Rheological and physicochemical behavior of fortified yogurt, with fiber and calcium

被引：64
|
作者：
Aportela-Palacios, A [1 ]
Sosa-Morales, ME [1 ]
Vélez-Ruiz, JF [1 ]
机构：
[1] Univ Americas Puebla, Chem & Food Engn Dept, Cholula 72820, Mexico
来源：
JOURNAL OF TEXTURE STUDIES | 2005年 / 36卷 / 03期
关键词：
apparent viscosity; calcium fortification; consistency index; fiber addition; flow behavior index; power law; rheology; serum separation; Yogurt;
D O I：
10.1111/j.1745-4603.2005.00020.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Yogurt systems were prepared from whole milk, adding 50 mg of calcium/100 mL of yogurt, and three levels of fiber from two wheat-bran sources. In comparison with a plain yogurt, the presence of fiber and calcium augmented the consistency, diminished the syneresis and the pH was higher. Fiber increased the consistency, and all the formulated samples exhibited a non-Newtonian response. During 3 weeks of storage time, the consistency reduced (from 2.0 to 0.32 Pa.s(n) ), syneresis increased (from 20 to 48%) and pH decreased (from 4.5 to 4.2) as a function of the system formulation.
引用
收藏
页码：333 / 349
页数：17
相关论文
共 50 条
  • [1] PHYSICOCHEMICAL AND FLOW PROPERTIES OF LOW-FAT YOGURT FORTIFIED WITH CALCIUM AND FIBER
    Velez-Ruiz, Jorge F.
    Hernandez-Carranza, Paola
    Sosa-Morales, Maria
    [J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2013, 37 (03) : 210 - 221
  • [2] Physicochemical and Rheological Characteristics of Stirred Yogurt Fortified with Vitamin B12 and Melatonin
    Jurado-Guerra, Jesus Arnulfo
    Flores-Mancha, Martha Azucena
    Juarez-Moya, Juliana
    Lechuga-Valles, Ruth
    Renteria-Monterrubio, Ana Luisa
    Sanchez-Vega, Rogelio
    Tirado-Gallegos, Juan-Manuel
    Chavez-Martinez, America
    [J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2023, 2023
  • [3] Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stability
    Acosta, N. B.
    Sihufe, G. A.
    Meza, B. E.
    Marino, F.
    Costabel, L. M.
    Zorrilla, S. E.
    Olivares, M. L.
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 134
  • [4] Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties
    Hashim, Mahmood A.
    Nadtochii, Liudmila A.
    Muradova, Mariam B.
    Proskura, Alena, V
    Alsaleem, Khalid A.
    Hammam, Ahmed R. A.
    [J]. FOODS, 2021, 10 (08)
  • [5] Enhancement effect of kale fiber on physicochemical, rheological and digestive properties of goat yogurt
    Zhang, Wenhua
    Al-Wraikata, Majida
    Shu, Qin
    Hu, Jian
    Li, Linqiang
    Liu, Yongfeng
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2024, 207
  • [6] PHYSICOCHEMICAL, SENSORY AND MICROBIAL ASSESSMENT OF NEWLY FORMULATED AND FORTIFIED YOGURT
    Mukta, Nasima Akter
    Mustafa, Ahmad Ismail
    Inam, A. K. M. Sarwar
    Hasan, Moinul
    [J]. CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2021, 13 (02) : 64 - 73
  • [7] Physicochemical properties of yogurt fortified with microencapsulated Sacha Inchi oil
    Suwannasang, Sawitree
    Zhong, Qixin
    Thumthanaruk, Benjawan
    Vatanyoopaisarn, Savitri
    Uttapap, Dudsadee
    Puttanlek, Chureerat
    Rungsardthong, Vilai
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 161
  • [8] Fortification of yogurt with nano and micro sized calcium, iron and zinc, effect on the physicochemical and rheological properties
    Santillan-Urquiza, Esmeralda
    Angel Mendez-Rojas, Miguel
    Fernando Velez-Ruiz, Jorge
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 80 : 462 - 469
  • [9] Probiotic, fiber fortified, fat free plain yogurt
    Aryana, K. J.
    [J]. JOURNAL OF DAIRY SCIENCE, 2004, 87 : 230 - 230
  • [10] Probiotic, fiber fortified, fat free plain yogurt
    Aryana, K. J.
    [J]. JOURNAL OF ANIMAL SCIENCE, 2004, 82 : 230 - 230
12345