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Article: The influence of ingredient supplementation on the textural characteristics of yogurt

TitleThe influence of ingredient supplementation on the textural characteristics of yogurt
Authors
Issue Date1998
Citation
Australian Journal Of Dairy Technology, 1998, v. 53 n. 3, p. 180-184 How to Cite?
AbstractThis investigation studied the effects of cysteine, whey powder (WP), whey protein concentrates (WPC1 and WPC2), acid casein hydrolysate (ACH) and tryptone on the textural properties of yogurts. Yogurt supplemented with 2% WPC1 was the firmest among all yogurt samples and its firmness was significantly higher (p<0.001) than other yogurts. The firmness of the control yogurt was similar to that supplemented with ACH, tryptone or cysteine at 50 and 250 mg/L level, but the firmness was significantly higher (p<0.001) with WPC1 and significantly lower (p<0.001) in yogurt made with WP and a high level of cysteine (500 mg/L). The viscosity of yogurt made with various ingredients showed significant differences (p<0.001) and an average increase in viscosity of ∼1.2 to 1.6 times was observed during refrigerated storage of 30 days, except for that supplemented with WPC2. The microscopic texture analyses of yogurt showed that the protein network of yogurt varied with various ingredients. Increased concentration of cysteine resulted in an irregular network of protein in the finished product and also affected the firmness and viscosity of the yogurt. The flocs and pores were large in the product supplemented with WPC. By contrast, an even and more regular protein network with very small flocs and pores was observed in the control yogurt and that supplemented with ACH or tryptone.
Persistent Identifierhttp://hdl.handle.net/10722/144354
ISSN
2012 Impact Factor: 0.415
2013 SCImago Journal Rankings: 0.203
References

 

DC FieldValueLanguage
dc.contributor.authorDave, RIen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:35Z-
dc.date.available2012-01-20T09:01:35Z-
dc.date.issued1998en_HK
dc.identifier.citationAustralian Journal Of Dairy Technology, 1998, v. 53 n. 3, p. 180-184en_HK
dc.identifier.issn0004-9433en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144354-
dc.description.abstractThis investigation studied the effects of cysteine, whey powder (WP), whey protein concentrates (WPC1 and WPC2), acid casein hydrolysate (ACH) and tryptone on the textural properties of yogurts. Yogurt supplemented with 2% WPC1 was the firmest among all yogurt samples and its firmness was significantly higher (p<0.001) than other yogurts. The firmness of the control yogurt was similar to that supplemented with ACH, tryptone or cysteine at 50 and 250 mg/L level, but the firmness was significantly higher (p<0.001) with WPC1 and significantly lower (p<0.001) in yogurt made with WP and a high level of cysteine (500 mg/L). The viscosity of yogurt made with various ingredients showed significant differences (p<0.001) and an average increase in viscosity of ∼1.2 to 1.6 times was observed during refrigerated storage of 30 days, except for that supplemented with WPC2. The microscopic texture analyses of yogurt showed that the protein network of yogurt varied with various ingredients. Increased concentration of cysteine resulted in an irregular network of protein in the finished product and also affected the firmness and viscosity of the yogurt. The flocs and pores were large in the product supplemented with WPC. By contrast, an even and more regular protein network with very small flocs and pores was observed in the control yogurt and that supplemented with ACH or tryptone.en_HK
dc.languageengen_US
dc.relation.ispartofAustralian Journal of Dairy Technologyen_HK
dc.titleThe influence of ingredient supplementation on the textural characteristics of yogurten_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-0032349716en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0032349716&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume53en_HK
dc.identifier.issue3en_HK
dc.identifier.spage180en_HK
dc.identifier.epage184en_HK
dc.identifier.scopusauthoridDave, RI=7101612678en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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