Effect of resistant starch and aging conditions on the physicochemical properties of frozen soy yogurt

Abstract

The present study investigated the effects of resistant starch concentration (0, 1, 2 %), aging time (2, 13, 24 h) and aging temperature (2, 4, 6 °C) on the physicochemical properties of frozen soy yogurt. The results showed that resistant starch increased viscosity because of its water binding properties. Resistant starch also increased foam stability, fat destabilization, and hardness, but it decreased overrun and meltdown rate. Viscosity, hardness and fat destabilization increased as aging time increased. An increase in aging temperature decreased viscosity, overrun, hardness and fat destabilization of frozen yoghurt, but increased the meltdown rate.

Steady and dynamic rheological behaviour of frozen soy yogurt mix affected by resistant starch and β-glucan

“…Soymilk blend containing 8% soy flour, 4% skim milk powder, and 1% food grade sodium citrate was prepared by dissolving in hot water (90-95°C). [11] β-glucan from oat and resistant starch was added to the mixture at different levels (0, 1, and 2%). The mixture was stirred completed and heated at 85°C for 30 min.…”

Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent

“…The minimum and maximum amount of melting rate was related to the control sample and the sample containing the mixture of 2% RS and 2% maltodextrin, respectively. These results can be related to the ability of RS and maltodextrin in trapping water and forming gel network structure Rezaei et al 2015).…”

“…1d, the variation of maltodextrin concentration had higher effect on the sample viscosity compared to RS and this may be related to the higher water absorption and strong gel network formation ability of maltodextrin compared to RS (Rezaei et al 2015;Guzeler et al 2011;Sajilata et al 2005).…”

“…Similar results also indicate that the use of maltodextrin (Guzeler et al 2011) and modified starch (Surapat and Rugthavon 2003) as a fat substitute in the ice cream formulation lead to increase overrun. On the other hand, researchers such as Marshall et al (2003), Rezaei et al (2015) and Goff and Hartel (2013) expressed that by increasing viscosity during mixing and freezing process, air is properly distributed into the texture and so lead to increase sample overrun.…”

“…In general, increasing the viscosity of the samples containing fat substitutes can be related to the reaction of RS and maltodextrin with the liquid part of the mixture and the high water absorption capacity of these compounds (Rezaei et al 2015). As a result, these compounds by increasing the water holding capacity led to decrease the stream acceptation and increase the sample resistance to streaming or appearance viscosity (Fig.…”