Physical properties and microstructure of yoghurts supplemented with milk protein hydrolysates

被引:79
作者
Sodini, I
Lucas, A
Tissier, JP
Corrieu, G
机构
[1] INRA, Unite Mixte Rech Genie & Microbiol Procedes Alime, Inst Natl Agron Paris Grignon, F-78850 Thiverval Grignon, France
[2] INRA, Unite Rech Genie Procedes & Technol Alimentaires, F-59650 Villeneuve Dascq, France
关键词
yoghurt; milk protein hydrolysate; physical properties; rheology; microstructure;
D O I
10.1016/j.idairyj.2004.05.006
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The physical properties and the microstructure of yoghurts containing probiotic bacteria, and supplemented with milk protein hydrolysates, were studied. Three casein hydrolysates and three whey protein hydrolysates were added to milk at a concentration ranging from 0.25 to 4 g L-1. The milks were then fermented with either of two different cultures. The resulting yoghurts with added hydrolysates were compared to the control yoghurt without supplementation. For both cultures, addition of hydrolysates decreased the complex viscosity and graininess in yoghurts. The addition of hydrolysates also reduced fermentation time. Microstructural observations showed a more open and less branched structure in yoghurts when milk protein hydrolysates were incorporated. The difference in fermentation time between milks with different levels of added hydrolysates could partially explain the differences in microstructure and physical properties of the final yoghurts. (C) 2004 Elsevier Ltd. All rights reserved.
引用
收藏
页码:29 / 35
页数:7
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