期刊
INTERNATIONAL DAIRY JOURNAL
卷 17, 期 4, 页码 308-315出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2006.04.009
关键词
fermented whey; hydrocolloids; mouthfeel; flavour
High-methoxy pectin (HMP), propylene glycol alginate (PGA), carboxymethyl cellulose (CMC) and xanthan gum (XG) were added separately to whey fermented by a yoghurt starter culture at concentrations that yielded a viscosity similar to that of commercial fermented milk beverages. Mouthfeel and flavour of the samples were assessed by a highly trained panel, and volatile analysis was performed by proton-transfer reaction mass spectrometry to determine the effect of hydrocolloids on the partition of flavour compounds in the headspace. CMC and HMP produced significantly higher thickness than PGA and XG; PGA caused a 'gritty' mouthfeel. The yoghurt aroma of the samples containing CMC and PGA was perceived as less intense compared with the control, consistent with a reduced concentration of key volatile compounds in the headspace of these samples. (c) 2006 Elsevier Ltd. All rights reserved.
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