期刊
FOOD HYDROCOLLOIDS
卷 23, 期 3, 页码 980-987出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2008.07.011
关键词
Creaminess; Melting; Fat replacer; Starch; Amylopectine; Amylase; Amylomaltase
Amylomaltase-treated starch (ATS) is an excellent creaminess enhancer in yoghurt. Small amounts of ATS raised the creaminess perception of low-fat yoghurt (1.5%) to that of full-fat yoghurt (5%). In this way, a reduction in fat-related energy value Could be achieved from 45 to 21.5 kcal/100 g product. The functionality of ATS in set yoghurt resulted from discrete domains of ATS that resemble the microstructural behaviour of fat particles. The microstructure of the yoghurt is dominated by the protein and the ATS domains are enclosed in or bound to this protein network. The perceived creaminess resulted from in-mouth melting of these ATS domains due to a combined effect of their physical melting and hydrolysis by amylase present in the saliva. (C) 2008 Elsevier Ltd. All rights reserved.
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