Yogurt-like Product from Fermented Maize: Part II: Quality Improvement
Main Article Content
Abstract
This study aimed to develop the method for stabilising the quality of fermented maize-based product by some technical solution. Three homogenisation pressures were applied (150, 200 and 250 bar). Then suspensions were mixed with xanthan and gellan gums separately with different concentrations ranging from 0.1 to 0.2%. Two flavours were tested: corn and milk flavours at concentration between 0.1 to 0.15%. The sediment height, pH, acidity, viscosity and sensory attributes were followed during storage time until 1 month. Results showed that the use of 250 bar of homogenisation pressure and 0.2% of gellan gum and with mixed corn-milk flavours at 0.1% gave the best quality of product. During one month of storage, no decantation was observed; the biochemical and sensory characteristics were maintained (pH≈4, acidity <3 g/L, viscosity 25 cP).
Keywords
non-dairy yogurt, fermented maize, lactic acid bacteria, high-pressure homogeniser, gellan gum
Article Details
References
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[3] B. Gullón, M. Pereira, C. Mestres, J. Hounhouigan, D. Pallet, J.L. Alonso, and M. Pintado, Assessment of prebiotic potential of Akpan-yogurt-like product and effects on the human intestinal microbiota. Journal of Functional Foods, 19, Part A (2015) 545-553.
[4] C. Simango, Potential use of traditional fermented foods for weaning in Zimbabwe. Social Science & Medicine, 44(7) (1997) 1065-1068.
[5] M. Koyama and Y. Kitamura, Development of a new rice beverage by improving the physical stability of rice slurry. Journal of Food Engineering, 131 (2014) 89-95.
[6] D. Saha and S. Bhattacharya, Hydrocolloids as thickening and gelling agents in food: a critical review. Journal of Food Science and Technology, 47(6) (2010) 587-597.
[7] E.R. Morris, K. Nishinari, and M. Rinaudo, Gelation of gellan – A review. Food Hydrocolloids, 28(2) (2012) 373-411.
[8] T.L.H. Hoang and T.Q. Phung, Study of measures to stabilize the state of fermented lactic drinks made from the Japanese purple sweetpotato. Vietnam Journal of Agriculture and Rural Development, 81(5) (2016) 69-74.
[9] AACC, 44-15A. Moisture-Air Oven Methods. (1981).
[10] C. Mestres, T.C. Nguyen, L. Adinsi, J. Hounhouigan, G. Fliedel, and G. Loiseau, The interaction between starch hydrolysis and acidification kinetic determines the quality of a malted and fermented sorghum beverage. Journal of Cereal Science, 63 (2015) 8-13.
[11] B. Li, J.E. Hayes, and G.R. Ziegler, Just-About-Right and ideal scaling provide similar insights into the influence of sensory attributes on liking. Food Quality and Preference, 37 (2014) 71-78.
[12] D.T. Ha, Évaluation sensorielle des denrées alimentaires. (2001) Agence Universitaire de la Francophonie.
[13] S.-W. Lee and C. Rhee, Processing suitability of a rice and pine nut (Pinus koraiensis) beverage. Food Hydrocolloids, 17(3) (2003) 379-385.
[14] J. Szymońska, M. Molenda, and J. Wieczorek, Study of quantitative interactions of potato and corn starch granules with ions in diluted solutions of heavy metal salts. Carbohydrate Polymers, 134 (2015) 102-109.
[15] N.H. Akissoé, C. Sacca, A.-L. Declemy, A. Bechoff, V.B. Anihouvi, G. Dalodé, D. Pallet, G. Fliedel, C. Mestres, J.D. Hounhouigan, and K.I. Tomlins, Cross-cultural acceptance of a traditional yogurt-like product made from fermented cereal. Journal of the Science of Food and Agriculture, 95(9) (2015) 1876-1884.