Rheological and textural properties of yogurts enriched with Jerusalem artichoke flour

https://doi.org/10.17221/2/2017-CJFSCitation:Krivorotova T., Sereikaite J., Glibowski P. (2017): Rheological and textural properties of yogurts enriched with Jerusalem artichoke flour. Czech J. Food Sci., 35: 432-439.
download PDF
Rheological and textural properties of whole milk yogurt enriched with the flour from tubers of two Jerusalem artichoke cultivars were investigated. They were compared with the properties of yogurts enriched with the extracts containing fructooligosaccharides and other carbohydrates isolated by different methods from tuber flour. Chemical analysis of extracts was also performed. All yogurts enriched with tuber flour or other carbohydrates exhibited viscoelastic behaviour.
Afoakwah Newlove A., Dong Ying, Zhao Yansheng, Xiong Zhiyu, Owusu John, Wang Yun, Zhang Jiayan (2015): Characterization of Jerusalem artichoke (Helianthus tuberosus L.) powder and its application in emulsion-type sausage. LWT - Food Science and Technology, 64, 74-81  https://doi.org/10.1016/j.lwt.2015.05.030
Bertram Hanne Christine, Weisbjerg Martin Riis, Jensen Christian S., Pedersen Morten Greve, Didion Thomas, Petersen Bent O., Duus Jens Ø., Larsen Mette K., Nielsen Jacob Holm (2010): Seasonal Changes in the Metabolic Fingerprint of 21 Grass and Legume Cultivars Studied by Nuclear Magnetic Resonance-Based Metabolomics. Journal of Agricultural and Food Chemistry, 58, 4336-4341  https://doi.org/10.1021/jf904321p
Cérantola Stéphane, Kervarec Nelly, Pichon Roger, Magné Christian, Bessieres Marie-Anne, Deslandes Eric (2004): NMR characterisation of inulin-type fructooligosaccharides as the major water-soluble carbohydrates from Matricaria maritima (L.). Carbohydrate Research, 339, 2445-2449  https://doi.org/10.1016/j.carres.2004.07.020
Cruz A.G., Cavalcanti R.N., Guerreiro L.M.R., Sant’Ana A.S., Nogueira L.C., Oliveira C.A.F., Deliza R., Cunha R.L., Faria J.A.F., Bolini H.M.A. (2013): Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology. Journal of Food Engineering, 114, 323-330  https://doi.org/10.1016/j.jfoodeng.2012.08.018
Di Bartolomeo F., Starker J.B., Van den Ende W. (2013): Prebiotics to fight diseases: reality or fiction? Phytotherapy Research, 27: 1457–1473.
Garcia-Perez F.J., Sendra E., Lario Y., Fernandez-Lopez J., Sayas-Barbera E., Perez-Alvarez J. A. (2006): Rheology of orange fiber enriched yogurt. Milchwissenschaft – Milk Science International, 61: 55–59.
Gibson G. R., McCartney A. L., Rastall R. A. (2005): Prebiotics and resistance to gastrointestinal infections. British Journal of Nutrition, 93, S31-  https://doi.org/10.1079/BJN20041343
Guggisberg D., Cuthbert-Steven J., Piccinali P., Bütikofer U., Eberhard P. (2009): Rheological, microstructural and sensory characterization of low-fat and whole milk set yoghurt as influenced by inulin addition. International Dairy Journal, 19, 107-115  https://doi.org/10.1016/j.idairyj.2008.07.009
Glibowski Pawel, Wasko Adam (2008): Effect of thermochemical treatment on the structure of inulin and its gelling properties. International Journal of Food Science & Technology, 43, 2075-2082  https://doi.org/10.1111/j.1365-2621.2008.01825.x
Glibowski Paweł, Kowalska Anna (2012): Rheological, texture and sensory properties of kefir with high performance and native inulin. Journal of Food Engineering, 111, 299-304  https://doi.org/10.1016/j.jfoodeng.2012.02.019
Harris Philip J., Smith Bronwen G. (2006): Plant cell walls and cell-wall polysaccharides: structures, properties and uses in food products. International Journal of Food Science and Technology, 41, 129-143  https://doi.org/10.1111/j.1365-2621.2006.01470.x
Kaur Narinder, Gupta Anil K. (2002): Applications of inulin and oligofructose in health and nutrition. Journal of Biosciences, 27, 703-714  https://doi.org/10.1007/BF02708379
Kip P., Meyer D., Jellema R.H. (2006): Inulins improve sensoric and textural properties of low-fat yoghurts. International Dairy Journal, 16, 1098-1103  https://doi.org/10.1016/j.idairyj.2005.10.011
Krivorotova Tatjana, Sereikaite Jolanta (2014): Seasonal changes of carbohydrates composition in the tubers of Jerusalem artichoke. Acta Physiologiae Plantarum, 36, 79-83  https://doi.org/10.1007/s11738-013-1388-5
Matías Javier, González Jerónimo, Cabanillas Juan, Royano Luis (2013): Influence of NPK fertilisation and harvest date on agronomic performance of Jerusalem artichoke crop in the Guadiana Basin (Southwestern Spain). Industrial Crops and Products, 48, 191-197  https://doi.org/10.1016/j.indcrop.2013.04.010
McCann Thu H., Fabre Florence, Day Li (2011): Microstructure, rheology and storage stability of low-fat yoghurt structured by carrot cell wall particles. Food Research International, 44, 884-892  https://doi.org/10.1016/j.foodres.2011.01.045
Meyer D., Bayarri S., Tárrega A., Costell E. (2011): Inulin as texture modifier in dairy products. Food Hydrocolloids, 25, 1881-1890  https://doi.org/10.1016/j.foodhyd.2011.04.012
Mutanda T., Wilhelmi B.S., Whiteley C.G. (2008): Response surface methodology: Synthesis of inulooligosaccharides with an endoinulinase from Aspergillus niger. Enzyme and Microbial Technology, 43, 362-368  https://doi.org/10.1016/j.enzmictec.2008.06.005
Pang Zhihua, Deeth Hilton, Bansal Nidhi (2015): Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels. Food Research International, 72, 62-73  https://doi.org/10.1016/j.foodres.2015.02.009
Praznik W., Cieślik E., Filipiak-Florkiewicz A. (): Soluble dietary fibres in Jerusalem artichoke powders: Composition and application in bread. Nahrung/Food, 46, 151-  https://doi.org/10.1002/1521-3803(20020501)46:3<151::AID-FOOD151>3.0.CO;2-4
Sanz T., Salvador A., Jiménez A., Fiszman S. M. (2008): Yogurt enrichment with functional asparagus fibre. Effect of fibre extraction method on rheological properties, colour, and sensory acceptance. European Food Research and Technology, 227, 1515-1521  https://doi.org/10.1007/s00217-008-0874-2
Sendra E., Kuri V., Fernández-López J., Sayas-Barberá E., Navarro C., Pérez-Alvarez J.A. (2010): Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment. LWT - Food Science and Technology, 43, 708-714  https://doi.org/10.1016/j.lwt.2009.12.005
download PDF

© 2020 Czech Academy of Agricultural Sciences