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

页码：545 / 550

页数：6

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