Addition of water-soluble soy extract and probiotic culture, viscosity, water retention capacity and syneresis characteristics of goat milk yogurt

被引：3
作者：
Guimaraes da Silva, Danielle Cristina [1 ]
de Abreu, Luiz Ronaldo [1 ]
Pereira Assumpcao, Giovana Maria [2 ]
机构：
[1] Univ Fed Lavras, Dept Ciencia Alimentos, BR-37200000 Lavras, MG, Brazil
[2] Inst Fed Ciencia Educ & Tecnol Sudeste Minas Gera, Barbacena, MG, Brazil
来源：
CIENCIA RURAL | 2012年 / 42卷 / 03期
关键词：
yogurt; water-soluble soy extract; rheology; GELATION; EXOPOLYSACCHARIDES; TECHNOLOGY; BACTERIA;
D O I：
10.1590/S0103-84782012000300026
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
Yogurts from goat milk were elaborated and water-soluble soybean extract (WSSE) and Bifidobacterium lactis probiotic culture added during processing. The characteristics of apparent viscosity, water retention capacity and syneresis were analyzed during 29 days of storage and it was verified the influence of WSSE and the probiotic on these rheological properties. The suplementation of WSSE provoked an increase in the viscosity and water retention capacity of the yogurts while reducing the syneresis. The inoculation of the probiotic culture during elaboration of the yogurts did not significantly alter the rheological characteristics of the products. Therefore, the water-soluble soybean extract and the probiotic culture can contribute to the rheological characteristics of yogurts, besides the nutritional and functional improvement advantages already known with the use of these products.
引用
收藏
页码：545 / 550
页数：6
相关论文
共 29 条
  • [1] Dietary goat milk improves iron bioavailability in rats with induced ferropenic anaemia in comparison with cow milk
    Alferez, Maria J. M.
    Lopez-Aliaga, Inmaculada
    Nestares, Teresa
    Diaz-Castro, Javier
    Barrionuevo, Mercedes
    Ros, Patricia B.
    Campos, Margarita S.
    [J]. INTERNATIONAL DAIRY JOURNAL, 2006, 16 (07) : 813 - 821
  • [2] GELATION AND EMULSIFICATION PROPERTIES OF PARTIALLY INSOLUBILIZED WHEY-PROTEIN CONCENTRATES
    BEUSCHEL, BC
    CULBERTSON, JD
    PARTRIDGE, JA
    SMITH, DM
    [J]. JOURNAL OF FOOD SCIENCE, 1992, 57 (03) : 605 - +
  • [3] BRASIL. Ministerio da Agricultura Pecuaria e Abastecimento, 2006, MET AN OF FIS QUIM C
  • [4] BRASIL Ministerio da Agricultura Pecuaria e Abastecimento, 2000, DIARIO OFICIAL 1109
  • [5] Acid-induced gelation of whey protein polymers: effects of pH and calcium concentration during polymerization
    Britten, M
    Giroux, HJ
    [J]. FOOD HYDROCOLLOIDS, 2001, 15 (4-6) : 609 - 617
  • [6] Applications of exopolysaccharides in the dairy industry
    Duboc, P
    Mollet, B
    [J]. INTERNATIONAL DAIRY JOURNAL, 2001, 11 (09) : 759 - 768
  • [7] FRAZIER C. A, 1995, TOTAL HLTH, V17, P46
  • [8] PHYSICAL-PROPERTIES OF YOGURT MADE FROM MILK TREATED WITH PROTEOLYTIC-ENZYMES
    GASSEM, MA
    FRANK, JF
    [J]. JOURNAL OF DAIRY SCIENCE, 1991, 74 (05) : 1503 - 1511
  • [9] Gomes V., 2004, Brazilian Journal of Veterinary Research and Animal Science, V41, P339, DOI 10.1590/S1413-95962004000500008
  • [10] *I A LUTZ, 1985, NORM AN I A LUTZ, V1
123