Molecules, Vol. 25, Pages 4638: Different Ultrasound Exposure Times Influence the Physicochemical and Microbial Quality Properties in Probiotic Goat Milk Yogurt
Molecules, Vol. 25, Pages 4638: Different Ultrasound Exposure Times Influence the Physicochemical and Microbial Quality Properties in Probiotic Goat Milk Yogurt
Molecules doi: 10.3390/molecules25204638
Authors:
Karina Delgado
Carla Vieira
Ilyes Dammak
Beatriz Frasão
Ana Brígida
Marion Costa
Carlos Conte-Junior
Despite goat milk having health benefits over cow milk, goat milk yogurt (GY) presents low consistency and viscosity, which reduces its overall acceptability by the consumer. Thus, new innovative methods can be an alternative to improve the quality of GY. Hence, this study aimed to investigate the effect of ultrasound (US) treatment with different sonication times on quality parameters of probiotic GY during refrigerated storage. US treatment was conducted at 20 KHz for 3, 6, and 9 min in yogurt. Lactobacillus bulgaricus and Lactobacillus acidophilus LA-5 were sensitive to US treatment, presenting a decrease in the yogurts stocked. This loss of viability led to reduced post-acidification due to smaller lactose metabolization in yogurt samples submitted to the US. Among tested treatments, the application of 6 min enhanced the apparent viscosity and consistency index of GY yogurts. In addition, this time also reduced tyramine and total biogenic amine (BAs) content. These findings suggest that 6 min of sonication is a promising way to improve the rheological properties and reduce the acidity and BAs content in GY. Further studies should be performed t...
Source: Molecules - Category: Chemistry Authors: Karina Delgado Carla Vieira Ilyes Dammak Beatriz Fras ão Ana Br ígida Marion Costa Carlos Conte-Junior Tags: Article Source Type: research
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