Розширення асортименту йогурту низької жирності з натуральними структуруючими підсолоджувачами і регульованими показниками якості є актуальним напрямом наукового дослідження. Мета дослідження − вивчення закономірностей впливу продуктів ферментативного гідролізу кукурудзяного крохмалю з різним декстрозним еквівалентом на реологічні та фізико-хімічні характеристики йогурту. Досліджено функціонально-технологічні властивості крохмалепродуктів різного хімічного складу – мальтодекстрин MD-10, глюкозний сироп ІГ-42 і глюкозно-фруктозний сироп ГФС-42. Встановлено можливість повної заміни сухого знежиреного молока і цукру у складі йогурту жирністю 1% питного на еквівалентний вміст сухих речовин мальтодекстрину MD-10 і глюкозного сиропу ІГ-42, які забезпечують формування належних реологічних характеристик, властивих продукту високої якості. Найнижчу тиксотропну здатність виявляє йогурт з сахарозою, яка інгібує організацію макромолекулярних ланцюгів молочних білків, а найвищу – йогурт з мальтодекстрином MD-10 і глюкозним сиропом ІГ-42. Переважання вищих цукрів у складі мальтодекстрину MD-10 подовжує, а підвищений вміст моноцукрів у ГФС-42 прискорює тривалість ферментації молочних сумішей в технологічному процесі виробництва йогурту жирністю 1,0%. Моноцукри у складі ГФС-42 суттєво впливають на активність води і водночас знижують вологоутримувальну здатність кисломолочного згустку йогурту. Ступінь впливу на реологічні характеритики і вологозв′язувальну здатність йогурту підвищується зі зниженням декстрозного еквіваленту крохмалепродуктів у такій послідовності: ГФС-42 → ІГ-42 → MD-10. Таким чином, саме декстрозний еквівалент крохмалепродуктів є об’єктивним критерієм їхньої технологічної активності у складі йогурту. Результати дослідження дозволять цілеспрямовано управляти процесом формування показників якості йогурту низької жирності.
Ключові слова:
йогурт, крохмальна патока (сиропи), мальтодекстрин, ефективна в′язкість, тиксотропна здатність, ступінь синерезису, активність води, активна кислотність
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Як цитувати
Polishchuk, G., Sharakhmatova, T., Marinin, A., Ivashchenko, O., & SvуatnenkoR. (2024). ВПЛИВ КРОХМАЛЕПРОДУКТІВ НА РЕОЛОГІЧНІ ТА ФІЗИКО-ХІМІЧНІ ВЛАСТИВОСТІ ЙОГУРТУ. Food Science and Technology, 18(1). https://doi.org/10.15673/fst.v18i1.2846
Номер
Розділ
Технологія і безпека продуктів харчування
Посилання
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2. Marafon AP, Sumi A, Granato D, Alcântara MR, Tamime AY, Nogueira de Oliveira M. Effects of partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage. Journal of Dairy Science. 2011 Nov; 94(11): 5330-40. https://doi.org/10.3168/jds.2011-4366
3. Lange I, Mleko S, Tomczyńska-Mleko M, Polischuk G, Janas P, Ozimek L. Technology and factors influencing Greek-style yogurt – a Review. Ukrainian Food Journal. 2020 Mar; 9(1): 7-35. https://doi.org/10.24263/2304-974X-2020-9-1-3
4. Cândido de Souza WF, Souza do Amaral CR, Lima da Silva Bernardino PD. The addition of skim milk powder and dairy cream influences the physical and chemical properties and the sensory acceptance of concentrated Greek-style yogurt. International Journal of Gastronomy and Food Science. 2021 Jul; 24:100349. https://doi.org/10.1016/j.ijgfs.2021.100349
5. Alkobeisi F, Varidi MJ, Varidi M, Nooshkam M. Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties. Food Science & Nutrition. 2022 Feb 24; 10(4):1113-25. https://doi.org/10.1002/fsn3.2771
6. Lima G, Davide Odelli, Fernandes A, Martins E, Guillaume Delaplace, Paulo, et al. Combination of milk and plant proteins to develop novel food systems: What Are the Limits Foods. 2023 Jun 15; 12(12):2385-5. https://doi.org/10.3390/foods12122385
7. Eze CM, Aremu KO, Alamu EO, Okonkwo TM. Impact of type and level of stabilizers and fermentation period on the nutritional, microbiological, and sensory properties of short‐set yoghurt. Food Science & Nutrition. 2021 Aug 4; 9(10):5477-92. https://doi.org/10.1002/fsn3.2507
8. He J, Han Y, Liu M, Wang Y, Yang Y, Yang X. Effect of 2 types of resistant starches on the quality of yogurt. Journal of Dairy Science. 2019 May; 102(5):3956-64. https://doi.org/10.3168/jds.2018-15562
9. Marchenko TS, Polishchuk GE. Scientific substantiation of the feasibility of using starch molasses in yogurt. Scientific works of the National University of Food Technologies. 2017 [cited 2024 Feb 3]; (23, no. 1):240-7 (in Ukrainian).
10. Ünlü E, Soysal Ç. Starch based sugar; Production, usage and health effect. Eurasian Journal of Food Science and Technology. 2017 Aug 30 [cited 2024 Feb 3]; 1(1):38-42.
11. Eke-Ejiofor J. Functional properties of starches, physico-chemical and rheological properties of glucose syrup made from cassava and different potato varieties. International Journal of Recent Scientific Research. 2015 Jan 1; 6(6):4400-4406.
12. Nikolić I, Jovana Petrović, Biljana Pajin, Lončarević I, Drago Šubarić, Đurđica Ačkar, et al. The influence of starch sweeteners on functional properties of cellulose fat mimetics: Rheological and textural aspects. Polymers. 2023 Jul 8; 15(14):2982-2.
13. Jia DX, Zhou L, Zheng YG. Properties of a novel thermostable glucose isomerase mined from Thermus oshimai and its application to preparation of high fructose corn syrup. 2017 Apr 1;99:1-8. https://doi.org/10.1016/j.enzmictec.2017.01.001
14. Parker K, Salas M, Nwosu V. High fructose corn syrup: Production, uses and public health concerns. Biotechnology and Molecular Biology Review. 2010; 5(5):71-8.
15. Rayhani Z, Kurniasih E, Savia, Fadhilah R. Classification of dextrose equivalent analysis maltodextrin starch seeds through enzymatic hydrolysis reaction. IOP Conference Series: Materials Science and Engineering. 2018 Oct 1; 420:012072.
16. McGregor JU, White CH. Effect of sweeteners on major volatile compounds and flavor of yogurt. Journal of Dairy Science. 1987 Sep; 70(9):1828-34. https://doi.org/10.3168/jds.S0022-0302(87)80221-7
17. Polischuk G, Sharahmatova T, Breus N, Bass O, Shevchenko I. Studies of water freezing features in ice cream with starch syrop. Food Science and Technology. 2019 Jun 4; 13(2):71-77. https://doi.org/10.15673/fst.v13i2.1383
18. Mohameed HA, Abu-Jdayil B, Eassa AM. Flow properties of corn starch–milk–sugar system prepared at 368.15K. Journal of Food Engineering. 2006 Dec;77(4):958-64. https://doi.org/10.1016/j.jfoodeng.2005.08.040
19. Zargaraan, A, Kamaliroosta, L, Yaghoubi AS, Mirmoghtadaie L. Effect of substitution of sugar by high fructose corn syrup on the physicochemical properties of bakery and dairy products: a review. Nutrition and Food Sciences Research. 2016; 3(4): 3-11. https://doi.org/10.18869/acadpub.nfsr.3.4.3
20. Mosquera AJ, Valencia, Ciro J, Vargas-Díaz SL, Pérez-Escobar L. Whole yogurt sweetened with glucose-galactose syrup obtained by nanofiltration: Effect on galactooligosaccharides concentration, physicochemical and sensory properties. Applied Food Research. 2023 Jun 1; 3(1):100272-2. https://doi.org/10.1016/j.afres.2023.100272
21. Bo Cui, Yan-min Lu, Cong-ping Tan, Guan-qun Wang, Gui-Hua Li, Effect of cross-linked acetylated starch content on the structure and stability of set yoghurt, Food Hydrocolloids. 2014; 35: 576-582. https://doi.org/10.1016/j.foodhyd.2013.07.018
22. Eroglu A, Bayrambaş K, Eroglu Z, et al. Steady, dynamic, creep/recovery, and textural properties of yoghurt/molasses blends: Temperature sweep tests and applicability of Cox–Merz rule. Food Science and Technology International. 2016; 22(1):31-46. https://doi.org/10.1177/1082013214566478
23. Ivashchenko O, Polishchuk G. Study of the functional and technological properties of starch molasses in yogurt. Ukrainian Food J. 2022; (31-32):43-53.
24. Ivashchenko O, Polishchuk G. Research of quality indicators of yogurts with maltodextrin and dry glucose syrup. Scientific Works of NUFT. 2023 Aug 1; 29(4):162-175. https://doi.org/10.24263/2225-2924-2023-29-4-15
25. Вatawy OE, Khalil OS. Manufacture and properties of low-fat bio yoghurt containing probiotic strains and maltodextrin as prebiotic osama El. Journal of Probiotics & Health. 2018; 06(01). https://doi.org/10.4172/2329-8901.1000192
26. Domagała J, Sady M, Grega T, Bonczar G. Rheological properties and texture of yoghurts when oat-maltodextrin is used as a fat substitute. International Journal of Food Properties. 2006 Apr; 9(1):1-11. https://doi.org/10.1080/10942910600588776
27. Saleh A, Mohamed AA, Alamri MS, Hussain S, Qasem AA, Ibraheem MA. Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt. Foods. 2020; 9(1):61. https://doi.org/10.3390/foods9010061
28. Bogdanov E. Use of glucose, maltose, glucose-fructose syrups (patkas) in the production of ice cream. Food Technologies & Equipment: food technologies, equipment, ingredients, packaging. 2008; 4-5: 54-59 (in Russian).
29. Kuzmyk U, Yushchenko N, Bass O, Mykoliv I. Study of the water activity index of fermented milk pastes. Scientific works of NUFT. 2020; 6:174-179 (in Ukrainian).
30. Polischuk G, Breus N, Kochubey-Litvinenko O, Osmak Т, Semko T, Borova M. Study of the influence of micellar casein and spelt flour on yoghurt quality indicators. EUREKA: Life Sciences. 2020;4:44-52. https://doi.org/10.21303/2504-5695.2020.001378
31. Martins VC., Ferreira SM., Carvalho VS. Measuring dry extract in dairy products: optimizing the methodology. Ciência Rural. 2018; 48 (7). e20170883. https://doi.org/10.1590/0103-8478cr20170883
32. Acquarone VM, Rao MA. Influence of sucrose on the rheology and granule size of cross-linked waxy maize starch dispersions heated at two temperatures. Carbohydrate Polymers. 2003 Mar; 51(4):451-8. https://doi.org/10.1016/S0144-8617(02)00217-5
33. Zuorro A. Water activity prediction in sugar and polyol systems uusing theoretical molecular descriptors. International Journal of Molecular Sciences. 2021 Oct [cited 2022 Apr 19]; 22(20):11044. https://doi.org/10.3390/ijms222011044
34. Arab M, Yousefi M, Khanniri E, Azari M, Ghasemzadeh-Mohammadi V, Mollakhalili-Meybodi N. A comprehensive review on yogurt syneresis: effect of processing conditions and added additives. J Food Sci Technol. 2023 Jun;60(6):1656-1665 https://doi.org/10.1007/s13197-022-05403-6
35. Zielińska D, Marciniak-Lukasiak K, Karbowiak M, Lukasiak P. Effects of fructose and oligofructose addition on milk fermentation using novel lactobacillus cultures to obtain high-quality yogurt-like products. Molecules. 2021 Sep 22; 26(19):5730. https://doi.org/10.3390/molecules26195730
2. Marafon AP, Sumi A, Granato D, Alcântara MR, Tamime AY, Nogueira de Oliveira M. Effects of partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage. Journal of Dairy Science. 2011 Nov; 94(11): 5330-40. https://doi.org/10.3168/jds.2011-4366
3. Lange I, Mleko S, Tomczyńska-Mleko M, Polischuk G, Janas P, Ozimek L. Technology and factors influencing Greek-style yogurt – a Review. Ukrainian Food Journal. 2020 Mar; 9(1): 7-35. https://doi.org/10.24263/2304-974X-2020-9-1-3
4. Cândido de Souza WF, Souza do Amaral CR, Lima da Silva Bernardino PD. The addition of skim milk powder and dairy cream influences the physical and chemical properties and the sensory acceptance of concentrated Greek-style yogurt. International Journal of Gastronomy and Food Science. 2021 Jul; 24:100349. https://doi.org/10.1016/j.ijgfs.2021.100349
5. Alkobeisi F, Varidi MJ, Varidi M, Nooshkam M. Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties. Food Science & Nutrition. 2022 Feb 24; 10(4):1113-25. https://doi.org/10.1002/fsn3.2771
6. Lima G, Davide Odelli, Fernandes A, Martins E, Guillaume Delaplace, Paulo, et al. Combination of milk and plant proteins to develop novel food systems: What Are the Limits Foods. 2023 Jun 15; 12(12):2385-5. https://doi.org/10.3390/foods12122385
7. Eze CM, Aremu KO, Alamu EO, Okonkwo TM. Impact of type and level of stabilizers and fermentation period on the nutritional, microbiological, and sensory properties of short‐set yoghurt. Food Science & Nutrition. 2021 Aug 4; 9(10):5477-92. https://doi.org/10.1002/fsn3.2507
8. He J, Han Y, Liu M, Wang Y, Yang Y, Yang X. Effect of 2 types of resistant starches on the quality of yogurt. Journal of Dairy Science. 2019 May; 102(5):3956-64. https://doi.org/10.3168/jds.2018-15562
9. Marchenko TS, Polishchuk GE. Scientific substantiation of the feasibility of using starch molasses in yogurt. Scientific works of the National University of Food Technologies. 2017 [cited 2024 Feb 3]; (23, no. 1):240-7 (in Ukrainian).
10. Ünlü E, Soysal Ç. Starch based sugar; Production, usage and health effect. Eurasian Journal of Food Science and Technology. 2017 Aug 30 [cited 2024 Feb 3]; 1(1):38-42.
11. Eke-Ejiofor J. Functional properties of starches, physico-chemical and rheological properties of glucose syrup made from cassava and different potato varieties. International Journal of Recent Scientific Research. 2015 Jan 1; 6(6):4400-4406.
12. Nikolić I, Jovana Petrović, Biljana Pajin, Lončarević I, Drago Šubarić, Đurđica Ačkar, et al. The influence of starch sweeteners on functional properties of cellulose fat mimetics: Rheological and textural aspects. Polymers. 2023 Jul 8; 15(14):2982-2.
13. Jia DX, Zhou L, Zheng YG. Properties of a novel thermostable glucose isomerase mined from Thermus oshimai and its application to preparation of high fructose corn syrup. 2017 Apr 1;99:1-8. https://doi.org/10.1016/j.enzmictec.2017.01.001
14. Parker K, Salas M, Nwosu V. High fructose corn syrup: Production, uses and public health concerns. Biotechnology and Molecular Biology Review. 2010; 5(5):71-8.
15. Rayhani Z, Kurniasih E, Savia, Fadhilah R. Classification of dextrose equivalent analysis maltodextrin starch seeds through enzymatic hydrolysis reaction. IOP Conference Series: Materials Science and Engineering. 2018 Oct 1; 420:012072.
16. McGregor JU, White CH. Effect of sweeteners on major volatile compounds and flavor of yogurt. Journal of Dairy Science. 1987 Sep; 70(9):1828-34. https://doi.org/10.3168/jds.S0022-0302(87)80221-7
17. Polischuk G, Sharahmatova T, Breus N, Bass O, Shevchenko I. Studies of water freezing features in ice cream with starch syrop. Food Science and Technology. 2019 Jun 4; 13(2):71-77. https://doi.org/10.15673/fst.v13i2.1383
18. Mohameed HA, Abu-Jdayil B, Eassa AM. Flow properties of corn starch–milk–sugar system prepared at 368.15K. Journal of Food Engineering. 2006 Dec;77(4):958-64. https://doi.org/10.1016/j.jfoodeng.2005.08.040
19. Zargaraan, A, Kamaliroosta, L, Yaghoubi AS, Mirmoghtadaie L. Effect of substitution of sugar by high fructose corn syrup on the physicochemical properties of bakery and dairy products: a review. Nutrition and Food Sciences Research. 2016; 3(4): 3-11. https://doi.org/10.18869/acadpub.nfsr.3.4.3
20. Mosquera AJ, Valencia, Ciro J, Vargas-Díaz SL, Pérez-Escobar L. Whole yogurt sweetened with glucose-galactose syrup obtained by nanofiltration: Effect on galactooligosaccharides concentration, physicochemical and sensory properties. Applied Food Research. 2023 Jun 1; 3(1):100272-2. https://doi.org/10.1016/j.afres.2023.100272
21. Bo Cui, Yan-min Lu, Cong-ping Tan, Guan-qun Wang, Gui-Hua Li, Effect of cross-linked acetylated starch content on the structure and stability of set yoghurt, Food Hydrocolloids. 2014; 35: 576-582. https://doi.org/10.1016/j.foodhyd.2013.07.018
22. Eroglu A, Bayrambaş K, Eroglu Z, et al. Steady, dynamic, creep/recovery, and textural properties of yoghurt/molasses blends: Temperature sweep tests and applicability of Cox–Merz rule. Food Science and Technology International. 2016; 22(1):31-46. https://doi.org/10.1177/1082013214566478
23. Ivashchenko O, Polishchuk G. Study of the functional and technological properties of starch molasses in yogurt. Ukrainian Food J. 2022; (31-32):43-53.
24. Ivashchenko O, Polishchuk G. Research of quality indicators of yogurts with maltodextrin and dry glucose syrup. Scientific Works of NUFT. 2023 Aug 1; 29(4):162-175. https://doi.org/10.24263/2225-2924-2023-29-4-15
25. Вatawy OE, Khalil OS. Manufacture and properties of low-fat bio yoghurt containing probiotic strains and maltodextrin as prebiotic osama El. Journal of Probiotics & Health. 2018; 06(01). https://doi.org/10.4172/2329-8901.1000192
26. Domagała J, Sady M, Grega T, Bonczar G. Rheological properties and texture of yoghurts when oat-maltodextrin is used as a fat substitute. International Journal of Food Properties. 2006 Apr; 9(1):1-11. https://doi.org/10.1080/10942910600588776
27. Saleh A, Mohamed AA, Alamri MS, Hussain S, Qasem AA, Ibraheem MA. Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt. Foods. 2020; 9(1):61. https://doi.org/10.3390/foods9010061
28. Bogdanov E. Use of glucose, maltose, glucose-fructose syrups (patkas) in the production of ice cream. Food Technologies & Equipment: food technologies, equipment, ingredients, packaging. 2008; 4-5: 54-59 (in Russian).
29. Kuzmyk U, Yushchenko N, Bass O, Mykoliv I. Study of the water activity index of fermented milk pastes. Scientific works of NUFT. 2020; 6:174-179 (in Ukrainian).
30. Polischuk G, Breus N, Kochubey-Litvinenko O, Osmak Т, Semko T, Borova M. Study of the influence of micellar casein and spelt flour on yoghurt quality indicators. EUREKA: Life Sciences. 2020;4:44-52. https://doi.org/10.21303/2504-5695.2020.001378
31. Martins VC., Ferreira SM., Carvalho VS. Measuring dry extract in dairy products: optimizing the methodology. Ciência Rural. 2018; 48 (7). e20170883. https://doi.org/10.1590/0103-8478cr20170883
32. Acquarone VM, Rao MA. Influence of sucrose on the rheology and granule size of cross-linked waxy maize starch dispersions heated at two temperatures. Carbohydrate Polymers. 2003 Mar; 51(4):451-8. https://doi.org/10.1016/S0144-8617(02)00217-5
33. Zuorro A. Water activity prediction in sugar and polyol systems uusing theoretical molecular descriptors. International Journal of Molecular Sciences. 2021 Oct [cited 2022 Apr 19]; 22(20):11044. https://doi.org/10.3390/ijms222011044
34. Arab M, Yousefi M, Khanniri E, Azari M, Ghasemzadeh-Mohammadi V, Mollakhalili-Meybodi N. A comprehensive review on yogurt syneresis: effect of processing conditions and added additives. J Food Sci Technol. 2023 Jun;60(6):1656-1665 https://doi.org/10.1007/s13197-022-05403-6
35. Zielińska D, Marciniak-Lukasiak K, Karbowiak M, Lukasiak P. Effects of fructose and oligofructose addition on milk fermentation using novel lactobacillus cultures to obtain high-quality yogurt-like products. Molecules. 2021 Sep 22; 26(19):5730. https://doi.org/10.3390/molecules26195730