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Effect of pullulan on the physicochemical properties of yoghurt
Author(s) -
Kycia Katarzyna,
ChlebowskaŚmigiel Anna,
Gniewosz Małgorzata,
Sokół Ewa
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12401
Subject(s) - syneresis , pullulan , chemistry , food science , viscosity , rheology , fortification , polysaccharide , chromatography , biochemistry , materials science , composite material
The effects of pullulan ( PUL ) addition (0, 1.0 and 2.0% w/ v) on the physicochemical properties of yoghurts stored at 4 °C for 28 days were investigated. Fortification of the yoghurt with 1% PUL had a weakening effect on the gel network structure, leading to a decrease in initial viscosity and an extreme increase in syneresis, when compared to control. The addition of 2% PUL largely improved product stability by increasing gel firmness and adhesiveness, showing higher viscosity and consistency index values as well as displaying the lowest syneresis. Storage time increased yoghurt gel firmness and susceptibility to serum separation.