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Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder
Accepted Manuscript Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder Javier S. Córdova-Ramos, Ursula Gonzales-Barron, Luz M. Cerrón-Mallqui PII:
S0023-6438(18)30306-2
DOI:
10.1016/j.lwt.2018.03.082
Reference:
YFSTL 7011
To appear in:
LWT - Food Science and Technology
Received Date: 19 October 2017 Revised Date:
28 March 2018
Accepted Date: 30 March 2018
Please cite this article as: Córdova-Ramos, J.S., Gonzales-Barron, U., Cerrón-Mallqui, L.M., Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder, LWT - Food Science and Technology (2018), doi: 10.1016/j.lwt.2018.03.082. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
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Physicochemical and sensory properties of yogurt as affected by the incorporation
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of jumbo squid (Dosidicus gigas) powder
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Javier S. Córdova-Ramosa, b *; Ursula Gonzales-Barronc; Luz M. Cerrón-Mallquia
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a
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Faculty of Pharmacy and Biochemistry, Major National University of San Marcos,
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Lima, Peru
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b
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c
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Braganza, Braganza, Portugal
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School of Food Science, Department of Pharmacy and Pharmaceutical Administration,
Faculty of Food Engineering, National Agricultural University La Molina, Lima, Peru
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CIMO Mountain Research Centre, School of Agriculture, Polytechnic Institute of
* Corresponding author:
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E-mail address: [email protected] (J.S. Córdova-Ramos)
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Phone number: +51 967301659
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Department of Pharmacy and Pharmaceutical Administration, School of Food Science,
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Faculty of Pharmacy and Biochemistry, University National Major of San Marcos,
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Jr. Puno N°1002. Jardín Botánico, Lima 1, Peru.
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ACCEPTED MANUSCRIPT Abstract
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The increase of soluble solids in milk by the addition of powdered products is a normal
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practice in the elaboration of yogurt in order to enhance viscosity, texture and sensory
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properties for the consumer. The purpose of this study was to evaluate the effect of
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adding jumbo squid (Dosidicus gigas) powder (protein content, 420 g/kg) on the
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aforementioned quality properties of yogurt. Six formulations of yogurt were prepared
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with the addition of 0, 1, 3, 5, 7 or 10 g/100 mL jumbo squid powder, plus one
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formulation with 3 g/100 mL maltodextrin. During fermentation, yogurts formulated
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with squid powder gradually achieved greater viscosity while producing both more
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acidity and at a higher rate than the controls. Apart from lower pH (hence, higher
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titratable acidity) and higher viscosity, the final enriched yogurts presented lower
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syneresis than the controls (p<0.05). Although the highest viscosity (58.90 Pa.s) and the
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lowest syneresis (1.00 %) was achieved by the yogurt with 10 g/100 mL jumbo squid
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powder, it was the treatment formulated with 3 g/100 mL (pH 4.31, acidity 0.85 g/100
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g, viscosity 40.90 Pa.s and syneresis 9.10 %) that kept constant sensory properties, as
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evaluated by the panelists, while improving some physical properties of the control
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yogurts..
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Keywords: jumbo squid flour, sensory, acidity, syneresis, viscosity, quality
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1. Introduction Jumbo squid (Dosidicus gigas) is a hydro-biological resource abundant in the
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Peruvian sea which is, at present, directly consumed by the population (Alegre et al.,
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2014; Arkhipkin, Argüelles, Shcherbich, & Yamashiro, 2014). As a commercial
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activity, the Peruvian fishing industry has undergone periods of crisis, which have had
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as main causes the overexploitation of this resource, underpinned by the lack of
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innovative competitiveness of companies in both the fishing and food industry sectors
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(Liu et al., 2013).
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The rationale behind the realisation of this research work is the food problem of
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developing countries, such as Peru, where jumbo squid is generally available without
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added value (Alegre et al., 2014), which leads to a short shelf life, limited distribution
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and economic losses (Trübenbach et al., 2014). However, jumbo squid is considered
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one of the healthiest and most nutritious foods for its various functional properties,
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despite being seldom used in the food industry. Consequently, great interest has been
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generated in developing and improving food products by adding new products derived
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from jumbo squid, e.g. jumbo squid powder (Sant'Anna, Christiano, Marczak, Tessaro,
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& Thys, 2014).
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Yogurt is a food of mass consumption and perhaps the oldest of the healthy
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products that are on the market. Due to its various health benefits, much research has
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focused on developing new types of yogurts such as those fortified by the addition of
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fibers, vitamins, calcium and other nutrients from vegetable- or animal-origin foods
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(Santillán-Urquiza, Méndez-Rojas, & Vélez-Ruiz, 2017). In turn, the yogurt industries
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have diversified their products, improved their quality and enlarged their production
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(Martín-Sánchez, Navarro, Pérez-Álvarez, & Kuri, 2009; Tahsiri, Niakousari,
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Khoshnoudi-Nia, & Hosseini, 2017).
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new formulations and ingredients have been sought and tested (Dönmez, Mogol, &
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Gökmen, 2017; Ozturkoglu-Budak, Akal, & Yetisemiyen, 2016). For instance, due to
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the influence of the total milk solids on the consistency and aroma of yogurt, Cruz et al.
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(2013) determined the effect of the increase in total milk solids on the coagulation time
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of yogurt. They tested milk enrichment prior to fermentation by the addition of fructose,
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milk powder, and soy non-fatty solids, to a total solids value of about 14 g/100 g.
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The effects of the addition of concentrated whey proteins and non-fat solids in
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yogurt processing have also been tested (Brown, McManus, & McMahon, 2012). Many
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investigations have been developed attempting the addition of solutes such as casein
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and hydrolyzed whey protein (Hashemi-Gahruie, Eskandari, Mesbahi, & Hanifpour,
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2015). Previous research (Osuna-Ruíz, Yepiz-Plascencia, Rouzaud-Sández, &
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Ezquerra-Brauer, 2010; Rocha-Estrada, Córdova-Murueta, & García-Carreño, 2010)
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concluded that jumbo squid powder exhibits functional properties such as optimal
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solubility and easy incorporation into fluids. Such functional properties could be
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advantageous in the formulation of quality yogurts. Thus, in this context, the objective
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of this research study was to evaluate the effects of jumbo squid powder on the
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physicochemical properties of the enriched milk during fermentation; as well as on the
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final physicochemical and sensory properties of the product.
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2. Materials and Methods
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2.1. Milk and jumbo squid powder
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Ultra-high-temperature (UHT) (heat-treated at 135°C) whole milk (30.00 g/L
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total protein, 31.25 g/L total fat, 47.92 g/L carbohydrates, in wet basis) was purchased
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from a commercial establishment. Commercial starter cultures (YoFlex–L702, Chr
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ssp. bulgaricus was purchased from Montana (Lima, Peru). The jumbo squid was
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purchased at Callao Fishery Terminal. Jumbo squids were placed in trays covered with
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ice, and transported to the processing facilities (Callao Technologic Institute of
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Production, Peru). The muscle of the jumbo squid mantle was filleted into 5x5x1-cm
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strips and they were washed in water in a dilution 1:3 (jumbo squid:water, w/w) with 5
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g/kg citric acid and 10 g/kg sodium chloride dissolved (food grade). Then, the jumbo
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squid strips were taken to a chilling room at 4 °C for 4 h; time after which the dilution
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was neutralized with 1 g/kg sodium bicarbonate (food grade). Once neutralized, it was
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left for 4 h more in the same chilling room at 4 ºC. Subsequently, the strips were wet
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milled in a silent cutter (Horiba, Japan) for 8 min, until obtaining a homogeneous fine
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paste. The obtained paste was diluted with ice water in a ratio of 1:1 (w/w).
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Subsequently, 200 g/kg of maltodextrin (D.E. 11, Brand Aromas of Peru) was added to
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the paste, which, in turn, acted as an encapsulating agent. Finally, it was spray-dried
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(Spray Dried Model A-81, Aromas of Peru), under operating conditions of 190 ºC inlet
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temperature and 1.3 L/min. The jumbo squid powder (pH 5.7) used in this work
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presented the following chemical composition: 419.7 g/kg total protein, 20.6 g/kg total
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lipids, 501.6 g/kg carbohydrates, 48.6 g/kg moisture and 9.5 g/kg total minerals, in wet
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basis.
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2.2. Jumbo squid powder solubility essay
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One gram of powder was weighed, and stirred into 100 mL of distilled water at
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ambient temperature in a beaker. The solubility was determined at different rehydration
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temperatures: 21, 35, 45 and 63 °C, which were selected by preliminary tests (Cano-
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Chauca, Stringheta, Ramos, & Cal-Vidal, 2005). To maintain the temperature, the
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times were set every 30 min until reaching 2 h. Five mL were pipetted from the solution
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to determine total solids content per g solution (TS), which was determined by oven
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drying at 105 °C for 5 h. In addition, 10 mL solution was pipetted into essay tubes and
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centrifuged at 3000 rpm for 5 min. Then, 5 mL of the supernatant liquid was taken to
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quantify the soluble solids content per g solution (SS) following the above procedure.
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The solids recovered were weighed after drying and the solubilisation capacity (CS,
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non-dimensional) was calculated as SS divided by TS (Mimouni, Deeth, Whittaker,
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Gidley, & Bhandari, 2009). For each combination of rehydration temperature and time,
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a mean value of solubilisation capacity was obtained by
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where n was 5 rehydration time points.
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2.3. Preparation of yogurt
Jumbo squid powder was added to the UHT milk (5 L at 21 °C) at 1, 3, 5, 7 and
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10 g/100 mL (YM1, YM3, YM5, YM7, and YM10), then these were heated at 63 °C for
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90 min with constant agitation to dissolve the powder in milk. These formulations plus
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the two controls: without jumbo squid powder (YM0) and with maltodextrin at 3 g/100
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mL (YMMalt3), were pasteurized (heat treated at 85 °C for 10 min) in a big container,
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cooled down to 42 °C inoculated with 0.002 g/100 mL starter cultures (starter culture
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was propagated in flasks by reconstituting in 100 mL pasteurized milk), and then
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incubated in 10 beakers (500 mL) for 6 h at 42 °C. After incubation, the coagulated
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milk (yogurt) was cooled down to 10 °C (Alfaro et al., 2015). Yogurts were produced in
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the laboratory. They were chill stored at 4 °C until the next day for analysis.
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2.4. Analyses of fermenting milk and yogurt During fermentation, samples of 500 mL milk (a beaker) were taken every hour
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to carry out measurements of pH, acidity (acid-base titration) (AOAC, 2005), and
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viscosity using a rotational viscometer (Brookfield, DV-E, USA) with a helipath stand
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mounted with a T-C spindle that rotated at 100 rpm in a 100 mL sample at 25 ºC
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(Santillán-Urquiza, Mendez-Rojas, & Vélez-Ruiz, 2017). The same analyses were
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performed on the finished product (yogurt). Additionally, the yogurt’s syneresis essay
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was performed by centrifugation at 4000 rpm (1200 g) for 15 min (Dönmez, Mogol, &
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Gökmen, 2017) using 10 g of sample at 4 ºC. The percentage of syneresis was
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calculated as 100 times the supernatant weight divided by sample weight.
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The sensory evaluation of yogurts was undertaken by means of the acceptability
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test and the ninth-grade hedonic scale (Sant'Anna et al., 2014). The seven samples were
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evaluated a day after preparation by 100 semi-trained panelists (50 male and 50 female,
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20-25 years old). During the assessment, each panelist qualified a sample on a nine-
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point scale where one represented the lowest intensity of liking and nine the highest
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intensity of liking (Sant'Anna et al., 2014), for the sensory properties of flavor, aroma,
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texture, and color, which were explained beforehand to the panelists.
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2.5. Statistical Analysis
All measurements described above were obtained in triplicate and the results are
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shown as average ± standard deviation. One-way analysis of variance and Tukey's test
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analysis of means were employed to determine significant differences among
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treatments. Values were considered significant when p <0.05. Statistical analysis was
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performed using the SPSS 18.0 statistical package program (SPSS Inc., Chicago, IL).
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3. Results and discussion
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3.1. Solubility of jumbo squid powder According to Arias-Moscoso et al. (2014), soluble solids increase in pulverized
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and hydrolyzed products. In our experiment, at the highest tested temperature of 63 °C,
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the soluble solids of jumbo squid powder approached the mass fraction of total solids as
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exposure time increased (Fig. 1A). Dihort-García et al. (2016) explained that the
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solubility capacity is a functional property that most foods with high protein content
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present. The results obtained show that the solubilization capacity increases as the
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exposure time and temperature increase (Fig. 1B). The maximum solubilization capacity
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achieved by the jumbo squid powder was 0.818 at 63 ºC after 90 min rehydration. In
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contrast, the solubilization capacity at room temperature after 90 min rehydration was
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lower at 0.530. Temperature is a very important factor in the solubilization of jumbo
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squid powder; therefore 63 °C was used as solubilization temperature in the processing
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of yogurt enriched with this ingredient (Cano-Chauca et al., 2005; Dihort-García et al.,
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2016).
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3.2. Properties of fermenting milk The addition of jumbo squid powder notably affected the evolution of pH and
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titratable acidity in milk during incubation (Fig. 2A-B). In comparison to the control
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treatments (YM0 and YMMalt3), when jumbo squid powder was incorporated, the final
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pH achieved at the end of fermentation was lower.
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The sole addition of jumbo squid powder (pH 5.7) decreased the pH of milk, as
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can be observed in Fig. 2A where, at time 0, the pH of the control (YM0) was higher
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(6.70) than those of the treatments with jumbo squid powder. In the control treatment
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Compared to the other treatments, the pH values were lower at each time interval,
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product of the effect of the new ingredient. It was interesting to notice that, at 3 h of
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fermentation, the pH values of the jumbo squid powder treatments did not differ among
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themselves (ranging between 4.8 to 5.0); yet, they were significantly lower than that
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reached by the controls (YM0 and YMMalt3) after the same incubation time (Fig. 2A).
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Earlier, Sant'Anna et al. (2014) and Tahsiri et al. (2017) showed that the incorporation
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of powders into formulations prompt a higher level of acidity during fermentation. On
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the one hand, this is due to the chemical composition of jumbo squid powder, and on
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the other hand, the production rates of lactic acid are increased as a result of the
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fermentation of more carbohydrates in the enriched medium by the lactic starter culture
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(Ale et al., 2016). Their primary function is the production of lactic acid from lactose;
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however, under conditions of excess glucose and limited use of oxygen, they transform
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one mole of glucose to lactic acid (Ozturkoglu-Budak, Akal, & Yetisemiyen, 2016).
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Whilst maltodextrin, a mixture of glucose polymers (Ako, 2015), is part of the chemical
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composition of jumbo squid powder, they are fermentable by lactic acid bacteria
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(Brown et al., 2012). Thus, it is likely that the metabolism of these polysaccharides by
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lactobacilli generated more lactic acid (i.e., lower pH) in the jumbo squid powder
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formulations.
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The titratable acidity increased as higher proportions of jumbo squid powder
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were added to the milk (Fig. 2B), and the values were higher than the controls (YM0
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and YMMalt3). Acidity, like pH, is a very important property in dairy products because
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it is positively correlated with quality and preference (Santillán-Urquiza et al., 2017;
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Saint-Eve et al., 2006). In addition, it is also an indicator of microbial stability as high
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acidity retards the development of spoilage microorganisms that deteriorate milk during
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fermentation and beyond (Hashemi Gahruie et al., 2015). Viscosity (Fig. 3) is one of the most appreciated quality attributes of yogurt
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(Arango, Trujillo, & Castillo, 2013; Ako, 2015). From the results, the yogurt’s viscosity
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increased as the incubation time elapsed (Fig. 3). Moreover, the increase in viscosity
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during incubation depended on the total solids content and the jumbo squid protein
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effect present in the milk, as reported by Pang, Deeth, Yang, Prakash, & Bansal (2017).
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The greater viscosity is probably due to the development of a strong network between
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milk, maltodextrin and the protein present in jumbo squid powder (Brown, McManus,
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& McMahon, 2012). According to Lin, Kelly, O'Mahony, & Guinee (2016), the proteins
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present in food during dairy fermentation contribute strongly to gel formation. It is
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probable that for all the reasons above, in our study there was a marked difference in
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viscosity between treatments (Fig. 3). The proteins are sources of nitrogen and it can be
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fermented due to that some amino acids are glucogenic, and the jumbo squid has
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glucogenic amino acids (Lopez-Enriquez, Ocano-Higuera, Torres-Arreola, Ezquerra-
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Brauer, & Marquez-Rios, 2015). These glucogenic amino acids need more energy to
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convert them to glucose (Lin et al., 2016). Once converting to glucose, the lactic starter
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culture uses it during the fermentation process. Probably, this explains the reason for
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network strong formation in yogurt and improving its physical properties.
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3.3. Physicochemical characteristics of yogurt
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The physicochemical properties of the final product – assayed after 24 h
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elaboration – were compared (Table 1). The lowest pH value of 4.06 belonged to the
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YM10 treatment; although, in general, the pH values of all yogurts were above 4. This
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finding falls within the range found by Ramirez-Santiago et al. (2010) and Ozturkoglu-
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values and percentages of addition of jumbo squid powder (p <0.05) was found. The
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acidity of the yogurt is inversely related to its pH (Lucey, Van Vliet, Grolle, Geurts, &
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Walstra, 1997; Ozturkoglu-Budak et al., 2016; Saint-Eve et al., 2006). The acidity
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changed significantly from 0.76 to 1.05 g/100 g, increasing with the dose of jumbo
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squid powder (YM1 to YM10). This final yogurt acidity is normal and very similar for
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different formulations of yogurt enriched with calcium and other minerals (Santillán-
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Urquiza et al., 2017). Changes in acidity are mainly the result of the biochemical
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transformations that occur in fermenting milk during processing and storage (Hashemi
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Gahruie et al., 2015). Statistical analysis indicates that there is significant effect of
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jumbo squid powder on titratable acidity; and this is attributed to the activity of lactic
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bacteria on the substrate available (Hashemi Gahruie et al., 2015; Félix-Armenta et al.,
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2009; Brown et al., 2012).
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The viscosities of jumbo squid powder-enriched yogurts were found in the range
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of 32.71 and 58.90 Pa.s (Table 1) and it was greater than the controls (YM0 and
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YMMalt3), these values are higher than those reported by Lin et al. (2016) and
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Ozturkoglu-Budak et al. (2016). However, the viscosity values obtained in this study are
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within the range earlier observed by Ale et al. (2016) and Cruz et al. (2013), who
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reported that the viscosity of yogurts added with different kinds of ingredients (i.e.,
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exopolysaccharide, gelatin, and xanthan gum) had high viscosity levels between 10 and
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90 Pa.s. Comparable results were also encountered by Pelaes et al. (2015), Pang et al.
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(2017), Ozturkoglu-Budak et al. (2016), Lin et al. (2016), Brown et al. (2012) and
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Ramirez-Santiago et al. (2010) in yogurts enriched with extracts, powdered starches and
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protein concentrates of dairy origin. The chemical composition of the control yogurt is
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modified by the presence of more proteins and carbohydrates, which causes structural
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changes within the gel and increased stiffness in the protein matrix (Pang et al., 2017).
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Analysis of variance as well as Tukey's test indicated that jumbo squid powder had a
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significant positive effect (p <0.05) on the viscosity factor. Syneresis is widely known to be a detrimental characteristic of yogurt (Lucey et
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al., 1997). The values of syneresis (1 to 16.1 %) (Table 1) are below those reported by
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Ako (2015) for control yogurts (20 to 40 %), but are considerably lower than those
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reported by Ale et al. (2016) (70 to 72 %) and Cruz et al. (2013) (30 to 36 %) who
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formulated yogurts with exopolysaccharide and inulin. The yogurts formulated with 7
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(YM7) and 10 g/100 mL (YM10) jumbo squid powder yielded the lowest syneresis; this
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positive effect on syneresis is a functional property of the protein (Brown et al., 2012;
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Domagala, Wszolek, Tamime, & Kupiec-Teahan, 2013). Protein and maltodextrin helps
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retain water, thus avoiding the defect of syneresis (Lin et al., 2016; Cruz et al., 2013).
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Dönmez et al. (2017) and Ramirez-Santiago et al. (2010) explained that causes of
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syneresis in yogurt are the variations in incubation temperature and insufficient cooling
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during processing; although it is a phenomenon strongly linked to the formulation of
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yogurt (Pelaes et al., 2015). The two types of yogurt elaborated (with and without
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jumbo squid powder) have significant differences (p <0.05) in syneresis.
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3.4. Sensory analysis of yogurt
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The sensory tests using the hedonic scale showed that yogurts with lower
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concentrations of jumbo squid powder were better qualified by the panelists (Fig. 4).
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The control treatment presented an average acceptability, which was comparable to
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those reported by Ramirez-Santiago et al. (2010) and Ale et al. (2016). The treatment
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YM3 (3 g/100 mL) was given taste and aroma scores (7.6 points) that were higher than
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the other treatments with jumbo squid powder, but it was below the score obtained by
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produced by several volatile fatty acids which are typical of the ingredients used in its
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formulation (Hashemi Gahruie et al., 2015). Also, among the treatments, there were
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significant differences in color, taste, and texture. The YM3 treatment did not differ
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statistically (p> 0.05) from the controls.
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Despite the higher viscosity and lower syneresis of yogurts produced with higher
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concentrations of jumbo squid powder (YM7, YM10), in terms of organoleptic
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properties such yogurts were not as sensory qualified as those produced with lower
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doses of powder (YM1, YM3). While sensory measurements are still subjective, the
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experience of the panelists has been known to correlate positively with food preference
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(Tahsiri et al., 2017; Lopez-Enriquez, Ocano-Higuera, Torres-Arreola, Ezquerra-Brauer,
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& Marquez-Rios, 2015).
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4. Conclusion
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The incorporation of jumbo squid powder had a favorable effect on the
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physicochemical properties (pH, acidity, viscosity and syneresis) of yogurt and did not
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adversely affect its organoleptic properties (taste, aroma, texture, and color). The time
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required for incubation was 3 h, being considerably shorter than the average time
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generally used. These results could be of commercial interest for food innovators.
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Yogurt with 3 g/100 mL incorporation of jumbo squid powder had the highest
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acceptability and the scores of its sensorial properties by means of a nine-grade hedonic
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scale were: taste (8.4 points), aroma (7.6 points), texture (8.6 points) and color (7.8
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points), which were very similar to those of the control yogurts.
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Acknowledgements
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ACCEPTED MANUSCRIPT The authors are grateful to Biologist Armando Solari and the Technological
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Institute of Production (ITP, Peru) for all support provided in the conduction of this
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research. Dr. Gonzales-Barron wishes to acknowledge the financial support provided by
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the Portuguese Foundation for Science and Technology (FCT) through the award of a
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five-year Investigator Fellowship (IF) in the mode of Development Grants (IF/00570).
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AOAC (2005). Official methods of analysis (18th ed.). MD, USA: Association of
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Official Analytical Chemists.
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Carbohydrate Polymers, 115, 408–414.
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protein content with different dairy protein powders alters its compositional,
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light scattering. Food Hydrocolloids, 23, 1958-1965.
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(2010). Aminopeptidase from jumbo squid (Dosidicus gigas) hepatopancreas:
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fortification on functional, physicochemical, textural, and microbiological
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properties of yogurt. Journal of Dairy Science, 99, 8511–8523.
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skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred
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yogurt. Journal of Dairy Science, 100, 3436–3447.
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ACCEPTED MANUSCRIPT Pelaes, A. C., Goto, P. A., Hanai, L. N., Gomes-da-Costa, S. M., de Abreu Filho, B. A.,
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Nakamura, C. V., & Matumoto-Pintro, P. T. (2015). Microbiological, functional
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and rheological properties of low fat yogurt supplemented with Pleurotus
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ostreatus aqueous extract. LWT - Food Science and Technology, 64, 1028–1035.
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Ramirez-Santiago, C., Ramos-Solis, L., Lobato-Calleros, C., Peña-Valdivia, C.,
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Vernon-Carter, E. J., & Alvarez-Ramírez, J. (2010). Enrichment of stirred yogurt
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with soluble dietary fiber from Pachyrhizus erosus L. Urban: Effect on
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syneresis, microstructure and rheological properties. Journal of Food
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Engineering, 101, 229–235.
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Rocha-Estrada, J. G., Córdova-Murueta, J. H., & García-Carreño, F. L. (2010).
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Functional properties of protein from frozen mantle and fin of jumbo squid
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Dosidicus gigas in function of pH and ionic strength. Food Science and
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Saint-Eve, A., Lévy, C., Martin, N., & Souchon, I. (2006). Influence of proteins on the
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perception of flavored stirred yogurts. Journal of Dairy Science, 89, 922–933. Sant’Anna, V., Christiano, F. D. P., Marczak, L. D. F., Tessaro, I. C., & Thys, R. C. S.
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(2014). The effect of the incorporation of grape marc powder in fettuccini pasta
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properties. LWT - Food Science and Technology, 58, 497–501.
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Santillán-Urquiza, E., Méndez-Rojas, M. Á., & Vélez-Ruiz, J. F. (2017). Fortification
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of yogurt with nano and micro sized calcium, iron and zinc, effect on the
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physicochemical and rheological properties. LWT - Food Science and Technology.
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Tahsiri, Z., Niakousari, M., Khoshnoudi-Nia, S., & Hosseini, S. M. H. (2017). Sensory
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evaluation of selected formulated milk barberry drinks using the fuzzy approach.
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R. (2014). Hypoxia-driven selective degradation of cellular proteins in jumbo
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squids during diel migration to the oxygen minimum zones. Marine Biology,
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161, 575–584.
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TABLES CAPTION
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Table 1. Physicochemical properties of yogurt produced with 1 g/100 mL (YM1), 3
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g/100 mL (YM3), 5 g/100 mL (YM5), 7 g/100 mL (YM7), 10 g/100 mL (YM10), no addition (YM0) of jumbo squid powder, and 3 g/100 mL (YMMalt3) of maltodextrin (Mean value ± standard deviation; n = 3)
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Figure 1. Solubility of jumbo squid powder in distilled water: (A) Evolution of mass fraction of total solids (horizontal line) and soluble solids at different temperatures; (B) Solubilization capacity as a function of time and temperature. Symbols: ■ 21; ▲ 35;
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Figure 2. Decrease of pH (A) and increase in titratable acidity (B) during the fermentation period of yogurt produced with 1 g/100 mL (∆ YM1), 3 g/100 mL (■
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YM3), 5 g/100 mL (○ YM5), 7 g/100 mL (
YM7), 10 g/100 mL (◊ YM10), no
addition (□ YM0) of jumbo squid powder, and 3 g/100 mL (+ YMMalt3) of
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maltodextrin. Values are means of three replicates experiments. Figure 3. Increase in viscosity during the fermentation period of yogurt produced with 1 g/100 mL (∆ YM1), 3 g/100 mL (■ YM3), 5 g/100 mL (○ YM5), 7 g/100 mL ( YM7), 10 g/100 mL (◊ YM10), no addition (□ YM0) of jumbo squid powder, and 3 g/100 mL (+ YMMalt3) of maltodextrin. Values are means of three replicates experiments.
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ACCEPTED MANUSCRIPT Figure 4. Sensory analysis of the seven yogurts produced with 1 g/100 mL (YM1), 3 g/100 mL (YM3), 5 g/100 mL (YM5), 7 g/100 mL (YM7), 10 g/100 mL (YM10), no addition (YM0) of jumbo squid powder, and 3 g/100 mL (YMMalt3) of maltodextrin. Symbols: - - - - Texture, ……… Color,
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Taste and ….. Aroma.
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ACCEPTED MANUSCRIPT Table 1. Physicochemical properties of yogurt produced with 1 g/100 mL (YM1), 3 g/100 mL (YM3), 5 g/100 mL (YM5), 7 g/100 mL (YM7), 10 g/100 mL (YM10), no addition (YM0) of jumbo squid powder, and 3 g/100 mL (YMMalt3) of maltodextrin
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(Mean value ± standard deviation; n = 3)
pH
Titratable Acidity Viscosity (%) (Pa.s) a a YM1 4.43 ± 0.006 0.81 ± 0.009 38.66 ± 0.360a YM3 4.31 ± 0.006b 0.85 ± 0.005b 40.93 ± 0.290b c c YM5 4.21 ± 0.010 0.89 ± 0.005 44.33 ± 0.340c YM7 4.16 ± 0.012cd 0.94 ± 0.010d 48.03 ± 0.350d e de YM10 4.06 ± 0.008 1.05 ± 0.011 58.90 ± 0.250e f f YM0 4.65 ± 0.015 0.76 ± 0.010 32.71 ± 0.330f YMMalt3 4.60 ± 0.011f,g 0.77 ± 0.008f,g 36.26 ± 0.160g a,b,c,d,e,f,g Different superscripts letters indicate statistical difference (p <0.05)
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Treatments
Syneresis (%) 10.4 ± 0.020a 9.10 ± 0.010ab 7.50 ± 0.020c 4.20 ± 0.020d 1.00 ± 0.010e 16.1 ± 0.090f 15.8 ± 0.060f,g
0.012
(A)
Mass fraction of total solids
0.010 0.008 0.006
0.002 0.000
1.000 0.900 0.800 0.700 0.600 0.500 0.400 0.300 0.200
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Solubilization capacity
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Mass fraction of soluble solids
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60 90 Time (min)
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Figure 1. Solubility of jumbo squid powder in distilled water: (A) Evolution of mass fraction of total solids (horizontal line) and soluble solids at different temperatures; (B)
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Solubilization capacity as a function of time and temperature. Symbols: ■ 21; ▲ 35;
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3 4 Time (h)
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(B)
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Titratable Acidity (%)
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(A)
7.0 6.6 6.2 5.8 5.4 5.0 4.6 4.2
0.7 0.5 0.3 0.1 0
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pH
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3 4 Time (h)
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Figure 2. Decrease of pH (A) and increase in titratable acidity (B) during the fermentation period of yogurt produced with 1 g/100 mL (∆ YM1), 3 g/100 mL (■ YM3), 5 g/100 mL (○ YM5), 7 g/100 mL (
YM7), 10 g/100 mL (◊ YM10), no
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addition (□ YM0) of jumbo squid powder, and 3 g/100 mL (+ YMMalt3) of
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maltodextrin. Values are means of three replicates experiments.
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40 30 20 10 0 1
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3 4 Time (h)
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Viscosity (Pa.s)
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Figure 3. Increase in viscosity during the fermentation period of yogurt produced with
(
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1 g/100 mL (∆ YM1), 3 g/100 mL (■ YM3), 5 g/100 mL (○ YM5), 7 g/100 mL YM7), 10 g/100 mL (◊ YM10), no addition (□ YM0) of jumbo squid powder, and 3
g/100 mL (+ YMMalt3) of maltodextrin. Values are means of three replicates
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experiments.
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YM1 9 8 7 6 5 4 3 2 1 0
YM3
YM0
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YMMalt3
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YM10
YM7
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Figure 4. Sensory analysis of the seven yogurts produced with 1 g/100 mL (YM1), 3
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g/100 mL (YM3), 5 g/100 mL (YM5), 7 g/100 mL (YM7), 10 g/100 mL (YM10), no addition (YM0) of jumbo squid powder, and 3 g/100 mL (YMMalt3) of maltodextrin.
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Symbols: - - - - Texture, ……… Color,
Taste and ….. Aroma.
ACCEPTED MANUSCRIPT Highlights • Adding jumbo squid powder enhances quality properties of yogurt. • Squid powder accelerates acidity production during incubation. • Yogurts with squid powder have lower syneresis and higher viscosity.
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• Adding 3% w/v squid powder does not affect sensory acceptance.
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• Newly formulated yogurts require shorter incubation time (~3 h).
S0023-6438(18)30306-2
DOI:
10.1016/j.lwt.2018.03.082
Reference:
YFSTL 7011
To appear in:
LWT - Food Science and Technology
Received Date: 19 October 2017 Revised Date:
28 March 2018
Accepted Date: 30 March 2018
Please cite this article as: Córdova-Ramos, J.S., Gonzales-Barron, U., Cerrón-Mallqui, L.M., Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder, LWT - Food Science and Technology (2018), doi: 10.1016/j.lwt.2018.03.082. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
ACCEPTED MANUSCRIPT 1
Physicochemical and sensory properties of yogurt as affected by the incorporation
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of jumbo squid (Dosidicus gigas) powder
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Javier S. Córdova-Ramosa, b *; Ursula Gonzales-Barronc; Luz M. Cerrón-Mallquia
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a
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Faculty of Pharmacy and Biochemistry, Major National University of San Marcos,
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Lima, Peru
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b
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c
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Braganza, Braganza, Portugal
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School of Food Science, Department of Pharmacy and Pharmaceutical Administration,
Faculty of Food Engineering, National Agricultural University La Molina, Lima, Peru
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CIMO Mountain Research Centre, School of Agriculture, Polytechnic Institute of
* Corresponding author:
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E-mail address: [email protected] (J.S. Córdova-Ramos)
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Phone number: +51 967301659
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Department of Pharmacy and Pharmaceutical Administration, School of Food Science,
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Faculty of Pharmacy and Biochemistry, University National Major of San Marcos,
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Jr. Puno N°1002. Jardín Botánico, Lima 1, Peru.
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ACCEPTED MANUSCRIPT Abstract
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The increase of soluble solids in milk by the addition of powdered products is a normal
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practice in the elaboration of yogurt in order to enhance viscosity, texture and sensory
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properties for the consumer. The purpose of this study was to evaluate the effect of
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adding jumbo squid (Dosidicus gigas) powder (protein content, 420 g/kg) on the
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aforementioned quality properties of yogurt. Six formulations of yogurt were prepared
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with the addition of 0, 1, 3, 5, 7 or 10 g/100 mL jumbo squid powder, plus one
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formulation with 3 g/100 mL maltodextrin. During fermentation, yogurts formulated
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with squid powder gradually achieved greater viscosity while producing both more
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acidity and at a higher rate than the controls. Apart from lower pH (hence, higher
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titratable acidity) and higher viscosity, the final enriched yogurts presented lower
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syneresis than the controls (p<0.05). Although the highest viscosity (58.90 Pa.s) and the
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lowest syneresis (1.00 %) was achieved by the yogurt with 10 g/100 mL jumbo squid
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powder, it was the treatment formulated with 3 g/100 mL (pH 4.31, acidity 0.85 g/100
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g, viscosity 40.90 Pa.s and syneresis 9.10 %) that kept constant sensory properties, as
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evaluated by the panelists, while improving some physical properties of the control
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yogurts..
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Keywords: jumbo squid flour, sensory, acidity, syneresis, viscosity, quality
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1. Introduction Jumbo squid (Dosidicus gigas) is a hydro-biological resource abundant in the
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Peruvian sea which is, at present, directly consumed by the population (Alegre et al.,
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2014; Arkhipkin, Argüelles, Shcherbich, & Yamashiro, 2014). As a commercial
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activity, the Peruvian fishing industry has undergone periods of crisis, which have had
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as main causes the overexploitation of this resource, underpinned by the lack of
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innovative competitiveness of companies in both the fishing and food industry sectors
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(Liu et al., 2013).
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The rationale behind the realisation of this research work is the food problem of
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developing countries, such as Peru, where jumbo squid is generally available without
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added value (Alegre et al., 2014), which leads to a short shelf life, limited distribution
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and economic losses (Trübenbach et al., 2014). However, jumbo squid is considered
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one of the healthiest and most nutritious foods for its various functional properties,
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despite being seldom used in the food industry. Consequently, great interest has been
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generated in developing and improving food products by adding new products derived
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from jumbo squid, e.g. jumbo squid powder (Sant'Anna, Christiano, Marczak, Tessaro,
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& Thys, 2014).
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Yogurt is a food of mass consumption and perhaps the oldest of the healthy
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products that are on the market. Due to its various health benefits, much research has
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focused on developing new types of yogurts such as those fortified by the addition of
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fibers, vitamins, calcium and other nutrients from vegetable- or animal-origin foods
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(Santillán-Urquiza, Méndez-Rojas, & Vélez-Ruiz, 2017). In turn, the yogurt industries
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have diversified their products, improved their quality and enlarged their production
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(Martín-Sánchez, Navarro, Pérez-Álvarez, & Kuri, 2009; Tahsiri, Niakousari,
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Khoshnoudi-Nia, & Hosseini, 2017).
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new formulations and ingredients have been sought and tested (Dönmez, Mogol, &
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Gökmen, 2017; Ozturkoglu-Budak, Akal, & Yetisemiyen, 2016). For instance, due to
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the influence of the total milk solids on the consistency and aroma of yogurt, Cruz et al.
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(2013) determined the effect of the increase in total milk solids on the coagulation time
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of yogurt. They tested milk enrichment prior to fermentation by the addition of fructose,
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milk powder, and soy non-fatty solids, to a total solids value of about 14 g/100 g.
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The effects of the addition of concentrated whey proteins and non-fat solids in
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yogurt processing have also been tested (Brown, McManus, & McMahon, 2012). Many
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investigations have been developed attempting the addition of solutes such as casein
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and hydrolyzed whey protein (Hashemi-Gahruie, Eskandari, Mesbahi, & Hanifpour,
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2015). Previous research (Osuna-Ruíz, Yepiz-Plascencia, Rouzaud-Sández, &
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Ezquerra-Brauer, 2010; Rocha-Estrada, Córdova-Murueta, & García-Carreño, 2010)
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concluded that jumbo squid powder exhibits functional properties such as optimal
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solubility and easy incorporation into fluids. Such functional properties could be
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advantageous in the formulation of quality yogurts. Thus, in this context, the objective
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of this research study was to evaluate the effects of jumbo squid powder on the
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physicochemical properties of the enriched milk during fermentation; as well as on the
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final physicochemical and sensory properties of the product.
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2. Materials and Methods
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2.1. Milk and jumbo squid powder
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Ultra-high-temperature (UHT) (heat-treated at 135°C) whole milk (30.00 g/L
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total protein, 31.25 g/L total fat, 47.92 g/L carbohydrates, in wet basis) was purchased
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from a commercial establishment. Commercial starter cultures (YoFlex–L702, Chr
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ACCEPTED MANUSCRIPT Hansen), which contained Streptococcus thermophilus and Lactobacillus delbrueckii
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ssp. bulgaricus was purchased from Montana (Lima, Peru). The jumbo squid was
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purchased at Callao Fishery Terminal. Jumbo squids were placed in trays covered with
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ice, and transported to the processing facilities (Callao Technologic Institute of
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Production, Peru). The muscle of the jumbo squid mantle was filleted into 5x5x1-cm
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strips and they were washed in water in a dilution 1:3 (jumbo squid:water, w/w) with 5
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g/kg citric acid and 10 g/kg sodium chloride dissolved (food grade). Then, the jumbo
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squid strips were taken to a chilling room at 4 °C for 4 h; time after which the dilution
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was neutralized with 1 g/kg sodium bicarbonate (food grade). Once neutralized, it was
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left for 4 h more in the same chilling room at 4 ºC. Subsequently, the strips were wet
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milled in a silent cutter (Horiba, Japan) for 8 min, until obtaining a homogeneous fine
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paste. The obtained paste was diluted with ice water in a ratio of 1:1 (w/w).
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Subsequently, 200 g/kg of maltodextrin (D.E. 11, Brand Aromas of Peru) was added to
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the paste, which, in turn, acted as an encapsulating agent. Finally, it was spray-dried
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(Spray Dried Model A-81, Aromas of Peru), under operating conditions of 190 ºC inlet
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temperature and 1.3 L/min. The jumbo squid powder (pH 5.7) used in this work
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presented the following chemical composition: 419.7 g/kg total protein, 20.6 g/kg total
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lipids, 501.6 g/kg carbohydrates, 48.6 g/kg moisture and 9.5 g/kg total minerals, in wet
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basis.
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2.2. Jumbo squid powder solubility essay
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One gram of powder was weighed, and stirred into 100 mL of distilled water at
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ambient temperature in a beaker. The solubility was determined at different rehydration
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temperatures: 21, 35, 45 and 63 °C, which were selected by preliminary tests (Cano-
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Chauca, Stringheta, Ramos, & Cal-Vidal, 2005). To maintain the temperature, the
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times were set every 30 min until reaching 2 h. Five mL were pipetted from the solution
126
to determine total solids content per g solution (TS), which was determined by oven
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drying at 105 °C for 5 h. In addition, 10 mL solution was pipetted into essay tubes and
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centrifuged at 3000 rpm for 5 min. Then, 5 mL of the supernatant liquid was taken to
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quantify the soluble solids content per g solution (SS) following the above procedure.
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The solids recovered were weighed after drying and the solubilisation capacity (CS,
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non-dimensional) was calculated as SS divided by TS (Mimouni, Deeth, Whittaker,
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Gidley, & Bhandari, 2009). For each combination of rehydration temperature and time,
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a mean value of solubilisation capacity was obtained by
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where n was 5 rehydration time points.
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2.3. Preparation of yogurt
Jumbo squid powder was added to the UHT milk (5 L at 21 °C) at 1, 3, 5, 7 and
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10 g/100 mL (YM1, YM3, YM5, YM7, and YM10), then these were heated at 63 °C for
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90 min with constant agitation to dissolve the powder in milk. These formulations plus
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the two controls: without jumbo squid powder (YM0) and with maltodextrin at 3 g/100
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mL (YMMalt3), were pasteurized (heat treated at 85 °C for 10 min) in a big container,
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cooled down to 42 °C inoculated with 0.002 g/100 mL starter cultures (starter culture
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was propagated in flasks by reconstituting in 100 mL pasteurized milk), and then
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incubated in 10 beakers (500 mL) for 6 h at 42 °C. After incubation, the coagulated
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milk (yogurt) was cooled down to 10 °C (Alfaro et al., 2015). Yogurts were produced in
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the laboratory. They were chill stored at 4 °C until the next day for analysis.
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2.4. Analyses of fermenting milk and yogurt During fermentation, samples of 500 mL milk (a beaker) were taken every hour
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to carry out measurements of pH, acidity (acid-base titration) (AOAC, 2005), and
152
viscosity using a rotational viscometer (Brookfield, DV-E, USA) with a helipath stand
153
mounted with a T-C spindle that rotated at 100 rpm in a 100 mL sample at 25 ºC
154
(Santillán-Urquiza, Mendez-Rojas, & Vélez-Ruiz, 2017). The same analyses were
155
performed on the finished product (yogurt). Additionally, the yogurt’s syneresis essay
156
was performed by centrifugation at 4000 rpm (1200 g) for 15 min (Dönmez, Mogol, &
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Gökmen, 2017) using 10 g of sample at 4 ºC. The percentage of syneresis was
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calculated as 100 times the supernatant weight divided by sample weight.
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The sensory evaluation of yogurts was undertaken by means of the acceptability
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test and the ninth-grade hedonic scale (Sant'Anna et al., 2014). The seven samples were
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evaluated a day after preparation by 100 semi-trained panelists (50 male and 50 female,
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20-25 years old). During the assessment, each panelist qualified a sample on a nine-
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point scale where one represented the lowest intensity of liking and nine the highest
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intensity of liking (Sant'Anna et al., 2014), for the sensory properties of flavor, aroma,
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texture, and color, which were explained beforehand to the panelists.
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2.5. Statistical Analysis
All measurements described above were obtained in triplicate and the results are
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shown as average ± standard deviation. One-way analysis of variance and Tukey's test
170
analysis of means were employed to determine significant differences among
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treatments. Values were considered significant when p <0.05. Statistical analysis was
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performed using the SPSS 18.0 statistical package program (SPSS Inc., Chicago, IL).
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3. Results and discussion
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3.1. Solubility of jumbo squid powder According to Arias-Moscoso et al. (2014), soluble solids increase in pulverized
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and hydrolyzed products. In our experiment, at the highest tested temperature of 63 °C,
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the soluble solids of jumbo squid powder approached the mass fraction of total solids as
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exposure time increased (Fig. 1A). Dihort-García et al. (2016) explained that the
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solubility capacity is a functional property that most foods with high protein content
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present. The results obtained show that the solubilization capacity increases as the
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exposure time and temperature increase (Fig. 1B). The maximum solubilization capacity
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achieved by the jumbo squid powder was 0.818 at 63 ºC after 90 min rehydration. In
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contrast, the solubilization capacity at room temperature after 90 min rehydration was
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lower at 0.530. Temperature is a very important factor in the solubilization of jumbo
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squid powder; therefore 63 °C was used as solubilization temperature in the processing
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of yogurt enriched with this ingredient (Cano-Chauca et al., 2005; Dihort-García et al.,
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2016).
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3.2. Properties of fermenting milk The addition of jumbo squid powder notably affected the evolution of pH and
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titratable acidity in milk during incubation (Fig. 2A-B). In comparison to the control
193
treatments (YM0 and YMMalt3), when jumbo squid powder was incorporated, the final
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pH achieved at the end of fermentation was lower.
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The sole addition of jumbo squid powder (pH 5.7) decreased the pH of milk, as
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can be observed in Fig. 2A where, at time 0, the pH of the control (YM0) was higher
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(6.70) than those of the treatments with jumbo squid powder. In the control treatment
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Compared to the other treatments, the pH values were lower at each time interval,
200
product of the effect of the new ingredient. It was interesting to notice that, at 3 h of
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fermentation, the pH values of the jumbo squid powder treatments did not differ among
202
themselves (ranging between 4.8 to 5.0); yet, they were significantly lower than that
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reached by the controls (YM0 and YMMalt3) after the same incubation time (Fig. 2A).
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Earlier, Sant'Anna et al. (2014) and Tahsiri et al. (2017) showed that the incorporation
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of powders into formulations prompt a higher level of acidity during fermentation. On
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the one hand, this is due to the chemical composition of jumbo squid powder, and on
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the other hand, the production rates of lactic acid are increased as a result of the
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fermentation of more carbohydrates in the enriched medium by the lactic starter culture
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(Ale et al., 2016). Their primary function is the production of lactic acid from lactose;
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however, under conditions of excess glucose and limited use of oxygen, they transform
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one mole of glucose to lactic acid (Ozturkoglu-Budak, Akal, & Yetisemiyen, 2016).
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Whilst maltodextrin, a mixture of glucose polymers (Ako, 2015), is part of the chemical
213
composition of jumbo squid powder, they are fermentable by lactic acid bacteria
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(Brown et al., 2012). Thus, it is likely that the metabolism of these polysaccharides by
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lactobacilli generated more lactic acid (i.e., lower pH) in the jumbo squid powder
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formulations.
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The titratable acidity increased as higher proportions of jumbo squid powder
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were added to the milk (Fig. 2B), and the values were higher than the controls (YM0
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and YMMalt3). Acidity, like pH, is a very important property in dairy products because
220
it is positively correlated with quality and preference (Santillán-Urquiza et al., 2017;
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Saint-Eve et al., 2006). In addition, it is also an indicator of microbial stability as high
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acidity retards the development of spoilage microorganisms that deteriorate milk during
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fermentation and beyond (Hashemi Gahruie et al., 2015). Viscosity (Fig. 3) is one of the most appreciated quality attributes of yogurt
225
(Arango, Trujillo, & Castillo, 2013; Ako, 2015). From the results, the yogurt’s viscosity
226
increased as the incubation time elapsed (Fig. 3). Moreover, the increase in viscosity
227
during incubation depended on the total solids content and the jumbo squid protein
228
effect present in the milk, as reported by Pang, Deeth, Yang, Prakash, & Bansal (2017).
229
The greater viscosity is probably due to the development of a strong network between
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milk, maltodextrin and the protein present in jumbo squid powder (Brown, McManus,
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& McMahon, 2012). According to Lin, Kelly, O'Mahony, & Guinee (2016), the proteins
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present in food during dairy fermentation contribute strongly to gel formation. It is
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probable that for all the reasons above, in our study there was a marked difference in
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viscosity between treatments (Fig. 3). The proteins are sources of nitrogen and it can be
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fermented due to that some amino acids are glucogenic, and the jumbo squid has
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glucogenic amino acids (Lopez-Enriquez, Ocano-Higuera, Torres-Arreola, Ezquerra-
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Brauer, & Marquez-Rios, 2015). These glucogenic amino acids need more energy to
238
convert them to glucose (Lin et al., 2016). Once converting to glucose, the lactic starter
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culture uses it during the fermentation process. Probably, this explains the reason for
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network strong formation in yogurt and improving its physical properties.
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3.3. Physicochemical characteristics of yogurt
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The physicochemical properties of the final product – assayed after 24 h
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elaboration – were compared (Table 1). The lowest pH value of 4.06 belonged to the
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YM10 treatment; although, in general, the pH values of all yogurts were above 4. This
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finding falls within the range found by Ramirez-Santiago et al. (2010) and Ozturkoglu-
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ACCEPTED MANUSCRIPT Budak, Akal, & Yetisemiyen (2016). In this study, an inverse relationship between pH
248
values and percentages of addition of jumbo squid powder (p <0.05) was found. The
249
acidity of the yogurt is inversely related to its pH (Lucey, Van Vliet, Grolle, Geurts, &
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Walstra, 1997; Ozturkoglu-Budak et al., 2016; Saint-Eve et al., 2006). The acidity
251
changed significantly from 0.76 to 1.05 g/100 g, increasing with the dose of jumbo
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squid powder (YM1 to YM10). This final yogurt acidity is normal and very similar for
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different formulations of yogurt enriched with calcium and other minerals (Santillán-
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Urquiza et al., 2017). Changes in acidity are mainly the result of the biochemical
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transformations that occur in fermenting milk during processing and storage (Hashemi
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Gahruie et al., 2015). Statistical analysis indicates that there is significant effect of
257
jumbo squid powder on titratable acidity; and this is attributed to the activity of lactic
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bacteria on the substrate available (Hashemi Gahruie et al., 2015; Félix-Armenta et al.,
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2009; Brown et al., 2012).
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The viscosities of jumbo squid powder-enriched yogurts were found in the range
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of 32.71 and 58.90 Pa.s (Table 1) and it was greater than the controls (YM0 and
262
YMMalt3), these values are higher than those reported by Lin et al. (2016) and
263
Ozturkoglu-Budak et al. (2016). However, the viscosity values obtained in this study are
264
within the range earlier observed by Ale et al. (2016) and Cruz et al. (2013), who
265
reported that the viscosity of yogurts added with different kinds of ingredients (i.e.,
266
exopolysaccharide, gelatin, and xanthan gum) had high viscosity levels between 10 and
267
90 Pa.s. Comparable results were also encountered by Pelaes et al. (2015), Pang et al.
268
(2017), Ozturkoglu-Budak et al. (2016), Lin et al. (2016), Brown et al. (2012) and
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Ramirez-Santiago et al. (2010) in yogurts enriched with extracts, powdered starches and
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protein concentrates of dairy origin. The chemical composition of the control yogurt is
271
modified by the presence of more proteins and carbohydrates, which causes structural
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changes within the gel and increased stiffness in the protein matrix (Pang et al., 2017).
273
Analysis of variance as well as Tukey's test indicated that jumbo squid powder had a
274
significant positive effect (p <0.05) on the viscosity factor. Syneresis is widely known to be a detrimental characteristic of yogurt (Lucey et
276
al., 1997). The values of syneresis (1 to 16.1 %) (Table 1) are below those reported by
277
Ako (2015) for control yogurts (20 to 40 %), but are considerably lower than those
278
reported by Ale et al. (2016) (70 to 72 %) and Cruz et al. (2013) (30 to 36 %) who
279
formulated yogurts with exopolysaccharide and inulin. The yogurts formulated with 7
280
(YM7) and 10 g/100 mL (YM10) jumbo squid powder yielded the lowest syneresis; this
281
positive effect on syneresis is a functional property of the protein (Brown et al., 2012;
282
Domagala, Wszolek, Tamime, & Kupiec-Teahan, 2013). Protein and maltodextrin helps
283
retain water, thus avoiding the defect of syneresis (Lin et al., 2016; Cruz et al., 2013).
284
Dönmez et al. (2017) and Ramirez-Santiago et al. (2010) explained that causes of
285
syneresis in yogurt are the variations in incubation temperature and insufficient cooling
286
during processing; although it is a phenomenon strongly linked to the formulation of
287
yogurt (Pelaes et al., 2015). The two types of yogurt elaborated (with and without
288
jumbo squid powder) have significant differences (p <0.05) in syneresis.
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3.4. Sensory analysis of yogurt
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The sensory tests using the hedonic scale showed that yogurts with lower
292
concentrations of jumbo squid powder were better qualified by the panelists (Fig. 4).
293
The control treatment presented an average acceptability, which was comparable to
294
those reported by Ramirez-Santiago et al. (2010) and Ale et al. (2016). The treatment
295
YM3 (3 g/100 mL) was given taste and aroma scores (7.6 points) that were higher than
296
the other treatments with jumbo squid powder, but it was below the score obtained by
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298
produced by several volatile fatty acids which are typical of the ingredients used in its
299
formulation (Hashemi Gahruie et al., 2015). Also, among the treatments, there were
300
significant differences in color, taste, and texture. The YM3 treatment did not differ
301
statistically (p> 0.05) from the controls.
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Despite the higher viscosity and lower syneresis of yogurts produced with higher
303
concentrations of jumbo squid powder (YM7, YM10), in terms of organoleptic
304
properties such yogurts were not as sensory qualified as those produced with lower
305
doses of powder (YM1, YM3). While sensory measurements are still subjective, the
306
experience of the panelists has been known to correlate positively with food preference
307
(Tahsiri et al., 2017; Lopez-Enriquez, Ocano-Higuera, Torres-Arreola, Ezquerra-Brauer,
308
& Marquez-Rios, 2015).
309
4. Conclusion
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The incorporation of jumbo squid powder had a favorable effect on the
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physicochemical properties (pH, acidity, viscosity and syneresis) of yogurt and did not
313
adversely affect its organoleptic properties (taste, aroma, texture, and color). The time
314
required for incubation was 3 h, being considerably shorter than the average time
315
generally used. These results could be of commercial interest for food innovators.
316
Yogurt with 3 g/100 mL incorporation of jumbo squid powder had the highest
317
acceptability and the scores of its sensorial properties by means of a nine-grade hedonic
318
scale were: taste (8.4 points), aroma (7.6 points), texture (8.6 points) and color (7.8
319
points), which were very similar to those of the control yogurts.
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Acknowledgements
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ACCEPTED MANUSCRIPT The authors are grateful to Biologist Armando Solari and the Technological
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Institute of Production (ITP, Peru) for all support provided in the conduction of this
324
research. Dr. Gonzales-Barron wishes to acknowledge the financial support provided by
325
the Portuguese Foundation for Science and Technology (FCT) through the award of a
326
five-year Investigator Fellowship (IF) in the mode of Development Grants (IF/00570).
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of yogurt with nano and micro sized calcium, iron and zinc, effect on the
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physicochemical and rheological properties. LWT - Food Science and Technology.
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Tahsiri, Z., Niakousari, M., Khoshnoudi-Nia, S., & Hosseini, S. M. H. (2017). Sensory
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evaluation of selected formulated milk barberry drinks using the fuzzy approach.
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Food Science & Nutrition, 1–11.
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ACCEPTED MANUSCRIPT Trübenbach, K., da Costa, G., Ribeiro-Silva, C., Ribeiro, R. M., Cordeiro, C., & Rosa,
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R. (2014). Hypoxia-driven selective degradation of cellular proteins in jumbo
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squids during diel migration to the oxygen minimum zones. Marine Biology,
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161, 575–584.
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TABLES CAPTION
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Table 1. Physicochemical properties of yogurt produced with 1 g/100 mL (YM1), 3
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g/100 mL (YM3), 5 g/100 mL (YM5), 7 g/100 mL (YM7), 10 g/100 mL (YM10), no addition (YM0) of jumbo squid powder, and 3 g/100 mL (YMMalt3) of maltodextrin (Mean value ± standard deviation; n = 3)
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FIGURE CAPTIONS
Figure 1. Solubility of jumbo squid powder in distilled water: (A) Evolution of mass fraction of total solids (horizontal line) and soluble solids at different temperatures; (B) Solubilization capacity as a function of time and temperature. Symbols: ■ 21; ▲ 35;
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× 45 and + 63 °C.
Figure 2. Decrease of pH (A) and increase in titratable acidity (B) during the fermentation period of yogurt produced with 1 g/100 mL (∆ YM1), 3 g/100 mL (■
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YM3), 5 g/100 mL (○ YM5), 7 g/100 mL (
YM7), 10 g/100 mL (◊ YM10), no
addition (□ YM0) of jumbo squid powder, and 3 g/100 mL (+ YMMalt3) of
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maltodextrin. Values are means of three replicates experiments. Figure 3. Increase in viscosity during the fermentation period of yogurt produced with 1 g/100 mL (∆ YM1), 3 g/100 mL (■ YM3), 5 g/100 mL (○ YM5), 7 g/100 mL ( YM7), 10 g/100 mL (◊ YM10), no addition (□ YM0) of jumbo squid powder, and 3 g/100 mL (+ YMMalt3) of maltodextrin. Values are means of three replicates experiments.
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ACCEPTED MANUSCRIPT Figure 4. Sensory analysis of the seven yogurts produced with 1 g/100 mL (YM1), 3 g/100 mL (YM3), 5 g/100 mL (YM5), 7 g/100 mL (YM7), 10 g/100 mL (YM10), no addition (YM0) of jumbo squid powder, and 3 g/100 mL (YMMalt3) of maltodextrin. Symbols: - - - - Texture, ……… Color,
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Taste and ….. Aroma.
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ACCEPTED MANUSCRIPT Table 1. Physicochemical properties of yogurt produced with 1 g/100 mL (YM1), 3 g/100 mL (YM3), 5 g/100 mL (YM5), 7 g/100 mL (YM7), 10 g/100 mL (YM10), no addition (YM0) of jumbo squid powder, and 3 g/100 mL (YMMalt3) of maltodextrin
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(Mean value ± standard deviation; n = 3)
pH
Titratable Acidity Viscosity (%) (Pa.s) a a YM1 4.43 ± 0.006 0.81 ± 0.009 38.66 ± 0.360a YM3 4.31 ± 0.006b 0.85 ± 0.005b 40.93 ± 0.290b c c YM5 4.21 ± 0.010 0.89 ± 0.005 44.33 ± 0.340c YM7 4.16 ± 0.012cd 0.94 ± 0.010d 48.03 ± 0.350d e de YM10 4.06 ± 0.008 1.05 ± 0.011 58.90 ± 0.250e f f YM0 4.65 ± 0.015 0.76 ± 0.010 32.71 ± 0.330f YMMalt3 4.60 ± 0.011f,g 0.77 ± 0.008f,g 36.26 ± 0.160g a,b,c,d,e,f,g Different superscripts letters indicate statistical difference (p <0.05)
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Treatments
Syneresis (%) 10.4 ± 0.020a 9.10 ± 0.010ab 7.50 ± 0.020c 4.20 ± 0.020d 1.00 ± 0.010e 16.1 ± 0.090f 15.8 ± 0.060f,g
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(A)
Mass fraction of total solids
0.010 0.008 0.006
0.002 0.000
1.000 0.900 0.800 0.700 0.600 0.500 0.400 0.300 0.200
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Mass fraction of soluble solids
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60 90 Time (min)
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Figure 1. Solubility of jumbo squid powder in distilled water: (A) Evolution of mass fraction of total solids (horizontal line) and soluble solids at different temperatures; (B)
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Solubilization capacity as a function of time and temperature. Symbols: ■ 21; ▲ 35;
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× 45 and + 63 °C.
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3 4 Time (h)
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(B)
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Titratable Acidity (%)
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7.0 6.6 6.2 5.8 5.4 5.0 4.6 4.2
0.7 0.5 0.3 0.1 0
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pH
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3 4 Time (h)
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Figure 2. Decrease of pH (A) and increase in titratable acidity (B) during the fermentation period of yogurt produced with 1 g/100 mL (∆ YM1), 3 g/100 mL (■ YM3), 5 g/100 mL (○ YM5), 7 g/100 mL (
YM7), 10 g/100 mL (◊ YM10), no
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addition (□ YM0) of jumbo squid powder, and 3 g/100 mL (+ YMMalt3) of
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maltodextrin. Values are means of three replicates experiments.
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Viscosity (Pa.s)
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Figure 3. Increase in viscosity during the fermentation period of yogurt produced with
(
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1 g/100 mL (∆ YM1), 3 g/100 mL (■ YM3), 5 g/100 mL (○ YM5), 7 g/100 mL YM7), 10 g/100 mL (◊ YM10), no addition (□ YM0) of jumbo squid powder, and 3
g/100 mL (+ YMMalt3) of maltodextrin. Values are means of three replicates
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experiments.
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YM1 9 8 7 6 5 4 3 2 1 0
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Figure 4. Sensory analysis of the seven yogurts produced with 1 g/100 mL (YM1), 3
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g/100 mL (YM3), 5 g/100 mL (YM5), 7 g/100 mL (YM7), 10 g/100 mL (YM10), no addition (YM0) of jumbo squid powder, and 3 g/100 mL (YMMalt3) of maltodextrin.
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Symbols: - - - - Texture, ……… Color,
Taste and ….. Aroma.
ACCEPTED MANUSCRIPT Highlights • Adding jumbo squid powder enhances quality properties of yogurt. • Squid powder accelerates acidity production during incubation. • Yogurts with squid powder have lower syneresis and higher viscosity.
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• Adding 3% w/v squid powder does not affect sensory acceptance.
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• Newly formulated yogurts require shorter incubation time (~3 h).