- Title
- Application of micro-and nano-bubbles as a tool to improve the rheological and microstructural properties of formulated greek-style yogurts
- Creator
- Babu, Karthik; Liu, Dylan; Amamcharla, Jayendra
- Date
- 2022
- Type
- Text; Journal article
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/188216
- Identifier
- vital:17220
- Identifier
-
https://doi.org/10.3390/foods11040619
- Identifier
- ISSN:2304-8158 (ISSN)
- Abstract
- The objective of this study was to develop an alternative novel process technology for enhancing the rheological and functional properties of Greek-style yogurt (GSY). The GSY was formulated and prepared in the lab using micellar casein concentrate as a source of protein to achieve a protein content of 10% (w/w). The changes in physicochemical, microstructural, rheological, and functional properties of control (C-GSY) and micro-and nano-bubbles-treated GSY (MNB-GSY) were studied and compared before and after storage for 1, 2, 3, and 4 weeks. Before storage, the apparent viscosity at 100 s−1 (η100 ) was 1.09 Pa·s for C-GSY and 0.71 Pa·s for MNB-GSY. Incorporation of MNBs into GSY significantly (p < 0.05) decreased the η100 by 30% on 1 week of storage. Additionally, the η100 of MNB-GSY was lesser than C-GSY on week 2, 3, and 4 of storage. Notable microstructural changes and significant rheological differences were observed between the C-GSY and MNB-GSY samples. Differences were also noticed in syneresis, which was lower for the MNB-GSY compared with the control. Overall, the incorporation of MNBs into GSY showed considerable improvements in rheological and functional properties. Additionally, it’s a simple, cost-effective process to implement in existing GSY production plants. © 2022 by the authors. Licensee MDPI, Basel, Switzerland.
- Publisher
- MDPI
- Relation
- Foods Vol. 11, no. 4 (2022), p.
- Rights
- All metadata describing materials held in, or linked to, the repository is freely available under a CC0 licence
- Rights
- https://creativecommons.org/licenses/by/4.0/
- Rights
- Copyright © 2022 by the authors
- Rights
- Open Access
- Subject
- 3006 Food sciences; 3106 Industrial biotechnology; Greek-style yogurt; Micellar casein concentrate; Micro-and nano-bubbles
- Full Text
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