Microstructure and texture of yogurt as influenced by fat replacers

Seven reduced-fat yogurts were prepared from reconstituted milk (15 g fat L −1, 120 g total solids L −1) added with three commercial fat replacers consisting of whey protein concentrate (WPC), microparticulated whey protein (MWP) and modified tapioca starch (MTS), alone and combined. A reduced-fat y...

Full description

Saved in:
Bibliographic Details
Published in:International dairy journal 2004-02, Vol.14 (2), p.151-159
Main Authors: Sandoval-Castilla, O., Lobato-Calleros, C., Aguirre-Mandujano, E., Vernon-Carter, E.J.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Fat replacers
Food industries
Fundamental and applied biological sciences. Psychology
Microstructure
Milk and cheese industries. Ice creams
Reduced-fat yogurts
Textural characteristics
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Seven reduced-fat yogurts were prepared from reconstituted milk (15 g fat L −1, 120 g total solids L −1) added with three commercial fat replacers consisting of whey protein concentrate (WPC), microparticulated whey protein (MWP) and modified tapioca starch (MTS), alone and combined. A reduced-fat yogurt (RFY, 15 g fat L −1 milk, 120 g total solids L −1) without added fat replacers and a full-fat yogurt (FFY, 30 g fat L −1 milk, 120 g total solids L −1) were elaborated as controls. Yogurts were stored 5 days at 4°C prior to instrumental texture profile analysis and microstructure analysis.
ISSN:0958-6946
1879-0143
DOI:10.1016/S0958-6946(03)00166-3