MICROSTRUCTURE AND RHEOLOGY OF YOGURT ADDED WITH PROTEIN-L. plantarum-POLYSACCHARIDE COACERVATE AND STEVIA IN SUBSTITUTION OF MILK-FAT AND SUCROSE

  • L. Hernández-Rodríguez Universidad Autónoma Chapingo
  • C. Lobato-Calleros Universidad Autónoma Chapingo
  • C. Ramírez-Santiago Universidad Autónoma Chapingo
  • M.E. Rodríguez-Huezo Tecnológico de Estudios Superiores de Ecatepec
  • M. Meraz Universidad Autónoma Metropolitana-Iztapalapa
Keywords: yogurt, complex coacervate, stevia, sucrose, L. plantarum survivability, rheology, microstructure

Abstract

In this work, stirred yogurt variations in which milk-fat was replaced by a complex coacervate (CC) made up by whey protein isolate/Lactobacillus plantarum (Lp)/ κ-carrageenan, and sucrose by stevia were prepared. Microstructure, rheology and sensory attributes of the yogurt variations were examined. Sucrose substitution (6 wt%) by stevia (0.02 wt%) in fullfat yogurt (2.6 wt%) and reduced-fat yogurt (1.3 wt%) produced more compact gel networks in which the presence of non-micellar material was observed between casein clusters. Viscoelastic moduli of the yogurt variations containing stevia were significantly higher than those of the yogurt variations containing sucrose. Incorporation of CC (1.3, 2.6 and 3.9 wt%) produced reduced-fat yogurt variations exhibiting a progressively more compact protein network, higher viscoelastic moduli and preference sensory scores comparable to those displayed by the full-fat yogurt made with sucrose. Yogurt variations incorporating CC exhibited high probiotic survivability (> 8.1 log cfu g−1 ) after 21 days of storage. 

References

Aguirre-Mandujano, E., Lobato-Calleros, C., Beristain, C.I., García-Galindo, H.S. and Vernon-Carter, E.J. (2009). Microstructure and viscoelastic properties of low-fat yoghurt structured by monoglycerides gels. LWT-Food Science and Technology 42, 938-944.

Amatayakul, T., Halmos, A.L., Sherkat, F. and Shah, N.P. (2006). Physical characteristics of yoghurts made using exopolysaccharide producing starter cultures and varying casein to whey protein ratios. International Dairy Journal 16, 40-51.

AOAC. (1995). Offcial Methods of Analysis (16th ed.). Arlington, USA: Association of Offcial Analytical Chemists.

Ayachi, H., Merad, M. and Ghalemby, S. (2013). Study of interaction between dipeptidyl peptidase-4 and products extracted from the stevia plant by molecular modeling. Molecular modeling methods. International Journal of Pharmaceutical Sciences Review and Research 23, 87-90.

Ayama, H., Sumpavapol, P. and Chanthachum, S. (2014). Eect of encapsulation of selected probiotic cell on survival in simulated gastrointestinal tract condition. Songklanakarin Journal of Science and Technology 36, 291-299.

Aziznia, S., Khosrowshahi, A., Madadlou, A. and Rahimi, J. (2008). Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties. Journal of Dairy Science 91, 2545-2552.

Baeza, R.I., Carp, D.J., P´erez, O.E. and Pilosof, A.M.R. (2002). k-carrageenanprotein interactions: eect of proteins on polysaccharide gelling and textural properties. LWT-Food Science and Technology 35, 741-747.

Basu, S., Shivhare, U.S. and Singh, T.V. (2013). Effect of substitution of stevioside and sucralose on rheological, spectral, color and microstructural characteristics of mango jam. Journal of Food Engineering 114, 465-476.

Bosnea, L.A., Moschakis, Th. and Biliaderis, C.G. (2014). Complex coacervation as a novel microencapsulation technique to improve viability of probiotics under dierent stresses. Food and Bioprocess Technology 7, 2767-2781.

Buchheim, W. and Dejmek, P. (1997). Milk and dairy type emulsions. In Food Emulsions 3rd ed. (edited by S.E. Friberg and K. Larsson). Pp. 235-278. New York, USA: Marcel Dekker Inc.

Brusch-Brinques, G. and Zachia-Ayub, M.A. (2011). Effect of microencapsulation on survival of Lactobacillus plantarum in simulated gastrointestinal conditions, refrigeration, and yogurt. Journal of Food Engineering 103, 123-128.

Bujalance, C., Jim´enez-Valera, M., Moreno, E. and Ruiz-Bravo, A. (2006). A selective differential medium for Lactobacillus plantarum. Journal of Microbiological Methods 66, 572-575.

Cayot, P., Schenker, F., Houzé, G., Sumont-Rossé, C. and Colas, B. (2008). Creaminess in relation to consistency and particle size in stirred fat-free yogurt. International Dairy Journal 18, 303-311.

Choi, SE. (2014). Sensory evaluation. In Food Science an Ecological Approach (edited by S. Edelstein). Pp. 83-111. Burlington, USA: Jones and Bartlett Learning.

Collado, M.C., Meriluoto, J. and Salminen, S. (2008). Adhesion and aggregation properties of probiotic and pathogen strains. European Food Research and Technology 226, 1065-1073.

Corredig, M. Sharafbafi, N. and Kristo, E. (2011). Polysaccharide-protein interactions in dairy matrices, control and design of structures. Food Hydrocolloids 25, 1833-1841.

Dave, R.I. and Shah, N.P. (1997). Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. International Dairy Journal 7, 31-41.

Espinosa-Andrews, H., Lobato-Calleros, C., Loeza-Corte, J.M., Beristain, C.I., Rodríguez-Huezo, M.E. and Vernon-Carter, E.J. (2008). Quantification of the composition of gum arabic-chitosan coacervates by HPLC. Revista Mexicana de Ingeniería Química 7, 293-298.

Esteves, C.L.C., Lucey, J.A., Hyslop, D.B. and Pires, E.M.V. (2003). Eect of gelation temperature on the properties of skim milk gels made from plant coagulants and chymosin. International Dairy Journal 13, 877-885.

Ferdousi, R., Rouhi, M., Mohammadi, R., Mortazavian, A.M., Khosravi-Darani, K. and Homayouni, A. (2013). Evaluation of probiotic survivability in yogurt exposed to cold chain interruption. Iranian Journal of harmaceutical Research 12 (Suppl), 139-144.

Gerez, C.L., Font de Valdez, G., Gigante, M.L. and Grosso, C.R.F. (2012). Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low pH. Letters in Applied Microbiology 54, 552-556.

Gonc¸alves, D., Perez, C., Reolon, G., Segura, N., Lema, P., Gámbaro, A., Ares, G. and Varela, P. (2005). Eect of thickeners on the texture of stirred yogurt. Alimentos e Nutrição Araraquara 16, 207-211.

González-Olivares, L.G., Contreras-López, E., Flores-Aguilar, J.F., Rodríguez-Serrano, G.M., Castañeda-Ovando, A., Jaimez-Ordaz, J., Añorve-Morga, J. and Cruz-Guerrero, A.E. (2016). Inorganic selenium uptake by Lactobacillus ssp. Revista Mexicana de Ingenier´ıa Qu´ımica 15, 33-38.

Guggisberg, D., Piccinali, P. and Schreier, K. (2011). Effects of sugar substitution with Stevia, ActilightTM and Stevia combinations or PalatinoseTM on rheological and sensory characteristics of low-fat and whole milk set yoghurt. International Dairy Journal 21, 636-644.

Haque, Z.Z. and Aryana, K.J. (2002). Effect of sweeteners on the microstructure of yogurt. Food Science and Technology Research 8, 21-23.

Hernández-Rodríguez, L., Lobato-Calleros, C., Pimentel-González, D.J. and Vernon-Carter, E.J. (2014). Lactobacillus plantarum protection by entrapment in whey protein isolate:k-carrageenan complex coacervates. Food Hydrocolloids 36, 181-188.

Kaláb, M. (1993). Practical aspects of electron microscopy in dairy research. Food Structure 12, 95-114.

Keogh, M.K. and O’Kennedy, B.T. (1998). Rheology of stirred yogurt as aected by added milk fat, protein and hydrocolloids. Journal of Food Science 63, 108-112.

Laneuville, S.I., Paquin, P. and Turgeon, S.L. (2000). Effect of preparation conditions on the characteristics of whey protein-xanthan gum complexes. Food Hydrocolloids 14, 305-314.

Lazaridou, A., Serafeimidou, A., Biliaderis, C.G., Moschakis, T. and Tzanetakis, N. (2014). Structure development and acidification kinetics in fermented milk containing oat -glucan, a yogurt culture and a probiotic strain. Food Hydrocolloids 39, 204-214.

Lee, W.J. and Lucey, J.A. (2010). Formation and Physical Properties of Yogurt. Asian-Australasian Journal of Animal Sciences 23, 1127-1136.

Lucey, J.A., Munro, P.A. and Singh, H. (1998). Rheological properties and microstructure of acid milk gels as aected by fat content and heat treatment. Journal of Food Science 63, 660-664.

Lobato-Calleros, C., Rodriguez; E., Sandoval-Castilla, O., Vernon-Carter; E.J. and Alvarez-Ramirez, J. (2006). Reduced-fat white fresh cheese-like products obtained from W1/O/W2 multiple emulsions: Viscoelastic and highresolution image analyses. Food Research International 39, 678-685.

Morris, G.A., Foster, T.J. and Harding, S.E. (2000). Further observations on the size, shape, and hydration of casein micelles from novel analytical ultracentrifuge and capillary viscometry approaches. Biomacromolecules 1, 764-767.

Muthukumarasamy, P., Allan, P.W. and Holley, A.R. (2006). Stability of Lactobacillus reuteri in different types of microcapsules. Journal of Food Science 71, 20-24.

Nip, W.K. (2007). Sweeteners. In Bakery Products: Science and Technology (edited by H. Hui). Pp. 137-159. Chicago, USA: Blackwell Publishing

Patel, A.R. and Velikov, K.P. (2011). Colloidal delivery systems in foods: A general comparison with oral drug delivery. LWT-Food Science and Technology 44, 1958-1964.

Peressini, D., Bravin, B., Lapasin, R., Rizzotti, C. and Sensidoni, A. (2003). Starchmethylcellulose based films: rheological properties of film forming dispersions. Journal of Food Engineering 59, 25-32.

Ramírez-Santiago, C., Ramos-Solís, L., Lobato-Calleros, C., Peña-Valdivia, C., Vernon-Carter, E.J. and Alvarez-Ramirez, J. (2010). Enrichment of stirred yogurt with soluble dietary fiber from Pachyrhizus erosus L. Urban: effect on syneresis, microstructure and rheological properties. Journal of Food Engineering 101, 229-235.

Ram´ırez-Santiago, C., Lobato-Calleros, C., Espinosa-Andrews, H. and Vernon-Carter, E.J. (2012). Viscoelastic properties and overall sensory acceptability of reduced-fat Petit-Suisse cheese made by replacing milk fat with complex coacervate. Dairy Science and Technology 92,383-398.

Research and Markets. (2015). The yogurt market and yogurt innovation, 2nd edition.
http://www.researchandmarkets.com/research/lwjp4d/the yogurt market. Accessed 31/03/2016.

Sandoval-Castilla, O., Lobato-Calleros, C., García Galindo, H. S., Alvarez-Ramirez, J. and Vernon-Carter, E.J. (2010). Textural properties of alginate-pectin beads and survivability of entrapped Lb. casei in simulated gastrointestinal conditions and in yoghurt. Food Research International 43, 111-117.

Shah, N. and Jelen, P. (1990). Survival of lactic acid bacteria and their lactases under acidic conditions. Journal of Food Science 55, 506-509.

Shoji, A.S., Oliveira, A.C., Balieiro, J.C.C., Freitas, O., Thomazini, M., Heinemann, R.J.B., Okuro, P.K. and Favaro-Trindade, C.S. (2013). Viability of L. acidophilus microcapsules and their application to bualo milk yoghurt. Food and Bioproducts Processing 91, 83-88.

Tamime, A.Y., Kal´ab, M., Muir, D.D. and Barrantes, E. (1995). The microstructure of set-style, natural yogurt made by substituting microparticulate whey protein for milk fat. Journal of the Society of Dairy Technology 48, 107-111.

Torres, M.D., Raymundo, A. and Sousa, I. (2013). Eect of sucrose, stevia and xylitol on rheological properties of gels from blend of chestnut and rice flours. Carbohydrate Polymers 98, 249-256.

van Vliet, T., Lucey, J.A., Grolle, K. and Walstra, P. (1997). Rearrangements in acid induced casein gels during and after gel formation. In Food Colloids: Proteins, Lipids and Polysaccharides (edited by E. Dickinson and B. Bergenstahl). Pp. 335-345. Cambridge, UK: Royal Society of Chemistry.

Wan, Z.L., Wang, L.Y., Wang, J.M., Zhou, Q., Yuan, Y. and Yang, X.Q. (2014). Synergistic interfacial properties of soy protein-stevioside mixtures: Relationship to emulsion stability. Food Hydrocolloids 39, 127-135.
Published
2019-07-22
How to Cite
Hernández-Rodríguez, L., Lobato-Calleros, C., Ramírez-Santiago, C., Rodríguez-Huezo, M., & Meraz, M. (2019). MICROSTRUCTURE AND RHEOLOGY OF YOGURT ADDED WITH PROTEIN-L. plantarum-POLYSACCHARIDE COACERVATE AND STEVIA IN SUBSTITUTION OF MILK-FAT AND SUCROSE. Revista Mexicana De Ingeniería Química, 16(1), 77-89. https://doi.org/10.24275/rmiq/Alim737
Section
Food Engineering

Most read articles by the same author(s)

1 2 > >>