Development of reduced-fat coconut yoghurt: physicochemical, rheological, microstructural and sensory properties

被引：30

作者：

Chetachukwu, Adegoke Samuel ^{[1
]}

Thongraung, Chakree ^{[2
]}

Yupanqui, Chutha Takahashi ^{[1
]}

机构：

[1] Prince Songkla Univ, Interdisciplinary Grad Sch Nutraceut & Funct Food, Hat Yai 90110, Songkhla, Thailand

[2] Prince Songkla Univ, Fac Agroind, Dept Food Technol, Hat Yai 90110, Songkhla, Thailand

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2019年 / 72卷 / 04期

关键词：

Reduced-fat coconut yoghurt; Rheology; Microstructure; Sensory evaluation; Isoelectric precipitation; FUNCTIONAL-PROPERTIES; PHYSICAL-PROPERTIES; MILK; INULINS; STORAGE; SET;

D O I：

10.1111/1471-0307.12600

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A reduced-fat coconut yoghurt (RFY) was developed. The proximate composition of whole-fat coconut yoghurt (WFY) was significantly different from that of RFY. The storage modulus G ', water-holding capacity (WHC), yield stress (tau(o)) and consistency coefficient (k) of RFY were higher than those of WFY. The RFY exhibited lower lipid oxidation as the storage period increased. The RFY showed better viability of Lactobacillus bulgaricus and Streptococcus thermophilus. Furthermore, the micrographs of WFY showed larger pores than those of RFY. The sensory panellist preferred RFY (6.78 +/- 1.38) to WFY (5.38 +/- 1.68). Hence, RFY can be considered as a natural food alternative for vegans.

引用

页码：524 / 535

页数：12

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