Effect of some protein based fat replacers on physical, chemical, textural, and sensory properties of strained yoghurt

Yazıcı F., Akgun A.

JOURNAL OF FOOD ENGINEERING, cilt.62, sa.3, ss.245-254, 2004 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 62 Sayı: 3
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1016/s0260-8774(03)00237-1
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.245-254
  • Anahtar Kelimeler: fat replacer, strained yoghurt, dairy-lo, simplesse, SKIM-MILK POWDER, CONCENTRATED YOGURT, RHEOLOGICAL PROPERTIES, LABNEH, SUBSTITUTE, MICROSTRUCTURE
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

The physical, chemical, textural, and sensory properties during storage of Strained yoghurts, a semisolid product made from yoghurt by removing some part of its serum, made from milks with 0.5% and 2% fat and including Dairy-Lo(TM) and Simplesse(R) added at 0%, 0.25%, and 0.75% levels were analyzed at the first, 7th and 14th day. All samples were analyzed for pH, titratable acidity, total solids, protein, fat, ash, viscosity, hardness, Hunter L-, a-, and b-values, flavor, body and texture, and appearance and color. The samples with lower fat content exhibited higher titratable acidity, ash, viscosity, and L- and a-values than the samples with higher fat content. Dairy-Lo(TM)-added samples had higher titratable acidity, fat, ash, viscosity, a-value, flavor, and appearance and color than Simplesse(R)-added samples. Fat replacer amount and storage time had a significant effect on physical, chemical, textural, and sensory properties of strained yoghurts. (C) 2003 Elsevier Ltd. All rights reserved.