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Set and stirred yogurt gel structuring in the presence of apple pomace

Poster · June 2018

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Xinya Wang Eleana Kristo

University of Guelph University of Guelph
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Gisèle LaPointe
University of Guelph
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 Set and stirred yogurt gel structuring in the presence of
apple pomace
Xinya 1
Wang , Eleana 2
Kristo , Gisèle LaPointe1
1University of Guelph, Canada; 2Parmalat Canada

INTRODUCTION RESULTS
What is apple pomace ? Firmness
• Solid residue (25 - 30% weight of the whole fruit) from apple juice 3
production1 2

(N)
1
• Valuable compounds: dietary fibre, phytochemicals and minerals G' = G" 0
• Unique functional properties: water holding, viscosifying, volume G' = G" 1 14 28
replacing, texturizing (Day)
• Current usages: Landfills, livestock feed, extraction of bioactive 0% (⬛)
Cohesiveness
0.1% (⚫)
compounds and bakery and meat products2 0.5% (▲) 2
G' = G" 1% (▼)

(N)
Why selecting yogurt as a model? 1

• Edible energy source with high nutritional value and easy digestibility3 G' = G" 0
• Vehicles for health-promoting ingredients 1 14
（Day)
28

• Quality control: firm and compact gel (texturizers); Whey Control 0.1% AP 0.5% AP 1% AP
separation/syneresis (stabilisers)4 Fig. 1. Rheological parameters G' (closed ), G" (open ) as
a function of pH measured during the fermentation of Fig. 2. Textural parameters of apple pomace
skim milk with 0, 0.1, 0.5 and 1% apple pomace (w/w). (AP) fortified set-type yogurt during cold storage.
OBJECTIVES
Can minimally processed natural apple pomace ingredient be utilized as
a gelling/stabilising agent while fortifying yogurt with health-promoting
dietary fibre and phytochemicals?
• To investigate the impact of such complex matrix on the structure of intact (set) or
broken (stirred) acid milk gels

METHODS Fig. 3. Confocal laser scanning micrographs of set type yogurt with: (a) 0%, (b) 0.1%, (c) 0.5%
and (d) 1% apple pomace addition.

Set yogurt
Apple pomace (AP) • Adding apple pomace advanced the onset of gelation (G' = G"). Yogurt with 1% AP gelled at a
• Fresh apple pomace was processed into a freeze- much higher pH than the control (Fig. 1), which may be a result of a depletion flocculation
dried powder by blanching, freeze-drying and between polysaccharide components of apple pomace (e.g. pectin) and caseins.
grinding. • A significant increase of gel firmness and cohesiveness was observed with increasing AP
Yogurt gel production concentration during cold storage (Fig. 2), indicating a reinforcement of the structure of the
• Set yogurt gel: 0, 0.1, 0.5 or 1% AP (w/w) was undisturbed casein gel.
added into skim milk before fermentation. • Confocal images of the intact casein gels indicate a uniform cellular structure with thick
• Stirred yogurt gel: 0, 1, 2, or 3% AP (w/w) was casein strands well interconnected at 0.5% AP concentration (Fig. 3), which may be an
added into fermented milk with gentle stirring. optimal level of AP for a well-structured set-type yogurt gel.
• Both yogurts were stored at 4 °C for 1, 7, 14, 21,
Analyses and 28 days for cold storage analyses. Syneresis Firmness Consistency Control
30 1 20
Rheology 1% AP
• The effect of AP on milk coagulation was 25

(N*s)
0.5 10
(N)

Cold 2% AP
Fermentation investigated by a small amplitude oscillatory test
(%)

storage 20 0 0
3% AP
with G' and G" collected. 15
1 14 28 1 14 28
Cohesiveness Viscosity index
Texture 3
Rheology Texture 10 1
• Textural analysis evaluated firmness, consistency, 1 7 14 21 28
2

(N*s)
0.5
(N)

cohesiveness and viscosity index of the yogurt (Day) 1

Control 1% AP 2% AP 3% AP
gel. 0 0
Syneresis Fig. 4. Syneresis of apple pomace (AP) 1 14 28 1 14 28
Syneresis/ Whey separation added stirred-type yogurt during cold Fig. 5. Textural parameters of apple pomace (AP) fortified stirred-
• Percentage of the supernatant generated after storage. type yogurt during cold storage.
CLSM low speed centrifugation for 10 min at 222 x g.
Microstructure Stirred yogurt
• Protein network of yogurt gel were detected by • AP addition into stirred yogurt resulted in a significant decrease of syneresis along with
confocal laser scanning microscopy (CLSM). increase in viscosity, firmness and cohesiveness of the matrix during cold storage.
• The water holding ability of soluble and insoluble fibre components of AP might be a major
CONCLUSIONS AND PERSPECTIVES contributor to stabilizing an already broken gel structure.

• Both set- and stirred-type yogurt have the potential to be used as vehicles for REFERENCES
delivering health-promoting AP components. 1. Vendruscolo, F., Albuquerque, P. M., Streit, F., Esposito, E., & Ninow, J. L. (2008). Apple pomace: A versatile substrate for biotechnological applications. Critical Reviews
in Biotechnology, 28(1), 1-12.
• In the future, sensory tests are needed to verify consumer acceptance of the fortified 2. Shalini, R., & Gupta, D. K. (2010). Utilization of pomace from apple processing industries: A review. Journal of Food Science and Technology, 47(4), 365-371.
3. Garcia-Perez, F. J., Lario, Y., Fernandez-Lopez, J., Sayas, E., Perez-Alvarez, J. A., & Sendra, E. (2005). Effect of orange fiber addition on yogurt color during fermentation
products, and flavour or colour adjustments may be applied to meet consumer and cold storage. Color Research and Application, 30(6), 457-463.
requirements. 4. Loveday, S. M., Sarkar, A., & Singh, H. (2013). Innovative yoghurts: Novel processing technologies for improving acid milk gel texture. Trends in Food Science &
Technology, 33(1), 5-20.

ACKNOWLEDGEMENTS
This work was supported by the NSERC/DFO Industrial Research Chair in Dairy Microbiology held by G. LaPointe
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