Effects of Lycium Barbarum Polysaccharides on Properties of Fermented Milk Gel and Optimization of Lycium Barbarum Polysaccharides Yogurt Process

Guangxin Xu; Renqin Yang; Boxin Yin; Wei Zhou; Ruowei Jia

doi:doi:10.11648/j.jfns.20221003.14

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Effects of Lycium Barbarum Polysaccharides on Properties of Fermented Milk Gel and Optimization of Lycium Barbarum Polysaccharides Yogurt Process

Guangxin Xu, Renqin Yang, Boxin Yin, Wei Zhou, Ruowei Jia

Published in Journal of Food and Nutrition Sciences (Volume 10, Issue 3)

Received: 5 February 2022 Accepted: 21 February 2022 Published: 20 June 2022

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Abstract

Lycium barbarum polysaccharide was considered as a new raw material in the making of functional yogurt. The present study was conducted to study the gel properties of acidity, water holding capacity, viscosity, hardness, consistency, cohesion, viscosity and microbiological characteristics in yoghurt samples produced with different concentrations of lycium barbarum polysaccharide. Based on the sensory score of yogurt, the orthogonal experiment was used to optimize the technology of lycium barbarum polysaccharide yogurt on the basis of single factor experiment. The results showed that lycium barbarum polysaccharide had certain influence on the microbiological characteristics of the finished yogurt. Adding lycium barbarum polysaccharide could improve the acidity, water holding capacity, texture characteristics of the fermented milk. When the amount of lycium barbarum polysaccharide added was 0.8%, the water holding capacity, hardness, consistency, cohesion and viscosity were maximized. The optimum conditions for lycium barbarum polysaccharide yoghurt were fermentation time 7h, fermentation temperature 42°C, strain inoculum 0.1%, lycium barbarum polysaccharide 0.8%, and sensory evaluation under this condition was 97.6 points. Adding lycium barbarum polysaccharide could effectively improve the gel properties and related physical indicators of fermented milk, and improve the quality of fermented milk. The results laid a theoretical foundation for the development of new functional yogurt.

Published in	Journal of Food and Nutrition Sciences (Volume 10, Issue 3)
DOI	10.11648/j.jfns.20221003.14
Page(s)	80-85
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Lycium Barbarum Polysaccharide, Yogurt, Lactobacillus, Texture

References

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[12]	Mousavi, M., Heshmati, A., Daraei Garmakhany, A., Vahidinia, A., & Taheri, M. (2019). Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage. Food science & nutrition, 7 (3), 907-917. https://doi.org/10.1002/fsn3.805
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APA Style

Guangxin Xu, Renqin Yang, Boxin Yin, Wei Zhou, Ruowei Jia. (2022). Effects of Lycium Barbarum Polysaccharides on Properties of Fermented Milk Gel and Optimization of Lycium Barbarum Polysaccharides Yogurt Process. Journal of Food and Nutrition Sciences, 10(3), 80-85. https://doi.org/10.11648/j.jfns.20221003.14

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ACS Style

Guangxin Xu; Renqin Yang; Boxin Yin; Wei Zhou; Ruowei Jia. Effects of Lycium Barbarum Polysaccharides on Properties of Fermented Milk Gel and Optimization of Lycium Barbarum Polysaccharides Yogurt Process. J. Food Nutr. Sci. 2022, 10(3), 80-85. doi: 10.11648/j.jfns.20221003.14

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AMA Style

Guangxin Xu, Renqin Yang, Boxin Yin, Wei Zhou, Ruowei Jia. Effects of Lycium Barbarum Polysaccharides on Properties of Fermented Milk Gel and Optimization of Lycium Barbarum Polysaccharides Yogurt Process. J Food Nutr Sci. 2022;10(3):80-85. doi: 10.11648/j.jfns.20221003.14

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@article{10.11648/j.jfns.20221003.14,
  author = {Guangxin Xu and Renqin Yang and Boxin Yin and Wei Zhou and Ruowei Jia},
  title = {Effects of Lycium Barbarum Polysaccharides on Properties of Fermented Milk Gel and Optimization of Lycium Barbarum Polysaccharides Yogurt Process},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {10},
  number = {3},
  pages = {80-85},
  doi = {10.11648/j.jfns.20221003.14},
  url = {https://doi.org/10.11648/j.jfns.20221003.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20221003.14},
  abstract = {Lycium barbarum polysaccharide was considered as a new raw material in the making of functional yogurt. The present study was conducted to study the gel properties of acidity, water holding capacity, viscosity, hardness, consistency, cohesion, viscosity and microbiological characteristics in yoghurt samples produced with different concentrations of lycium barbarum polysaccharide. Based on the sensory score of yogurt, the orthogonal experiment was used to optimize the technology of lycium barbarum polysaccharide yogurt on the basis of single factor experiment. The results showed that lycium barbarum polysaccharide had certain influence on the microbiological characteristics of the finished yogurt. Adding lycium barbarum polysaccharide could improve the acidity, water holding capacity, texture characteristics of the fermented milk. When the amount of lycium barbarum polysaccharide added was 0.8%, the water holding capacity, hardness, consistency, cohesion and viscosity were maximized. The optimum conditions for lycium barbarum polysaccharide yoghurt were fermentation time 7h, fermentation temperature 42°C, strain inoculum 0.1%, lycium barbarum polysaccharide 0.8%, and sensory evaluation under this condition was 97.6 points. Adding lycium barbarum polysaccharide could effectively improve the gel properties and related physical indicators of fermented milk, and improve the quality of fermented milk. The results laid a theoretical foundation for the development of new functional yogurt.},
 year = {2022}
}

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TY  - JOUR
T1  - Effects of Lycium Barbarum Polysaccharides on Properties of Fermented Milk Gel and Optimization of Lycium Barbarum Polysaccharides Yogurt Process
AU  - Guangxin Xu
AU  - Renqin Yang
AU  - Boxin Yin
AU  - Wei Zhou
AU  - Ruowei Jia
Y1  - 2022/06/20
PY  - 2022
N1  - https://doi.org/10.11648/j.jfns.20221003.14
DO  - 10.11648/j.jfns.20221003.14
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 80
EP  - 85
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20221003.14
AB  - Lycium barbarum polysaccharide was considered as a new raw material in the making of functional yogurt. The present study was conducted to study the gel properties of acidity, water holding capacity, viscosity, hardness, consistency, cohesion, viscosity and microbiological characteristics in yoghurt samples produced with different concentrations of lycium barbarum polysaccharide. Based on the sensory score of yogurt, the orthogonal experiment was used to optimize the technology of lycium barbarum polysaccharide yogurt on the basis of single factor experiment. The results showed that lycium barbarum polysaccharide had certain influence on the microbiological characteristics of the finished yogurt. Adding lycium barbarum polysaccharide could improve the acidity, water holding capacity, texture characteristics of the fermented milk. When the amount of lycium barbarum polysaccharide added was 0.8%, the water holding capacity, hardness, consistency, cohesion and viscosity were maximized. The optimum conditions for lycium barbarum polysaccharide yoghurt were fermentation time 7h, fermentation temperature 42°C, strain inoculum 0.1%, lycium barbarum polysaccharide 0.8%, and sensory evaluation under this condition was 97.6 points. Adding lycium barbarum polysaccharide could effectively improve the gel properties and related physical indicators of fermented milk, and improve the quality of fermented milk. The results laid a theoretical foundation for the development of new functional yogurt.
VL  - 10
IS  - 3
ER  -

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Author Information

Guangxin Xu

Yangzhou Yangda Kangyuan Dairy Co., Ltd, Yanzhou University, Yanzhou, China
Renqin Yang

Yangzhou Yangda Kangyuan Dairy Co., Ltd, Yanzhou University, Yanzhou, China
Boxin Yin

Department of Experimental Farm, Yanzhou University, Yanzhou, China
Wei Zhou

Yangzhou Yangda Kangyuan Dairy Co., Ltd, Yanzhou University, Yanzhou, China
Ruowei Jia

Yangzhou Yangda Kangyuan Dairy Co., Ltd, Yanzhou University, Yanzhou, China

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APA Style

Guangxin Xu, Renqin Yang, Boxin Yin, Wei Zhou, Ruowei Jia. (2022). Effects of Lycium Barbarum Polysaccharides on Properties of Fermented Milk Gel and Optimization of Lycium Barbarum Polysaccharides Yogurt Process. Journal of Food and Nutrition Sciences, 10(3), 80-85. https://doi.org/10.11648/j.jfns.20221003.14

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ACS Style

Guangxin Xu; Renqin Yang; Boxin Yin; Wei Zhou; Ruowei Jia. Effects of Lycium Barbarum Polysaccharides on Properties of Fermented Milk Gel and Optimization of Lycium Barbarum Polysaccharides Yogurt Process. J. Food Nutr. Sci. 2022, 10(3), 80-85. doi: 10.11648/j.jfns.20221003.14

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AMA Style

Guangxin Xu, Renqin Yang, Boxin Yin, Wei Zhou, Ruowei Jia. Effects of Lycium Barbarum Polysaccharides on Properties of Fermented Milk Gel and Optimization of Lycium Barbarum Polysaccharides Yogurt Process. J Food Nutr Sci. 2022;10(3):80-85. doi: 10.11648/j.jfns.20221003.14

Copy | Download

@article{10.11648/j.jfns.20221003.14,
  author = {Guangxin Xu and Renqin Yang and Boxin Yin and Wei Zhou and Ruowei Jia},
  title = {Effects of Lycium Barbarum Polysaccharides on Properties of Fermented Milk Gel and Optimization of Lycium Barbarum Polysaccharides Yogurt Process},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {10},
  number = {3},
  pages = {80-85},
  doi = {10.11648/j.jfns.20221003.14},
  url = {https://doi.org/10.11648/j.jfns.20221003.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20221003.14},
  abstract = {Lycium barbarum polysaccharide was considered as a new raw material in the making of functional yogurt. The present study was conducted to study the gel properties of acidity, water holding capacity, viscosity, hardness, consistency, cohesion, viscosity and microbiological characteristics in yoghurt samples produced with different concentrations of lycium barbarum polysaccharide. Based on the sensory score of yogurt, the orthogonal experiment was used to optimize the technology of lycium barbarum polysaccharide yogurt on the basis of single factor experiment. The results showed that lycium barbarum polysaccharide had certain influence on the microbiological characteristics of the finished yogurt. Adding lycium barbarum polysaccharide could improve the acidity, water holding capacity, texture characteristics of the fermented milk. When the amount of lycium barbarum polysaccharide added was 0.8%, the water holding capacity, hardness, consistency, cohesion and viscosity were maximized. The optimum conditions for lycium barbarum polysaccharide yoghurt were fermentation time 7h, fermentation temperature 42°C, strain inoculum 0.1%, lycium barbarum polysaccharide 0.8%, and sensory evaluation under this condition was 97.6 points. Adding lycium barbarum polysaccharide could effectively improve the gel properties and related physical indicators of fermented milk, and improve the quality of fermented milk. The results laid a theoretical foundation for the development of new functional yogurt.},
 year = {2022}
}

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TY  - JOUR
T1  - Effects of Lycium Barbarum Polysaccharides on Properties of Fermented Milk Gel and Optimization of Lycium Barbarum Polysaccharides Yogurt Process
AU  - Guangxin Xu
AU  - Renqin Yang
AU  - Boxin Yin
AU  - Wei Zhou
AU  - Ruowei Jia
Y1  - 2022/06/20
PY  - 2022
N1  - https://doi.org/10.11648/j.jfns.20221003.14
DO  - 10.11648/j.jfns.20221003.14
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 80
EP  - 85
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20221003.14
AB  - Lycium barbarum polysaccharide was considered as a new raw material in the making of functional yogurt. The present study was conducted to study the gel properties of acidity, water holding capacity, viscosity, hardness, consistency, cohesion, viscosity and microbiological characteristics in yoghurt samples produced with different concentrations of lycium barbarum polysaccharide. Based on the sensory score of yogurt, the orthogonal experiment was used to optimize the technology of lycium barbarum polysaccharide yogurt on the basis of single factor experiment. The results showed that lycium barbarum polysaccharide had certain influence on the microbiological characteristics of the finished yogurt. Adding lycium barbarum polysaccharide could improve the acidity, water holding capacity, texture characteristics of the fermented milk. When the amount of lycium barbarum polysaccharide added was 0.8%, the water holding capacity, hardness, consistency, cohesion and viscosity were maximized. The optimum conditions for lycium barbarum polysaccharide yoghurt were fermentation time 7h, fermentation temperature 42°C, strain inoculum 0.1%, lycium barbarum polysaccharide 0.8%, and sensory evaluation under this condition was 97.6 points. Adding lycium barbarum polysaccharide could effectively improve the gel properties and related physical indicators of fermented milk, and improve the quality of fermented milk. The results laid a theoretical foundation for the development of new functional yogurt.
VL  - 10
IS  - 3
ER  -

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