Texture of nonfat yoghurt as influenced by whey protein concentrate and Gum Tragacanth as fat replacers

被引：18

作者：

Aziznia, Somayeh ^{[2
]}

Khosrowshahi, Asghar ^{[3
]}

Madadlou, Ashkan ^{[4
]}

Rahimi, Jamshid ^{[1
]}

Abbasi, Habib ^{[5
]}

机构：

[1] Urmia Univ, Fac Agr, Dept Food Sci & Engn, Orumiyeh, Iran

[2] Islamic Azad Univ, Shoushtar Branch, Fac Agr, Dept Food Sci & Engn, Shoushtar, Iran

[3] Urmia Univ, Fac Agr, Dept Food Sci & Engn, Orumiyeh, Iran

[4] Univ Tehran, Fac Agr Biosyst Engn, Dept Food Sci & Engn, Tehran, Iran

[5] Univ Tehran, Fac Biosyst Engn, Dept Food Sci & Engn, Karaj, Iran

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2009年 / 62卷 / 03期

关键词：

Gum Tragacanth; Nonfat yoghurt; Texture; Whey protein concentrate; ACID MILK GELS; RHEOLOGICAL PROPERTIES; PHYSICAL-PROPERTIES; HEAT-TREATMENT; SET YOGURT; CASEIN; MICROSTRUCTURE; MANUFACTURE; POWDER; RATIOS;

D O I：

10.1111/j.1471-0307.2009.00507.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Seven batches of nonfat yoghurt stabilized with different concentrations of whey protein concentrate (WPC) and Gum Tragacanth (GT) were produced to study the effects of WPC and GT as fat replacers on the rheological properties of yoghurt. By increasing the WPC up to 15 g/L, storage modulus (G'), loss modulus (G '') and complex dynamic viscosity (eta*) values were increased and sensory impressions of texture and appearance were improved when compared with the control nonfat yoghurt. Addition of gum above 0.5 g/L led the decrease of G', G '', eta* and resulted in lower scores for sensory attributes than control nonfat yoghurt.

引用

页码：405 / 410

页数：6