Organic Acid and Carbonhydrate Changes in Carrot and Wheat Bran Fortified Set-Type Yoghurts at the End of Refrigerated Storage
Journal of Food and Nutrition Sciences
Volume 1, Issue 1, May 2013, Pages: 1-6
Received: Apr. 19, 2013; Published: May 2, 2013
Views 3291      Downloads 165
Zehra Güler, Mustafa Kemal University, Agricultural of Faculty, Department of Food Engineering, Tayfur Sokmen Campus 31034 Antakya-Hatay-TURKEY
Article Tools
Follow on us
The effects of using of wheat bran (1%), carrot (1%) and wheat bran (1%) +carrot ( 1%) as a supplement on pH, organic acids, carbohydrates and viscosity of yoghurt as well as overall acceptability were investigated. Fortification of milk with wheat bran resulted in a significant ( P<0.01) increase in oxalic, orotic, pyruvic, lactic, formic, acetic, propionic and hippuric acid contents, and a decrease in total sugar content of yoghurt. The lowest level of total organic acid and a slow post acidification rate were observed for yoghurt made with carrot which was much more prefered by panelists at the end of refrigerated storage. Fortification also led to an increase in viscosity of yoghurts. At the end of storage, there was a significant (P<0.05) increase in viscosity of control yoghurt, whereas fortified yoghurt did not any change. Increases in lactic acid (from 9084 to 10823 mgkg-1) and formic acid (from 665 to 802 mgkg-1) contents of control yoghurt resulted in a significant (P<0.05) decrease in overall acceptability score (from 7.5 to 6.2). It was concluded that yoghurt samples with wheat bran ( 1%) and wheat bran ( 1%) +carrot ( 1%) had the highest total organic acid content (about 14200 mgkg-1) and titratable acidity (about 1.85% as lactic acid) were received the lowest overall acceptability score ( 5.6 out of 9) by panelists.
Yoghurts, Organic Acids, Sugars, Wheat Bran, Carrot
To cite this article
Zehra Güler, Organic Acid and Carbonhydrate Changes in Carrot and Wheat Bran Fortified Set-Type Yoghurts at the End of Refrigerated Storage, Journal of Food and Nutrition Sciences. Vol. 1, No. 1, 2013, pp. 1-6. doi: 10.11648/j.jfns.20130101.11
Hekmat, S., & McMahon, D. Manufacture and quality of iron fortified yoghurt, Journal of Dairy Science 80 (1997), 3114-3122.
Adolfsson, O., Nikbin-Meydani, S., and Russell, R. M. Yoghurt and gut fuction, American Journal of Clinical Nutrition 80 (2004), pp. 245-256.
Brady, L. J., & Gallaher, D. D. The role of probiotic cultures in the prevention of colon cancer, Journal Nutrition 130 (2000), pp. 410–414.
Wollowski, I., Rechkemmer, G., and Pool-Zobel, B. L. Protective role of probiotics and prebiotics in colon cancer, American Journal Clinical Nutrition 73 (2001), pp. 451S-455S.
Shah, N., Atallah, M. T., Mahoney, R. R., and Pellett, P. T. Effects of dietary fiber components of fecal nitrogen extrac-tion and protein utilization in growing rats, Journal Nutrition 112 (1982), pp.658-666.
Özcan, M. M., & Chalchat, J. C. Chemical composition of carrot seeds (Daucus carota L) cultivated in Turkey: charac-terization of the seed oil and essential oil, Grasas Y Aceites, 58 (2007), pp. 359-365.
Angelino, P. D. (1993) Integration of fiber ingredients in fluid dairy products. MSc Thesis, Louisiana State University, Baton Rouge.
Fernandez-García, E., & McGregor, J.U. Fortification of sweetened plain yoghurt with insoluble dieatary fiber, Z Le-bensm Unters Forsch A 204 (1997), pp. 433-437.
TSI (2006). Yoghurt TS 1330 Ankara, Turkey: Turkish Standard Institution
Fernandez-García, E., & McGregor, J. U. Determination of Organic Acids During the Fermentationand Cold Storage of Yoghurt, Journal of Dairy Science 77 (1994), pp. 2934-2939.
Stern, L.D. (2009). A visual approach to SPPSS for win-dows: A Guide to SPSS 17.0. 2nd edition. Chicago: Pearson.
Tamime, A. Y., & Robinson, R. K. (2001). Yoghurt science and technology. New York: CRC Press.
Adhikari, K., Grün, I. U., Mustapha, A., and Fernando, L. N. Changes in the profile of organic acids in plain set and stirred yoghurts during manufacture and refrigerated storage, Journal Food Quality 25 (2002), pp. 435-451.
Walstra, P., & Jenness, R. (1984). Dairy chemistry and physics. Toronto: John Willey & Sons Inc.
Torre, L. A., Tamime, A. Y., and Muir, D. D. Rheology and sensonry profiling of set-type fermented milks made with different commercial probiotic and yoghurt starter cultures, International Journal Dairy Technolog 56 (2003), pp. 163-170.
Bevilacqua, A. E., & Califano, A. N. Determination of organic acids in dairy products by high performance liquid chromatography, Journal Food Science 54 (1989), pp.1076-1079.
Davies, D.D., Asker, H. Synthesis of oxalic acid by enzymes from lettuce leaves. Plant Physiology 72 (1983), pp. 134-138.
McSweeney, P.L.H.; Sousa, M.J. Biochemical pathways for the production of flavour compounds in cheese during ri-pening: a review. Lait 80 (2000), pp.293–324.
Madhukumar, M. S., Muralikrishna, G. Structural character-sation and determination of prebiotic activity of purified xylo-oligosaccharides obtained from Bengal gram husk (Cicer arietinum L.) and wheat bran (Triticum aestivum), Food Chemistry 118 (2010), pp.215-223.
Miller, G. D., Jarvis, J. K., and McBean, L.D. (2000) Hand-book of dairy foods and nutrition, 2nd ed. New York: CRC Press.
Science Publishing Group
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
Tel: (001)347-983-5186