Mango soy fortified set yoghurt: effect of stabilizer addition on physicochemical, sensory and textural properties

被引：93

作者：

Kumar, P ^{[1
]}

Mishra, HN ^{[1
]}

机构：

[1] Indian Inst Technol, Agr & Food Engn Dept, Kharagpur 721302, W Bengal, India

来源：

FOOD CHEMISTRY | 2004年 / 87卷 / 04期

关键词：

mango; soymilk; yoghurt; stabilizer; physicochemical; texture profile;

D O I：

10.1016/j.foodchem.2003.12.022

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effect of stabilizer addition on physicochemical, sensory, textural properties and starter culture counts of mango soymilk fortified yoghurt (MSFY) were studied. Three stabilizers, namely gelatin, pectin and sodium alginate, were used. The addition rate of stabilizer was 0.2%, 0.4% and 0.6%, w/w. Significant effects of type and addition rate on acidity, moisture content and total solids of MSFY were observed. Syneresis and acetaldehyde content of MSFY was reduced significantly. Lightness (L*) and yellowness (b*) of MSFY increased with gelatin and decreased with pectin and sodium alginate. The greenness (a*) value decreased with increase in addition rate of stabilizers. Gelatin gave better effect on appearance and colour, body and texture, flavour and overall acceptability in comparison with other stabilizers at 0.4% addition rate. Hardness, cohesiveness and adhesiveness of MSFY increased up to 0.4% stabilizer addition, while springiness and gumminess did not follow any trend. There was a significant effect of stabilizer addition on Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus counts. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：501 / 507

页数：7

共 32 条

[1]

Abou-Dawood A. E., 1993, Egyptian Journal of Dairy Science, V21, P21

[2]

[Anonymous], 1995, DAIRY IND INT, V60, P19

[3]

Bals A., 1999, Deutsche Milchwirtschaft, V50, P137

[4] EFFECT OF SODIUM ALKALIS AND SALTS ON PH AND FLAVOR OF SOY-MILK [J].

BOURNE, MC ;

ESCUETA, EE ;

BANZON, J .

JOURNAL OF FOOD SCIENCE, 1976, 41 (01) :62-66

[5] Influence of colour intensity on the perception of colour and sweetness in various fruit-flavoured yoghurts [J].

Calvo, C ;

Salvador, A ;

Fiszman, SM .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2001, 213 (02) :99-103

[6] Some properties of yoghurt produced by adding mulberry pekmez (concentrated juice) [J].

Celik, S ;

Bakirci, I .

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2003, 56 (01) :26-29

[7]

CHOPRA R, 1990, J FOOD SCI TECH MYS, V27, P182

[8] Utilization of laboratory-produced xanthan gum in the manufacture of yogurt and soy yogurt [J].

El-Sayed, EM ;

Abd El-Gawad, IA ;

Murad, HA ;

Salah, SH .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2002, 215 (04) :298-304

[9] Effect of gelatine on the texture of yoghurt and of acid-heat-induced milk gels [J].

Fiszman, SM ;

Salvador, A .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 1999, 208 (02) :100-105

[10]

Hutchings JB, 1994, Food colour and appearance

← 1 2 3 4 →