Fundamental Elements to Produce Sesame Yoghurt from Sesame Milk

Problem statement: In previous work sesame milk was developed. The developed milk had slightly acceptable flavor and limited shelf life. Fermentation of sesame milk is one way to overcome these problems. Approach: Sesame yoghurt experiments were carried out using pasteurized sesame milk (75°C for 5 min) with 14% initial sesame seed concentration and 2.7% glucose with different dairy products: lactose, Cheese Dried Whey (CDW), Non Fat Dried Milk (NFDM) and skim milk. The formulas were fermented using commercial yoghurt starter culture for different times. Results: The texture of all resulted yoghurt lacked the typical set yoghurt body and was similar to that of drinking yoghurt. The best formula was sesame milk with 2% CDW followed by sesame milk with 2% NFDM and then by sesame milk extended with skim milk in a ratio of 1:1. The optimum fermentation times were 6, 8 and 8 h respectively. Conclusion/Recommendations: The addition of dairy products was essential to promote acid and flavor development.

[1]  C. B. Chawan,et al.  Preparation of a yogurt‐like product from cowpeas and mung beans , 2007 .

[2]  K. Shirai,et al.  Production of a Yogurt-like Product from Plant Foodstuffs and Whey. Sensory Evaluation and Physical Attributes , 1992 .

[3]  C. V. Morr,et al.  Improving Acid Production in Soy-Based Yogurt by Adding Cheese Whey Proteins and Mineral Salts , 1991 .

[4]  L. Beuchat,et al.  FERMENTATION OF PEANUT MILK WITH , 1978 .

[5]  K. Shirai,et al.  Production of a yogurt-like product from plant foodstuffs and whey. Substrate preparation and fermentation , 1992 .

[6]  M. Stone,et al.  EFFECT OF TOTAL SOYMILK SOLIDS ON ACID PRODUCTION BY SELECTED LACTOBACILLI , 1990 .

[7]  V. Alvárez,et al.  Fermentation and Properties of Calcium‐fortified Soy Milk Yogurt , 1997 .

[8]  L. Erickson,et al.  Soymilk Yogurt: Sensory Evaluation and Chemical Measurement , 1990 .

[9]  C. V. Morr,et al.  Comparison of milk-based and soymilk-based yogurt. , 1990 .

[10]  J. A. Cornell,et al.  Heat treatment and storage effects on texture characteristics of milk and yogurt systems fortified with oilseed proteins. , 1980 .

[11]  S. Couri,et al.  Development and sensory evaluation of soy milk based yoghurt. , 2001, Archivos latinoamericanos de nutricion.

[12]  L. Thompson,et al.  Sogurt, a Yogurt‐like Soybean Product: Development and Properties , 1990 .

[13]  C. V. Morr,et al.  Improved Acid, Flavor and Volatile Compound Production in a High Protein and Fiber Soymilk Yogurt‐like Product , 1996 .

[14]  Jihad M. Quasem,et al.  Development of Vegetable Based Milk from Decorticated Sesame (Sesamum Indicum) , 2009 .

[15]  R. Macrae,et al.  The development of a soya-based yoghurt. I. Acid production by lactic acid bacteria. , 2007 .

[16]  Michael G. Johnson,et al.  LACTIC FERMENTATION OF PEANUT MILK , 1979 .