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Effect of partial replacement of solids with gelatin on functional properties of non-fat yogurt
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S Ebdali   , A Motamedzadegan * |
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Abstract: (8436 Views) |
| Background and Objective: In recent years, customer demand for low-fat or fat-free products have rapidly increased. This study evaluated the effect of the replacing the solid content of milk with gelatin on the functional properties of yogurt.
Materials and Methods: This study evaluated the effect of the addition of high bloom and low bloom bovine gelatin (0.25, 0.5, 0.75, 1%) on the physicochemical and textural properties of nonfat yoghurt with reduced total solids (9% and 12%).
Results: Gelatin interacts with the milk protein network and increases casein network resistance, significantly decreasing syneresis and increasing viscosity and firmness of texture. Even at high concentrations, drainage was at a minimum. The samples containing 1% high bloom gelatin with 12.5% total solids showed the highest force (116 g) and viscosity (27266 pa.s). Viscosity increased with the addition of gelatin (p<0.05) when fat is removed and total solid content was decreased.
Conclusion: Results indicated that gelatin can remedy defects caused by fat reduction or exclusion from yoghurt.
Keywords: Gelatin, Set yoghurt, Low calorie, Texture, Physicochemical properties |
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| Keywords: Gelatin, Set yoghurt, Low calorie, Texture, Physicochemical properties |
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Full-Text [PDF 308 kb]
(5051 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2013/12/2 | Accepted: 2013/12/2 | Published: 2013/12/2
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