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Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties.

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Title: Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties.
Authors: Alkobeisi, Fatemeh1 (AUTHOR), Varidi, Mohammad Javad1 (AUTHOR) mjvaridi@um.ac.ir, Varidi, Mehdi1 (AUTHOR) m.varidi@um.ac.ir, Nooshkam, Majid1 (AUTHOR)
Source: Food Science & Nutrition. Apr2022, Vol. 10 Issue 4, p1113-1125. 13p.
Subject Terms: Yogurt, Dried milk, Skim milk, Quinoa, Flour, Scanning electron microscopy
Abstract: Milk standardization with solids (i.e., nonfat milk solids, MSNF) for yogurt manufacture is traditionally achieved by the addition of skim milk powder (SMP). However, the addition of SMP to milk‐based yogurt increases lactose content and decreases both protein content and gel firmness. Thus, in this work, quinoa flour (QF; 0%, 25%, 50%, 75%, and 100% w/w) was used to replace SMP in concentrated yogurt. The physicochemical, textural, and sensory properties and microstructure of the yogurt were evaluated during cold storage. Generally, protein content, water‐holding capacity, and L* value decreased, while syneresis, textural attributes, and viscosity increased with increasing QF content. The substitution of high levels of QF (>25%, w/w) for SMP led to significantly shorter fermentation times, as compared to the control sample. The scanning electron microscopy observations showed significant changes in the yogurt microstructure as a consequence of QF replacement. Samples with 25% (w/w) substitution of QF and control had the highest scores in overall acceptance. According to the results, QF could be applied as an interesting raw material for concentrating the milk‐based yogurt at substitution level of 25% (w/w). [ABSTRACT FROM AUTHOR]
Copyright of Food Science & Nutrition is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Label: Title
  Group: Ti
  Data: Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties.
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  Data: <searchLink fieldCode="AR" term="%22Alkobeisi%2C+Fatemeh%22">Alkobeisi, Fatemeh</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Varidi%2C+Mohammad+Javad%22">Varidi, Mohammad Javad</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> mjvaridi@um.ac.ir</i><br /><searchLink fieldCode="AR" term="%22Varidi%2C+Mehdi%22">Varidi, Mehdi</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> m.varidi@um.ac.ir</i><br /><searchLink fieldCode="AR" term="%22Nooshkam%2C+Majid%22">Nooshkam, Majid</searchLink><relatesTo>1</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22Food+Science+%26+Nutrition%22">Food Science & Nutrition</searchLink>. Apr2022, Vol. 10 Issue 4, p1113-1125. 13p.
– Name: Subject
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  Data: <searchLink fieldCode="DE" term="%22Yogurt%22">Yogurt</searchLink><br /><searchLink fieldCode="DE" term="%22Dried+milk%22">Dried milk</searchLink><br /><searchLink fieldCode="DE" term="%22Skim+milk%22">Skim milk</searchLink><br /><searchLink fieldCode="DE" term="%22Quinoa%22">Quinoa</searchLink><br /><searchLink fieldCode="DE" term="%22Flour%22">Flour</searchLink><br /><searchLink fieldCode="DE" term="%22Scanning+electron+microscopy%22">Scanning electron microscopy</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Milk standardization with solids (i.e., nonfat milk solids, MSNF) for yogurt manufacture is traditionally achieved by the addition of skim milk powder (SMP). However, the addition of SMP to milk‐based yogurt increases lactose content and decreases both protein content and gel firmness. Thus, in this work, quinoa flour (QF; 0%, 25%, 50%, 75%, and 100% w/w) was used to replace SMP in concentrated yogurt. The physicochemical, textural, and sensory properties and microstructure of the yogurt were evaluated during cold storage. Generally, protein content, water‐holding capacity, and L* value decreased, while syneresis, textural attributes, and viscosity increased with increasing QF content. The substitution of high levels of QF (>25%, w/w) for SMP led to significantly shorter fermentation times, as compared to the control sample. The scanning electron microscopy observations showed significant changes in the yogurt microstructure as a consequence of QF replacement. Samples with 25% (w/w) substitution of QF and control had the highest scores in overall acceptance. According to the results, QF could be applied as an interesting raw material for concentrating the milk‐based yogurt at substitution level of 25% (w/w). [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Food Science & Nutrition is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1002/fsn3.2771
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      – Code: eng
        Text: English
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        PageCount: 13
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        Type: general
      – SubjectFull: Dried milk
        Type: general
      – SubjectFull: Skim milk
        Type: general
      – SubjectFull: Quinoa
        Type: general
      – SubjectFull: Flour
        Type: general
      – SubjectFull: Scanning electron microscopy
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      – TitleFull: Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties.
        Type: main
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          Name:
            NameFull: Alkobeisi, Fatemeh
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            NameFull: Varidi, Mohammad Javad
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            NameFull: Varidi, Mehdi
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            NameFull: Nooshkam, Majid
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            – D: 01
              M: 04
              Text: Apr2022
              Type: published
              Y: 2022
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