Microstructure and texture of yogurt as influenced by fat replacers

被引：260
|
作者：
Sandoval-Castilla, O
Lobato-Calleros, C
Aguirre-Mandujano, E
Vernon-Carter, EJ
机构：
[1] Univ Autonoma Metropolitana Iztapalapa, Area Ingn Quim, Dept Ingn Proc & Hidraul Iztapalapa, Mexico City 09340, DF, Mexico
[2] Univ Autonoma Chapingo, Dept Preparatoria Agr, Texcoco 56230, Mexico
来源：
INTERNATIONAL DAIRY JOURNAL | 2004年 / 14卷 / 02期
关键词：
reduced-fat yogurts; fat replacers; microstructure; textural characteristics;
D O I：
10.1016/S0958-6946(03)00166-3
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Seven reduced-fat yogurts were prepared from reconstituted milk (15 g fat L-1, 120 g total solids L-1) added with three commercial fat replacers consisting of whey protein concentrate (WPC), microparticulated whey protein (MWP) and modified tapioca starch (MTS), alone and combined. A reduced-fat yogurt (RFY, 15 g fat L-1 milk, 120 g total solids L-1) without added fat replacers and a full-fat yogurt (FFY, 30 g fat L-1 milk, 120 g total solids L-1) were elaborated as controls. Yogurts were stored 5 days at 4degreesC prior to instrumental texture profile analysis and microstructure analysis. (C) 2003 Elsevier Ltd. All rights reserved.
引用
收藏
页码：151 / 159
页数：9
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