Effect of Micro Fluid Ization of Heat-Treated Milk On Rheology and Sensory Properties of Reduced Fat Yoghurt
Effect of Micro Fluid Ization of Heat-Treated Milk On Rheology and Sensory Properties of Reduced Fat Yoghurt
Effect of Micro Fluid Ization of Heat-Treated Milk On Rheology and Sensory Properties of Reduced Fat Yoghurt
Food Hydrocolloids
journal homepage: www.elsevier.com/locate/foodhyd
Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
Department of Food and Nutritional Sciences, University College Cork, Ireland
a r t i c l e i n f o
a b s t r a c t
Article history:
Received 19 November 2010
Accepted 17 February 2011
The effects of microuidization at 150 MPa (MFz) and conventional homogenization at 20/5 MPa (CH) of
heat-treated milk on the rheology and sensory properties of non- (0.1%) and low- (1.5%) fat stirred
yoghurts were compared. Homogenization conditions clearly affected the sensory properties of reducedfat yoghurts, but the effect was highly dependent on fat content. MFz of heat-treated milk yielded
products with very different sensory proles from the conventional yoghurts. For non-fat yoghurts, MFz
of heat-treated milk enhanced the perception of buttermilk and soft cheese avours, and natural yoghurt
aroma and avour, but also increased the intensity of undesirable mouthfeel characteristics such as
chalkiness, mouth-dryness and astringency. For low-fat yoghurts, MFz signicantly improved creaminess
and desirable texture characteristics such as smoothness, cohesiveness, thickness, and oral and spoon
viscosity. These differences in sensory proles, especially textural properties, were partially related to
rheological properties, particularly ow behaviour. MFz of heat-treated milk resulted in non- and low-fat
yoghurts with higher yield stress, more pronounced hysteresis effect and higher viscosity than those of
CH yoghurts of similar fat contents. These ndings suggest that microuidization may have applications
for production of high-quality yoghurt with reduced-fat content.
2011 Elsevier Ltd. All rights reserved.
Keywords:
Reduced-fat yoghurt
Homogenization
Microuidization
Rheology
Sensory analysis
Principal component analysis
1. Introduction
In the dairy industry, consistent production of yoghurt with
desirable texture is achieved by heat treatment and homogenization of the milk base, increasing the milk solids/protein content,
and use of commercial starter cultures. The addition of stabilizers,
such as gelatine, modied starches and polysaccharides is also
a common practice in the manufacture of yoghurt. Milk-derived
ingredients (Janhoj, Petersen, Frost, & Ipsen, 2006; Johansen,
Laugesen, Janhoj, Ipsen, & Frost, 2008) and exopolysaccharideproducing bacterial cultures (Folkenberg, Dejmek, Skriver,
Guldager, & Ipsen, 2006) have been investigated to assess their
potential for manufacture of reduced-fat yoghurts (i.e., at least 25%
less fat than the full-fat counterpart) with desirable texture properties. Milk proteins have been modied to serve as protein-based
fat replacers by mimicking the functionality of fat in structure
formation and imparting attractive sensory properties to yoghurt
(Seydim, Sarikus, & Okur, 2005). Recent studies have examined
a range of new technologies, including high-pressure processing
impart changes in sensory properties. Thus, the effects of highpressure microuidization and conventional homogenization of
heat-treated milk on sensory and rheological properties of nonand low-fat yoghurts were compared in the present study. This
work also provides insights into the relationship between sensory
perception of texture and rheological properties of yoghurt made
with microuidized milk, which has not been reported to date.
s s0 k g_ n
1471
(1)
Non- and low-fat yoghurts (0.1, 1.5% fat) were produced from
recombined milk samples according to the procedure described by
Ciron et al. (2010). Briey, the milk samples were heated (95 C,
2 min), then either homogenized using a two stage (20/5 MPa)
conventional homogenizer or microuidized at 150 MPa. Cooled
stirred yoghurts (20 C) were apportioned into sterile propylene
conical pots with snap-on caps (Plastiques Gosselin, France); 125 g
into 200-mL pots for rheological measurements and w800 g into
1-L pots for sensory evaluation. All sample treatments were
produced in duplicate, stored in a walk-in chiller (w5 C), and
analyzed after 7 1 days of production.
The rheological properties of stirred yoghurts were characterized in duplicate at 5 C using an AR 2000ex rheometer (TA
Instruments UK Ltd., U.K.), tted with a standard-sized DIN
geometry (conical concentric cylinders with 15 mm inner stator
radius, 14 mm outer rotor radius, 42 mm cylinder immersed height,
and 5920 mm gap). Prior to the measurements of viscoelastic
properties or ow behaviour, approximately 17 g of yoghurt sample
was allowed to rebody in the rheometer cup for 30 min at 5 C
while the inner concentric cylinder was immersed.
Low-amplitude oscillatory measurements were made as follows
to determine the viscoelastic properties: frequency sweeps
(0.1e100 rad s1, in log progression with 10 points per decade)
were performed at constant strain of 0.5%, which was within the
linear viscoelastic region as determined in preliminary experiments; after this strain sweeps (0.1e100%) were performed at
a xed angular frequency (1 rad s1).
Flow behaviours was determined on a new set of samples of
yoghurt by shear-rate sweeps (0.1e100 s1, in log progression) at an
increasing shear rate (upward ow), followed by a decreasing shear
rate (downward ow) at constant angular frequency (1 rad s1) and
strain (0.5%) for 10 min. The ow curves were tted with a HerscheleBulkley model using a Rheology Advantage Data Analysis
software (TA Instruments UK Ltd., U.K.). The yield stress (s0),
consistency coefcient (k) and ow behaviour rate index (n) were
calculated using the HerscheleBulkley model:
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A 1000
Table 1
Rheological behaviour properties of reduced-fat stirred yoghurts as affected by fat
content (0.1%, 1.5% fat) and homogenization conditiona (CH, MFz).b
Parameters
Non-fat (0.1%)
G'/G" (Pa)
CH
100
0.1
10
100
-1
20
MFz
68.46 a
16.80 a
13.80 a
125.45 b
31.04 b
13.92 a
121.85 b
28.32 b
13.09 a
Strain sweepsd
LVE-s (Pa)
LVE-g (%)
sy (Pa)
gy (%)
13.38 a
0.5190 a
4.94 a
53.66 a
13.59 a
0.6373 ab
10.17 b
45.06 a
13.00 a
0.8022 b
11.52 b
37.15 a
3.778 b
10.673 b
0.2428 b
0.4724 b
1800 b
4.728 b
13.308 b
0.2446 b
0.5303 b
2474 c
13.932 d
25.795 c
0.2061 a
0.8405 c
3888 d
14.00 a
0.6398 ab
6.14 a
42.30 a
a
Homogenization condition: CH conventional valve homogenization (20/
5 MPa); MFz microuidization (150 MPa).
b
Mean values (n 2) that have different letters across each row signicantly
differ (p 0.05) using GLM-ANOVA and Tukeys test.
c
Frequency sweep parameters were reported at 1 rad s1.
d
Strain-sweep parameters: stress (LVE-s) and strain (LVE-g) at the limit of LVE,
and yield stress (sy;) and yield strain (gy) at cross-over of G0 and G00 .
e
Shear-rate sweep parameters: h50 apparent viscosity at 50 s1; HL hysteresis loop area; and HerscheleBulkley model parameters, where so yield stress,
k consistency coefcient, and n rate index.
15
(
()
CH
Frequency sweepsc
G0 (Pa)
77.97 a
19.38 a
G00 (Pa)
d ( )
13.96 a
Shear-rate sweepse
so (Pa)
1.244 a
5.597 a
k (Pa sn)
n
0.3224 c
h50 (Pa s)
0.3702 a
1018 a
HL area
(Pa s1)
10
Low-fat (1.5%)
MFz
10
0
0.1
10
100
-1
Fig. 1. Frequency curves of non-fat (0%) and low-fat (1.5%) stirred yoghurts made with
conventionally homogenized (CH) or microuidized (MFz) milk. A) Elastic modulus, G0
(solid symbols) and viscous modulus, G00 (hollow symbols), and B) phase angle,
d (mathematical symbols) as a function of frequency: 0% CH (6, :, d); 0% MFz
(,, -, ); 1.5% CH (B, C, ); 1.5% MFz (>, A, ).
also slightly lower values of yield stress (sy), and stress (LVE-s) and
strain (LVE-g) at the limit of LVE compared with 0% CH (Table 1),
further indicating a slightly weaker structure. These results were in
agreement with the observations on back-extrusion tests using
a texture analyzer in our previous study (Ciron et al., 2010). In fact,
MFz of heat-treated milk had detrimental effects on texture and
100
100
G'/G" (Pa)
B 1000
G'/G" (Pa)
A 1000
10
10
0. 1
10
Strain (%)
1 00
0 .1
10
100
Strain (%)
Fig. 2. Elastic modulus, G0 (solid symbols) and viscous modulus, G00 (hollow symbols) as a function of strain for A) non-fat (0%) and B) low-fat (1.5%) stirred yoghurts made with
conventionally homogenized (CH) or microuidized (MFz) milk: 0% CH (6, :); 0% MFz (,, -); 1.5% CH (B, C); 1.5% MFz (>, A).
60
50
40
30
20
10
0
0
10
20
30
40
50
60
70
80
90
100
-1
Shear rate (s )
Fig. 3. Flow behaviour proles of non-fat (0%) and low-fat (1.5%) stirred yoghurts
made with conventionally homogenized (CH) or microuidized (MFz) milk: 0% CH
(:); 0% MFz (,); 1.5% CH (C); 1.5% MFz ().
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Table 2
Sensory attributes for stirred yoghurts, as dened by the trained panel.
Attributes
Appearance
Shininess
Surface water
Smoothness
Spoon viscosity
Aroma
Cream aroma
Buttermilk aroma
Natural yoghurt
aroma
Soft white
cheese aroma
Taste/avour
Sweetness
Abbreviation
Sensory attributes
A-Shiny
Appears bright and glossy
Surface water Amount of water present on the
surface of the sample
A-Smooth
Looks smooth and free of irregularities
A-Viscous
Thickness of the sample ranging from
thick to watery
Ar-Cream
Ar-Buttermilk
Ar-Natural
yoghurt
Ar-Soft cheese
Sweet
Sourness
Sour
Saltiness
Bitterness
Salty
Bitter
Cream avour
Buttermilk avour
Natural yoghurt
avour
Soft cheese avour
Astringency
F-Cream
F-Buttermilk
F-Natural
yoghurt
F-Soft cheese
Astringent
Texture (mouthfeel)
Oral smoothness
M-Smooth
Oral Viscosity
Chalkiness
M-Viscous
M-Chalky
Grittiness
M-Gritty
Featheriness
M-Feathery
Fattiness
M-Fatty
Meltdown rate
M-Meltdown
Firmness
Velvetiness
M-Firm
M-Velvety
Curdiness
Stickiness
M-Curdy
M-Sticky
Thickness
M-Thick
Cohesiveness
M-Cohesive
Mouth-dryness
M-dry
Mouth-coating
M-coat
Creaminess
Denition
Table 3
Descriptive sensory ratings for reduced-fat stirred yoghurts.a
Creamy
MFz
CH
a
b
a
a
7.3
0.8
8.0
6.3
b
b
c
a
5.5
0.8
7.6
6.9
a
b
a
c
0.5
1.1
6.6
0.8
a
b
c
b
Taste/avour
Sweet
Sour
Salty
Bitter
F-Cream
F-Buttermilk
F-Natural yoghurt
F-Soft cheese
Astringent
1.4 b
1.7 a
1.0 b
1.1 b
0.6 b
1.4 a
5.0 b
1.0 a
1.3 a
1.1
2.7
0.8
0.8
0.5
1.7
6.7
2.4
2.5
a
b
b
a
a
b
d
b
c
Texture (mouthfeel)
M-Smooth
M-Viscous
M-Chalky
M-Gritty
M-Feathery
M-Fatty
M-Meltdown
M-Firm
M-Velvety
M-Curdy
M-Sticky
M-Thick
M-Cohesive
M-Dry
M-Coat
7.2 a
6.1 a
0.8 a
0.5 a
5.7 b
1.4 ab
5.9 b
5.5 b
5.7 b
1.1 b
4.1 b
4.5 a
2.3 a
1.9 a
1.9 a
8.0 c
6.4 a
3.8 c
0.7 b
3.7 a
1.1 a
4.8 a
5.0 a
5.3 a
1.0 b
5.0 c
4.9 a
4.1 b
3.7 c
3.6 c
7.5 b
7.0 b
0.7 a
0.6 b
6.2 c
1.4 b
5.8 b
6.1 c
6.6 c
1.1 b
3.9 a
5.8 b
2.1 a
1.9 a
1.8 a
Creaminess
5.3 a
5.7 a
6.2 b
Appearance
A-Shiny
Surface water
A-Smooth
A-Viscous
5.4
1.0
6.8
6.3
Aroma
Ar-Cream
Ar-Buttermilk
Ar-Natural yoghurt
Ar-Soft cheese
0.6
1.1
4.4
1.0
HCc
Fat HC
MFz
Fat
a
b
b
b
7.6
0.3
8.4
7.2
c
a
d
c
0.004 <0.001 NS
<0.001 <0.001 <0.001
<0.001 <0.001 0.007
<0.001 0.003 NS
1.0
1.1
4.2
0.9
c
b
a
bc
0.8
0.9
6.0
0.5
b
a
b
a
1.4
1.7
0.8
1.0
1.1
1.2
4.9
1.0
1.1
a
a
b
b
c
a
a
a
a
1.3
2.7
0.6
0.8
0.8
1.3
6.3
1.1
1.6
b
b
a
a
b
a
c
a
b
NS
NS
0.002
NS
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
<0.001
NS
NS
NS
NS
NS
<0.001
NS
<0.001
<0.001
8.4 d
7.3 c
2.8 b
0.6 b
5.4 b
1.2 ab
6.0 b
6.3 c
6.6 c
0.7 a
5.4 d
6.1 c
5.7 c
3.1 b
3.2 b
<0.001
<0.001
<0.001
NS
<0.001
NS
<0.001
<0.001
<0.001
<0.001
NS
<0.001
<0.001
<0.001
<0.001
<0.001
0.002
<0.001
<0.001
<0.001
0.008
<0.001
<0.001
<0.001
<0.001
<0.001
NS
<0.001
<0.001
<0.001
NS
0.027
<0.001
0.001
<0.001
NS
<0.001
<0.001
<0.001
0.005
<0.001
0.013
<0.001
<0.001
<0.001
7.0 c
and were further segmented as follows with regards to homogenization condition. 0% CH (in the third quadrant) was characterized by
high intensities of bitterness, saltiness, soft cheese aroma, buttermilk aroma and curdiness, and high amount of surface water. 0% MFz
(in the fourth quadrant) was perceived as astringent, chalky and
mouth-drying, but with high soft cheese and buttermilk avours,
natural yoghurt aroma and avour, and mouth-coating. Conversely,
low-fat yoghurts were situated in the lower portion of the plot. 1.5%
CH (in the second quadrant) had the highest score for fattiness, but
the lowest intensities for shininess, chalkiness, mouth-coating,
mouth-drying, sourness, and natural aroma and avour. 1.5% MFz
(on the rst quadrant) had the highest values for smoothness (spoon
and oral), stickiness, cohesiveness, viscosity (spoon and oral),
thickness, rmness, velvetiness, featheriness, meltdown rate, cream
avour and aroma, and creaminess. Hence, reduced-fat stirred
yoghurts with different sensory proles can be produced by
manipulating the fat content and homogenization condition.
Combining the results of GLM-ANOVA (Table 3) and PCA (Fig. 4)
indicated that MFz of heat-treated milk had a marked effect
(p 0.01) on the sensory properties of reduced-fat yoghurts.
Regardless of fat content, MFz enhanced shininess, cream avour,
Fig. 4. PCA plots of sensory properties of non-fat (0%) and low-fat (1.5%) stirred
yoghurts made with conventionally homogenized (CH) or microuidized (MFz) milk
showing the A) attributes and B) samples: 0% CH ( ); 0% MFz ( ); 1.5% CH ( ); 1.5%
MFz ( ).
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References
Table 4
Correlations of creaminessa with selected sensory attributes.
Attributes
p-Valueb
Appearance
Surface water
A-Smooth
A-Viscous
0.889
0.729
0.943
0.007
NS
0.001
Aroma
Ar-Buttermilk
Ar-Soft cheese
0.858
0.833
0.014
0.020
Flavour
Salty
0.729
NS
Texture (mouthfeel)
M-Viscous
M-Meltdown
M-Firm
M-Velvety
M-Curdy
M-Cohesive
M-Thick
0.934
0.190
0.721
0.766
0.548
0.599
0.843
0.002
NS
NS
0.018
NS
NS
0.017
a
b
The samples were evaluated using the assessors own denition of creaminess.
NS denotes non-signicance at p < 0.05.
water. Thus, this study also showed that the degree of syneresis is
also a key factor that inuences the perception of creaminess in
yoghurt. Increased syneresis had an undesirable effect not only on
appearance and texture of yoghurt, but also on aroma and avour.
4. Conclusions
There were clear differences in the effects of high-pressure
microuidization and conventional homogenization of heattreated milk on rheological and sensory properties of reduced-fat
stirred yoghurts. Non- and low-fat yoghurts made with microuidized milk had different sensory proles from those produced
using the conventional method, arising from the changes in rheological properties as a result of modication of size and microstructure of milk proteins and fat globules. High-pressure
microuidization of heat-treated milk was more effective than
conventional homogenization in delivering desirable texture in
low-fat yoghurt, showing marked improvements in viscosity,
creaminess and texture attributes. Thus, microuidization has the
potential for producing high-quality reduced-fat yoghurts.
Acknowledgments
The authors are grateful to the Department of Agriculture,
Fisheries and Food for funding this Food Institutional Research
Measure project (06RDTMFRC431) under the National Development Plan.