Effect of a Polyphenol–Vacuum Packaging on Lipid Deterioration During an 18-Month Frozen Storage of Coho Salmon (<Emphasis Type="Italic">Oncorhynchus kisutch</Emphasis>)

A packaging system combining a polyphenol-rich film and vacuum (PPRF–VP) was applied to farmed coho salmon (Oncorhynchus kisutch) muscle for an 18-month storage (−18 °C). For it, two different concentrations of polyphenol compounds (namely, p-coumaric and ferulic acids) obtained from a barley husk extract were applied (PPRF–VP conditions) and compared to vacuum packaging without polyphenol presence (vacuum control; VP condition) and to packaging in the absence of vacuum and polyphenols (control; CP condition). The study was addressed to lipid hydrolysis and oxidation development and to lipid changes related to nutritional value. Both PPRF–VP conditions provided an inhibitory effect (p < 0.05) on conjugated diene and fluorescent compound formation in frozen salmon. Compared to CP condition, vacuum packaging (PPRF–VP and VP conditions) led to lower (p < 0.05) peroxide and anisidine values and to an inhibitory effect (p < 0.05) on α- and γ-tocopherol losses. No effect (p > 0.05) of polyphenol presence and vacuum packaging could be inferred on free fatty acid formation (hydrolysis development) and on polyunsaturated fatty acid retention (polyene index assessment). A low rancid odour development was observed in all kinds of fish samples, this being lower (p < 0.05) in fish kept under vacuum (PPRF–VP and VP) conditions.     

Physicochemical Properties of Caribbean Sweet Potato (Ipomoea batatas (L) Lam) Starches

The proximate compositions and physicochemical properties of 21 Caribbean sweet potato (Ipomoea batatas (L) Lam) starches were investigated. Proximate composition, amylose, reducing and non-reducing sugars were determined using standard methods. Swelling power and solubility were evaluated and pasting properties of the starches were determined using Rapid Visco Analyzer. Moisture (8.0–12.4%), protein (0.0–0.2%), ash (0.1–0.5%), and reducing (0.3–2.3%) and non-reducing sugar (0.1–0.2%) contents of starches were significantly different (P < 0.05) among the cultivars. Amylose content varied significantly between 12.8–21.3%. Swelling power and solubility ranged between 7.8–31.1% and 1.5–9.6%, respectively. Pasting properties such as peak viscosity measured in Rapid Visco Units (143.2–288.8 RVU), breakdown viscosity (29.4–162.6 RVU), and setback viscosity (15.0–78.8 RVU), pasting temperature (73.5–87.7 °C) and time to pasting temperature (3.6–4.5 min) varied significantly among the cultivars. Breakdown viscosity was poorly correlated with final viscosity attained (r = − 0.0507, P < 0.05); however, pasting temperature was correlated (r = 0.479, P < 0.05) with setback viscosity. The variability observed in the physicochemical properties of the starches was related to specific requirements for use in the production of noodles, pasta, and inclusion in bread and weaning food formulations.     

Effect of Processing Methods on Physical,Chemical, Rheological,and Sensory Properties of Okra (<Emphasis Type="Italic">Abelmoschus esculentus</Emphasis>)

Effects of freezing/thawing, sun drying, solar drying, and foam-mat drying on physical, chemical, rheological, and sensory attributes of okra were investigated. Average poured bulk and tapped bulk densities of sun-dried, solar-dried, and foam-mat-dried okra were 800 and 950, 715 and 765, 355 and 367 kg/m³, respectively. Minimum and maximum porosity of sun-dried, solar-dried, and foam-mat dried okra were 55.70% and 62.60%, 50.06% and 53.30%, 60.90% and 62.87%, respectively. Sun-dried and solar-dried okra showed higher L*, a*, and chroma values than frozen/thawed and foam-mat-dried okra. Within a temperature range of 80–40 °C, viscosity of fresh, frozen/thawed, foam-mat-dried, solar-dried, and sun-dried okra were 0.055–0.080, 0.055–0.075, 0.050–0.073, 0.005–0.065, and 0.005–0.022 Nsm⁻², respectively. Sensory evaluation showed no significant difference (p < 0.05) between fresh, frozen/thawed, and foam-mat dried okra in color, aroma, and overall acceptability. Sun-dried and solar-dried okra were significantly poorer (p < 0.05) in color, aroma, taste, and overall acceptability.     

Quality Evaluation of an Ohmically Cooked Ham Product

Selected parameters (cooking loss, instrumental colour and texture and sensory quality) of a brine-injected pork muscle cooked by a novel and rapid ohmic cooking protocol were examined and compared with those obtained in conventionally cooked samples. Ohmic samples were cooked using either a low-temperature long-time (LTLT) protocol (2 min equilibration, 5 min ohmic heating to 70 °C, 8 min holding) or a high-temperature short-time (HTST) procedure (2 min equilibration, 6 min ohmic heating to 95 °C) performed within a hot air cabinet set at 80 °C (LTLT) and 100 °C (HTST). Conventional cooking (steam oven at 80 °C for 120 min) was conducted to a core temperature of 70 °C. The LTLT treatment gave a much lower cooking loss value (4–5% lower, p < 0.05) than the other treatments, though the full magnitude of this difference was not completely reflected in the proximate composition of the cooked products. Ohmically cooked ham showed a significantly (p < 0.05) lighter surface colour with Hunter L values of 65.3 (LTLT) and 63.5 (HTST) relative to the control (61.4). Texture profile analysis (TPA) indicated a significant difference (p < 0.05) in hardness (N) especially between the HTST surface (82.1 N) and the conventional centre (58.8 N). Although the ohmic cooking protocols yielded products with quite acceptable eating qualities, sensory evaluation found the overall quality of the conventionally cooked ham to be significantly (p < 0.05) superior, indicating that further optimisation of the ohmic cooking protocols would be required prior to any commercial adoption.     

Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies

Thermal process contaminants including acrylamide and hydroxymethylfurfural have been an intensive area of research in recent years. The main pathway of acrylamide formation is linked to the Maillard reaction. The first step is the formation of Schiff base between the carbonyl and α-amino group of asparagine. Presence of cations partially or completely eliminates the formation of Schiff base. This study aimed to investigate the effects of calcium chloride and calcium lactate on acrylamide and hydroxymethylfurfural levels in cookies. The effects of calcium derivatives on the sensory properties of cookies were also investigated. A direct relationship was determined between the amount of calcium in recipe and acrylamide formed in cookies. Addition of 1.0% of Puracal Act 100 decreased acrylamide concentration of cookies from 128 ± 10 ng/g to 24 ± 4 ng/g. In the same time, hydroxymethylfurfural concentration increased from 2.0 ± 0.19 mg/kg to 3.3 ± 0.24 mg/kg by the addition of 1.0% of Puracal Act 100. The calcium derivatives had no effect on cookie diameter and thickness, but the surface colors were different. The use of calcium significantly increased the lightness (L*) parameter, but decreased the redness (a*; p < 0.05). The sensory properties of cookies in terms of sweetness, saltiness and bitterness were not significantly affected by the addition of calcium derivatives at dosages up to 0.5% (p > 0.05).     

Physicochemical and antioxidant properties of Maillard reaction products formed by heating whey protein isolate and reducing sugars

This study was conducted to investigate the physicochemical and antioxidant properties of Maillard reaction products (MRP) prepared by heating whey protein isolate (WPI) and reducing sugars (glucose and galactose) to 95 °C for different lengths of time (0–6 h). The results revealed that the colour, intermediate products, browning intensity and the antioxidant activities of the MRP increased as the reaction time increased (P < 0.05), whereas the pH value and free amino group content decreased (P < 0.05). Sodium dodecyl sulphate–polyacrylamide gel electrophoresis indicated that the covalently linked conjugates of WPI and sugars were formed. The results indicate that the Maillard reaction could improve the antioxidant capacity of WPI.     

Recovery of Native Potato Protein Comparing Expanded Bed Adsorption and Ultrafiltration

Obtaining native protein from potato fruit water (PFW) acceptable for food consumption was attempted by comparing expanded bed adsorption (EBA) and ultrafiltration (UF).The methods were assessed on their process performance and the product quality. Extractable tuber proteins were recovered from lab-prepared PFW either by adsorption to an EBA column using a mixed mode resin (0.31 L) or by batch concentration in an UF (10 kDa MWCO, 0.093 m²) unit and then freeze dried. The yields on protein and esterase activity were higher (p < 0.05 and p < 0.01; Mann–Whitney U-test) in UF (3.2 g l⁻¹ PFW and 3.17 kU l⁻¹ PFW) than in EBA (1.8 and 1.21). The performance difference was also reflected in process productivity for esterase activity which was fivefold better (p < 0.01) in UF (4.30 kU h⁻¹) than with EBA (0.84) due to the higher enzyme retention; protein productivities were the same. The content of solanidine glycoalkaloids was depleted to moderate levels but came out unaffected by the processing method: EBA 286 ppm, UF 213 ppm. The low levels of chlorogenic acid in all EBA preparations were negatively correlated to high brightness score (L* = 73.8%), a favorable attribute in food-quality proteins. Both methodologies produced native preparations of comparable protein content (75%). EBA processing, however, increased the fraction of the patatin protein which may offer advantages in food applications.     

Effect of Air Temperature on Drying Kinetics,Vitamin C,Antioxidant Activity,Total Phenolic Content,Non-enzymatic Browning and Firmness of Blueberries Variety O´Neil

Effect of air temperature on drying kinetics, vitamin C, antioxidant capacity, total phenolic content (TPC), colour due to non-enzymatic browning (NEB) and firmness during drying of blueberries was studied. Drying curves were satisfactorily simulated with the Weibull model at 50, 60, 70, 80 and 90°C. The scale parameter (β) decreased as air temperature increased and an activation energy value of 57.85 kJ mol⁻¹ was found. Important losses of vitamin C were reported during drying for all the working temperatures (p < 0.05). Although TPC decreased as air-drying temperature increased (p < 0.05) in comparison to its initial value, the dehydration at high temperatures (e.g., 90°C) presented high values for these antioxidant components. Discoloration due to NEB reaction was observed at all the working temperatures showing a maximum value at 90°C (p < 0.05). The radical scavenging activity showed higher antioxidant activity at high temperatures (80 and 90°C) than at low temperatures (50, 60 and 70°C) (p < 0.05). A tissue firmness reduction was observed with increasing temperature (p < 0.05).     

Alternative Method for Hazelnuts Peeling

The paper proposes an improved peeling treatment for hazelnut fruits consisting in dipping them in a solution (NaOH 0.4 g/100 g, NaH₂PO₄·H₂O 0.2 g/100 g) for 10 min at 50 °C, then scrubbing them with rubber rollers. The effects of the treatment on quality and peeling of four Italian hazelnut varieties were investigated. The data collected on peeling capability showed that the treatment proposed was effective in cuticle removal with a yield of peeling higher than 90%. The comparison of chemical–physical parameters in unpeeled and peeled hazelnut samples highlights that no difference was detected in texture, sugar, protein and α-tocopherol values. After the peeling process a significant change (p < 0.05) in colour, total fat and peroxide value was observed in peeled hazelnut samples when compared with the unpeeled ones. With regard to the sensorial parameters, no significant changes were found between unpeeled and peeled hazelnut samples. The peeling solution proposed in this study shows a good potential in industrial applications as an alternative to the usual manufacturing peeling method (roasting) that causes changes, not always desired, to some sensorial and chemical–physical parameters of the fresh fruit.     

Effect of Ensilaging and Organic Solvent Treatment on Activity of Proteases from Chicken Intestine

Studies were carried out to assess the extractability of proteins from chicken intestine and to determine the activity of proteases in crude extract. Further, the activity of proteases was evaluated in acid and fermented chicken intestinal silage as well as in organic solvent-treated intestinal samples. Extractability of proteins was in the range of 3.85–4.06 mg/ml and was not affected (p ≥ 0.05) by the four different extractants, viz., distilled water, phosphate buffer, and 1% potassium chloride with or without 0.1 M Na₂EDTA. The specific activity of acidic and alkaline proteases were in the range of 4.78–7.26 and 19.31–24.07 units, respectively, and was not affected (p ≥ 0.05) by the type of extractant used. The pH profile for activity showed higher activity in the alkaline pH range. Addition of acid or ingredients for fermentation reduced the extractability of protein significantly (p ≤ 0.05). During storage of silage, the reduction in enzyme activity was higher in acid silage compared with fermented silage. Treatment of chicken intestine with organic solvents enhanced the enzyme activity and higher increase was observed with isopropyl alcohol-treated intestine. During storage of solvent-treated powders up to 3 months, the activity of proteases reduced in all the solvent-treated samples highest being in acetone-treated powder.     

Study on Thermosonication and Ultraviolet Radiation Processes as an Alternative to Blanching for Some Fruits and Vegetables

The impacts of ultraviolet-C radiation, blanching by heat, and combination of heat/ultrasounds (thermosonication) were studied for Listeria innocua (inoculated) in red bell peppers, total mesophiles in strawberries and total coliforms in watercress, in the temperature range 50–65 °C. Quality attributes such as colour and firmness were studied for all products, and total anthocyanins content was additionally determined for strawberries. Results showed that ultraviolet-C radiation was the least effective treatment in terms of microbial load reduction and was equivalent to a simple water washing. Log reductions were 1.05 ± 0.52 for L. innocua, 0.53 ± 0.25 for total coliforms and 0.26 ± 0.18 for total mesophiles. This treatment had the lowest impact on the quality parameters analysed. Thermosonication treatment was similar to heat blanching for all microorganism/product tested, excepted for total coliforms in watercress at 65 °C, in which thermosonication had a higher effect (p < 0.05). Heat blanching at 65 °C allowed 7.43 ± 0.12 log-cycles reduction, while loads were diminished by 8.24 ± 0.13 log-cycles if thermosonication at the same temperature was applied. Thermosonication also allowed better quality retention, when compared to heat blanching at the same temperatures. The impact of thermosonication on microbial load reductions was statistically significant and thermosonicated samples retained quality attributes better than heat blanched ones at the same temperatures (p < 0.05). Hence, it can be concluded that thermosonication is a promising process and may be a favourable alternative to the conventional thermal treatments.     

Effect of Acetic Acid and Commercial Protease Pretreatment on Salting and Characteristics of Salted Duck Egg

Salting of duck egg pretreated with 5% acetic acid and different commercial proteases (flavourzyme, protamex, alcalase, and neutrase) was studied. After 2 weeks of salting, duck eggs soaked in 5% acetic acid for 30 min, followed by soaking in 5% (w/v) flavourzyme and neutrase had the highest hardening ratio (90.14 ± 2.43%, 90.25 ± 1.23%) with the coincidental increase in salt content in egg white and decrease in moisture content of yolk, compared with those from other treatments (p < 0.05). However, similar hardening ratio of the sample treated with alcalase was obtained to that of sample treated with either flavourzyme or neutrase (P > 0.05). After 1 week of salting, protamex showed the similar effect on hardening ratio to other proteases (p > 0.05). When eggs were pretreated with neutrase at different concentrations (0.25%, 0.5%, and 0.75%, w/v) for different times (30, 60, and 90 min), those pretreated with 0.25% (w/v) neutrase for 90 min had the shorter salting time, while soaking time did not have the impact on hardening ratio for egg treated with 0.5% and 0.75% neutrase (P > 0.05). The oil exudation of egg treated with 0.25% neutrase had the higher oil exudates than the control at week 2 and 3 of salting (P < 0.05). Treatment of neutrase had no impact on viscosity of egg white, regardless of salting time (P > 0.05). Microstructure study revealed that shell of salted egg pretreated with acetic acid had rough and porous surfaces when compared with control, whereas no changes in microstructure and FTIR spectra of shell membrane were found. Therefore, pretreatment of egg with 5% acetic acid for 30 min, followed by 0.25% neutrase for 90 min prior to salting could expedite the salting process and yielded egg yolk with hardening ratio and oil exudates, comparable to the traditionally salted egg.     

Kinetics Modeling of Mass Transfer Using Peleg’s Equation During Osmotic Dehydration of Seedless Guava (<Emphasis Type="Italic">Psidium guajava</Emphasis> L.): Effect of Process Parameters

Peleg’s equation was used to study the effect of process parameters on kinetics of mass transfer in terms of solids gain and water loss during osmotic dehydration using 30–50% (w/w) sucrose solution at 30, 40 and 50 °C. The experimental data were successfully fitted employing Peleg’s equation with the coefficient of determination (R ²) higher than 0.88, the root mean square error, and the mean relative percentage deviation modulus (E) of less than 0.003% and 6.40% for all treatments, respectively. In all cases, initial mass transfer rate parameter (K ₁) decreased significantly (p < 0.05) as the solution concentration and solution temperature increased suggesting a corresponding increase in the initial mass transfer rate. Initial mass transfer rate followed an Arrhenius relationship which showed that solids gain had the highest temperature sensitivity (E _a = 21.93–33.84 kJ mol⁻¹) during osmotic dehydration. Equilibrium mass transfer parameter (K ₂) decreased significantly (p < 0.05) as solution concentration increased demonstrating that the equilibrium solid and water contents increased with increase in solution concentration. The equilibrium solid and water contents were also estimated adequately using Peleg’s equation (R ² > 0.78). The results of this work allow estimating the kinetics of mass transfer during osmotic dehydration in order to obtain products with determined solid and water contents.     

Thin Layer Drying of African Breadfruit (Treculia africana) Seeds: Modeling and Rehydration Capacity

African breadfruit (ABF) seeds are underutilized plant resources, which have been reported to have high potential for novel food and industrial uses. The kinetics of moisture removal during air drying of the whole (WS) and dehulled (DS) seeds was studied at temperatures of 40–70 °C. Five empirical models were tested for predicting the experimental data. Drying of ABF seeds followed an exponential decay pattern, while drying predominantly took place during the falling rate periods. All the drying models predicted the experimental data above 90% accuracy while the Henderson–Pabis model gave the best fit (0.95 < r ² < 0.99) at most of the experimental conditions. Effective moisture diffusivity, D _eff, ranged from 3.65 to 7.15 × 10⁻⁹ m²/s and 3.95 to 6.10 × 10⁻⁹ m²/s for WS and DS, respectively. D _eff showed significant dependence on the moisture content (p < 0.01). Rehydration capacity of DS was not significantly affected by drying temperature while that of WS increased with drying temperature.     

Effect of Processing Methods on the In Vitro Protein Digestibility and Vitamin Content of Edible Winged Termite (<Emphasis Type="Italic">Macrotermes subhylanus</Emphasis>) and Grasshopper (<Emphasis Type="Italic">Ruspolia differens</Emphasis>)

The influence of processing methods of toasting and solar drying on the in vitro protein digestibility and vitamins content of edible winged termites, green grasshoppers, and brown grasshoppers consumed in Siaya, district of Kenya, was determined using standard methods. Analysis was done on fresh, toasted, toasted dried, and fresh dried insect samples. There was no significant change (p > 0.05) in protein digestibility in the termite samples, while a significant decrease (p ≤ 0.05) in the grasshopper samples was observed on toasting and drying. There was a significant reduction (p ≤ 0.05) in riboflavin content with 4.18 mg/100 g in fresh termites, 2.76 mg/100 g in toasted termites, 2.26 mg/100 g in fresh dried termites, and 1.50 mg/100 g in toasted dried termites on processing. There was also a significant reduction (p ≤ 0.05) in niacin content in the grasshoppers with 3.61 mg/100 g in fresh green grasshopper, 3.28 mg/100 g in toasted green grasshopper, 3.22 mg/100 g in fresh dried green grasshoppers, and 3.06 mg/100 g in toasted dried green grasshoppers. A significant reduction (p ≤ 0.05) in retinol content with 2.24 μg/g in fresh termites, 1.56 μg/g in toasted termites, 1.02 μg/g in toasted dried termites, and 0.98 μg/g in fresh dried termites was also reported. The processing methods of the insects affected their nutrient potential as evidenced by the changes in protein digestibility and vitamins content. Therefore, optimal processing methods need to be investigated even as we promote commercialization of these insects.     

Study of Maillard reaction products derived from aqueous model systems with different peptide chain lengths

Maillard reaction products (MRPs) were prepared from aqueous model mixtures containing 0.2 M glucose and 0.2 M each of glycine, diglycine, and triglycine, heated at 100 °C, for different times (10, 60, 120, 180 and 240 min), with an initial pH control set to 7.8. The browning and intermediate products of MRPs derived from the Glu-Di model system were the most prominent. The pH of all MRP samples decreased considerably as the heating time increased (P < 0.05). The loss of glucose in MRPs derived from the Glu-Di model system was the highest, while the degree of sugar enolisation in MRPs derived from the Glu-Tri model system was the highest. The amino acid group content in MRPs derived from the Glu-Di model system was decreased noticeably. All MRP samples showed different absorptions in the UV–vis spectra, although they possessed similar shapes. The molecular weights of all MRP samples showed rising intensities as a function of the heating time, whereas the major peaks of each MRP sample were eluted at different retention times according to peptide chain lengths.     

Ohmic Heating of Liquid Whole Egg: Rheological Behaviour and Fluid Dynamics

Although ohmic heating is used as an alternative heating method for liquid egg products commercially, there is a lack of information on the change of rheological properties and fluid dynamics characteristics of ohmically heated liquid whole egg in the literature. The change of rheological behaviour of the ohmically heated liquid whole egg, across a temperature range of 4–60 °C, was determined by using a concentric rotational viscometer. The ohmic heating was conducted by applying the voltage gradient (20 V/cm) at 50 Hz. The temperature dependency of the electrical conductivity of liquid egg was linear (R ² = 0.999). The rheological behaviour was found to be shear thinning since power law model had higher regression coefficient and lower χ ² and root mean square error values than Newtonian model. Ohmically heated liquid whole egg exhibited higher degree of thixotropic index indicating the occurrence of the protein denaturation at 60 °C. The flow behaviour of liquid whole egg in the continuous ohmic heating system was predicted as laminar (GRe range of 87.59–538.87) for the mass flow rate range of 0.0056–0.0166 kg/s. The friction factors and pressure losses in the system in those mass flow rates were also assessed. The result of this study will give necessary information on flow characteristics of liquid whole egg for the modelling, designing and the scaling up of the continuous ohmic heating systems for pasteurisation of liquid egg products.     

Effect of high pressure treatment on the physicochemical and functional properties of egg yolk

The effects of high-pressure (HP) treatment at 100–500 MPa on some physicochemical and functional properties of egg yolk (EY) were investigated. Protein solubility, viscosity, surface hydrophobicity (H₀), free sulfhydryl (SH) content, differential scanning calorimetry characteristics, emulsifying activities and emulsifying stability were evaluated. HP-treatment resulted in protein aggregation, as evidenced by gradual decrease in protein solubility and significantly increased in viscosity. HP-treatment at 100–500 MPa induced a gradual decrease in H₀ and SH content, possibly due to protein unfolding and subsequent aggregation/re-association of unfolded proteins. Emulsifying activity index (EAI) was slightly decreased between 100 and 300 MPa and when the pressure is above 400 MPa, EAI was significantly (P < 0.05) decreased relative to the untreated EY. HP-treatment at 100 MPa significantly (P < 0.05) increased the ESI values of EY, while a significant (P < 0.05) decrease was observed when the pressure was above 200 MPa. It was also investigated that there are significant correlations between physicochemical properties of EY, and the differences in the modification of EY protein by HP treatment at different pressure levels may be attributed to the differences in aggregation and unfolding/refolding extents of proteins.     

PTR-TOF-MS Analysis for Influence of Milk Base Supplementation on Texture and Headspace Concentration of Endogenous Volatile Compounds in Yogurt

In the present study, the effects of milk fat (0.3% and 3.5% w/w), solids non-fat (8.4% and 13% w/w), and modified tapioca starch (0%, 0.5%, 1.0%, 1.5%, and 2.0% w/w) concentrations on the textural and physicochemical properties as well as the concentration of several endogenous flavor compounds in the headspace of set and stirred yogurts were investigated. The novel proton transfer reaction time-of-flight mass spectrometry technique was implemented for the non-invasive determination of the amounts of volatile organic compounds in the samples headspace. Milk fat and skim milk powder supplementation of the milk samples increased significantly the firmness and adhesiveness of yogurts (p < 0.001) and improved the stability of the formed gels by increasing their water holding capacity and reducing the amounts of expulsed whey (3.94 and 5.1 g for the milk fat and SNF-fortified samples). Acetaldehyde was significantly (p < 0.001) higher in the low fat-unfortified systems (6.15 ± 0.48 and 5.6 ± 0.60 ppmv, respectively). A similar trend was also reported in the case of 2-propanone (0.91 ± 0.11 and 1.13 ± 0.07 ppmv), diacetyl (334 ± 37 and 350 ± 34 ppbv), 2,3-pentanedione (54 ± 6 and 55 ± 6 ppbv), and 2-butanone (56 ± 7 and 68 ± 5 ppbv) for the same systems. In contrast, the concentration of flavor compounds in the headspace with hydroxyl groups (ethanol and acetoin) increased (p < 0.001) by solid non-fat fortification of milk base (350 ± 32 and 206 ± 7 ppbv, respectively, for the systems fortified with skim milk powder). Modified tapioca starch addition improved the textural properties and gel stability of yogurts whereas affected only the ethanol concentration (222 ± 16 and 322 ± 55 for the control and 2.0% w/w containing systems, respectively). Our data suggested that the reinforcement of textural and structural properties combined with the protein binding affinity of the flavor compounds seemed to be responsible for the aforementioned observations. In the case of stirred yogurts, the gel breakdown did not provoke significant changes in the headspace concentration of the most compounds, with the exception of ethanol, acetoin, and 2,3-pentanedione being significantly (p < 0.05) higher in the stirred yogurts (267 ± 29, 153 ± 11, and 38 ± 1 ppbv, respectively) than set style ones (232 ± 19, 134 ± 9, and 45 ± 3 ppbv, respectively).