Application of Micro- and Nano-Bubbles as a Tool to Improve the Rheological and Microstructural Properties of Formulated Greek-Style Yogurts
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...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-02-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/4/619 |
| _version_ | 1797480257804042240 |
|---|---|
| author | Karthik Sajith Babu Dylan Zhe Liu Jayendra K. Amamcharla |
| author_facet | Karthik Sajith Babu Dylan Zhe Liu Jayendra K. Amamcharla |
| author_sort | Karthik Sajith Babu |
| collection | DOAJ |
| description | 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% (<i>w</i>/<i>w</i>). 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<sup>−1</sup> (η<sub>100</sub>) was 1.09 Pa·s for C-GSY and 0.71 Pa·s for MNB-GSY. Incorporation of MNBs into GSY significantly (<i>p</i> < 0.05) decreased the η<sub>100</sub> by 30% on 1 week of storage. Additionally, the η<sub>100</sub> 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. |
| first_indexed | 2024-03-09T21:57:25Z |
| format | Article |
| id | doaj.art-2c121e45611544fab96694a3363f3bf3 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:57:25Z |
| publishDate | 2022-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-2c121e45611544fab96694a3363f3bf32023-11-23T19:54:44ZengMDPI AGFoods2304-81582022-02-0111461910.3390/foods11040619Application of Micro- and Nano-Bubbles as a Tool to Improve the Rheological and Microstructural Properties of Formulated Greek-Style YogurtsKarthik Sajith Babu0Dylan Zhe Liu1Jayendra K. Amamcharla2Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, KS 66506, USASchool of Science, Psychology and Sport, Federation University Australia, Mount Helen, VIC 3350, AustraliaDepartment of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, KS 66506, USAThe 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% (<i>w</i>/<i>w</i>). 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<sup>−1</sup> (η<sub>100</sub>) was 1.09 Pa·s for C-GSY and 0.71 Pa·s for MNB-GSY. Incorporation of MNBs into GSY significantly (<i>p</i> < 0.05) decreased the η<sub>100</sub> by 30% on 1 week of storage. Additionally, the η<sub>100</sub> 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.https://www.mdpi.com/2304-8158/11/4/619micro- and nano-bubblesGreek-style yogurtmicellar casein concentrate |
| spellingShingle | Karthik Sajith Babu Dylan Zhe Liu Jayendra K. Amamcharla Application of Micro- and Nano-Bubbles as a Tool to Improve the Rheological and Microstructural Properties of Formulated Greek-Style Yogurts Foods micro- and nano-bubbles Greek-style yogurt micellar casein concentrate |
| title | Application of Micro- and Nano-Bubbles as a Tool to Improve the Rheological and Microstructural Properties of Formulated Greek-Style Yogurts |
| title_full | Application of Micro- and Nano-Bubbles as a Tool to Improve the Rheological and Microstructural Properties of Formulated Greek-Style Yogurts |
| title_fullStr | Application of Micro- and Nano-Bubbles as a Tool to Improve the Rheological and Microstructural Properties of Formulated Greek-Style Yogurts |
| title_full_unstemmed | Application of Micro- and Nano-Bubbles as a Tool to Improve the Rheological and Microstructural Properties of Formulated Greek-Style Yogurts |
| title_short | Application of Micro- and Nano-Bubbles as a Tool to Improve the Rheological and Microstructural Properties of Formulated Greek-Style Yogurts |
| title_sort | application of micro and nano bubbles as a tool to improve the rheological and microstructural properties of formulated greek style yogurts |
| topic | micro- and nano-bubbles Greek-style yogurt micellar casein concentrate |
| url | https://www.mdpi.com/2304-8158/11/4/619 |
| work_keys_str_mv | AT karthiksajithbabu applicationofmicroandnanobubblesasatooltoimprovetherheologicalandmicrostructuralpropertiesofformulatedgreekstyleyogurts AT dylanzheliu applicationofmicroandnanobubblesasatooltoimprovetherheologicalandmicrostructuralpropertiesofformulatedgreekstyleyogurts AT jayendrakamamcharla applicationofmicroandnanobubblesasatooltoimprovetherheologicalandmicrostructuralpropertiesofformulatedgreekstyleyogurts |