Enhancing the texture of fat-free yogurt with Panax ginseng leaf-stem extract and casein: Focusing on their softening effect
Fat-free yogurt often undergoes syneresis because it lacks fat. Although casein prevents syneresis, it induces protein aggregation and lumpy texture. Surfactants are commonly employed to mitigate these quality challenges. Saponins, abundant in Panax ginseng by-products like leaves and stems, possess...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-02-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000896 |
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| author | Dong Hyun Keum Hyun Ju Lee Ji Hwan Ryoo Sung Gu Han |
| author_facet | Dong Hyun Keum Hyun Ju Lee Ji Hwan Ryoo Sung Gu Han |
| author_sort | Dong Hyun Keum |
| collection | DOAJ |
| description | Fat-free yogurt often undergoes syneresis because it lacks fat. Although casein prevents syneresis, it induces protein aggregation and lumpy texture. Surfactants are commonly employed to mitigate these quality challenges. Saponins, abundant in Panax ginseng by-products like leaves and stems, possess surfactant activity, thereby preventing protein aggregation. In this study, ginseng leaf-stem extract (GE) was assessed to prevent lumpy and grainy yogurt texture. The fermentative, bioactive, physical, and sensory properties of GE-supplemented yogurt were evaluated. GE accelerated yogurt fermentation by promoting the growth of lactic acid bacteria and demonstrated higher antioxidant activity than unsupplemented yogurt. GE stabilized the yogurt matrix, and GE-supplemented yogurt exhibited smaller protein particles and reduced aggregation. Casein-induced lumpy texture was minimized by GE without compromising the syneresis-preventing ability of casein. Sensory evaluation confirmed the soft texture and acceptable taste of the GE-supplemented yogurt. Collectively, GE is a cost-effective surfactant option for improving the texture of fat-free yogurt. |
| format | Article |
| id | doaj-art-9604dc3023624c3d87a1b4bb6feabcfd |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-9604dc3023624c3d87a1b4bb6feabcfd2025-02-08T05:01:06ZengElsevierFood Chemistry: X2590-15752025-02-0126102242Enhancing the texture of fat-free yogurt with Panax ginseng leaf-stem extract and casein: Focusing on their softening effectDong Hyun Keum0Hyun Ju Lee1Ji Hwan Ryoo2Sung Gu Han3Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of KoreaDepartment of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of KoreaDepartment of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of KoreaCorresponding author at: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of KoreaFat-free yogurt often undergoes syneresis because it lacks fat. Although casein prevents syneresis, it induces protein aggregation and lumpy texture. Surfactants are commonly employed to mitigate these quality challenges. Saponins, abundant in Panax ginseng by-products like leaves and stems, possess surfactant activity, thereby preventing protein aggregation. In this study, ginseng leaf-stem extract (GE) was assessed to prevent lumpy and grainy yogurt texture. The fermentative, bioactive, physical, and sensory properties of GE-supplemented yogurt were evaluated. GE accelerated yogurt fermentation by promoting the growth of lactic acid bacteria and demonstrated higher antioxidant activity than unsupplemented yogurt. GE stabilized the yogurt matrix, and GE-supplemented yogurt exhibited smaller protein particles and reduced aggregation. Casein-induced lumpy texture was minimized by GE without compromising the syneresis-preventing ability of casein. Sensory evaluation confirmed the soft texture and acceptable taste of the GE-supplemented yogurt. Collectively, GE is a cost-effective surfactant option for improving the texture of fat-free yogurt.http://www.sciencedirect.com/science/article/pii/S2590157525000896CaseinGinsengProtein aggregationSaponinSurfactantYogurt |
| spellingShingle | Dong Hyun Keum Hyun Ju Lee Ji Hwan Ryoo Sung Gu Han Enhancing the texture of fat-free yogurt with Panax ginseng leaf-stem extract and casein: Focusing on their softening effect Food Chemistry: X Casein Ginseng Protein aggregation Saponin Surfactant Yogurt |
| title | Enhancing the texture of fat-free yogurt with Panax ginseng leaf-stem extract and casein: Focusing on their softening effect |
| title_full | Enhancing the texture of fat-free yogurt with Panax ginseng leaf-stem extract and casein: Focusing on their softening effect |
| title_fullStr | Enhancing the texture of fat-free yogurt with Panax ginseng leaf-stem extract and casein: Focusing on their softening effect |
| title_full_unstemmed | Enhancing the texture of fat-free yogurt with Panax ginseng leaf-stem extract and casein: Focusing on their softening effect |
| title_short | Enhancing the texture of fat-free yogurt with Panax ginseng leaf-stem extract and casein: Focusing on their softening effect |
| title_sort | enhancing the texture of fat free yogurt with panax ginseng leaf stem extract and casein focusing on their softening effect |
| topic | Casein Ginseng Protein aggregation Saponin Surfactant Yogurt |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000896 |
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