| Autor: |
Magenis, Renata B., Prudêncio, Elane S., Amboni, Renata D. M. C., Cerqueira Júnior, Noel G., Oliveira, Ricardo V. B., Soldi, Valdir, Benedet, Honório D. |
| Předmět: |
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| Zdroj: |
International Journal of Food Science & Technology; May2006, Vol. 41 Issue 5, p560-568, 9p, 3 Charts, 3 Graphs |
| Abstrakt: |
Yogurts made with 80% milk retentate (MR) [Volume Reduction Factor (VRF) = 1.5] and 20% cheese whey retentate (WR; VRF = 8.0) (yogurt 1) and yogurts made with 100% MR through ultrafiltration have been evaluated as to flow, texture profile analysis (TPA) and syneresis index. As with MR and WR, their physico-chemical composition was also determined. The yogurt to which WR had been added showed; less apparent viscosity and greater tixotrophya; less firmness and adhesiveness and greater cohesiveness; higher syneresis index, less protein and mineral content, and greater lipid content in comparison with the yogurt made only with MR. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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