Physicochemical, microbial, and sensory properties of yogurt supplemented with nanopowdered chitosan during storage

Journal of Dairy Science
M H SeoHae-Soo Kwak

Abstract

This study was carried out to determine the possibility of adding nanopowdered chitosan (NPC) into cholesterol-reduced yogurt to improve the functionality of yogurt and the effects of adding NPC on the physicochemical, microbial, and sensory properties of the products during storage. The pH values and mean lactic acid bacteria counts of NPC-added (0.3 to approximately 0.7%, wt/vol) and cholesterol-reduced yogurt ranged from 4.19 to 4.41 and from 4.75 x 10(8) to 9.70 x 10(8) cfu/mL, respectively, when stored at 4 degrees C for 20 d, thereby indicating a possibility of prolonging the shelf life of yogurt. In color, the a* and b* values for cholesterol-reduced yogurt were not significantly influenced by the addition of NPC (0.1 to approximately 0.7%, wt/vol); however, the L* values significantly decreased with the addition of the greatest concentration (0.7%, wt/vol) of NPC at 0-d storage. The sensory test revealed that the astringency scores significantly increased at 0-d storage when the greatest concentration (0.7%, wt/vol) of NPC was added into cholesterol-reduced yogurt. Based on the data obtained from the current study, it is concluded that concentrations (0.3 to ~0.5%, vol/vol) of NPC could be used to produce an NPC-added a...Continue Reading

References

Feb 21, 2002·Biological & Pharmaceutical Bulletin·Koji Hayashi, Mikio Ito
Apr 4, 2002·International Journal of Food Microbiology·Hong Kyoon NoSamuel P Meyers
Mar 6, 2004·Pharmaceutical Development and Technology·Norbert Rasenack, Bernd W Müller
Nov 3, 2004·Carbohydrate Research·Lifeng QiXiangfei Zou
Jul 15, 2006·Journal of Dairy Science·M Isleten, Y Karagul-Yuceer
Feb 8, 2008·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Hsien-Tsung YaoMeng-Tsan Chiang

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Citations

Jan 1, 2014·Korean Journal for Food Science of Animal Resources·Hee-Yeon KimHae-Soo Kwak
Jan 1, 2014·Korean Journal for Food Science of Animal Resources·Dong-Hwi KimHae-Soo Kwak
Jan 29, 2014·Preventive Nutrition and Food Science·Hyo Ju NohYoon Hyuk Chang
Aug 5, 2014·Journal of Dairy Science·Sabrina N CasarottiAna Lúcia B Penna

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