Volume 12, Issue 47 (2015)
FSCT 2015, 12(47): 221-230 |
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Motamedzadegan A, Shahidi S A, Hosseini parvar S H, Ebdali S. Evaluation effects of gelatins types on functional properties of fat free set style yogurt. FSCT 2015; 12 (47) :221-230
URL: http://fsct.modares.ac.ir/article-7-9497-en.html
URL: http://fsct.modares.ac.ir/article-7-9497-en.html
Abstract: (5962 Views)
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
Received: 2014/07/22 | Accepted: 2014/07/22 | Published: 2015/07/23
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