Journal
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Volume 75, Issue 2, Pages 380-392Publisher
WILEY
DOI: 10.1111/1471-0307.12850
Keywords
Gelatine hydrolysates; Epigallocatechin-3-gallate; Nonfat set-type yoghurt; Huso huso
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Funding
- Artemia and Aquaculture Research Institute (AARI) of the Urmia University
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Sturgeon gelatin hydrolysates combined with epigallocatechin-3-gallate can enhance the growth of probiotics and improve the flow behavior and gelation of yogurt, but excessive concentration of additives may result in syneresis and decreased hardness.
Sturgeon gelatin hydrolysates combined with epigallocatechin-3-gallate (SGH + EGCG) were incorporated in fat-free set-type yogurt stabilized using sturgeonish (Ysg) or bovine gelatin (Ybg). Sturgeon gelatin hydrolysates in combination with epigallocatechin-3-gallate increased yogurts probiotics growth during refrigerated storage. In Ysg with SGH + EGCG at 0.1 g/dL the flow behavior index (n) was decreased, and the values of consistency coefficient (k), complex viscosity (eta*), and yield stress (tau(0)) increased. Ysg and Ybg had higher acidification rates during fermentation compared to control (Yc). However, the higher SGH + EGCG (0.3 g/dL) led to an increased syneresis and weaker hardness. Results indicated the enhanced fermentation rates, textural, and gelation of Ysg with SGH + EGCG at 0.1 g/dL.
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