Effect of rice fat mimics on texture and microstructure of low-fat yoghurt

被引：0
|
作者：
XU Dan~(1
机构：
来源：
Journal of Northeast Agricultural University(English Edition) | 2007年 / 02期
关键词：
fat mimics; low-fat yoghurt; texture; microstructure;
D O I：
暂无
中图分类号：
TS210.1 [基础科学];
学科分类号：
083202 ;
摘要：
This paper made a research on a new kind of rice fat mimics,which was obtained from rice powder hydrolyzed byα-amylase.Through the comparison between the yoghurt added with diverse proportions of above mentioned rice fat mimics and the reduced-fat yoghurt without any fat mimics as well as full-fat ones,the effect of the rice fat mimics in different proportions was examined upon the composition,the microstructure,the texture and the sensory evaluation of reduced-fat yoghurt.The results showed that the yoghurts added with rice fat mimics exhibited similar organoleptic attribute,textual characteristics and acceptability compared to those of full-fat controls(P>0.05),but with lower fat content and looser microstructures.
引用
收藏
页码：136 / 142
页数：7
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