期刊
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
卷 23, 期 1, 页码 1347-1360出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2020.1797785
关键词
Camel milk yogurt; fortification; bovine protein; hydrocolloid; sensory analysis
资金
- UAE University [G00002883]
This study evaluated the effects of added casein (CN), whey proteins (WPs), calcium chloride (CaCl2), and a hydrocolloid [gum arabic (GA), gelatin (GL), sodium alginate (ALG), or pectin (PC)] on the quality of camel milk yogurts. Maximum viscosity was achieved with 4% WP and 2% CN. Addition of CaCl2, GA, and GL negatively affected the viscosity/rheology of WP/CN-fortified yogurts while ALG and PC had positive effects. Syneresis was highest in yogurts containing WP/CN and was reduced with the addition of hydrocolloids in the order GA
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