Effect of different fat replacers on the physicochemical and instrumental analysis of low-fat cupuassu goat milk yogurts

被引:20
作者
Costa, Marion P. [1 ]
Frasao, Beatriz S. [1 ]
Rodrigues, Bruna L. [1 ]
Silva, Adriana C. O. [1 ]
Conte-Junior, Carlos A. [1 ]
机构
[1] Univ Fed Fluminense, Fac Vet, Dept Food Technol, Niteroi, RJ, Brazil
关键词
Inulin; maltodextrin; whey protein; skim milk powder; apparent viscosity; SENSORY PROPERTIES;
D O I
10.1017/S0022029916000674
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
The aim of this Research Communication was to investigate the changes in physicochemical, colour, apparent viscosity and texture properties in low-fat goat milk yogurts prepared with cupuassu pulp by the addition of inulin (SI), maltodextrin (SM), whey protein (SW) and skim milk powder (SP). Three batches of each cupuassu goat milk yogurt were prepared and analysed on the 1st day of storage by pH, proximate composition, colour, apparent viscosity, and texture. In comparison to yogurts from whole (W) or skimmed milk (S), all of the fat replacers improved the physicochemical properties (P < 0.05). The addition of the carbohydrates (inulin and maltodextrin) and proteins (whey protein and skim milk powder) also influenced the colour of the low-fat cupuassu goat milk yogurt (P < 0.05). All fat replacer treatments (SI, SM, SW and SP) presented a higher (P < 0.05) apparent viscosity than W and S yogurts. However, only the addition of skim milk powder increased the texture parameters (firmness and consistency) (P < 0.05). These results suggest that skim milk powder can be used to improve the texture properties of low-fat cupuassu goat milk. Furthermore, inulin, maltodextrin, and whey protein can potentially be applied in the goat dairy industry to increase the viscosity of yogurts.
引用
收藏
页码:493 / 496
页数:4
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