期刊
FOOD SCIENCE & NUTRITION
卷 10, 期 4, 页码 1113-1125出版社
WILEY
DOI: 10.1002/fsn3.2771
关键词
concentrated yogurt; functional food; Quinoa flour; sensory properties; skim milk powder; texture
资金
- Ferdowsi University of Mashhad [51640]
This study found that replacing skim milk powder with quinoa flour in concentrated yogurt production improved texture, taste, and fermentation time, with the best results achieved at a substitution level of 25%.
Milk standardization with solids (i.e., nonfat milk solids, MSNF) for yogurt manufacture is traditionally achieved by the addition of skim milk powder (SMP). However, the addition of SMP to milk-based yogurt increases lactose content and decreases both protein content and gel firmness. Thus, in this work, quinoa flour (QF; 0%, 25%, 50%, 75%, and 100% w/w) was used to replace SMP in concentrated yogurt. The physicochemical, textural, and sensory properties and microstructure of the yogurt were evaluated during cold storage. Generally, protein content, water-holding capacity, and L* value decreased, while syneresis, textural attributes, and viscosity increased with increasing QF content. The substitution of high levels of QF (>25%, w/w) for SMP led to significantly shorter fermentation times, as compared to the control sample. The scanning electron microscopy observations showed significant changes in the yogurt microstructure as a consequence of QF replacement. Samples with 25% (w/w) substitution of QF and control had the highest scores in overall acceptance. According to the results, QF could be applied as an interesting raw material for concentrating the milk-based yogurt at substitution level of 25% (w/w).
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据