Presentation
Microstructure and physicochemical properties of goat milk yogurt with fucoxanthin
American Dairy Science Association Annual Meeting
(2023)
Abstract
The food industry has increasingly added nutrients and other ingredients to products to enhance their health benefits. Fucoxanthin, a marine carotenoid, is recognized for its benefits in mitigating obesity, diabetes, hypertension, and inflammation. The aim of this study was to analyze the microstructure, particle sizes, chemical composition, water holding capacity (WHC), and firmness of goat milk yogurt with fucoxanthin during storage. Yogurts with and without fucoxanthin were manufactured from goat whole milk (82.85%, w/w), powdered goat milk (10.68%, w/w), and sugar (6.47%, w/w). Fucoxanthin at a concentration of 0.052 mg/g of mix was added to the treatment. The mix was heated at 80°C for 30 min, cooled, inoculated with a culture, and incubated at 43°C for 5 h. The microstructure images, particle sizes, WHC, and firmness were evaluated in the control yogurt (CY) and fucoxanthin supplemented yogurt (FXY) during 4 weeks of storage. Also, the chemical components of yogurts were determined at 0 week according to the AOAC procedures. Confocal laser scanning microscopy (CLSM) and a Multisizer 4E Particle analyzer were used to evaluate the microstructure and particle sizes of yogurts. The experimental data from the physicochemical analyses were analyzed by a two-factorial design within split plot design. We observed that the mean particle size diameter of FXY was significantly larger (P ˂ 0.05) than the CY. Moreover, the FXY had significantly lower WHC and was less firm (P ˂ 0.05) than the CY. The microstructure of FXY gel exhibited a heterogenous protein network with smaller clumps and more frequent empty spaces at both 0 and 4 weeks of storage compared to the control. Thus, this type of microstructure produces a porous protein network that could favor syneresis or a decrease in the WHC and firmness of the treated yogurt. It appears that the carotenoid molecules intervene with the formation of the protein network during processing. However, more investigations are needed to elucidate the details of the protein network formation of fucoxanthin supplemented yogurt and its structure during processing.
Keywords
- Goat milk yogurt,
- fucoxanthin,
- microstructure,
- particle size
Disciplines
Publication Date
Summer June 25, 2023
Location
Ottawa, Ontario, Canada
Citation Information
Rahmat Attaie, Maryuri Nunez de Gonzalez, Sela Woldesenbet, Adela Mora-Gutierrez, et al.. "Microstructure and physicochemical properties of goat milk yogurt with fucoxanthin" American Dairy Science Association Annual Meeting (2023) Available at: http://works.bepress.com/maryuri-nunezdegonzalez/36/