Impact of octenyl succinylated pearl millet (Pennisetum typhoides) starch addition as fat replacer on the rheological, textural and sensory characteristics of reduced-fat yoghurt

被引：5
|
作者：
Sharma, Monika [1 ]
Yadav, Deep N. [2 ]
Singh, Ashish K. [3 ]
Vishwakarma, R. K. [2 ]
Sabikhi, Latha [3 ]
机构：
[1] ICAR Natl Dairy Res Inst, Southern Reg Stn, Bangalore 560030, Karnataka, India
[2] ICAR Cent Inst Postharvest Engn & Technol, Ludhiana 141004, Punjab, India
[3] ICAR Natl Dairy Res Inst, Karnal 132001, India
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2018年 / 71卷 / 03期
关键词：
Pennisetum typhoides; Reduced fat; Octenyl succinic anhydride; Fat replacer; Rheology; Yoghurt; ICE-CREAM; PRODUCTS; INULIN;
D O I：
10.1111/1471-0307.12461
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The current study evaluated the impact of octenyl succinic anhydride (OSA)-esterified pearl millet (Pennisetum typhoides) starch as a fat replacer (0.5, 1.0, 1.5 and 2.0%) on various characteristics of reduced-fat yoghurt (1.5% fat). Firmness, flow point, storage and loss modulus increased with increasing levels of the OSA starch. The Herschel-Bulkley model was best fit for elucidating their pseudoplastic behaviour. Syneresis decreased considerably, whereas sensory acceptability improved with increasing OSA starch level. Owing to this reduced syneresis, improved structural strength and sensory acceptability, OSA-esterified pearl millet starch functions as a fat replacer in reduced-fat yoghurt.
引用
收藏
页码：723 / 733
页数：11
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