Paper Information

Journal:   JOURNAL OF FOOD TECHNOLOGY AND NUTRITION   SUMMER 2010 , Volume 7 , Number 3 (27); Page(s) 66 To 73.
 
Paper: 

PRODUCTION OF NONFAT SET YOGURT WITH CORN STARCH AND GELATIN

 
Author(s):  AGHAZADEH MESHGI M.*, MOHAMMADI KH., TUTUNCHI S., FARAHANIAN Z.
 
* DEPARTMENT OF FOOD HYGIENE, FACULTY OF SPECIALIZED VETERINARY SCIENCES, SCIENCE & RESEARCH BRANCH, ISLAMIC AZAD UNIVERSITY, TEHRAN, IRAN
 
Abstract: 

Introduction: Yogurt is a fermented dairy product which is a popular product throughout the world. It has been known as a healthy product during recent years because of its high amount of calcium and protein. This product is produced with different concentrations of fat but due to increasing demand for consumption of low fat and nonfat products especially for people with cardiovascular diseases and hyperlipidemia, it is preferred to use nonfat milk for production of these products. It is obvious that full fat yogurts might have a better texture and flavor therefore in order to make these characteristics in low fat and non fat products, the application of suitable fat replacers and additives is essential.
Materials and Methods: In this study corn starch and gelatin in two different concentrations (0.5 and 1%) were used for production of non fat yogurt. The chemical properties of the produced yogurts consisting of dry matter, ash, acidity, pH and synersis were measured 1, 7 and 15 days after production and compared to the control (nonfat yogurt without these additives).
Results: The results showed that yogurts produced with starch and 0.5% gelatin had a better texture and flavor than the control sample. Chemical properties of these yogurts were acceptable however the addition of 1% gelatin did not produce satisfactory results.
Conclusion: The results of this study indicated that stabilizing agents might be employed to improve the quality of non fat set yogurt.

 
Keyword(s): CORN STARCH, GELATIN, NONFAT SET YOGURT
 
References: 
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