EFFECTS OF MATCHA AND XANTHAN GUM ADDITION ON THE QUALITY OF YOGURT DURING COLD STORAGE
Main Article Content
Abstract
Aims: This study was conducted to evaluate the effects of matcha powder and xanthan gum addition on the quality of yogurt during cold storage.
Methods: Parameters such as pH, viscosity, water holding capacity, color, protein content, lactic acid bacteria count, and sensory characteristics were analyzed.
Results: The results showed that the addition of matcha and xanthan gum at appropriate ratios significantly improved the viscosity, water retention, and color stability of yogurt without negatively affecting the beneficial microbial content.
Conclusion: The formula with addition of 0.5% matcha and 0.1% xanthan gum exhibited the best sensory quality and stability throughout 28 days of cold storage.
Keywords
Yogurt, Matcha, xanthan gum, Lactic acid bacteria.
Article Details
References
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25. Yüksel Z, Avcı E, Erdem YK. Characterization of binding interactions between green tea flavonoids and milk proteins. Food Chem. 2010;121(2):450–456. doi:10.1016/j.foodchem.2009.12.040.
26. Mehanna NM, Ibrahim EM, El-Nawasany LI. Impact of some hydrocolloids on the physical characteristics and quality of non-fat yoghurt. Int Food Res J. 2013;20(5):2591–2598.
27. Nguyễn TPT. Nghiên cứu ứng dụng bột trà xanh Matcha trong sản xuất thực phẩm chức năng. Đà Nẵng: Đại học Đà Nẵng; 2011.
28. Siddiqi M, Tarrah A, Chen ZH, LaPointe G. Phenotypic differentiation of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus isolates found in yogurt starter cultures. Fermentation. 2024;10(12):601. doi:10.3390/fermentation10120601.
29. Dan T, Hu H, Tian J, He B, Tai J, He Y. Influence of different ratios of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus on fermentation characteristics of yogurt. Molecules. 2023;28(5):2123. doi:10.3390/molecules28052123
30. Chen C, Zhao S, Hao G, Yu H, Tian H, Zhao G. Role of lactic acid bacteria on the yogurt flavour: a review. Int J Food Prop. 2017;20(Suppl 1):S316–S330. doi:10.1080/10942912.2017.1328610.
31. Sarvari F, Mortazavian AM, Fazeli MR. Biochemical characteristics and viability of probiotic and yogurt bacteria in yogurt during the fermentation and refrigerated storage. Appl Food Biotechnol. 2014;1(1):55–61.
2. Fernandez MA, Marette A. Potential health benefits of combining yogurt and fruits based on their probiotic and prebiotic properties. Advances in Nutrition. 2017;8(1):155S-64S.doi: 10.3945/an.115.011114
3. Kim JM, Lee U, Kang JY, Park SK, Kim JC, Heo HJ. Matcha Improves Metabolic Imbalance‐Induced Cognitive Dysfunction. Oxidative Medicine and Cellular Longevity. 2020;2020(1):8882763. doi: 10.1155/2020/8882763
4. Hà DT. Kỹ thuật phân tích cảm quan thực phẩm. Hà Nội: Nhà xuất bản Khoa học và Kỹ thuật; 2010.
5. Khoa GT. Bài giảng Công nghệ chế biến chè. Hà Nội: Học Viện Nông nghiệp Việt Nam; 2018.
6. Thư VT, Lê Doãn Diên NTG, Khoa GT. Các hợp chất có trong chè và một số phương pháp phân tích thông dụng trong sản xuất chè ở Việt Nam. Hà Nội: Nhà xuất bản Nông nghiệp, Hà Nội. 2001.
7. Babu KS, Liu DZ, Amamcharla JK. Application of micro-and nano-bubbles as a tool to improve the rheological and microstructural properties of formulated Greek-style yogurts. Foods. 2022;11(4):619. doi: 10.3390/foods11040619
8. Koksoy A, Kilic M. Use of hydrocolloids in textural stabilization of a yoghurt drink, ayran. Food hydrocolloids. 2004;18(4):593-600.doi: 10.1016/j.foodhyd.2003.10.002
9. Rafiq L, Zahoor T, Sagheer A, Khalid N, ur Rahman U, Liaqat A. Augmenting yogurt quality attributes through hydrocolloidal gums. Asian-Australasian journal of animal sciences. 2019;33(2):323.doi: 10.5713/ajas.18.0218
10. Baniasadidehkordi M, Joyner HS. The impact of formulation on the rheological, tribological, and microstructural properties of acid milk gels. In: Joyner HS, editor. Rheology of Semisolid Foods. Cham: Springer; 2019. p. 275–321. doi:10.1007/978-3-030-27134-3_10
11. Macit E, Bakirci I. Effect of different stablizers on quality characteristics of the set-type yogurt. African Journal of Biotechnology. 2017;16(46):2142-51.doi: 10.5897/AJB2017.16197
12. Ge Z, Yin D, Li Z, Chen X, Dong M. Effects of commercial polysaccharides stabilizers with different charges on textural, rheological, and microstructural characteristics of set yoghurts. Foods. 2022;11(12):1764.doi: 10.3390/foods11121764
13. Duboc P, Mollet B. Applications of exopolysaccharides in the dairy industry. International dairy journal. 2001;11(9):759-68.doi: 10.1016/S0958-6946(01)00119-4
14. Butt AA, Ahmed Z. Role of Extra Cellular Polysaccharides in Dairy Products. Next-Generation Technologies in Dairy Processing and Production: IGI Global Scientific Publishing; 2026. p. 65-106.doi: 10.4018/979-8-3693-9949-1.ch003
15. Georgakouli K, Mpesios A, Kouretas D, Petrotos K, Mitsagga C, Giavasis I, et al. The effects of an olive fruit polyphenol-enriched yogurt on body composition, blood redox status, physiological and metabolic parameters and yogurt microflora. Nutrients. 2016;8(6):344. doi: 10.3390/nu8060344
16. Komes D, Horžić D, Belščak A, Ganić KK, Vulić I. Green tea preparation and its influence on the content of bioactive compounds. Food research international. 2010;43(1):167-76. doi: 10.1016/j.foodres.2009.09.022
17. Kochman J, Jakubczyk K, Antoniewicz J, Mruk H, Janda K. Health benefits and chemical composition of matcha green tea: A review. Molecules. 2020;26(1):85. doi: 10.3390/molecules26010085
18. Amirdivani S, Baba ASH. Green tea yogurt: major phenolic compounds and microbial growth. Journal of food science and technology. 2015;52(7):4652-60.doi: 10.1007/s13197-014-1670-6
19. Yüksel AK, Yüksel M, Șat İG. Determination of certain physicochemical characteristics and sensory properties of green tea powder (matcha) added ice creams and detection of their organic acid and mineral contents. GIDA/ The Journey of Food. 2017;42(2):116–126. doi:10.15237/gida.GD16072
20. Thi Vu T, Mgebrishvili I, Hramova V, Korotkova A, Gorlov I. The analysis of the using efficiency Japanese matcha tea in the fermented milk products production. Journal of Hygienic Engineering and Design 2017
21. Asaduzzaman M, Mahomud MS, Haque ME. Heat‐Induced Interaction of Milk Proteins: Impact on Yoghurt Structure. International journal of food science. 2021;2021(1):5569917.
22. Dönmez Ö. Effect of protein–polyphenol interaction on the physicochemical properties of set type yogurt and on the digestibility of milk proteins. Ankara: Hacettepe University, Fen Bilimleri Enstitüsü; 2017.
23. Ma W, Tribet C, Guyot S, Zanchi D. Tannin-controlled micelles and fibrils of κ-casein. J Chem Phys. 2019;151(24):244902. doi:10.1063/1.5121018.
24. Ma W, Baron A, Guyot S, Bouhallab S, Zanchi D. Kinetics of the formation of β-casein/tannin mixed micelles. RSC Adv. 2012;2(9):3934–3941. doi:10.1039/C2RA21060J.
25. Yüksel Z, Avcı E, Erdem YK. Characterization of binding interactions between green tea flavonoids and milk proteins. Food Chem. 2010;121(2):450–456. doi:10.1016/j.foodchem.2009.12.040.
26. Mehanna NM, Ibrahim EM, El-Nawasany LI. Impact of some hydrocolloids on the physical characteristics and quality of non-fat yoghurt. Int Food Res J. 2013;20(5):2591–2598.
27. Nguyễn TPT. Nghiên cứu ứng dụng bột trà xanh Matcha trong sản xuất thực phẩm chức năng. Đà Nẵng: Đại học Đà Nẵng; 2011.
28. Siddiqi M, Tarrah A, Chen ZH, LaPointe G. Phenotypic differentiation of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus isolates found in yogurt starter cultures. Fermentation. 2024;10(12):601. doi:10.3390/fermentation10120601.
29. Dan T, Hu H, Tian J, He B, Tai J, He Y. Influence of different ratios of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus on fermentation characteristics of yogurt. Molecules. 2023;28(5):2123. doi:10.3390/molecules28052123
30. Chen C, Zhao S, Hao G, Yu H, Tian H, Zhao G. Role of lactic acid bacteria on the yogurt flavour: a review. Int J Food Prop. 2017;20(Suppl 1):S316–S330. doi:10.1080/10942912.2017.1328610.
31. Sarvari F, Mortazavian AM, Fazeli MR. Biochemical characteristics and viability of probiotic and yogurt bacteria in yogurt during the fermentation and refrigerated storage. Appl Food Biotechnol. 2014;1(1):55–61.