文献类型：期刊文献

英文题名：Qualitative improvement of camel milk date yoghurt by addition of biosynthesized xanthan from orange waste

作者：Mohsin, Ali[1];Ni, Hui[1];Luo, Yanxia[1];Wei, Yanlong[1];Tian, Xiwei[1];Guan, Wenyan[5];Ali, Muhammad[2];Khan, Imran Mahmood[3,4];Niazi, Sobia[3,4];Rehman, Salim-ur[4];Zhuang, Yingping[1];Guo, Meijin[1]

机构：[1]East China Univ Sci & Technol, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China;[2]East China Univ Sci & Technol, State Key Lab Mat Sci & Engn, Shanghai 20023Z, Peoples R China;[3]Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi, Jiangsu, Peoples R China;[4]Univ Agr Faisalabad, Natl Inst Food Sci & Technol, Faisalabad 38040, Pakistan;[5]Univ Calif, Biol Engn & Small Scale Technol, Merced, CA 95343 USA

年份：2019

卷号：108

起止页码：61

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：;EI(收录号：20191306700190);WOS:【SCI-EXPANDED(收录号:WOS:000467668700009)】；

基金：I would like to thank China Scholarship Council (CSC) for kindly providing the scholarship and funding throughout this study. This research was supported from the National Natural Science Foundation of China (81373286) and National Basic Research Program of China (2011CBA00800) and the Fundamental Research Funds for the China Central Universities (No.22221818014 and No.22221817014). This research was also supported by the 111 Project (B18022) to Meijin Guo.

语种：英文

外文关键词：Camel milk; Biosynthesized xanthan; Date paste; Yoghurt; Rheology

摘要：Camel milk is worldwide known for its profound nutritional value. However, the poor curd formation of camel milk renders low consumer acceptability. In current study, xanthan gum was added in the production process to attain an adequate firmness factor. Further for enhancing consumer acceptability, dates paste was also added. Storage study was performed four times after an elapse of every 7 days to confirm the product quality for corresponding fractions (0.25, 0.5 and 0.75%) of biosynthesized xanthan (BX) and 1% gelatin as control. Moreover, the rheological measurements were performed and the experimental data were assessed by Herschel-Bulkley model. With the addition of BX, the camel milk date yoghurt (CMDY) demonstrated the shear-thinning behavior with pseudoplastic fluid characteristics. The rheological properties of CMDY were significantly improved in correspondence to higher concentration of BX. Relatively, 0.75% of BX addition resulted in the best texture of yoghurt and obtained an average firmness of 445 +/- 34.11 g. Furthermore, confocal CSLM and SEM micrographs demonstrated the detail microstructure of all yoghurt samples. Specifically, addition of 0.75% BX in yoghurt sample demonstrated a strengthened (dense) network of casein micelles. Lastly, the addition of 0.75% BX along with 10% dates paste significantly enhanced the sensory characteristics of CMDY.