Effect of resistant starch and aging conditions on the physicochemical properties of frozen soy yogurt

被引：0
|
作者：
Rahil Rezaei
Morteza Khomeiri
Mahdi Kashaninejad
Mostafa Mazaheri-Tehrani
Mehran Aalami
机构：
[1] Agricultural and Natural Resources University of Gorgan,Food Science and Technology Faculty
[2] Ferdowsi University,Food Science and Technology Faculty
来源：
Journal of Food Science and Technology | 2015年 / 52卷
关键词：
Resistant starch; Frozen soy yogurt; Aging time; Aging temperature;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The present study investigated the effects of resistant starch concentration (0, 1, 2 %), aging time (2, 13, 24 h) and aging temperature (2, 4, 6 °C) on the physicochemical properties of frozen soy yogurt. The results showed that resistant starch increased viscosity because of its water binding properties. Resistant starch also increased foam stability, fat destabilization, and hardness, but it decreased overrun and meltdown rate. Viscosity, hardness and fat destabilization increased as aging time increased. An increase in aging temperature decreased viscosity, overrun, hardness and fat destabilization of frozen yoghurt, but increased the meltdown rate.
引用
收藏
页码：8164 / 8171
页数：7
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