Improved creaminess of low-fat yoghurt: The impact of amylomaltase-treated starch domains

被引：54

作者：

Alting, Arno C. ^{[1
]}

van de Velde, Fred ^{[1
]}

Kanning, Marja W. ^{[1
]}

Burgering, Maurits ^{[1
]}

Mulleners, Leo ^{[2
]}

Sein, Arjen ^{[2
]}

Buwalda, Piet ^{[3
]}

机构：

[1] NIZO Food Res, Texture Dept, NL-6710 BA Ede, Netherlands

[2] DSM Food Specialties, NL-2600 MA Delft, Netherlands

[3] AVEBE Food Innovat Ctr, NL-9640 AA Veendam, Netherlands

来源：

FOOD HYDROCOLLOIDS | 2009年 / 23卷 / 03期

关键词：

Creaminess; Melting; Fat replacer; Starch; Amylopectine; Amylase; Amylomaltase;

D O I：

10.1016/j.foodhyd.2008.07.011

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Amylomaltase-treated starch (ATS) is an excellent creaminess enhancer in yoghurt. Small amounts of ATS raised the creaminess perception of low-fat yoghurt (1.5%) to that of full-fat yoghurt (5%). In this way, a reduction in fat-related energy value Could be achieved from 45 to 21.5 kcal/100 g product. The functionality of ATS in set yoghurt resulted from discrete domains of ATS that resemble the microstructural behaviour of fat particles. The microstructure of the yoghurt is dominated by the protein and the ATS domains are enclosed in or bound to this protein network. The perceived creaminess resulted from in-mouth melting of these ATS domains due to a combined effect of their physical melting and hydrolysis by amylase present in the saliva. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：980 / 987

页数：8

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