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. 2022 Feb 24;10(4):1113-1125.
doi: 10.1002/fsn3.2771. eCollection 2022 Apr.

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

Fatemeh Alkobeisi  1 , Mohammad Javad Varidi  1 , Mehdi Varidi  1 , Majid Nooshkam  1
Affiliations

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

Fatemeh Alkobeisi et al. Food Sci Nutr. .

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).

Keywords: Quinoa flour; concentrated yogurt; functional food; sensory properties; skim milk powder; texture.

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Conflict of interest statement

There are no conflicts of interest to declare.

Figures

FIGURE 1
FIGURE 1
The effect of substitution of QF for SMP on the changes in pH as a function of acidification during fermentation time of concentrated yogurt. Samples: Control = concentrated yogurt without QF; QF‐25, QF‐50, QF‐75, and QF‐100 = concentrated yogurt with QF substituted for SMP at levels of 25%, 50%, 75%, and 100% (w/w), respectively
FIGURE 2
FIGURE 2
The effect of substitution of QF for SMP on the changes in total titratable acidity (a) and pH (b) of concentrated yogurt during storage. Values with different letters are significantly different (p < .05)
FIGURE 3
FIGURE 3
The effect of substitution of QF for SMP on the changes in syneresis of concentrated yogurt during storage. Samples: Control = concentrated yogurt without QF; QF‐25, QF‐50, QF‐75, and QF‐100 = concentrated yogurt with QF substituted for SMP at levels of 25%, 50%, 75%, and 100% (w/w), respectively. Values with different letters are significantly different (P < .05)
FIGURE 4
FIGURE 4
The effect of substitution of QF for SMP on the viscosity of concentrated yogurt. Samples: Control =concentrated yogurt without QF; QF‐25, QF‐50, QF‐75, and QF‐100 = concentrated yogurt with QF substituted for SMP at levels of 25%, 50%, 75%, and 100% (w/w), respectively
FIGURE 5
FIGURE 5
The effect of storage time on the viscosity of concentrated yogurt. Samples: Control = concentrated yogurt without QF; QF‐25, QF‐50, QF‐75, and QF‐100 = concentrated yogurt with QF substituted for SMP at levels of 25%, 50%, 75%, and 100% (w/w), respectively
FIGURE 6
FIGURE 6
The effect of substitution of QF for SMP on the microstructure of concentrated yogurt. Samples: a = concentrated yogurt without QF; b and c = concentrated yogurt with QF substituted for SMP at levels of 50% and 100% (w/w)
FIGURE 7
FIGURE 7
The effect of substitution of QF for SMP on the sensory properties of concentrated yogurt. Samples: Control = concentrated yogurt without QF; QF‐25, QF‐50, QF‐75, and QF‐100 = concentrated yogurt with QF substituted for SMP at levels of 25%, 50%, 75%, and 100% (w/w), respectively. Values with different letters are significantly different (p < .05)
FIGURE 8
FIGURE 8
Visual observations of the control and QF‐contained yogurts
See this image and copyright information in PMC

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