期刊
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
卷 62, 期 3, 页码 422-430出版社
WILEY
DOI: 10.1111/j.1471-0307.2009.00499.x
关键词
Exopolysaccharide-producing cultures; Reduced-fat yoghurt; Syneresis and sensory characteristics
资金
- Research Fund of Harran University [412]
Reduced-fat stirred yoghurts were prepared by using ropy and nonropy exopolysaccharide (EPS)-producing strains or nonexopolysaccharide-producing strains. Yoghurts were evaluated for pH, titrable acidity, acetaldehyde, whey separation, viscosity, EPS concentration, sensory and microbiological analyses. Determinations of these parameters were made at 1, 7, 14 and 21 days of storage. Reduced-fat yoghurts made with EPS+ strains exhibited lower syneresis and acetaldehyde contents, but higher viscosity than those made with the EPS- strain. Physico-chemical results correlated with the sensory results in that panellists scored the EPS+ yoghurts as having an overall better mouthfeel, but a worse. flavour than EPS- yoghurt.
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