Microstructure and texture of yogurt as influenced by fat replacers

Sandoval-Castilla, O.; Lobato‐Calleros, C.; Aguirre–Mandujano, Eleazar; Vernon‐Carter, E.J.

doi:10.1016/s0958-6946(03)00166-3

Cited by 290 publications

(221 citation statements)

References 20 publications

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“…the oral thickness of dairy desserts showed significant correlation (r = 0.92) with instrumental firmness values. This result corroborates those found by Saint-Eve et al (2009) investigating the effect of reducing salt and fat content on composition, texture, and sensory properties of flavoured model dairy products. These authors reported high correlation (r = 0.97) between firmness perception and firmness TPA parameters.…”

Section: Fluid Flow Behavior Characterizationsupporting

confidence: 90%

“…β-lactoglobulin is the major protein in whey, and it is considered the main gel-forming agent due to the presence of free sulfhydryl groups in the molecule. WPC has been used as a fat substitute in various foods such as yogurt (AZIZNIA et al, 2008;SANDOVAL-CASTILLA et al, 2004;LOBATO-CALLEROS et al, 2004), cheese (LOBATO-CALLEROS et al, 2007), and sausage (YOO et al, 2007). Sandoval-Castilla et al (2004) studied the addition of three commercial fat replacers consisting of whey protein concentrate (WPC), microparticulated whey protein (MWP), and modified tapioca starch (MTS), alone and combined.…”

Section: Rheological Analysismentioning

confidence: 99%

“…People are motivated to consume low-fat dairy products in order to ensure overall good health and reduce the risk of several types of diseases, such as obesity, hypertension, cerebral apoplexy, and coronary heart diseases (SANDOVAL-CASTILLA et al, 2004;YOO et al, 2007). The formulation of these foods constitutes a great challenge for the food industry since fat has multiple properties which affect food texture, appearance, flavor and aroma (GONZÁLEZ-TOMÁS et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

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Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements

et al. 2012

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It is important to understand how changes in the product formulation can modify its characteristics. Thus, the objective of this study was to investigate the effect of whey protein concentrate (WPC) on the texture of fat-free dairy desserts. The correlation between instrumental and sensory measurements was also investigated. Four formulations were prepared with different WPC concentrations (0, 1.5, 3.0, and 4.5 wt. (%)) and were evaluated using the texture profile analysis (TPA) and rheology. Thickness was evaluated by nine trained panelists. Formulations containing WPC showed higher firmness, elasticity, chewiness, and gumminess and clearly differed from the control as indicated by principal component analysis (PCA). Flow behavior was characterized as time-dependent and pseudoplastic. Formulation with 4.5% WPC at 10 °C showed the highest thixotropic behavior. Experimental data were fitted to Herschel-Bulkley model. The addition of WPC contributed to the texture of the fat-free dairy dessert. The yield stress, apparent viscosity, and perceived thickness in the dairy desserts increased with WPC concentration. The presence of WPC promotes the formation of a stronger gel structure as a result of protein-protein interactions. The correlation between instrumental parameters and thickness provided practical results for food industries.

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Section: Fluid Flow Behavior Characterizationsupporting

confidence: 90%

Section: Rheological Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements

et al. 2012

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“…Texture profile analysis of yoghurt samples Texture profile analysis of the yoghurt samples was carried out with a method of Sandoval-Castilla et al (2004). The sample analyzed was carefully scooped into an acrylic cylindrical Fig.…”

Section: Methodsmentioning

confidence: 99%

“…Microstructure of yoghurt samples The analysis sample was separated from approximately 10 mm below the surface of the prepared yoghurt sample and fixed in a 2 % (w/w) glutaraldehyde solution in phosphate buffer (0.1 mM, pH 7.2) at room temperature for 1 h to cross-link milk proteins as per the method of Sandoval-Castilla et al (2004). The fixed sample was washed with the phosphate buffer, and dehydrated for 15 min in a graded ethanol series consisting of 50, 70, 90 and 100 % ethanol.…”

Section: Methodsmentioning

confidence: 99%

Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase

2012

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Horseradish peroxidase (HRP, EC 1.11.1.7) was applied to treat whole bovine milk in the presence or absence of ferulic acid (FA). The treated milk exhibited different rheological properties from the control milk, and was used to prepare set-yoghurt with commercial direct vat set starter. Some chemical, textural and rheological properties of the yoghurt prepared were measured and compared. Compared to that prepared with the control milk, the yoghurt prepared with the HRP-or HRP and FA-treated bovine milk exhibited an increased hardness and adhesiveness, lower syneresis extent, higher apparent viscosity, and higher storage modulus and viscous modulus. Observation of the microstructure of the yoghurt samples under scanning electron microscopy illustrated that HRP treatment of bovine milk led to the prepared yoghurt a more compact and uniform structure. The results in the present work stated that treatment of bovine milk with HRP in the presence of ferulic acid could be applied to improve the quality of set-yoghurt.

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Milk and Milk‐Based Dairy Ingredients

Sodini¹,

Tong²

2006

Manufacturing Yogurt and Fermented Milks

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Microstructure and texture of yogurt as influenced by fat replacers

Cited by 290 publications

References 20 publications

Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements

Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements

Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase

Milk and Milk‐Based Dairy Ingredients

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