Cost Saving: Food Processing in Yoghurts and Jams.

1. Introduction

1.2 Yoghurt

Yogurt is one of the most common dairy diets throughout human history (Savaiano and Hutkins, 2021). The need for yogurt aroused from the criticality of storing milk back in time before the invention of coolers and refrigerators as the milk gets spoiled easily (Macbeth et al., 2021).? And the noticeable health effect along with fermented products intake is due to the presence of lactic acid bacteria that enhance the gut microbiome (Pasolli et al., 2020). Yogurt is a rich source of nutrients, it has protein and vitamins such as zinc, folate, phosphorus, vitamin B12, and many others (Melse-Boonstra, 2020). Using any kind of milk that can be collected from cows, goats, and camels and starter culture using thermophilic bacteria with exact monitored temperature and time (Mbye et at., 2021). Yogurt also is a good choice for lactose intolerant individuals as the lactose in the milk is converted to lactic acid (Murtaza, 2020). For continues improvement, the perfect yogurt needs to present better organoleptic properties with less manufacturing cost and time-consuming (Frakolaki et al., 2021). The time needed for fermentation can vary accordingly depending on the type of milk, the fermenting culture, temperature, and environment (Tamang et al., 2020). The process can be completed during 3 and up to 22 hr. (Ding et al., 2021). Which adds a challenge for manufacturers to meet distribution volume demand.??

Aim of the research: To study if adding lactic acid directly to the pasteurized milk could dramatically speed up the yogurt-making process. And how else to influence the incubation time and final texture.

1.2 Jam

Fruits are an essential source of bioactive contents such as vitamins, minerals, fibers, flavonoids, and phenolics that are essential antioxidants that can reduce the development of potential health defects (Dhalaria et al., 2020). Not all fruits are available during the whole year, to solve this problem fruits are converted to jam to have more shelf life and stability (Bekele et al., 2020). However, this can also affect their nutritional profile depending on other added contents like sugar (Taillie et al., 2020). ?Even though jams are very famous for their organoleptic properties and the low cost as well (Pérez-Herrera et al., 2020). Jam manufacturing needs essential components such as fruit pulp, sugar, pectin, and acid to control the jam PH (Dhushane and Mahendran, 2020).? The right quantity of raw materials with the right quality can provide the correct desirable finish goods (Chawafambira et al, 2020).

2. methodology and experimental design

2.1 yogurt

Table 1: Equipment and material for yogurt experiment.?

Milk was placed inside the saucepan, heated to at 90oc whilst regularly stirred to avoid boiling over saucepan was set out the heat and placed in ice bucked and rapidly cool to 44 °C, to 1.2l of cooled milk, 0.75g of starter culture was added and stirred gently, the reverse extrusion test pots were labeled as follows: one test, two quick, two slow, four control (sensory + texture), 100 ml graduated measuring cylinder was used, then 100 ml of inoculated milk was added to every of the test pots. Then the samples labeled "control" were caped immediately and placed inside an incubator at 44 °C, the pH of the pot marked "test" was checked. by 10ml graduated measuring cylinder and a Pasteur pipette; 15% lactic acid solution was added slowly until the pH reaches 4.5, stirring the yogurt gently by glass rod adding the lactic acid was made precisely. Then the whole volume of lactic acid was added by 10ml graduated measuring cylinder as used above to every pot labeled "quick" whilst stirring, pots were covered and placed within the incubator at 44 °C. the quantity of lactic acid was slowly added above dropwise into each of the ports labeled "slow" by Pasteur pipette over a quarter-hour whilst stirring intermittently, pots were covered and placed inside the incubator at 44 °C. After 3.5 hours, the yogurt samples were transferred to a blast chiller, cooled to 4 °C then transferred to the refrigerator.

2.2 Jam

Table 2: Equipment and materials for jam experiment?

Using standard jam recipe (1000g fruit, 1200g Sugar, 16g Pectin mixed into 200g water) with 65% Soluble Solids as a target or the end product and low sugar jam recipe (1000g Fruit, 600g Sugar, 16g Pectin in 400g water) with 50% Soluble Solids. for every formulation, an appropriate number of jars were rinsed and put into the oven to sterilize and dry. Rinse an appropriate number of jars and put them into the oven to sterilize and dry. A typical jam jar contains 300-350g of jam. However, there was a variation. The jar lids were boiled during a pan of water, the pectin was weighed and mixed with a little amount of the recipe sugar and water to form a paste. Sugar and fruit were delivered to the boil and boiled for five minutes, a drop of Universal Indicator was added to a little basin of water

2.3 Texture analysis

Two texture analysis methods were used, reverse extrusion texture analysis method for yogurt and Multi Puncture Probe method for jam. In the extrusion method, the yogurt sample is positioned into a restricted flask, an orifice force is applied then the resistance is measured (Moussier et al., 2019). However, the Multi Puncture Probe method is better for non-homogeneous textures therefore it is the best for jam (Gabioud Rebeaud et al., 2019).

the test sample is positioned into a restricted flask and then forced through a grid or an orifice. The foods' resistance to this extrusion is then measured for duplicate samples

3. Results

3.1 Yogurt

Table 3: The texture analysis of different yogurt samples.?

The table represents the average of duplicate samples along with SD, with four different parameters of texture analysis. As the results showed, quick methods readings are closer to the control samples reading than the slow methods and the less SD between readings parameters. Which makes the quick method better to choose.

3.2 Jam

Table 4: The texture analysis of different jam samples.?

The table represents the average of duplicate samples along with SD, with two different parameters of texture analysis. As the results readings showed, standard recipe samples are firmer with higher work of penetration with lower SD between samples compared to low sugar recipe samples using the Multi Puncture Probe method.

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4. Discussion.

4.1 Yogurt

The results showed that adding lactic acid in a quick method can maintain the texture of yogurt along with reducing fermentation time. Kieserling et al (2019) also agreed that lactic acid can help casein aggregation and the formation of the gel network of yogurt. However, Papaioannou et al (2021) contended that using a combined growth of two different special starter cultures in yogurt production can result in a greater acidification rate and lower pH. Mattar et al (2014) demonstrated that applying a pulsed electric field to starter culture can accelerate yogurt production this idea has been further developed by Chanos et al (2020) who argued that a mild sublethal pulsed electric field can act as stress inducers and accelerate the multiplication of starter culture resulting in shorter fermentation time Seratli? et al (2013). Shortening the fermentation duration is of high interest in yogurt industry (Zhao et al., 2020). Another method was suggested by Ma et al (2019) who stated that adding whey powder can accelerate fermentation time although it can have unfavorable firmness also can give better texture quality and less syneresis ability (Aidarbekova and Aider., 2019). Yogurt was noticed to have short shelf life (Zhi et al., 2018). Given this, some techniques have been improved to help in extending the shelf life such as (MIT) made in transit (Das et al., 2019) it also can help in controlling production when there is a scaling up of the production volume. One of the commercially viable ways to produce a high-quality plain set yogurt and to prevent separation during product shelf life is using curdlan (Zhao et al., 2020). The curdlan improved the water-holding capability of yogurt and prevent wheying-off (Tiwari et al., 2021).

4.2 Jam

The standard jam recipe showed more firmness and higher work of penetration than the low sugar recipe this means that the low sugar jam had a much lower viscosity than the standard recipe. Shinwari and Rao (2020) demonstrated that sugar concentration, as well as pectin formulation, can affect the texture and organoleptic properties of fruit jam. As the intended product is to have low sugar jam to widen market appeal using low sugar recipe can match the need, Castro-Mu?oz et al (2022) contended that low caloric products demand has been risen lately due to consumers healthy diet concerns. However, Jribi et al (2021) claimed that jam quality can determine customer acceptance. Therefore, using low sugar recipes with lower viscosity products due to lower pectin concentration (Imbahale et al.,2021) and less quality and shelf life as sugar concentration has an impact on jam stability (Shinwari and Rao, 2018). Kim et al (2021) suggested that replacing sugar with sweeteners specially Steviol glycoside can increase the jam value by consumers as it also can provide antimicrobial effects (Gatea et al., 2021). Aside from using preservatives and additives, by lowering the storage temperature the biologically active component of jam can be preserved (Martinsen et al., 2020). By following the legislation of fruit pulp quantities in jam a possibility of changing the jam fruit can be explored (Martins et al., 2020). which can adapt any change in future consumers' demands. Therefore, as the demand expands there will be a need to scale up the production batches and volumes in terms of time difference that may appear in production line compared to RnD lab results (Ruffino and Zanetti, 2017). Although, by considering applying food quality systems there is a possibility to keep production line on track with the CCPs (Okpala and Korzeniowska, 2021).

5. conclusion

5.1 Yogurt

Yogurt fermentation time is of high interest in industrial yogurt manufacturing. Therefore, many studies were done to find out how to reduce the fermentation time, using lactic acid to drop the pH can be one of the solutions. However, this could affect the overall texture and firmness. Instead, using a combined growth of starter cultures can give shorter fermentation time and better texture and taste. By using pulsed electrical field, they can even perform faster. Storage of yogurt is also another concern. To solve this, using curdlan can improve water hold and prevent syneresis.?

5.2 Jam

Jam is one of the products which has a large market demand with recently. With number of studies have pointed to find how can it be promoted healthy wise. This would mean that using low sugar recipe can be a good option to increase market appeal. However, low sugar with low pectin concentration would mean low viscosity and this can affect the quality and shelf life and this may have negative consequences regarding consumers' preference.? Given this, it is arguable that using low sugar recipes with food-grade preservatives and additives can be a better recipe option.

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