EFFECT OF SUGAR ESTERS ON THE TEXTURAL PROPERTIES OF NONFAT LOW CALORIE YOGURT

被引：43

作者：

FAROOQ, K ^{[1
]}

HAQUE, ZU ^{[1
]}

机构：

[1] MISSISSIPPI STATE UNIV,MISSISSIPPI AGR & FORESTRY EXPT STN,DEPT FOOD SCI & TECHNOL,MISSISSIPPI STATE,MS 39762

来源：

JOURNAL OF DAIRY SCIENCE | 1992年 / 75卷 / 10期

关键词：

YOGURT; TEXTURE; SUGAR ESTER;

D O I：

10.3168/jds.S0022-0302(92)78029-1

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

The influence of sugar esters (.05%) of var-ious hydrophilic-lipophilic balances on the textural properties of nonfat low calorie yogurts was assessed over 14-d storage at 4-degrees-C. Aspartame was used (200 ppm) to sweeten a skim milk-based yogurt that was stabilized with starch (.5%). The total solids content was 12.68% by weight. Sugar esters improved the overall quality of the yogurt. Yogurts with sugar esters, mainly the stearates with a hydrophilic-lipophilic balance range of 5 to 9, had better body, texture, and mouthfeel compared with yogurts without sugar esters, which were rated as coarse and grainy. The nonfat low calorie yogurts sweetened with aspartame had 101.4 (i.e., 50%) fewer calories per 226.8-g (8-oz) serving than regular yogurt containing 3.25% fat and 4% sucrose.

引用

页码：2676 / 2680

页数：5

共 20 条

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