Premium
Sensory evaluation of low‐fat yoghurt produced with microbial transglutaminase and comparison with physicochemical evaluation
Author(s) -
GarcíaGómez Belén,
RomeroRodríguez Ángeles,
VázquezOdériz Lourdes,
MuñozFerreiro Nieves,
Vázquez Manuel
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9401
Subject(s) - syneresis , food science , tissue transglutaminase , chemistry , sensory system , fermentation , sensory analysis , biochemistry , biology , enzyme , neuroscience
BACKGROUND Low‐fat or non‐fat yoghurts are popular nowadays. However, their texture is not good and they show considerable syneresis with time. The aim of this research was to evaluate the effect of the application of transglutaminase (TG) to low‐fat yoghurt to determine if similar sensory properties to those of full‐fat yoghurt can be obtained. Methods of adding TG (prior or simultaneous with fermentation), dose, and TG origin were evaluated. Correlations between sensory and physicochemical parameters were assessed. RESULTS The results showed no significant differences between TG addition methods in terms of the quantitative and qualitative sensory attributes studied. Simultaneous addition of TG was preferred to speed up the process. A dose of 1 U g −1 was selected as optimal. Few differences were detected due to the origin of the TG. They were not significant although some differences were observed in terms of density, bitterness, and syneresis compared with low and full‐fat yoghurts. CONCLUSION The results showed that sensory parameters cannot be associated with only one physicochemical parameter in yoghurt evaluation. Transglutaminase can be used as a substitute for stabilizers in the production of low‐fat yoghurt, maintaining good sensory properties and avoiding initial syneresis. © 2018 Society of Chemical Industry