Effect of the addition of egg white on the microbiological, physicochemical and sensory quality of steamed yogurt during fermentation and cold storage
Yogurt or yoghurt is one of the most popular fermented dairy products worldwide and has gained widespread consumer acceptance as a healthy food. In this study, steamed yogurt, which contained lactic ferments (Lactobacillus bulgaricus and Streptococcus thermophilus), was produced with egg white addit...
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University of Kragujevac, Faculty of Agronomy, Cacak
2021
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oai:doaj.org-article:4c651a11a0e740bea9d12b0b230add1a2021-12-05T18:00:31ZEffect of the addition of egg white on the microbiological, physicochemical and sensory quality of steamed yogurt during fermentation and cold storage0354-95422560-314010.5937/AASer2151003Dhttps://doaj.org/article/4c651a11a0e740bea9d12b0b230add1a2021-01-01T00:00:00Zhttps://scindeks-clanci.ceon.rs/data/pdf/0354-9542/2021/0354-95422151003B.pdfhttps://doaj.org/toc/0354-9542https://doaj.org/toc/2560-3140Yogurt or yoghurt is one of the most popular fermented dairy products worldwide and has gained widespread consumer acceptance as a healthy food. In this study, steamed yogurt, which contained lactic ferments (Lactobacillus bulgaricus and Streptococcus thermophilus), was produced with egg white addition at various levels (1%, 2%, 3%, 4% and 5%). The physicochemical, microbial and sensory analyses were determined to ascertain the quality attributes of the products. The dry matter, protein, viscosity and density values increased during storage. However, the microbiological properties of the five tested yogurt samples were within the international standards, and confirmed the safety and acceptability of the products. Steamed yogurts enriched with egg white were more preferred by panelists than the control yogurt in terms of sensory evaluation (flavor, color, taste and texture).The results indicated that the concentrations (2 and 3%) of egg white could be used to produce an egg white yogurt without significant adverse effects on the physicochemical, microbial, and sensory properties.Bouhadi DjilaliHariri AhmedBenattouche ZouaouiEl Ouissi A.Ibri KadaBelkhodja HamzaBachir Raho G.University of Kragujevac, Faculty of Agronomy, Cacakarticlesteamed yogurtegg whitephysicochemicalmicrobial and sensory propertiesAgricultureSENSRActa Agriculturae Serbica, Vol 26, Iss 51, Pp 3-10 (2021) |
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steamed yogurt egg white physicochemical microbial and sensory properties Agriculture S |
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steamed yogurt egg white physicochemical microbial and sensory properties Agriculture S Bouhadi Djilali Hariri Ahmed Benattouche Zouaoui El Ouissi A. Ibri Kada Belkhodja Hamza Bachir Raho G. Effect of the addition of egg white on the microbiological, physicochemical and sensory quality of steamed yogurt during fermentation and cold storage |
| description |
Yogurt or yoghurt is one of the most popular fermented dairy products worldwide and has gained widespread consumer acceptance as a healthy food. In this study, steamed yogurt, which contained lactic ferments (Lactobacillus bulgaricus and Streptococcus thermophilus), was produced with egg white addition at various levels (1%, 2%, 3%, 4% and 5%). The physicochemical, microbial and sensory analyses were determined to ascertain the quality attributes of the products. The dry matter, protein, viscosity and density values increased during storage. However, the microbiological properties of the five tested yogurt samples were within the international standards, and confirmed the safety and acceptability of the products. Steamed yogurts enriched with egg white were more preferred by panelists than the control yogurt in terms of sensory evaluation (flavor, color, taste and texture).The results indicated that the concentrations (2 and 3%) of egg white could be used to produce an egg white yogurt without significant adverse effects on the physicochemical, microbial, and sensory properties. |
| format |
article |
| author |
Bouhadi Djilali Hariri Ahmed Benattouche Zouaoui El Ouissi A. Ibri Kada Belkhodja Hamza Bachir Raho G. |
| author_facet |
Bouhadi Djilali Hariri Ahmed Benattouche Zouaoui El Ouissi A. Ibri Kada Belkhodja Hamza Bachir Raho G. |
| author_sort |
Bouhadi Djilali |
| title |
Effect of the addition of egg white on the microbiological, physicochemical and sensory quality of steamed yogurt during fermentation and cold storage |
| title_short |
Effect of the addition of egg white on the microbiological, physicochemical and sensory quality of steamed yogurt during fermentation and cold storage |
| title_full |
Effect of the addition of egg white on the microbiological, physicochemical and sensory quality of steamed yogurt during fermentation and cold storage |
| title_fullStr |
Effect of the addition of egg white on the microbiological, physicochemical and sensory quality of steamed yogurt during fermentation and cold storage |
| title_full_unstemmed |
Effect of the addition of egg white on the microbiological, physicochemical and sensory quality of steamed yogurt during fermentation and cold storage |
| title_sort |
effect of the addition of egg white on the microbiological, physicochemical and sensory quality of steamed yogurt during fermentation and cold storage |
| publisher |
University of Kragujevac, Faculty of Agronomy, Cacak |
| publishDate |
2021 |
| url |
https://doaj.org/article/4c651a11a0e740bea9d12b0b230add1a |
| work_keys_str_mv |
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