Effect of additives to microbiological quality of yogurts

Authors

  • Roman Pytel Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemědělská 1, 613 00 Brno
  • Olga Cwiková Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemědělská 1, 61300 Brno
  • Sylvie Ondruší­ková Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemědělská 1, 613 00 Brno
  • Šárka Nedomová Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemědělská 1, 613 00 Brno
  • Vojtěch Kumbár Mendel University in Brno, Faculty of AgriSciences, Department of Technology and Automobile Transport, Zemědělská 1, 613 00 Brno

DOI:

https://doi.org/10.5219/886

Keywords:

chia, quinoa, nopal, fiber, dairy product

Abstract

The objective of this work was to study the effect of addition chia flour, quinoa flour, nopal powder, apple fibre and bamboo fibre BAF 40 in yogurt to microbiological quality. Yogurts were made with 1, 3 and 5% of addition of these additives. The milk used for manufacturing was heated up to 85 °C for 5 min and flour, powder and fiber were irradiated for 20 min in three replicates. It was monitored: Lactic acid bacteria (LAB) - 72 hours at 30 °C (ISO 13721:1998) and yeasts and moulds - 5 days at 25 °C (ISO 21527-1:2009). During storage, the number of LAB was increased to match the initial concentration of yogurt with addition chia flour (concentration 1, 3, 5%) and quinoa flour (1%). The addition of nopal powder, apple or bamboo fiber to yogurt showed a tendency to decrease the number of LAB compared with its initial concentration. All samples were compared with the control yogurt without addition whatever flour, powder or fiber. The amount of yeasts and moulds was increased with the increasing addition of fiber in yogurts. The lowest amount of yeasts and moulds was in yogurt with the bamboo fiber. On the other hand the highest amount was in yogurt with chia flour.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Arnott, D. R., Duttschaever, C. L., Bullock, D. H. 1974. Microbiological evaluation of yogurt produced commercially in Ontario. Journal of Milk and Food Technology, vol. 37, no. 1. p. 11-13. https://doi.org/10.4315/0022-2747-37.1.11 DOI: https://doi.org/10.4315/0022-2747-37.1.11

Czech state standart no. 57 0530:1974. Methods for testing of milk and milk products (Metody zkoušení mléka a tekutých mléčných výrobků.

Decree no. 397/2016 Coll., Ministry of Agriculture of Czech Republic on requirements for milk and dairy products, frozen creams and edible fats and oils. Collection of Laws, no.162, 12.12.2016 (Vyhláška Ministerstva zemědělství o požadavcích na mléko a mléčné výrobky, mražené krémy a jedlé tuky a oleje. Sbírka zákonů ČR, částka 162/2016, 12.12.2016). Decree of the Ministry of Agriculture of the Czech Republic on requirements for milk and dairy products, milled creams and edible fats and oils. Collection of Laws of the Czech Republic, amount 162/2016, 12.12.2016

EN ISO 8968-1:2002. Milk and milk products - Determination of nitrogen content. Part 1, Kjeldahl method and crude protein calculation.

Fernández-García, E., McGregor, J. U., Traylor, S. 1998. The addition of oat fiber and natural alternative sweeteners in the manufacture of plain yogurt. Journal of Dairy Science, vol. 81, no. 3. p. 655-663. https://doi.org/10.3168/jds.S0022-0302(98)75620-6 DOI: https://doi.org/10.3168/jds.S0022-0302(98)75620-6

Görner, F., Valík, L. 2004. Applied food microbiology. (Aplikovaná mikrobiológia poživatín). Bratislava, Slovakia : Malé Centrum, PPA. 528 p. ISBN 80-967064-9-7. (In Slovak)

Habánová, M., Lorková, M., Kopčeková, J. 2010. The consumption of acidophylus drinks and yogurts in selected population of pupils in years 2004 and 2008. Potravinarstvo, vol. 4, no. 3, p. 19-23. https://doi.org/10.5219/26 DOI: https://doi.org/10.5219/26

Hashemi Gahruie, H., Hadi Eskandari, M., Mesbahi, G., Amin Hanifpour, M. 2015. Scientific and technical aspects of yogurt fortification: A review. Food Science and Human Wellness, vol. 4, p. 1-8. https://doi.org/10.1016/j.fshw.2015.03.002 DOI: https://doi.org/10.1016/j.fshw.2015.03.002

Hashim, I. B., Khalil A. H, Afifi, H. S. 2009. Quality characteristics and consumer acceptance of yogurt fortified with date fiber. Journal of Dairy Science, vol. 92, no. 11,

p. 5403-5407. DOI: https://doi.org/10.3168/jds.2009-2234 DOI: https://doi.org/10.3168/jds.2009-2234

Holec, J. 1989. Milk and dairy products hygiene and technology (Hygiena a technologie mléka a mléčných výrobků). 2nd ed. Brno: Státní pedagogické nakladatelství Praha. 362 p. ISBN 80-85114-60-7. (In Czech)

Ibrahimand, A. H., Khalifa, S. A. 2015. Improve Sensory Quality and Textural Properties of Fermented Camel's Milk By Fortified With Dietary Fiber. Journal of American Science, vol. 11, no. 3, p. 42-54.

ISO 15214:1998 Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of mesophilic lactic acid bacteria - Colony-count technique at 30 degrees C.

ISO 21527-1:2009. Microbiology of food and animalfeeding stuffs - Horizontal method for the enumeration of yeasts and moulds - Part 1: Colony count technique

in products with water activity greater than 0.95.

ISO 2446:2008. Milk - Determination of fat content.

Kačmárová , K., Lavová, B., Socha, P., Urminská, D. 2016. Characterization of protein fractions and antioxidant activity of Chia seeds (Salvia hispanica L.). Potravinarstvo, vol. 10, no. 1, p. 78-82. https://doi.org/10.5219/563 DOI: https://doi.org/10.5219/563

Lengyelova, L., Kozelová, D., Trstenovičová, L., Pinterová, S. 2010. Comparison of occurence lactic acid bacteria in chosen yogurts. Potravinarstvo, vol. 4, no. 4, p. 38-43. https://doi.org/10.5219/31 DOI: https://doi.org/10.5219/31

Marth, E. H., Steele J. L. 2001. Applied dairy microbiology. 2nd ed. NEW YORK: M. Dekker, Food science and technology (Marcel Dekker, Inc,). 110 p. ISBN: 0-8247-0536-x.

Nitrayová, S., Brestenský, M., Heger, J., Patráš, P., Rafay, J., Sirotkin, A. 2014. Amino acids and fatty acids profile of chia (Salvia hispanica L.) and flax (Linum usitatissimum L.) seed. Potravinarstvo, vol. 8, no. 1, p. 72-76. https://doi.org/10.5219/332 DOI: https://doi.org/10.5219/332

Remeňová, Z., Čanigová, M., Kročko, M., Ducková., V., Šimková, A. 2017. Effects of floral honey and pressed flax seeds on intensity of yogurt aroma, sweetness and sour taste of yogurts during storage. Potravinarstvo, vol. 11, no. 1, p. 436-440. https://dx.doi.org/10.5219/760 DOI: https://doi.org/10.5219/760

Staffolo, M. D., Bertolaa, N., Martinoa, M., Bevilacquaa, A. 2004. Influence of dietary fiber addition on sensory and rheological properties of yogurt. International Dairy Journal, vol. 14, p. 263-268. DOI: https://dx.doi.org/10.1016/j.idairyj.2003.08.004 DOI: https://doi.org/10.1016/j.idairyj.2003.08.004

Suriyarachchi, V. R., Fleet, G. H. 1981. Occurence and Growth of Yeasts in Yogurts. Applied and Environmental Microbiology, vol. 42, no. 3, p. 574-579. DOI: https://doi.org/10.1128/aem.42.4.574-579.1981

Valencia-Chamorro, S. A. 2003. Quinoa. In Encyclopedia of Food Sciences and Nutrition. 2nd ed.: Academic Press, p. 4895-4902. ISBN: 978-0-12-227055-0. DOI: https://doi.org/10.1016/B0-12-227055-X/00995-0

Walstra, P., Wouters, J. T. M., Geurts, T. J. 2006. Dairy science and technology. 2nd ed. New York: CRC/Taylor & Francis. 763 p. ISBN: 0-8247-2763-0.

Yildiz, F. 2010. Development and manufacture of yogurt and other functional dairy products. BOCA RATON, FL: CRC Press/Taylor & Francis. 451 p. ISBN: 978-1-4200-8207-4. DOI: https://doi.org/10.1201/9781420082081-s

Yousef, A. E., Carlstrom, C. 2003. Food Microbiology: A Laboratory Manual. John Wiley and Sons. 277 p. ISBN: 0471391050.

Downloads

Published

2018-03-01

How to Cite

Pytel, R. ., Cwiková, O. ., Ondruší­ková, S. ., Nedomová, Šárka ., & Kumbár, V. . (2018). Effect of additives to microbiological quality of yogurts. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 186–194. https://doi.org/10.5219/886

Most read articles by the same author(s)

<< < 1 2 3