Effect of ultrasound power on physicochemical and rheological properties of yoghurt drink produced with thermosonicated milk

Download
2016-04-01
Gursoy, Oguz
Yilmaz, Yusuf
Gokce, Ozge
Ertan, Kübra
The aim of the study was to determine the effect of ultrasound power on some selected quality parameters of yogurt drink produced with thermosonicated milk. Ultrasonication treatments for raw milk samples preheated to 70 degrees C were carried out at different ultrasound powers (100, 125 and 150W): Yogurt drinks were produced with milk samples processed with thermosonication or conventional heating (10 min at 90 degrees C). Thermosonication treatment did not influence proximate composition and color properties of samples; however, it decreased serum separation values significantly while increasing apparent viscosity values at higher ultrasound power. Rheological measurements indicated that all yogurt drink samples exhibited a non-Newtonian behavior. In conclusion, thermosonication treatment could be successfully used in the production of yoghurt drink and improve its major quality parameters such as delayed serum separation and increased apparent viscosity.
EMIRATES JOURNAL OF FOOD AND AGRICULTURE

Suggestions

Effect of microfluidization on the microstructure and physical properties of a novel yoghurt formulation
DEMİRKESEN, Ilkem; VILGIS, Thomas A.; Mert, Behiç (2018-11-01)
This study aims at development of a new method to form emulsion-based yoghurt like gels from, but not limited to hazelnut. For this purpose, hazelnut slurries with varying solid content were processed using a microfluidizer to obtain creamy structures possessing high consistency. Then, these slurries were processed into fermented hazelnut products (HNPs) by inoculating with lactic acid bacteria culture. Real time Theological measurements were conducted to monitor how moduli values changed during fermentatio...
Effect of fabrication and process parameters on the morphology and performance of a PAN-based zeolite-filled pervaporation membrane
Okumus, E; Gurkan, T; Yılmaz, Levent (Elsevier BV, 2003-09-15)
The aim of this study is to develop a novel pervaporation membrane for dehydration of azeotropic ethanol-water mixture and to investigate the effect of membrane preparation and process parameters on the membrane performance. Zeolites (3A, 4A and 13X) are added as fillers to the base polymer poly [acrylonitrile] (PAN). It is observed that the volatility of the casting solvent and the annealing temperature strongly affect the performance and morphology of the manufactured membranes. Scanning electron microgra...
EFFECT OF THE LACTOPEROXIDASE SYSTEM ON THE ACTIVITY OF STARTER CULTURES FOR YOGURT PRODUCTION
Basaga, H.; Dik, Tunay (VOLKSWIRTSCHAFTLICHER VERLAG, 1994)
The LP system in raw milk was activated by the addition of equimolar concentrations (0.25 mM) of hydrogen peroxide (H2O2) and thiocyanate (SCN) as KSCN and utilizing the inherent milk lactoperoxidase (LP). H2O2 and SCN- concentrations were determined during the experiments by using spectrophotometric methods and found to decrease to 1.5 mug/ml and 0.4 mug/ml respectively in 5 h. A relatively small amount of H2O2 was produced in the untreated milk which then was found to decrease. The activated sample, at th...
Effect of boiling, roasting and frying on disintegration of peanuts in simulated gastric environment
Kong, Fanbin; Öztop, Halil Mecit; SINGH, R. Paul; MCCARTHY, Michael J. (2013-01-01)
The objective of this study was to investigate the influence of boiling, roasting and frying on the digestion of peanuts in simulated gastric environment. Raw and processed peanuts were tested for disintegration in a model stomach system. The differences in disintegration rate were explained with respect to the changes in moisture absorption and texture. The absorption of moisture and the swelling of peanuts during gastric digestion were studied using Magnetic Resonance Imaging (MRI). The results show that ...
Effect of Ultrasound-Assisted Osmotic Dehydration as a Pretreatment on Deep Fat Frying of Potatoes
Karizaki, Vahid Mohammadpour; Şahin, Serpil; Şümnü, Servet Gülüm; Mosavian, Mohammad Taghi Hamed; Luca, Alexandru (2013-12-01)
The objective of this study was to investigate the possibility of using ultrasound-assisted osmotic dehydration (UAOD) as a pretreatment prior to frying and to study its effects on the quality of fried potatoes. The quality parameters, moisture content, oil uptake, color, texture, and microstructure of fried potatoes, were chosen. Quality of fried potatoes treated with UAOD was also compared with the ones treated with osmotic dehydration (OD). Potato slabs (40 x 40 x 7 mm) were pretreated with different osm...
Citation Formats
O. Gursoy, Y. Yilmaz, O. Gokce, and K. Ertan, “Effect of ultrasound power on physicochemical and rheological properties of yoghurt drink produced with thermosonicated milk,” EMIRATES JOURNAL OF FOOD AND AGRICULTURE, pp. 235–241, 2016, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/32052.