Professional Documents
Culture Documents
Chemistry
Food Chemistry 106 (2008) 211216
www.elsevier.com/locate/foodchem
Abstract
Cornmilk yogurt set by a combination of sodium caseinate plus gelatin at concentrations of 0, 0.2, 0.4 and
0.6% (w/v) were studied. The quality of the gels was determined by measurement of acidity, syneresis, texture
profile analysis, viscoelasticity, structure scanning electron microscope and microbiology. Texture profile analysis
(TPA) showed that increasing levels of gelatin increased hardness, adhe-siveness and springiness as well as the
acidity of the products. Viscoelastic behaviour displayed similar trends to the TPA characteristics, the storage
modulus was less frequency dependent than the loss modulus giving a loss tangent of 0.2 in the high gelatin
systems, which might indicate a true gel system. The microstructure was dense and spongy-like with small air
cells, in particular, those having a high concentration of gelatin (0.6%, w/v) gave a very firm structure which might
impair palatability. The addition of a commercial gelatin at 0.4% (w/v) gave good acceptability for the product
(little syneresis of the gels produced). While the gelatin used for this study had a bloom value of 246 g the authors
acknowledge that a dierent commercial gelatin may well result in a dierent concentration being required.
2007 Elsevier Ltd. All rights reserved.
Keywords: Cornmilk yogurt; Gelatin; Texture profile analysis; Viscoelastic property; Microstructure
1. Introduction
212
sterilized at 121 LC
for 15 min and
(
Amatayakul,
Halmos,subse-quently
Sherkat, & Shah, 2006; El-cooled to 37 LC.
inoculum was
Sayed, El-Gawad, Murad, &The
incubated
at 37 LC
Salah, 2002; Fiszman, Lluch,for 18 h and
stored
& Sal- vador, 1999; Lal,at
5
LC
(
OConnor, & Eyres, 2006), bySankhavadhana,
binding with water to reduce2001).
water flow in the matrix
space. Some may interact
with protein in the food2.3. Mother culture
matrix and as a result, further
increase hydration behaviour
Mother
culture
( Duboc &
Mollet, 2001;was
freshly
Tamime & Robinson, 1999).prepared
before
experi-ment,
Several
workers
havethe
inoculating a
investigated animal-milk orby
of
stock
soy-milk yogurts, but lit-tleloop
culture in 100 ml of
work has been done on cornster-ilized
milk
which
milk yogurt. Therefore, thismedium,
contained
16%
study was aimed to develop a(w/v) skim milk
cornmilk yogurt, set by apowder, and 0.1%
combination of gelatin and(w/v) yeast extract
sodium caseinate, as a valuesubsequently
sterilized at 121
added cornmilk product.
LC. The inoculated
culture
was
incubated at 37 LC
2. Materials and methods
for 18 h and kept
at 5 LC until use (
Sankhavadhana,
2001).
2.1. Preparation of sweet-corn
milk
2.4. Cornmilk yogurt
The variety of sweet corn
Distilled water was
(ATS-5), harvested on theadded
to the extracted
milk in a ratio of 1:2,
23rd day after silking of the corn
corn milk to distilled
corn plant was purchasedwater, then mixed with
from Thaweesak Sweet Corn
Group, Chiang Mai province,
Thailand. To prepare corn
milk, the sweet corn was
husked, taken o the silk and
cleaned. Seeds of the cleaned
corn were shaved o from its
cob. Milk from the separated
seeds was extracted using a
fruit
extractor
(Moulinex,
Spain), and filtered through a
clean muslin cloth to remove
residual hull particles.
2.2. Stock culture
Freeze-dried
894
ATCC
19258 S. thermophilus and 892
ATCC 11842 L. bulgaricus
(Thailand
Institute
of
Scientific and Technological
Research,
Thailand)
were
grown in M17 broth (Merck,
Germany) and MRS medium
(Merck,
Ger-many),
respectively, at 37 LC for 18
h.
A
loop
of
each
microorganism grown was
transferred into 10 ml of
litmus milk, a mixture of 16%
(w/v) skim milk powder
(Mission, Thailand), 2 ml of
1% (w/v) litmus concentration
(BDH, England), 0.3% (w/v)
yeast extract (Difco, USA)
dissolved in distilled water.
Sucient calcium carbonate
(Merck, Germany) was added
to cover the bottom of the
test tube which was then
2% (w/v) lactose
(Fonterra,
New
Zealand) and 4%
(w/v)
sodium
caseinate
(BBA,
France)
which
contained 95.14
0.28 mg calcium
per
100
g.
Subsequently,
gelatin (Bloom 246
g,
Gelita,
New
Zealand)
was
added to the mixture,
at
concentrations of
0, 0.2, 0.4 and
0.6% (w/v). The
mixture
was
heated at 90 LC for
5 min, following by
heat-ing at 95 LC
for
5
min
(
Raphaelides
&
Gioldasi,
2005)
then cooled to 40
LC. Consequently
2% (v/v) of yogurt
starter
culture
composed of S.
thermophilus and L.
bulgaricus at a ratio
of
1:1
was
inoculated.
The
inoculum
was
poured into 100 ml
sterilized
plastic
cups and incubated
at 40 LC until pH
4.44.6
was
reached.
2.5. Chemical
analysis
Chemical
analysis for corn
milk
was
performed following AOAC (2000)
included
No.
991.20 for protein
content,
No.
905.02
for
fat
content,
No.
945.46
for
ash
measure-ment, No.
990.20
for
moisture content.
The
Lane
and
Eynon method was
used to determine
the
quantity
of
reducing
sugar,
invert sugar and
sucrose ( James,
1995).
2.6. Microbiological
determination
For
viable
numbers of starter
culture
in
the
products,
S.
thermophilus
was
enumerated
using
M17 agar acidified
to pH 6.8 by 1 M HCl
( IDF, 1997) and
subsequently
incubated at 37 1
LC for 48 h under
aerobic
condition.
The number of L.
bulgaricus
was
acidity
yogurt
of
the
was
vacuum
pump
with a 5 kg load
cell.
Compression
measurements
were
carried
filtered
using
under
35
out
mm
diameter
The
probe to apply a
weight
of
filtrate divided by
methods No. 947.05 ( AOAC,
the initial weight
2000). The determination of
100
gave
the
syneresis was carried out 24
percentage
h
after
the
completed
syneresis.
fermentation ( Wu, Hulbert, &
2.8. Texture profile
Mount, 2001). The analysis
analysis
was achieved using Whatman
filter paper (number 1) on a
Texture
profile
30%
strain
100
cylinder
constant
through
ml
cup-set
yogurt. A speed of
0.5 mm s
1
2.9. Microstructure
displacement of
AR
1)
(TA
frequency
selected ( Fig.
for
the
sweeps
were performed
Inc.,
at
The
glutaraldehyde
solution
using
in60 mm 2L steel
which
0.011
Hz.
measuring
system
was
thermostatted
at
with
phosphate
postfixed
and(truncation
osmiumlm,
buer,
with
1%
solution
TA
in
Excess
Dehydrated1999).
was
samples were dried with a Pelcosample
o
CPD-2-critical point drier (Ted Pallatrimmed
and
100%).
to
the
Driedprior
analysis.
Inisections were sliced and mounted
tially, a strain
on aluminum SEM stubs for gold
sweep,
at
a
coating with a Fine Coat Jeol-JFCconstant
1100 (Jeol Ltd., Akishima, Japan).
frequency of 1
The microstructure of the samples
Hz,
with
a
was examined by a scan-ning
displacement
electron
microscope
Jeol
JSMranging from 1
5910LV (Jeol Ltd., Tokyo, Japan), at a 4
10 to 0.1 rad,
magnification of 5500 ( Sandovalwas
car-ried
Castilla, Lobato-Calleros, Aguirreout, so that the
Mandujano, & Ver- non-Carter,
linear
2004).
viscoelastic
Co.,
Redding,
CA,
USA).
region
2.10. Rheological measurement
Oscillatory
testing
of
samples
were
the
could
be determined.
A
all
experiments
LC,
54
phosphateInstruments
with
a
buer. The postfixed samples wereLtd.)
washed with phosphate buer andsample gap of
tetraoxide
10
constant
in triplicate.
213
Statistical
analysis
wasin the range
performed using a SPSS pro-gram11.7011.88 log
version 10.0.1. All data werecfu/ml
and
determined for an anal-ysis of
variance
using
a
completely9.139.50
log
randomized design. If the F valuecfu/ml for S.
from the analysis of variance wasthermophilus and
significant,
a
least
significant
dierence (LSD) was then used toL.
bulgaricus,
deter-mine
dierences
amongrespectively, for
treatment means.
the
various
levels of added
3. Results and discussion
gelatin. In Fig.
2, it can be
3.1. Chemical composition of corn milk seen that an
increase in the
concentration of
The chemical compositions ofgelatin,
corn milk are as follows, 2.56 significantly
0.25% (w/w) protein, 1.05 0.12% increased
(w/w) fat, 0.63 0.06% (w/w) ash,product acidity
82.06 0.03% (w/w) moisture, 3.78 (P
<
0.05)
0.10% (w/w) reducing sugar, 4.19
at
1.11% (w/w) sucrose and 8.18 although
1.07% (w/w) invert sugar.
gelatin
concentrations
of 0.4% and
3.2. Starter culture counts and total
0.6% (w/v), the
acidity
acidities
were
similar.
These
agree
The amounts of starter cultureresultsthose
of
grown in the cornmilk yogurt werewith
Kumar
and
G', G"(Pa)
Displac
ement
(rad)
100.0
10.0
G',0%gelatin
gelatin
compared
with the
control
3.3. Syneresis
Total ity
Syneresis of
the
cornmilk
yogurt
was
aected by the
addition
of
gelatin
as
shown in Fig. 3.
Increased levels
of
gelatin
significantly
reduced
the
extent
of
syneresis (P <
0.05).
This
might be due to
eective
immobilization
of the aqueous
phase by the
gelatin in the
yogurt network
1.2
Acid(%lactic acid)
1.0
0.0001
1000.0
G",0%gelatin
G',0.6%
gelatin
G",
0.6%gelatin
Mishra
(2004)
who found that
the acidity of a
mango soymilk
set
yogurt
increased with
increasing
levels of added
gelatin.
1
0.8
0.6
0.4
0.2
0
Levelsof
added
gelatin
(%,w/v)
yogurt concentrations of
with
diere gelatin). gelatin addition.
nt
0.2
0.4
0.6
214
Syneresis (%)
80
0.1
0.05
a
b
70
0
0.0
60
50
Le
vel
sof
ad
de
d
gel
ati
n
(%
,
w/
v)
40
30
20
10
0
0.2
Levelsofadded
gelatin(%,w/v)
Fig. 3. Syneresis of cornmilk yogurt
with dierent concentrations of
gelatin addition.
Fig. 4. Texture profile
which
thus
significantlyanalysis of cornmilk
reduced the susceptibility toyogurt with dierent
concentrations of
syner-esis ( Fiszman et al.,gelatin addition.
1999; Keogh & OKennedy,
1998; Modler & Kalab, 1983).
It is worth noting that large
180
160
Hardness (g)
140
120
100
80
60
40
20
0
Adhesiveness (g.s)
10
30
50
70
90
110
130
0.45
Springiness
0.4
0.35
0.3
0.25
0.2
amounts of gelatin
would induce the
formation of a gel
net-work with the
sodium caseinate
in
the
yogurt
mixture ( Lal et al.,
2006).
3.4. Textural
characteristics
Fig. 4 shows the
eect of gelatin addition
on
hardness,
adhesiveness
and
springiness, nearly all of
these parameters
215
Table 1
3.5. Microstructure
Viscoelastic behaviour of
cornmilk
yogurt
with
various amounts of added
gelatin measured at a
frequency of 0.1 Hz
10
00
b100
(Pa)G"
10
0.01
G (Pa)
G
(Pa)
0.0
87.56 5.28c
18.3
2
1.22c
0.2
102.82 5.58c
20.16 1.06c
0.4
170.33 8.43b
0.6
Level (%)
206.40 17.43
(G00)
exhibit
a
similar pattern to
that
of
the
untreated
(no
added
gelatin)
sample.
Whereas
in
the
samples
having
lar-ger
amounts of gelatin,
both
moduli
increase
significantly (P <
0.05). Probably due
to a higher crosslink
density
induced
by
stronger
gelation
of the system (
Apichartsrangkoon,
2002;
Apichartsrangkoon,
2003;
Apichartsrangkoon,
Bell,
Ledward,
&
Schofield,
1999;
Apichartsrangkoon
& Ledward, 2002).
It also worth noting
that the overall
G0 plots are less
frequency
dependent
than
the G00 plots and
their loss 00tangent
(ratio of G /G0) are
as low as 0.2 which
is an indication of
true gel behav-iour
with
solid-like
structures ( RossMurphy,
1984).
These results are in
accordance
with
the TPA ( Fig. 4)
and
microstructure ( Fig. 5)
results.
4. Conclusion
G' (Pa)
1000
100
36.59 2.05b
a
42.22 6.09a
palatability. Thus the level ofUniversity of Notadditional gelatin at 0.4%tingham, UK, for
(w/v) was suggested for cornhis helpful revision,
milk yogurt making. However,and the Graduate
this optimum concen-trationSchool, Chiang Mai
will depend on the bloomUniversity for their
specification of the gelatinfinancial support.
used. Although sensory tests
would be needed to confirm
this, it is readily apparent
that the addition of gelatin toReferences
the cornmilk mixture can
yield
yogurts
with
characteristics
that
are
I. M., & Maia, J.
associated with good eatingAfonso,
M.
(1999).
quality.
Acknowledgements
The
authors
thank
Professor
D.A.
Ledward,
School
of
Biosciences,
Division of Food Sciences,
Rheological
monitoring
of
structure
evolution
and development in
stirred
yoghurt.
Journal
of
Food
Engineering,
42,
183190.
216
Lourens-Hattingh,
A.,
&
Viljoen, B. C. (2001).
Yogurt
as
probiotic
carrier food (a review).
International Dairy Journal,
11, 117.
Lucey,
J.
A.
(2002).
Apichartsrangkoon, A., Bell, A. E.,
Foundation
scholar
award formation and
Ledward, D. A., & Schofield, J. D.
physical properties of
milk
protein
gels.
Journal
(1999).
Dynamic
viscoelastic
of Dairy Science, 85, 281
294.
behavior of high-pressure-treated
Apichartsrangkoon, A. (2003). Eects of high
pressure on rheological properties of soy
protein gels. Food Chemistry, 80, 5560.
Aguirre-Mandujano,
E., & Vernon-Carter,
E.
J.
(2004).
Microstructure and
James, C. S. (1995). Analytical chemistry of
texture of yogurt as
foods. London: Chapman and Hall.
influenced by fat
replacers.
Keogh, M. K., & OKennedy, B. T. (1998).
International
Dairy
Journal, 14, 151159.
Rheology of stirred yogurt as aected
by added milk fat, protein and Sankhavadhana,
P.
hydrocolloids. Journal of Food Science,
(2001). Development
63(1), 108112.
of
yoghurt-like
fermented milk product
Kumar, P., & Mishra, H. N. (2004). Mango
using
probiotic
soy fortified set yoghurt: eect of
cultures,
(p.
29).
stabilizer
addition
on
M.S.Thesis. Chiang
physicochemical,
sensory
and
textural properties. Food Chemistry, 87, Mai University (in
Thai).
501507.
International Dairy Federation (1997). Dairy
starter cultures of lactic acid bacteria (LAB)
standard of identity, IDF Standard No. 149A.
Brussels.
I.,
Remeuf,
F.,
Lal, S. N. D., OConnor, C. J., & Eyres, L. Sodini,
Haddad, S., & Corrieu, G.
(2004).
The
relative
(2006).
Application
of
eect of milk base,
starter, and process on
emulsifiers/stabilizers in dairy products
yogurt texture: a review.
Critical Reviews in Food
of high rheology. Advance in Colloid andScience
and Nutrition, 44, 113
137. Tamime, A. Y., &
Interface Science, 123126, 433437.
Robinson, R. K. (1999).
Yoghurt science and technology