Oil bodies from dry maize germ as an effective replacer of cow milk fat globules in yogurt-like product formulation. (May 2019)

• Record Type: Journal Article
• Authors: Mantzouridou, Fani Th.; Naziri, Eleni; Kyriakidou, Aikaterini; Paraskevopoulou, Adamantini; Tsimidou, Maria Z.; Kiosseoglou, Vassilios
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 105(2019)
• Page Start: 48
• Page End: 56
• Publication Date: 2019-05
• Subjects: Oil bodies -- Dry maize germ -- Yogurt-like product -- Gel formation -- Refrigerated storage; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2019.01.068
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The effect of the maize germ oil bodies in the form of a highly stable emulsion as a substitute for cow milk fat globules was investigated on the textural, physicochemical and sensory properties of a yoghurt-like product using a commercial yoghurt culture. The natural emulsion gave a satisfactory acidification kinetics pattern and an acid gel with a liquid-like structure. Gel formation was enhanced by skim milk incorporation, even more effectively when compared with cow milk with equal total solid content (16%, w/v), as determined by acidity, water holding capacity, syneresis, rheological and texture profile analysis. Studies on microbiological, physical and oxidative stability of the fortified yoghurt-like product reflect its quality assurance upon refrigerated storage. Different classes of endogenous bioactive constituents (mono- and polyunsaturated fatty acids, tocopherols) and volatile compounds derived from maize germ contribute to its high quality. Highlights: Maize germ (MG) oil bodies were incorporated in yogurt-like product. Oil bodies from MG and milk protein network interaction improved gel formation. High counts of starter culture ensured microbiological stability. MG bioactive constituents and volatiles in the product improved its quality.