Effect of sugar reduction and addition of corn fibre and polydextrose on pore size and syneresis of yoghurt

被引：13

作者：

Gomes, Elisangela Ramieres ^{[1
]}

Montalvao Carneiro, Lauren Carvalho ^{[1
]}

Stephani, Rodrigo ^{[2
]}

de Carvalho, Antonio Fernandes ^{[1
]}

Toledo Renhe, Isis Rodrigues ^{[3
]}

Wolfschoon-Pombo, Alan F. ^{[1
]}

Perrone, Italo Tuler ^{[4
]}

机构：

[1] Univ Fed Vicosa, INOVALEITE Dept Food Technol, BR-36571000 Vicosa, MG, Brazil

[2] Univ Fed Juiz de Fora, Dept Chem, Spect & Mol Struct Nucleus, BR-36036330 Juiz De Fora, MG, Brazil

[3] Candido Tostes Dairy Inst EPAMIG, BR-36045560 Juiz De Fora, MG, Brazil

[4] Univ Fed Juiz de Fora, Fac Pharm, Dept Pharmaceut Sci, BR-36036330 Juiz De Fora, MG, Brazil

来源：

INTERNATIONAL DAIRY JOURNAL | 2022年 / 129卷

关键词：

SENSORY PROPERTIES; STIRRED YOGURT; SET YOGURT; MICROSTRUCTURE; MILK; IMPACT;

D O I：

10.1016/j.idairyj.2021.105298

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study investigated the effect of sugar reduction and replacement by corn fibre and polydextrose on yoghurt gel pore size and syneresis. Five yoghurt formulations were produced with 9, 4.5 and 0% sucrose, and also 4.5% with added 2% corn fibre or polydextrose. The increasing demand for sugar reduction in dairy products justifies studies on new formulations such as fibre addition. Sucrose reduction from 9% to 0% led to a decrease in average matrix pore size and increased syneresis. Fibre or polydextrose addition effectively reduced syneresis, despite bigger matrix pore sizes. Fermentation profile, acidity and pH values were not significantly affected by compositional changes.

引用

页数：6

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