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Effects of Lycium Barbarum Polysaccharides on Properties of Fermented Milk Gel and Optimization of Lycium Barbarum Polysaccharides Yogurt Process

Received: 5 February 2022     Accepted: 21 February 2022     Published: 20 June 2022
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Abstract

Lycium barbarum polysaccharide was considered as a new raw material in the making of functional yogurt. The present study was conducted to study the gel properties of acidity, water holding capacity, viscosity, hardness, consistency, cohesion, viscosity and microbiological characteristics in yoghurt samples produced with different concentrations of lycium barbarum polysaccharide. Based on the sensory score of yogurt, the orthogonal experiment was used to optimize the technology of lycium barbarum polysaccharide yogurt on the basis of single factor experiment. The results showed that lycium barbarum polysaccharide had certain influence on the microbiological characteristics of the finished yogurt. Adding lycium barbarum polysaccharide could improve the acidity, water holding capacity, texture characteristics of the fermented milk. When the amount of lycium barbarum polysaccharide added was 0.8%, the water holding capacity, hardness, consistency, cohesion and viscosity were maximized. The optimum conditions for lycium barbarum polysaccharide yoghurt were fermentation time 7h, fermentation temperature 42°C, strain inoculum 0.1%, lycium barbarum polysaccharide 0.8%, and sensory evaluation under this condition was 97.6 points. Adding lycium barbarum polysaccharide could effectively improve the gel properties and related physical indicators of fermented milk, and improve the quality of fermented milk. The results laid a theoretical foundation for the development of new functional yogurt.

Published in Journal of Food and Nutrition Sciences (Volume 10, Issue 3)
DOI 10.11648/j.jfns.20221003.14
Page(s) 80-85
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2022. Published by Science Publishing Group

Keywords

Lycium Barbarum Polysaccharide, Yogurt, Lactobacillus, Texture

References
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Cite This Article
  • APA Style

    Guangxin Xu, Renqin Yang, Boxin Yin, Wei Zhou, Ruowei Jia. (2022). Effects of Lycium Barbarum Polysaccharides on Properties of Fermented Milk Gel and Optimization of Lycium Barbarum Polysaccharides Yogurt Process. Journal of Food and Nutrition Sciences, 10(3), 80-85. https://doi.org/10.11648/j.jfns.20221003.14

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    ACS Style

    Guangxin Xu; Renqin Yang; Boxin Yin; Wei Zhou; Ruowei Jia. Effects of Lycium Barbarum Polysaccharides on Properties of Fermented Milk Gel and Optimization of Lycium Barbarum Polysaccharides Yogurt Process. J. Food Nutr. Sci. 2022, 10(3), 80-85. doi: 10.11648/j.jfns.20221003.14

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    AMA Style

    Guangxin Xu, Renqin Yang, Boxin Yin, Wei Zhou, Ruowei Jia. Effects of Lycium Barbarum Polysaccharides on Properties of Fermented Milk Gel and Optimization of Lycium Barbarum Polysaccharides Yogurt Process. J Food Nutr Sci. 2022;10(3):80-85. doi: 10.11648/j.jfns.20221003.14

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  • @article{10.11648/j.jfns.20221003.14,
      author = {Guangxin Xu and Renqin Yang and Boxin Yin and Wei Zhou and Ruowei Jia},
      title = {Effects of Lycium Barbarum Polysaccharides on Properties of Fermented Milk Gel and Optimization of Lycium Barbarum Polysaccharides Yogurt Process},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {10},
      number = {3},
      pages = {80-85},
      doi = {10.11648/j.jfns.20221003.14},
      url = {https://doi.org/10.11648/j.jfns.20221003.14},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20221003.14},
      abstract = {Lycium barbarum polysaccharide was considered as a new raw material in the making of functional yogurt. The present study was conducted to study the gel properties of acidity, water holding capacity, viscosity, hardness, consistency, cohesion, viscosity and microbiological characteristics in yoghurt samples produced with different concentrations of lycium barbarum polysaccharide. Based on the sensory score of yogurt, the orthogonal experiment was used to optimize the technology of lycium barbarum polysaccharide yogurt on the basis of single factor experiment. The results showed that lycium barbarum polysaccharide had certain influence on the microbiological characteristics of the finished yogurt. Adding lycium barbarum polysaccharide could improve the acidity, water holding capacity, texture characteristics of the fermented milk. When the amount of lycium barbarum polysaccharide added was 0.8%, the water holding capacity, hardness, consistency, cohesion and viscosity were maximized. The optimum conditions for lycium barbarum polysaccharide yoghurt were fermentation time 7h, fermentation temperature 42°C, strain inoculum 0.1%, lycium barbarum polysaccharide 0.8%, and sensory evaluation under this condition was 97.6 points. Adding lycium barbarum polysaccharide could effectively improve the gel properties and related physical indicators of fermented milk, and improve the quality of fermented milk. The results laid a theoretical foundation for the development of new functional yogurt.},
     year = {2022}
    }
    

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  • TY  - JOUR
    T1  - Effects of Lycium Barbarum Polysaccharides on Properties of Fermented Milk Gel and Optimization of Lycium Barbarum Polysaccharides Yogurt Process
    AU  - Guangxin Xu
    AU  - Renqin Yang
    AU  - Boxin Yin
    AU  - Wei Zhou
    AU  - Ruowei Jia
    Y1  - 2022/06/20
    PY  - 2022
    N1  - https://doi.org/10.11648/j.jfns.20221003.14
    DO  - 10.11648/j.jfns.20221003.14
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 80
    EP  - 85
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20221003.14
    AB  - Lycium barbarum polysaccharide was considered as a new raw material in the making of functional yogurt. The present study was conducted to study the gel properties of acidity, water holding capacity, viscosity, hardness, consistency, cohesion, viscosity and microbiological characteristics in yoghurt samples produced with different concentrations of lycium barbarum polysaccharide. Based on the sensory score of yogurt, the orthogonal experiment was used to optimize the technology of lycium barbarum polysaccharide yogurt on the basis of single factor experiment. The results showed that lycium barbarum polysaccharide had certain influence on the microbiological characteristics of the finished yogurt. Adding lycium barbarum polysaccharide could improve the acidity, water holding capacity, texture characteristics of the fermented milk. When the amount of lycium barbarum polysaccharide added was 0.8%, the water holding capacity, hardness, consistency, cohesion and viscosity were maximized. The optimum conditions for lycium barbarum polysaccharide yoghurt were fermentation time 7h, fermentation temperature 42°C, strain inoculum 0.1%, lycium barbarum polysaccharide 0.8%, and sensory evaluation under this condition was 97.6 points. Adding lycium barbarum polysaccharide could effectively improve the gel properties and related physical indicators of fermented milk, and improve the quality of fermented milk. The results laid a theoretical foundation for the development of new functional yogurt.
    VL  - 10
    IS  - 3
    ER  - 

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Author Information
  • Yangzhou Yangda Kangyuan Dairy Co., Ltd, Yanzhou University, Yanzhou, China

  • Yangzhou Yangda Kangyuan Dairy Co., Ltd, Yanzhou University, Yanzhou, China

  • Department of Experimental Farm, Yanzhou University, Yanzhou, China

  • Yangzhou Yangda Kangyuan Dairy Co., Ltd, Yanzhou University, Yanzhou, China

  • Yangzhou Yangda Kangyuan Dairy Co., Ltd, Yanzhou University, Yanzhou, China

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