Impact of Fat Replacement by Core-shell Microparticles on Set Type Yoghurts. Study of their physicochemical, textural and microstructural properties

Autores
Yonaha, Maria Veronica; Martinez, Maria Julia; Allievi, Mariana Caludia; Coluccio Leskow, Federico; Perez, Oscar Edgardo
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this study was to investigate the effect of replacing milk fat matter by core-shell microparticles in set type yoghurt. Microparticles were produced by electrostatic deposition of carboxymethylcellulose (CMC) on thermally induced aggregates of β-lactoglobulin (β-lg)n. Laboratory made yoghurts were prepared with: full fat milk (F), low fat milk (L) and low fat milk with CS microparticles (CS). Yoghurts properties (e.g. physicochemical, rheological, textural) were characterized during storage at 4°C. Trials were also conducted in commercial yoghurts taken as references.Water holding capacity (WHC) and elastic modulus (G´) of CS yoghurts resulted similar to commercial yoghurts. Color properties (L*, a*. b*) were slightly altered and showed no significant variation upon time. CS yoghurts behaved as a weak gel as indicated by the higher n values obtained from mechanical spectra and by the lower firmness obtained from texture measurements. Important differences were observed in microstructure. CS yoghurts showed homogeneous aspect with large aggregates and empty spaces. Bacterial growth in CS yoghurts resulted similar to low fat yoghurts. Replacement of milk fat by microparticles would be feasible giving a final product without major differences, at least instrumentally measurable, to commercial yoghurt.
Fil: Yonaha, Maria Veronica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Martinez, Maria Julia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Allievi, Mariana Caludia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Coluccio Leskow, Federico. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Perez, Oscar Edgardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales; Argentina. Universidad Nacional de Lanús; Argentina
Materia
CORE-SHELL MICROPARTICLES
FAT REPLACERS
YOGHURT
BETA-LACTOGLOBULIN
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:11336/121812
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/121812
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Impact of Fat Replacement by Core-shell Microparticles on Set Type Yoghurts. Study of their physicochemical, textural and microstructural propertiesYonaha, Maria VeronicaMartinez, Maria JuliaAllievi, Mariana CaludiaColuccio Leskow, FedericoPerez, Oscar EdgardoCORE-SHELL MICROPARTICLESFAT REPLACERSYOGHURTBETA-LACTOGLOBULINhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this study was to investigate the effect of replacing milk fat matter by core-shell microparticles in set type yoghurt. Microparticles were produced by electrostatic deposition of carboxymethylcellulose (CMC) on thermally induced aggregates of β-lactoglobulin (β-lg)n. Laboratory made yoghurts were prepared with: full fat milk (F), low fat milk (L) and low fat milk with CS microparticles (CS). Yoghurts properties (e.g. physicochemical, rheological, textural) were characterized during storage at 4°C. Trials were also conducted in commercial yoghurts taken as references.Water holding capacity (WHC) and elastic modulus (G´) of CS yoghurts resulted similar to commercial yoghurts. Color properties (L*, a*. b*) were slightly altered and showed no significant variation upon time. CS yoghurts behaved as a weak gel as indicated by the higher n values obtained from mechanical spectra and by the lower firmness obtained from texture measurements. Important differences were observed in microstructure. CS yoghurts showed homogeneous aspect with large aggregates and empty spaces. Bacterial growth in CS yoghurts resulted similar to low fat yoghurts. Replacement of milk fat by microparticles would be feasible giving a final product without major differences, at least instrumentally measurable, to commercial yoghurt.Fil: Yonaha, Maria Veronica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Martinez, Maria Julia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; ArgentinaFil: Allievi, Mariana Caludia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Coluccio Leskow, Federico. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Perez, Oscar Edgardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales; Argentina. Universidad Nacional de Lanús; ArgentinaBentham Science Publishers2019-04info: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/11336/121812Yonaha, Maria Veronica; Martinez, Maria Julia; Allievi, Mariana Caludia; Coluccio Leskow, Federico; Perez, Oscar Edgardo; Impact of Fat Replacement by Core-shell Microparticles on Set Type Yoghurts. Study of their physicochemical, textural and microstructural properties; Bentham Science Publishers; Current Nutrition and Food Science; 15; 1; 4-2019; 61-711573-40132212-3881CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.eurekaselect.com/161835/articleinfo:eu-repo/semantics/altIdentifier/doi/10.2174/1573401314666180503154304info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:07:08Zoai:ri.conicet.gov.ar:11336/121812instacron: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:34982025-09-03 10:07:08.511CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Impact of Fat Replacement by Core-shell Microparticles on Set Type Yoghurts. Study of their physicochemical, textural and microstructural properties
title Impact of Fat Replacement by Core-shell Microparticles on Set Type Yoghurts. Study of their physicochemical, textural and microstructural properties
spellingShingle Impact of Fat Replacement by Core-shell Microparticles on Set Type Yoghurts. Study of their physicochemical, textural and microstructural properties
Yonaha, Maria Veronica
CORE-SHELL MICROPARTICLES
FAT REPLACERS
YOGHURT
BETA-LACTOGLOBULIN
title_short Impact of Fat Replacement by Core-shell Microparticles on Set Type Yoghurts. Study of their physicochemical, textural and microstructural properties
title_full Impact of Fat Replacement by Core-shell Microparticles on Set Type Yoghurts. Study of their physicochemical, textural and microstructural properties
title_fullStr Impact of Fat Replacement by Core-shell Microparticles on Set Type Yoghurts. Study of their physicochemical, textural and microstructural properties
title_full_unstemmed Impact of Fat Replacement by Core-shell Microparticles on Set Type Yoghurts. Study of their physicochemical, textural and microstructural properties
title_sort Impact of Fat Replacement by Core-shell Microparticles on Set Type Yoghurts. Study of their physicochemical, textural and microstructural properties
dc.creator.none.fl_str_mv Yonaha, Maria Veronica
Martinez, Maria Julia
Allievi, Mariana Caludia
Coluccio Leskow, Federico
Perez, Oscar Edgardo
author Yonaha, Maria Veronica
author_facet Yonaha, Maria Veronica
Martinez, Maria Julia
Allievi, Mariana Caludia
Coluccio Leskow, Federico
Perez, Oscar Edgardo
author_role author
author2 Martinez, Maria Julia
Allievi, Mariana Caludia
Coluccio Leskow, Federico
Perez, Oscar Edgardo
author2_role author
author
author
author
dc.subject.none.fl_str_mv CORE-SHELL MICROPARTICLES
FAT REPLACERS
YOGHURT
BETA-LACTOGLOBULIN
topic CORE-SHELL MICROPARTICLES
FAT REPLACERS
YOGHURT
BETA-LACTOGLOBULIN
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 aim of this study was to investigate the effect of replacing milk fat matter by core-shell microparticles in set type yoghurt. Microparticles were produced by electrostatic deposition of carboxymethylcellulose (CMC) on thermally induced aggregates of β-lactoglobulin (β-lg)n. Laboratory made yoghurts were prepared with: full fat milk (F), low fat milk (L) and low fat milk with CS microparticles (CS). Yoghurts properties (e.g. physicochemical, rheological, textural) were characterized during storage at 4°C. Trials were also conducted in commercial yoghurts taken as references.Water holding capacity (WHC) and elastic modulus (G´) of CS yoghurts resulted similar to commercial yoghurts. Color properties (L*, a*. b*) were slightly altered and showed no significant variation upon time. CS yoghurts behaved as a weak gel as indicated by the higher n values obtained from mechanical spectra and by the lower firmness obtained from texture measurements. Important differences were observed in microstructure. CS yoghurts showed homogeneous aspect with large aggregates and empty spaces. Bacterial growth in CS yoghurts resulted similar to low fat yoghurts. Replacement of milk fat by microparticles would be feasible giving a final product without major differences, at least instrumentally measurable, to commercial yoghurt.
Fil: Yonaha, Maria Veronica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Martinez, Maria Julia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Allievi, Mariana Caludia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Coluccio Leskow, Federico. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Perez, Oscar Edgardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales; Argentina. Universidad Nacional de Lanús; Argentina
description The aim of this study was to investigate the effect of replacing milk fat matter by core-shell microparticles in set type yoghurt. Microparticles were produced by electrostatic deposition of carboxymethylcellulose (CMC) on thermally induced aggregates of β-lactoglobulin (β-lg)n. Laboratory made yoghurts were prepared with: full fat milk (F), low fat milk (L) and low fat milk with CS microparticles (CS). Yoghurts properties (e.g. physicochemical, rheological, textural) were characterized during storage at 4°C. Trials were also conducted in commercial yoghurts taken as references.Water holding capacity (WHC) and elastic modulus (G´) of CS yoghurts resulted similar to commercial yoghurts. Color properties (L*, a*. b*) were slightly altered and showed no significant variation upon time. CS yoghurts behaved as a weak gel as indicated by the higher n values obtained from mechanical spectra and by the lower firmness obtained from texture measurements. Important differences were observed in microstructure. CS yoghurts showed homogeneous aspect with large aggregates and empty spaces. Bacterial growth in CS yoghurts resulted similar to low fat yoghurts. Replacement of milk fat by microparticles would be feasible giving a final product without major differences, at least instrumentally measurable, to commercial yoghurt.
publishDate 2019
dc.date.none.fl_str_mv 2019-04
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/11336/121812
Yonaha, Maria Veronica; Martinez, Maria Julia; Allievi, Mariana Caludia; Coluccio Leskow, Federico; Perez, Oscar Edgardo; Impact of Fat Replacement by Core-shell Microparticles on Set Type Yoghurts. Study of their physicochemical, textural and microstructural properties; Bentham Science Publishers; Current Nutrition and Food Science; 15; 1; 4-2019; 61-71
1573-4013
2212-3881
CONICET Digital
CONICET
url http://hdl.handle.net/11336/121812
identifier_str_mv Yonaha, Maria Veronica; Martinez, Maria Julia; Allievi, Mariana Caludia; Coluccio Leskow, Federico; Perez, Oscar Edgardo; Impact of Fat Replacement by Core-shell Microparticles on Set Type Yoghurts. Study of their physicochemical, textural and microstructural properties; Bentham Science Publishers; Current Nutrition and Food Science; 15; 1; 4-2019; 61-71
1573-4013
2212-3881
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://www.eurekaselect.com/161835/article
info:eu-repo/semantics/altIdentifier/doi/10.2174/1573401314666180503154304
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 Bentham Science Publishers
publisher.none.fl_str_mv Bentham Science Publishers
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 13.13397

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