A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks

Joerg Riener; Francesco Noci; Denis A. Cronin; Desmond J. Morgan; James G. Lyng

doi:10.1016/j.foodchem.2009.08.025

A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks

Joerg Riener, Francesco Noci, Denis A. Cronin, Desmond J. Morgan, James G. Lyng

University College Dublin

Research output: Contribution to journal › Article › peer-review

93 Citations (Scopus)

Abstract

Thermosonication (TS) of preheated (45 °C) milk (0.1%, 1.5% and 3.5% fat) for 10 min at an ultrasound frequency of 24 kHz allowed the preparation of yoghurts with rheological properties superior to those of control yoghurts produced from conventionally heated milk (90 °C for 10 min). Texture profile analysis and flow curves showed that yoghurts from the TS milks had stronger gel structures which displayed higher water-holding capacities (WHC) and lower syneresis. Based on averaged data from a sensory panel (n = 30), TS yoghurts showed superior texture and colour properties and samples with a fat content of 0.1% scored best in terms of overall acceptability. Retentions of water-soluble (thiamine and riboflavin) and fat-soluble (retinol and tocopherol) vitamins were similar in TS and conventionally prepared yoghurts.

Original language	English
Pages (from-to)	1108-1113
Number of pages	6
Journal	Food Chemistry
Volume	119
Issue number	3
DOIs	https://doi.org/10.1016/j.foodchem.2009.08.025
Publication status	Published - 1 Apr 2010
Externally published	Yes

Keywords

Sensory
Syneresis
Thermosonication
Viscosity
Vitamins
Water-holding capacity
Yoghurt

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10.1016/j.foodchem.2009.08.025

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title = "A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks",

abstract = "Thermosonication (TS) of preheated (45 °C) milk (0.1%, 1.5% and 3.5% fat) for 10 min at an ultrasound frequency of 24 kHz allowed the preparation of yoghurts with rheological properties superior to those of control yoghurts produced from conventionally heated milk (90 °C for 10 min). Texture profile analysis and flow curves showed that yoghurts from the TS milks had stronger gel structures which displayed higher water-holding capacities (WHC) and lower syneresis. Based on averaged data from a sensory panel (n = 30), TS yoghurts showed superior texture and colour properties and samples with a fat content of 0.1% scored best in terms of overall acceptability. Retentions of water-soluble (thiamine and riboflavin) and fat-soluble (retinol and tocopherol) vitamins were similar in TS and conventionally prepared yoghurts.",

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AU - Riener, Joerg

AU - Noci, Francesco

AU - Cronin, Denis A.

AU - Morgan, Desmond J.

AU - Lyng, James G.

PY - 2010/4/1

Y1 - 2010/4/1

N2 - Thermosonication (TS) of preheated (45 °C) milk (0.1%, 1.5% and 3.5% fat) for 10 min at an ultrasound frequency of 24 kHz allowed the preparation of yoghurts with rheological properties superior to those of control yoghurts produced from conventionally heated milk (90 °C for 10 min). Texture profile analysis and flow curves showed that yoghurts from the TS milks had stronger gel structures which displayed higher water-holding capacities (WHC) and lower syneresis. Based on averaged data from a sensory panel (n = 30), TS yoghurts showed superior texture and colour properties and samples with a fat content of 0.1% scored best in terms of overall acceptability. Retentions of water-soluble (thiamine and riboflavin) and fat-soluble (retinol and tocopherol) vitamins were similar in TS and conventionally prepared yoghurts.

AB - Thermosonication (TS) of preheated (45 °C) milk (0.1%, 1.5% and 3.5% fat) for 10 min at an ultrasound frequency of 24 kHz allowed the preparation of yoghurts with rheological properties superior to those of control yoghurts produced from conventionally heated milk (90 °C for 10 min). Texture profile analysis and flow curves showed that yoghurts from the TS milks had stronger gel structures which displayed higher water-holding capacities (WHC) and lower syneresis. Based on averaged data from a sensory panel (n = 30), TS yoghurts showed superior texture and colour properties and samples with a fat content of 0.1% scored best in terms of overall acceptability. Retentions of water-soluble (thiamine and riboflavin) and fat-soluble (retinol and tocopherol) vitamins were similar in TS and conventionally prepared yoghurts.

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KW - Syneresis

KW - Thermosonication

KW - Viscosity

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JF - Food Chemistry

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ER -

A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks

Abstract

Keywords

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