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Abstract
Expanding the assortment of low-fat yogurt with natural structuring sweeteners and regulated quality indicators is an actual direction of scientific research. The purpose of the study is to study the patterns of influence of the products of enzymatic hydrolysis of corn starch with different dextrose equivalents on the rheological, physical and chemical characteristics of yogurt. Тhe functional and technological properties of starch products of different chemical composition were studied – maltodextrin MD-10, glucose syrup IG-42 and glucose-fructose syrup GFS-42. The possibility of completely replacing dry skimmed milk and sugar in the composition of yogurt with a fat content of 1% drinkable with an equivalent content of dry substances of maltodextrin MD-10 and glucose syrup IG-42, which ensure the formation of rheological characteristics inherent high-quality yogurt. Yogurt with sucrose, which inhibits the organization of macromolecular chains of milk proteins, has the lowest thixotropic ability, and yogurt with maltodextrin MD-10 and glucose syrup IG-42 has the highest. The predominance of higher sugars in the composition of MD-10 maltodextrin lengthens, and the increased content of monosaccharides in GFS-42 accelerates the duration of fermentation of milk mixtures in the technological process of production of yogurt with a fat content of 1.0%. Monosaccharides in the composition of GFS-42 significantly affect the activity of water and at the same time reduce the moisture-retaining capacity of the sour-milk yogurt curd. The degree of influence on the rheological characteristics and moisture-binding capacity of yogurt increases with a decrease in the dextrose equivalent of starch products in the following sequence: GFS-42 → IG-42 → MD-10. So, it is the dextrose equivalent of starch products that is an objective criterion of their technological activity as part of yogurt. The results of the study will allow purposeful management of the process of forming low-fat yogurt quality indicators.
Keywords:
yogurt, starch molasses (syrups), maltodextrin, effective viscosity, thixotropic ability, degree of syneresis, water activity, active acidity
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How to Cite
Polishchuk, G., Sharakhmatova, T., Marinin, A., Ivashchenko, O., & SvуatnenkoR. (2024). THE INFLUENCE OF STARCH PRODUCTS ON THE RHEOLOGI-CAL, PHYSICAL AND CHEMICAL PROPERTIES OF YOGURT. Food Science and Technology, 18(1). https://doi.org/10.15673/fst.v18i1.2846
Issue
Section
Технологія і безпека продуктів харчування
References
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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
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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