Quality attributes of set-style skimmed yoghurt affected by the addition of a cross-linked bovine gelatin

Abstract

Bovine gelatin was cross-linked using horseradish peroxidase, glucose oxidase, and glucose, and then used in the preparation of set-style skimmed yoghurt. Both bovine and cross-linked gelatins were added into yoghurt milk at 2 g/kg, whilst the yoghurt milk composed of table sugar of 60 g/kg was fermented by a commercial direct vat set starter at 42°C for 5 h. Yoghurt samples stored at 4°C for 1 and 7 d were assessed for their compositions and quality indices. In comparison with that contained bovine gelatin, the yoghurt contained cross-linked gelatin had similar chemical indices in terms of protein, reducing sugars, and total solids contents, but exhibited lower syneresis, larger hysteresis loop area, higher apparent viscosity, elastic and viscous moduli, and improved microstructure. Cross-linked gelatin could delay yoghurt post-acidification slightly. Cross-linked gelatin was thus proved to be a potential stabilizer better than bovine gelatin to improve the quality of setstyle skimmed yoghurt.Atributos cualitativos del preparado de yogur desnatado afectado por la adición de gelatina bovina reticulada RESUMEN Se reticuló gelatina bovina utilizando peroxidasa de rábano picante, glucosa oxidasa y glucosa, después se utilizó en la elaboración de preparado de yogur desnatado. Las dos gelatinas bovina y reticulada se añadieron a la leche para yogur a 2 g/kg, mientras que la leche para yogur compuesta de azúcar común de 60 g/kg se fermentó mediante un iniciador comercial directo a 42°C durante 5 h. A las muestras de yogur que se almacenaron a 4°C durante 1 y 7 días se les examinó sus composiciones e índices de calidad. En comparación con el que contenía gelatina bovina, el yogur que contenía gelatina reticulada obtuvo unos índices químicos similares en términos proteínicos, reducción de azúcares y contenido total de sólidos, aunque exhibió una menor sinéresis, una mayor área de ciclos de histéresis, una mayor viscosidad aparente, módulos de elasticidad y viscosos, además de una microestructura mejorada. La gelatina reticulada podría retrasar ligeramente la postacidificación del yogur. Además, se comprobó que la gelatina reticulada es un potencial estabilizador mejor que la gelatina bovina para mejorar la calidad del preparado de yogur desnatado. ARTICLE HISTORY

Quality assessment of yogurt enriched with different types of fibers

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