Improved creaminess in stirred yoghurt through amylomaltase-treated starch domains

Autor:	Arjen Sein, Fred van de Velde, Arno C. Alting, Leo Mulleners, Piet Buwalda, Marja W. Kanning, Brenda van den Akker-Bleumink
Jazyk:	angličtina
Rok vydání:	2012
Předmět:	milk Chemistry Starch Biobased Chemistry and Technology digestive oral and skin physiology food and beverages gels Applied Microbiology and Biotechnology Domain formation chemistry.chemical_compound rheological properties Reduced fat impact Food science protein Food Science VLAG
Zdroj:	International Dairy Journal, 27(1-2), 86-91 International Dairy Journal 27 (2012) 1-2
ISSN:	0958-6946
DOI:	10.1016/j.idairyj.2012.07.011
Popis:	Amylomaltase-treated starch (ATS) has been described as an excellent fat-replacer in set yoghurt. Its functionality as a creaminess enhancer relates to the ability to form domains, which have melting and yielding characteristics in the mouth. This study was intended to understand the functionality of ATS in stirred yoghurt. Sensory evaluation of reduced fat stirred yoghurt samples showed that the creaminess perception of stirred yoghurt with 1.5% fat and 0.5% ATS was comparable with the reference full fat yoghurt containing 3% fat. This showed that ATS was even more effective as a creaminess enhancer in stirred yoghurt than in set yoghurt. This was related to the higher effectiveness of domain formation during storage after cooling in a dispersed system, as a result of stirring of the yoghurt gel, compared with a gelled set-yoghurt system.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::01055951af1440e859da29ac498201c5 https://doi.org/10.1016/j.idairyj.2012.07.011 Zobrazit plný text záznamu Full Text from ScienceDirect