Influence of different exopolysaccharide-producing strains on the physicochemical, sensory and syneresis characteristics of reduced-fat stirred yoghurt

Autor:	Aziz Korkmaz, M. Serdar Akin, Mutlu B. Guler-Akin
Rok vydání:	2009
Předmět:	chemistry.chemical_classification Syneresis Process Chemistry and Technology Flavour Acetaldehyde food and beverages Bioengineering Dairy industry Polysaccharide Mouthfeel chemistry.chemical_compound chemistry Milk products Reduced fat Food science Food Science
Zdroj:	International Journal of Dairy Technology. 62:422-430
ISSN:	1471-0307 1364-727X
Popis:	Reduced-fat stirred yoghurts were prepared by using ropy and nonropy exopolysaccharide (EPS)-producing strains or nonexopolysaccharide-producing strains. Yoghurts were evaluated for pH, titrable acidity, acetaldehyde, whey separation, viscosity, EPS concentration, sensory and microbiological analyses. Determinations of these parameters were made at 1, 7, 14 and 21 days of storage. Reduced-fat yoghurts made with EPS + strains exhibited lower syneresis and acetaldehyde contents, but higher viscosity than those made with the EPS - strain. Physico-chemical results correlated with the sensory results in that panellists scored the EPS + yoghurts as having an overall better mouthfeel, but a worse flavour than EPS ― yoghurt.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7287df2d22a26dfe74587bc3078a9758 https://doi.org/10.1111/j.1471-0307.2009.00499.x Zobrazit plný text záznamu Plný text ve formátu PDF