Simultaneous effects of gelatin and espina corona gum on rheological, physical and sensory properties of cholesterolreduced probiotic yoghurts

Autores
Pavón, Yanina Lorena; Lazzaroni, Sandra María Sol; Sabbag, Nora G.; Rozycki, Sergio Darío
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effects of gelatin (G) and espina corona gum (ECG) on rheological, physical and sensory properties of cholesterol-reduced probiotic yoghurts were studied. The results showed that it was possible to efficiently remove the cholesterol (> 85%) and the probiotic microorganism counts were > 7 log10 CFU.g−1. The addition of G decreased flow behaviour index (n), while consistency index (K) increased with the addition of both thickeners. Thixotropy, initial shear stress of the clot to be deformed by mechanical action (A) and destruction rate of the structure (B) were enhanced by increasing G. ECG imparted greater creaminess, less grittiness and less astringency, while G gave more consistency. Both hydrocolloids helped to reduce acid taste and increased water retention index (> 95%). The optimum formulations were: 0.49% G – 0.41% ECG to obtain set yoghurts and 0.01% G – 0.43% ECG for stirred yoghurts, with desirable sensory, rheological and stability characteristics.
Fil: Pavón, Yanina Lorena. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Lazzaroni, Sandra María Sol. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Sabbag, Nora G.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Rozycki, Sergio Darío. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Materia
Hydrocolloids
Rheology
Sensory
Thixotropy
Water Retention
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/31441
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/31441
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Simultaneous effects of gelatin and espina corona gum on rheological, physical and sensory properties of cholesterolreduced probiotic yoghurtsPavón, Yanina LorenaLazzaroni, Sandra María SolSabbag, Nora G.Rozycki, Sergio DaríoHydrocolloidsRheologySensoryThixotropyWater Retentionhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effects of gelatin (G) and espina corona gum (ECG) on rheological, physical and sensory properties of cholesterol-reduced probiotic yoghurts were studied. The results showed that it was possible to efficiently remove the cholesterol (> 85%) and the probiotic microorganism counts were > 7 log10 CFU.g−1. The addition of G decreased flow behaviour index (n), while consistency index (K) increased with the addition of both thickeners. Thixotropy, initial shear stress of the clot to be deformed by mechanical action (A) and destruction rate of the structure (B) were enhanced by increasing G. ECG imparted greater creaminess, less grittiness and less astringency, while G gave more consistency. Both hydrocolloids helped to reduce acid taste and increased water retention index (> 95%). The optimum formulations were: 0.49% G – 0.41% ECG to obtain set yoghurts and 0.01% G – 0.43% ECG for stirred yoghurts, with desirable sensory, rheological and stability characteristics.Fil: Pavón, Yanina Lorena. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Lazzaroni, Sandra María Sol. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Sabbag, Nora G.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Rozycki, Sergio Darío. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaWiley2014-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/31441Rozycki, Sergio Darío; Sabbag, Nora G.; Lazzaroni, Sandra María Sol; Pavón, Yanina Lorena; Simultaneous effects of gelatin and espina corona gum on rheological, physical and sensory properties of cholesterolreduced probiotic yoghurts; Wiley; International Journal of Food Science and Technology; 49; 10; 4-2014; 2245-22510950-5423CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12538/abstractinfo:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.12538info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:44:55Zoai:ri.conicet.gov.ar:11336/31441instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:44:55.855CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Simultaneous effects of gelatin and espina corona gum on rheological, physical and sensory properties of cholesterolreduced probiotic yoghurts
title Simultaneous effects of gelatin and espina corona gum on rheological, physical and sensory properties of cholesterolreduced probiotic yoghurts
spellingShingle Simultaneous effects of gelatin and espina corona gum on rheological, physical and sensory properties of cholesterolreduced probiotic yoghurts
Pavón, Yanina Lorena
Hydrocolloids
Rheology
Sensory
Thixotropy
Water Retention
title_short Simultaneous effects of gelatin and espina corona gum on rheological, physical and sensory properties of cholesterolreduced probiotic yoghurts
title_full Simultaneous effects of gelatin and espina corona gum on rheological, physical and sensory properties of cholesterolreduced probiotic yoghurts
title_fullStr Simultaneous effects of gelatin and espina corona gum on rheological, physical and sensory properties of cholesterolreduced probiotic yoghurts
title_full_unstemmed Simultaneous effects of gelatin and espina corona gum on rheological, physical and sensory properties of cholesterolreduced probiotic yoghurts
title_sort Simultaneous effects of gelatin and espina corona gum on rheological, physical and sensory properties of cholesterolreduced probiotic yoghurts
dc.creator.none.fl_str_mv Pavón, Yanina Lorena
Lazzaroni, Sandra María Sol
Sabbag, Nora G.
Rozycki, Sergio Darío
author Pavón, Yanina Lorena
author_facet Pavón, Yanina Lorena
Lazzaroni, Sandra María Sol
Sabbag, Nora G.
Rozycki, Sergio Darío
author_role author
author2 Lazzaroni, Sandra María Sol
Sabbag, Nora G.
Rozycki, Sergio Darío
author2_role author
author
author
dc.subject.none.fl_str_mv Hydrocolloids
Rheology
Sensory
Thixotropy
Water Retention
topic Hydrocolloids
Rheology
Sensory
Thixotropy
Water Retention
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effects of gelatin (G) and espina corona gum (ECG) on rheological, physical and sensory properties of cholesterol-reduced probiotic yoghurts were studied. The results showed that it was possible to efficiently remove the cholesterol (> 85%) and the probiotic microorganism counts were > 7 log10 CFU.g−1. The addition of G decreased flow behaviour index (n), while consistency index (K) increased with the addition of both thickeners. Thixotropy, initial shear stress of the clot to be deformed by mechanical action (A) and destruction rate of the structure (B) were enhanced by increasing G. ECG imparted greater creaminess, less grittiness and less astringency, while G gave more consistency. Both hydrocolloids helped to reduce acid taste and increased water retention index (> 95%). The optimum formulations were: 0.49% G – 0.41% ECG to obtain set yoghurts and 0.01% G – 0.43% ECG for stirred yoghurts, with desirable sensory, rheological and stability characteristics.
Fil: Pavón, Yanina Lorena. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Lazzaroni, Sandra María Sol. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Sabbag, Nora G.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Rozycki, Sergio Darío. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
description The effects of gelatin (G) and espina corona gum (ECG) on rheological, physical and sensory properties of cholesterol-reduced probiotic yoghurts were studied. The results showed that it was possible to efficiently remove the cholesterol (> 85%) and the probiotic microorganism counts were > 7 log10 CFU.g−1. The addition of G decreased flow behaviour index (n), while consistency index (K) increased with the addition of both thickeners. Thixotropy, initial shear stress of the clot to be deformed by mechanical action (A) and destruction rate of the structure (B) were enhanced by increasing G. ECG imparted greater creaminess, less grittiness and less astringency, while G gave more consistency. Both hydrocolloids helped to reduce acid taste and increased water retention index (> 95%). The optimum formulations were: 0.49% G – 0.41% ECG to obtain set yoghurts and 0.01% G – 0.43% ECG for stirred yoghurts, with desirable sensory, rheological and stability characteristics.
publishDate 2014
dc.date.none.fl_str_mv 2014-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/31441
Rozycki, Sergio Darío; Sabbag, Nora G.; Lazzaroni, Sandra María Sol; Pavón, Yanina Lorena; Simultaneous effects of gelatin and espina corona gum on rheological, physical and sensory properties of cholesterolreduced probiotic yoghurts; Wiley; International Journal of Food Science and Technology; 49; 10; 4-2014; 2245-2251
0950-5423
CONICET Digital
CONICET
url http://hdl.handle.net/11336/31441
identifier_str_mv Rozycki, Sergio Darío; Sabbag, Nora G.; Lazzaroni, Sandra María Sol; Pavón, Yanina Lorena; Simultaneous effects of gelatin and espina corona gum on rheological, physical and sensory properties of cholesterolreduced probiotic yoghurts; Wiley; International Journal of Food Science and Technology; 49; 10; 4-2014; 2245-2251
0950-5423
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12538/abstract
info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.12538
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.891075

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