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Anjum Khalique - One of the best experts on this subject based on the ideXlab platform.
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Impact of post fermentation cooling patterns on Fatty Acid Profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt
Lipids in Health and Disease, 2020Co-Authors: Imran Taj Khan, Muhammad Nadeem, Muhammad Imran, Anjum KhaliqueAbstract:Background In the manufacturing of set yoghurt, after reaching 4.6 pH, post fermentation cooling is applied to stop the bacterial activity. Depending upon the required textural and flavor attributes, one phase and two phase cooling patterns are accordingly selected. In one phase cooling, temperature of the yoghurt is rapidly decreased below 10 °C using blast freezing and then it is gradually dropped to 4-5 °C. In two phase cooling, temperature of yogurt is rapidly decreased to less than 20 °C and then it is gradually decreased to 4-5 °C. These cooling phases have a significant impact on textural and flavor perspectives of yoghurt. It is necessary to study the impact of industrially adopted cooling patterns on Fatty Acid Profile, antioxidant characteristics, lipid oxidation and sensory characteristics of cow and buffalo milk set yoghurt. Methods This experiment was organized in a completely randomized design and every treatment was replicated five times to minimize the variation. Whole cow and buffalo milk without any standardization were converted to set yoghurt (400 g cups) using Strepotococcus thermophillus and Lactobacillus bulgaricus as starter bacteria. After reaching 4.6 pH, cow and buffalo yoghurt samples were exposed to three different cooling patterns. In first trial, samples of cow and buffalo yoghurt were cooled from 43 °C to 25 °C in 1 h and finally cooled to 4-5 °C in another hr. (T_1). In second trial, samples were cooled from 43 °C to 18 °C in 1 hr. and finally cooled down to 4-5 °C in another 1 h. (T_2). In third trial, samples were cooled from 43 °C to 4-5 °C in 2 h (T_1). Alteration in Fatty Acid Profile, total antioxidant capacity, reducing power, free Fatty Acids, peroxide value, conjugated dienes, vitamin A, E, color and flavor of cow and buffalo yoghurt samples were assessed for 20 days at the frequency of 10 days. Results All the three cooling patterns had a non-significant effect on compositional attributes of yoghurt. Buffalo milk yogurt had higher percentage of fat, protein and total solids than yoghurt prepared from cow milk ( p T_3 with no difference in color and flavor score till 10 days of storage. Conclusion Results of current investigation indicated that milk type and post fermentation cooling patterns had a pronounced effect on antioxidant characteristics, Fatty Acid Profile, lipid oxidation and textural characteristics of yoghurt. Buffalo milk based yoghurt had more fat, protein, higher antioxidant capacity and vitamin content. Antioxidant and sensory characteristics of T_1 were optimum till 10 days of storage.
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impact of post fermentation cooling patterns on Fatty Acid Profile lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt
Lipids in Health and Disease, 2020Co-Authors: Imran Taj Khan, Muhammad Nadeem, Muhammad Imran, Anjum KhaliqueAbstract:In the manufacturing of set yoghurt, after reaching 4.6 pH, post fermentation cooling is applied to stop the bacterial activity. Depending upon the required textural and flavor attributes, one phase and two phase cooling patterns are accordingly selected. In one phase cooling, temperature of the yoghurt is rapidly decreased below 10 °C using blast freezing and then it is gradually dropped to 4-5 °C. In two phase cooling, temperature of yogurt is rapidly decreased to less than 20 °C and then it is gradually decreased to 4-5 °C. These cooling phases have a significant impact on textural and flavor perspectives of yoghurt. It is necessary to study the impact of industrially adopted cooling patterns on Fatty Acid Profile, antioxidant characteristics, lipid oxidation and sensory characteristics of cow and buffalo milk set yoghurt. This experiment was organized in a completely randomized design and every treatment was replicated five times to minimize the variation. Whole cow and buffalo milk without any standardization were converted to set yoghurt (400 g cups) using Strepotococcus thermophillus and Lactobacillus bulgaricus as starter bacteria. After reaching 4.6 pH, cow and buffalo yoghurt samples were exposed to three different cooling patterns. In first trial, samples of cow and buffalo yoghurt were cooled from 43 °C to 25 °C in 1 h and finally cooled to 4-5 °C in another hr. (T1). In second trial, samples were cooled from 43 °C to 18 °C in 1 hr. and finally cooled down to 4-5 °C in another 1 h. (T2). In third trial, samples were cooled from 43 °C to 4-5 °C in 2 h (T1). Alteration in Fatty Acid Profile, total antioxidant capacity, reducing power, free Fatty Acids, peroxide value, conjugated dienes, vitamin A, E, color and flavor of cow and buffalo yoghurt samples were assessed for 20 days at the frequency of 10 days. All the three cooling patterns had a non-significant effect on compositional attributes of yoghurt. Buffalo milk yogurt had higher percentage of fat, protein and total solids than yoghurt prepared from cow milk (p T2 > T3 with no difference in color and flavor score till 10 days of storage. Results of current investigation indicated that milk type and post fermentation cooling patterns had a pronounced effect on antioxidant characteristics, Fatty Acid Profile, lipid oxidation and textural characteristics of yoghurt. Buffalo milk based yoghurt had more fat, protein, higher antioxidant capacity and vitamin content. Antioxidant and sensory characteristics of T1 were optimum till 10 days of storage.
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Influence of milling pH and storage on quality characteristics, mineral and Fatty Acid Profile of buffalo Mozzarella cheese
Lipids in Health and Disease, 2019Co-Authors: Nabila Gulza, Saima Rafiq, Muhammad Nadeem, Muhammad Imra, Anjum Khalique, Iqra Muqada Sleem, Tahi SaleemAbstract:BackgroundCurrently, cheese fat is a major component of human diet due to change in eating habits. It contains a number of health destroying as well as health promoting Fatty Acids. Bovine milk cheese Fatty Acid composition is regulating by many factors. These may be breed of animal, animal health condition like mastitis and stage of lactation. It also differs with feed and dietary fat intake and seasons. Many studies demonstrated physicochemical, textural and sensory characteristics of Mozzarella cheese with variation in technological process but no literature found about the Fatty Acid Profile and potential influence of milling pH on the Fatty Acid composition of buffalo Mozzarella cheese.MethodsBuffalo Mozzarella cheeses were manufactured at 5.2, 5.1, 5.0, 4.9 and 4.8 milling pH, vacuum packaged and stored at 4 °C and analyzed for quality characteristics, mineral composition and Fatty Acid Profile on days 1, 45, and 90. Results were analyzed by ANOVA according to complete randomized design.ResultsThis study evaluated the effect of milling pH on chemical composition, mineral and Fatty Acid Profile of buffalo Mozzarella cheese. Experimentally induced milling pH differences persisted and significantly affected chemical composition during first day of manufacturing but have no effect on Fatty Acid Profile of cheese. However, storage effects significantly on chemical composition and Fatty Acid Profile of cheese. Decreasing milling pH from 5.2–4.9 resulted in decrease in moisture content of cheese. As a result of changes in milling pH, all the cheeses experienced a significant loss in protein content. In contrast to protein content, fat content of cheese increases with decreasing milling pH. Ash contents of cheese decreased with decreasing milling pH. The level of calcium decreases from 77.82 mg/g to 69.1 mg/g with decreasing milling pH while there is no clear trend observed for potassium and sodium during change in milling pH. Saturated Fatty Acids presented higher concentrations reaching values of about 71.38 g/100 g throughout storage while monounsaturated Fatty Acids decreases with storage from 26.72 to 22.06 g/100 g. On the other hand, total polyunsaturated Fatty Acids exhibited lower concentrations than total monounsaturated Fatty Acids reaching values of 3.2 g/100 g and its value also decreased with ripening and reached to 1.6 g/100 g. Concentration of C18:1 t10–11 was observed 1.89% in freshly prepared cheese. Milling pH did not influence C18:1 t10–11 concentration but storage days significantly (p
Muhammad Nadeem - One of the best experts on this subject based on the ideXlab platform.
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Impact of post fermentation cooling patterns on Fatty Acid Profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt
Lipids in Health and Disease, 2020Co-Authors: Imran Taj Khan, Muhammad Nadeem, Muhammad Imran, Anjum KhaliqueAbstract:Background In the manufacturing of set yoghurt, after reaching 4.6 pH, post fermentation cooling is applied to stop the bacterial activity. Depending upon the required textural and flavor attributes, one phase and two phase cooling patterns are accordingly selected. In one phase cooling, temperature of the yoghurt is rapidly decreased below 10 °C using blast freezing and then it is gradually dropped to 4-5 °C. In two phase cooling, temperature of yogurt is rapidly decreased to less than 20 °C and then it is gradually decreased to 4-5 °C. These cooling phases have a significant impact on textural and flavor perspectives of yoghurt. It is necessary to study the impact of industrially adopted cooling patterns on Fatty Acid Profile, antioxidant characteristics, lipid oxidation and sensory characteristics of cow and buffalo milk set yoghurt. Methods This experiment was organized in a completely randomized design and every treatment was replicated five times to minimize the variation. Whole cow and buffalo milk without any standardization were converted to set yoghurt (400 g cups) using Strepotococcus thermophillus and Lactobacillus bulgaricus as starter bacteria. After reaching 4.6 pH, cow and buffalo yoghurt samples were exposed to three different cooling patterns. In first trial, samples of cow and buffalo yoghurt were cooled from 43 °C to 25 °C in 1 h and finally cooled to 4-5 °C in another hr. (T_1). In second trial, samples were cooled from 43 °C to 18 °C in 1 hr. and finally cooled down to 4-5 °C in another 1 h. (T_2). In third trial, samples were cooled from 43 °C to 4-5 °C in 2 h (T_1). Alteration in Fatty Acid Profile, total antioxidant capacity, reducing power, free Fatty Acids, peroxide value, conjugated dienes, vitamin A, E, color and flavor of cow and buffalo yoghurt samples were assessed for 20 days at the frequency of 10 days. Results All the three cooling patterns had a non-significant effect on compositional attributes of yoghurt. Buffalo milk yogurt had higher percentage of fat, protein and total solids than yoghurt prepared from cow milk ( p T_3 with no difference in color and flavor score till 10 days of storage. Conclusion Results of current investigation indicated that milk type and post fermentation cooling patterns had a pronounced effect on antioxidant characteristics, Fatty Acid Profile, lipid oxidation and textural characteristics of yoghurt. Buffalo milk based yoghurt had more fat, protein, higher antioxidant capacity and vitamin content. Antioxidant and sensory characteristics of T_1 were optimum till 10 days of storage.
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impact of post fermentation cooling patterns on Fatty Acid Profile lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt
Lipids in Health and Disease, 2020Co-Authors: Imran Taj Khan, Muhammad Nadeem, Muhammad Imran, Anjum KhaliqueAbstract:In the manufacturing of set yoghurt, after reaching 4.6 pH, post fermentation cooling is applied to stop the bacterial activity. Depending upon the required textural and flavor attributes, one phase and two phase cooling patterns are accordingly selected. In one phase cooling, temperature of the yoghurt is rapidly decreased below 10 °C using blast freezing and then it is gradually dropped to 4-5 °C. In two phase cooling, temperature of yogurt is rapidly decreased to less than 20 °C and then it is gradually decreased to 4-5 °C. These cooling phases have a significant impact on textural and flavor perspectives of yoghurt. It is necessary to study the impact of industrially adopted cooling patterns on Fatty Acid Profile, antioxidant characteristics, lipid oxidation and sensory characteristics of cow and buffalo milk set yoghurt. This experiment was organized in a completely randomized design and every treatment was replicated five times to minimize the variation. Whole cow and buffalo milk without any standardization were converted to set yoghurt (400 g cups) using Strepotococcus thermophillus and Lactobacillus bulgaricus as starter bacteria. After reaching 4.6 pH, cow and buffalo yoghurt samples were exposed to three different cooling patterns. In first trial, samples of cow and buffalo yoghurt were cooled from 43 °C to 25 °C in 1 h and finally cooled to 4-5 °C in another hr. (T1). In second trial, samples were cooled from 43 °C to 18 °C in 1 hr. and finally cooled down to 4-5 °C in another 1 h. (T2). In third trial, samples were cooled from 43 °C to 4-5 °C in 2 h (T1). Alteration in Fatty Acid Profile, total antioxidant capacity, reducing power, free Fatty Acids, peroxide value, conjugated dienes, vitamin A, E, color and flavor of cow and buffalo yoghurt samples were assessed for 20 days at the frequency of 10 days. All the three cooling patterns had a non-significant effect on compositional attributes of yoghurt. Buffalo milk yogurt had higher percentage of fat, protein and total solids than yoghurt prepared from cow milk (p T2 > T3 with no difference in color and flavor score till 10 days of storage. Results of current investigation indicated that milk type and post fermentation cooling patterns had a pronounced effect on antioxidant characteristics, Fatty Acid Profile, lipid oxidation and textural characteristics of yoghurt. Buffalo milk based yoghurt had more fat, protein, higher antioxidant capacity and vitamin content. Antioxidant and sensory characteristics of T1 were optimum till 10 days of storage.
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Influence of milling pH and storage on quality characteristics, mineral and Fatty Acid Profile of buffalo Mozzarella cheese
Lipids in Health and Disease, 2019Co-Authors: Nabila Gulza, Saima Rafiq, Muhammad Nadeem, Muhammad Imra, Anjum Khalique, Iqra Muqada Sleem, Tahi SaleemAbstract:BackgroundCurrently, cheese fat is a major component of human diet due to change in eating habits. It contains a number of health destroying as well as health promoting Fatty Acids. Bovine milk cheese Fatty Acid composition is regulating by many factors. These may be breed of animal, animal health condition like mastitis and stage of lactation. It also differs with feed and dietary fat intake and seasons. Many studies demonstrated physicochemical, textural and sensory characteristics of Mozzarella cheese with variation in technological process but no literature found about the Fatty Acid Profile and potential influence of milling pH on the Fatty Acid composition of buffalo Mozzarella cheese.MethodsBuffalo Mozzarella cheeses were manufactured at 5.2, 5.1, 5.0, 4.9 and 4.8 milling pH, vacuum packaged and stored at 4 °C and analyzed for quality characteristics, mineral composition and Fatty Acid Profile on days 1, 45, and 90. Results were analyzed by ANOVA according to complete randomized design.ResultsThis study evaluated the effect of milling pH on chemical composition, mineral and Fatty Acid Profile of buffalo Mozzarella cheese. Experimentally induced milling pH differences persisted and significantly affected chemical composition during first day of manufacturing but have no effect on Fatty Acid Profile of cheese. However, storage effects significantly on chemical composition and Fatty Acid Profile of cheese. Decreasing milling pH from 5.2–4.9 resulted in decrease in moisture content of cheese. As a result of changes in milling pH, all the cheeses experienced a significant loss in protein content. In contrast to protein content, fat content of cheese increases with decreasing milling pH. Ash contents of cheese decreased with decreasing milling pH. The level of calcium decreases from 77.82 mg/g to 69.1 mg/g with decreasing milling pH while there is no clear trend observed for potassium and sodium during change in milling pH. Saturated Fatty Acids presented higher concentrations reaching values of about 71.38 g/100 g throughout storage while monounsaturated Fatty Acids decreases with storage from 26.72 to 22.06 g/100 g. On the other hand, total polyunsaturated Fatty Acids exhibited lower concentrations than total monounsaturated Fatty Acids reaching values of 3.2 g/100 g and its value also decreased with ripening and reached to 1.6 g/100 g. Concentration of C18:1 t10–11 was observed 1.89% in freshly prepared cheese. Milling pH did not influence C18:1 t10–11 concentration but storage days significantly (p
Imran Taj Khan - One of the best experts on this subject based on the ideXlab platform.
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impact of post fermentation cooling patterns on Fatty Acid Profile lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt
Lipids in Health and Disease, 2020Co-Authors: Imran Taj Khan, Muhammad Nadeem, Muhammad Imran, Anjum KhaliqueAbstract:In the manufacturing of set yoghurt, after reaching 4.6 pH, post fermentation cooling is applied to stop the bacterial activity. Depending upon the required textural and flavor attributes, one phase and two phase cooling patterns are accordingly selected. In one phase cooling, temperature of the yoghurt is rapidly decreased below 10 °C using blast freezing and then it is gradually dropped to 4-5 °C. In two phase cooling, temperature of yogurt is rapidly decreased to less than 20 °C and then it is gradually decreased to 4-5 °C. These cooling phases have a significant impact on textural and flavor perspectives of yoghurt. It is necessary to study the impact of industrially adopted cooling patterns on Fatty Acid Profile, antioxidant characteristics, lipid oxidation and sensory characteristics of cow and buffalo milk set yoghurt. This experiment was organized in a completely randomized design and every treatment was replicated five times to minimize the variation. Whole cow and buffalo milk without any standardization were converted to set yoghurt (400 g cups) using Strepotococcus thermophillus and Lactobacillus bulgaricus as starter bacteria. After reaching 4.6 pH, cow and buffalo yoghurt samples were exposed to three different cooling patterns. In first trial, samples of cow and buffalo yoghurt were cooled from 43 °C to 25 °C in 1 h and finally cooled to 4-5 °C in another hr. (T1). In second trial, samples were cooled from 43 °C to 18 °C in 1 hr. and finally cooled down to 4-5 °C in another 1 h. (T2). In third trial, samples were cooled from 43 °C to 4-5 °C in 2 h (T1). Alteration in Fatty Acid Profile, total antioxidant capacity, reducing power, free Fatty Acids, peroxide value, conjugated dienes, vitamin A, E, color and flavor of cow and buffalo yoghurt samples were assessed for 20 days at the frequency of 10 days. All the three cooling patterns had a non-significant effect on compositional attributes of yoghurt. Buffalo milk yogurt had higher percentage of fat, protein and total solids than yoghurt prepared from cow milk (p T2 > T3 with no difference in color and flavor score till 10 days of storage. Results of current investigation indicated that milk type and post fermentation cooling patterns had a pronounced effect on antioxidant characteristics, Fatty Acid Profile, lipid oxidation and textural characteristics of yoghurt. Buffalo milk based yoghurt had more fat, protein, higher antioxidant capacity and vitamin content. Antioxidant and sensory characteristics of T1 were optimum till 10 days of storage.
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Impact of post fermentation cooling patterns on Fatty Acid Profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt
Lipids in Health and Disease, 2020Co-Authors: Imran Taj Khan, Muhammad Nadeem, Muhammad Imran, Anjum KhaliqueAbstract:Background In the manufacturing of set yoghurt, after reaching 4.6 pH, post fermentation cooling is applied to stop the bacterial activity. Depending upon the required textural and flavor attributes, one phase and two phase cooling patterns are accordingly selected. In one phase cooling, temperature of the yoghurt is rapidly decreased below 10 °C using blast freezing and then it is gradually dropped to 4-5 °C. In two phase cooling, temperature of yogurt is rapidly decreased to less than 20 °C and then it is gradually decreased to 4-5 °C. These cooling phases have a significant impact on textural and flavor perspectives of yoghurt. It is necessary to study the impact of industrially adopted cooling patterns on Fatty Acid Profile, antioxidant characteristics, lipid oxidation and sensory characteristics of cow and buffalo milk set yoghurt. Methods This experiment was organized in a completely randomized design and every treatment was replicated five times to minimize the variation. Whole cow and buffalo milk without any standardization were converted to set yoghurt (400 g cups) using Strepotococcus thermophillus and Lactobacillus bulgaricus as starter bacteria. After reaching 4.6 pH, cow and buffalo yoghurt samples were exposed to three different cooling patterns. In first trial, samples of cow and buffalo yoghurt were cooled from 43 °C to 25 °C in 1 h and finally cooled to 4-5 °C in another hr. (T_1). In second trial, samples were cooled from 43 °C to 18 °C in 1 hr. and finally cooled down to 4-5 °C in another 1 h. (T_2). In third trial, samples were cooled from 43 °C to 4-5 °C in 2 h (T_1). Alteration in Fatty Acid Profile, total antioxidant capacity, reducing power, free Fatty Acids, peroxide value, conjugated dienes, vitamin A, E, color and flavor of cow and buffalo yoghurt samples were assessed for 20 days at the frequency of 10 days. Results All the three cooling patterns had a non-significant effect on compositional attributes of yoghurt. Buffalo milk yogurt had higher percentage of fat, protein and total solids than yoghurt prepared from cow milk ( p T_3 with no difference in color and flavor score till 10 days of storage. Conclusion Results of current investigation indicated that milk type and post fermentation cooling patterns had a pronounced effect on antioxidant characteristics, Fatty Acid Profile, lipid oxidation and textural characteristics of yoghurt. Buffalo milk based yoghurt had more fat, protein, higher antioxidant capacity and vitamin content. Antioxidant and sensory characteristics of T_1 were optimum till 10 days of storage.
G.f. Cifuni - One of the best experts on this subject based on the ideXlab platform.
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Fatty Acid Profile cholesterol content and tenderness of ostrich meat as influenced by age at slaughter and muscle type
Meat Science, 2003Co-Authors: Antonio Girolami, I. Marsico, Ada Braghieri, Fabio Napolitano, G Dandrea, G.f. CifuniAbstract:Ten Blue Neck ostriches were used to study the effect of age at slaughter (10-11 and 14-15 months) and muscle on Fatty Acid Profile, cholesterol content and texture of meat. Fatty Acid Profile of ostrich meat was significantly affected by age at slaughter (P<0.001) and muscles (P<0.001). Different age at slaughter (10-11 vs. 14-15 months) produced an increase of P/S ratio (P<0.001), total saturated (P<0.05) and monounsaturated (P<0.001) Fatty Acids. The highest percentage of saturated and monounsaturated Fatty Acids were found in M. iliofibularis (P<0.001), whereas M. gastrocnemius showed the highest content of polyunsaturated Fatty Acids (P<0.001). Analysis of variance of data on cholesterol content (mg/100 g of meat) showed no significant effects of age at slaughter and muscle location. No effect of age on shear values was observed, whereas sensory panellists scored meat from younger birds as more tender (P<0.001). Both instrumental and sensory evaluation indicated that meat from M. iliofibularis was more tender (P<0.001).
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Fatty Acid Profile, cholesterol content and tenderness of ostrich meat as influenced by age at slaughter and muscle type.
Meat science, 2003Co-Authors: Antonio Girolami, I. Marsico, G D'andrea, Ada Braghieri, Fabio Napolitano, G.f. CifuniAbstract:Ten Blue Neck ostriches were used to study the effect of age at slaughter (10-11 and 14-15 months) and muscle on Fatty Acid Profile, cholesterol content and texture of meat. Fatty Acid Profile of ostrich meat was significantly affected by age at slaughter (P
Muhammad Imran - One of the best experts on this subject based on the ideXlab platform.
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impact of post fermentation cooling patterns on Fatty Acid Profile lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt
Lipids in Health and Disease, 2020Co-Authors: Imran Taj Khan, Muhammad Nadeem, Muhammad Imran, Anjum KhaliqueAbstract:In the manufacturing of set yoghurt, after reaching 4.6 pH, post fermentation cooling is applied to stop the bacterial activity. Depending upon the required textural and flavor attributes, one phase and two phase cooling patterns are accordingly selected. In one phase cooling, temperature of the yoghurt is rapidly decreased below 10 °C using blast freezing and then it is gradually dropped to 4-5 °C. In two phase cooling, temperature of yogurt is rapidly decreased to less than 20 °C and then it is gradually decreased to 4-5 °C. These cooling phases have a significant impact on textural and flavor perspectives of yoghurt. It is necessary to study the impact of industrially adopted cooling patterns on Fatty Acid Profile, antioxidant characteristics, lipid oxidation and sensory characteristics of cow and buffalo milk set yoghurt. This experiment was organized in a completely randomized design and every treatment was replicated five times to minimize the variation. Whole cow and buffalo milk without any standardization were converted to set yoghurt (400 g cups) using Strepotococcus thermophillus and Lactobacillus bulgaricus as starter bacteria. After reaching 4.6 pH, cow and buffalo yoghurt samples were exposed to three different cooling patterns. In first trial, samples of cow and buffalo yoghurt were cooled from 43 °C to 25 °C in 1 h and finally cooled to 4-5 °C in another hr. (T1). In second trial, samples were cooled from 43 °C to 18 °C in 1 hr. and finally cooled down to 4-5 °C in another 1 h. (T2). In third trial, samples were cooled from 43 °C to 4-5 °C in 2 h (T1). Alteration in Fatty Acid Profile, total antioxidant capacity, reducing power, free Fatty Acids, peroxide value, conjugated dienes, vitamin A, E, color and flavor of cow and buffalo yoghurt samples were assessed for 20 days at the frequency of 10 days. All the three cooling patterns had a non-significant effect on compositional attributes of yoghurt. Buffalo milk yogurt had higher percentage of fat, protein and total solids than yoghurt prepared from cow milk (p T2 > T3 with no difference in color and flavor score till 10 days of storage. Results of current investigation indicated that milk type and post fermentation cooling patterns had a pronounced effect on antioxidant characteristics, Fatty Acid Profile, lipid oxidation and textural characteristics of yoghurt. Buffalo milk based yoghurt had more fat, protein, higher antioxidant capacity and vitamin content. Antioxidant and sensory characteristics of T1 were optimum till 10 days of storage.
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Impact of post fermentation cooling patterns on Fatty Acid Profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt
Lipids in Health and Disease, 2020Co-Authors: Imran Taj Khan, Muhammad Nadeem, Muhammad Imran, Anjum KhaliqueAbstract:Background In the manufacturing of set yoghurt, after reaching 4.6 pH, post fermentation cooling is applied to stop the bacterial activity. Depending upon the required textural and flavor attributes, one phase and two phase cooling patterns are accordingly selected. In one phase cooling, temperature of the yoghurt is rapidly decreased below 10 °C using blast freezing and then it is gradually dropped to 4-5 °C. In two phase cooling, temperature of yogurt is rapidly decreased to less than 20 °C and then it is gradually decreased to 4-5 °C. These cooling phases have a significant impact on textural and flavor perspectives of yoghurt. It is necessary to study the impact of industrially adopted cooling patterns on Fatty Acid Profile, antioxidant characteristics, lipid oxidation and sensory characteristics of cow and buffalo milk set yoghurt. Methods This experiment was organized in a completely randomized design and every treatment was replicated five times to minimize the variation. Whole cow and buffalo milk without any standardization were converted to set yoghurt (400 g cups) using Strepotococcus thermophillus and Lactobacillus bulgaricus as starter bacteria. After reaching 4.6 pH, cow and buffalo yoghurt samples were exposed to three different cooling patterns. In first trial, samples of cow and buffalo yoghurt were cooled from 43 °C to 25 °C in 1 h and finally cooled to 4-5 °C in another hr. (T_1). In second trial, samples were cooled from 43 °C to 18 °C in 1 hr. and finally cooled down to 4-5 °C in another 1 h. (T_2). In third trial, samples were cooled from 43 °C to 4-5 °C in 2 h (T_1). Alteration in Fatty Acid Profile, total antioxidant capacity, reducing power, free Fatty Acids, peroxide value, conjugated dienes, vitamin A, E, color and flavor of cow and buffalo yoghurt samples were assessed for 20 days at the frequency of 10 days. Results All the three cooling patterns had a non-significant effect on compositional attributes of yoghurt. Buffalo milk yogurt had higher percentage of fat, protein and total solids than yoghurt prepared from cow milk ( p T_3 with no difference in color and flavor score till 10 days of storage. Conclusion Results of current investigation indicated that milk type and post fermentation cooling patterns had a pronounced effect on antioxidant characteristics, Fatty Acid Profile, lipid oxidation and textural characteristics of yoghurt. Buffalo milk based yoghurt had more fat, protein, higher antioxidant capacity and vitamin content. Antioxidant and sensory characteristics of T_1 were optimum till 10 days of storage.
