Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10773/37436 |
Resumo: | Tuluq and Torba yoghurts are traditional concentrates from Iran. Physicochemical, nutritional, and sensory properties of these yoghurts were studied along 60 days of storage. Results showed that, both pH and percentage of free whey decreased significantly (P < 0.05), while titratable acidity, total solid, salt, protein and fat content increased (P < 0.05) during storage. The yoghurt lipolysis decreased during the first 30 days and then increased during the storage. The indexes pH 4.6-soluble nitrogen/total nitrogen and non-protein nitrogen/total nitrogen in yoghurt samples decreased during first 30 days, possibly due to removing of low molecular weight nitrogenous compounds of Tuluq and Torba bags at late storage and then increased. Considerable αs1-and β-casein degradation occurred in Tuluq yoghurt. This might be due to endogenous surface bacteria and yeasts activities on Tuluq bag. It was concluded that Tuluq yoghurt had long shelf-life and high quality, being a valuable dairy product. |
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Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storageSensory propertiesLipolysisProteolysisElectrophoresisβ-CaseinTuluq and Torba yoghurts are traditional concentrates from Iran. Physicochemical, nutritional, and sensory properties of these yoghurts were studied along 60 days of storage. Results showed that, both pH and percentage of free whey decreased significantly (P < 0.05), while titratable acidity, total solid, salt, protein and fat content increased (P < 0.05) during storage. The yoghurt lipolysis decreased during the first 30 days and then increased during the storage. The indexes pH 4.6-soluble nitrogen/total nitrogen and non-protein nitrogen/total nitrogen in yoghurt samples decreased during first 30 days, possibly due to removing of low molecular weight nitrogenous compounds of Tuluq and Torba bags at late storage and then increased. Considerable αs1-and β-casein degradation occurred in Tuluq yoghurt. This might be due to endogenous surface bacteria and yeasts activities on Tuluq bag. It was concluded that Tuluq yoghurt had long shelf-life and high quality, being a valuable dairy product.Elsevier2023-04-28T08:27:32Z2019-11-01T00:00:00Z2019-11info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10773/37436eng0023-643810.1016/j.lwt.2019.108417Alirezalu, K.Inácio, Rita S.Hesari, J.Remize, F.Nemati, Z.Saraiva, Jorge A.Barba, Francisco J.Sant'Ana, Anderson S.Lorenzo, Jose M.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-02-22T12:12:18Zoai:ria.ua.pt:10773/37436Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:08:03.022154Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage |
title |
Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage |
spellingShingle |
Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage Alirezalu, K. Sensory properties Lipolysis Proteolysis Electrophoresis β-Casein |
title_short |
Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage |
title_full |
Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage |
title_fullStr |
Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage |
title_full_unstemmed |
Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage |
title_sort |
Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage |
author |
Alirezalu, K. |
author_facet |
Alirezalu, K. Inácio, Rita S. Hesari, J. Remize, F. Nemati, Z. Saraiva, Jorge A. Barba, Francisco J. Sant'Ana, Anderson S. Lorenzo, Jose M. |
author_role |
author |
author2 |
Inácio, Rita S. Hesari, J. Remize, F. Nemati, Z. Saraiva, Jorge A. Barba, Francisco J. Sant'Ana, Anderson S. Lorenzo, Jose M. |
author2_role |
author author author author author author author author |
dc.contributor.author.fl_str_mv |
Alirezalu, K. Inácio, Rita S. Hesari, J. Remize, F. Nemati, Z. Saraiva, Jorge A. Barba, Francisco J. Sant'Ana, Anderson S. Lorenzo, Jose M. |
dc.subject.por.fl_str_mv |
Sensory properties Lipolysis Proteolysis Electrophoresis β-Casein |
topic |
Sensory properties Lipolysis Proteolysis Electrophoresis β-Casein |
description |
Tuluq and Torba yoghurts are traditional concentrates from Iran. Physicochemical, nutritional, and sensory properties of these yoghurts were studied along 60 days of storage. Results showed that, both pH and percentage of free whey decreased significantly (P < 0.05), while titratable acidity, total solid, salt, protein and fat content increased (P < 0.05) during storage. The yoghurt lipolysis decreased during the first 30 days and then increased during the storage. The indexes pH 4.6-soluble nitrogen/total nitrogen and non-protein nitrogen/total nitrogen in yoghurt samples decreased during first 30 days, possibly due to removing of low molecular weight nitrogenous compounds of Tuluq and Torba bags at late storage and then increased. Considerable αs1-and β-casein degradation occurred in Tuluq yoghurt. This might be due to endogenous surface bacteria and yeasts activities on Tuluq bag. It was concluded that Tuluq yoghurt had long shelf-life and high quality, being a valuable dairy product. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-11-01T00:00:00Z 2019-11 2023-04-28T08:27:32Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10773/37436 |
url |
http://hdl.handle.net/10773/37436 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0023-6438 10.1016/j.lwt.2019.108417 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799137733987270656 |