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Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   SUMMER 2015 , Volume 12 , Number 47; Page(s) 221 To 230.
 
Paper: 

EVALUATION EFFECTS OF GELATINS TYPES ON FUNCTIONAL PROPERTIES OF FAT FREE SET STYLE YOGURT

 
 
Author(s):  MOTAMEDZADEGAN A.*, SHAHIDI S.A., HOSSEINIPARVAR S.H., EBDALI S.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, AYATOLLAH AMOLI BRANCH, ISLAMIC AZAD UNIVERSITY, AMOL
 
Abstract: 

The effect of the addition of various gelatin with different gel strength and changes in total solid non-fat on physicochemical and textural properties of non-fat yogurt evaluated, and addition of high bloom (HBG) and low bloom (LBG) gelatin in different concentrations (0.25%, 0.5%, 0.75% and 1%) impacts on textural properties of yogurt compared. According the results during gel formation and after that, gelatin interacted with milk casein network, as basis of the yogurt gel structure and revival water bands, thereupon plummet syneresis dramatically specially in samples with higher gelatin amount. On the other hand textural properties such as gel firmness of yogurt hardly affected by gelatin and SNF content; and samples contain 12.5% SNF and 1% HLB had firmest gel. Also, viscosity increased with addition of gelatin and solid nonfat. This feature can reduce the deficiencies of fat removed.

 
Keyword(s): GELATIN, SET YOGHURT, LOW CALORIE, TEXTURE, PHYSICOCHEMICAL PROPERTIES
 
References: 
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