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Gelation and microstructural properties of a millet‐based yogurt‐like product using polymerized whey protein and xanthan gum as thickening agents
Author(s) -
Song Xiao,
Sun Xiaomeng,
Ban Qingfeng,
Cheng Jianjun,
Zhang Siyu,
Guo Mingruo
Publication year - 2020
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15504
Subject(s) - xanthan gum , microstructure , food science , thickening agent , thickening , rheology , fermentation , materials science , texture (cosmology) , whey protein , chemistry , composite material , polymer science , image (mathematics) , artificial intelligence , computer science
Cereal‐based fermented products are becoming popular in the world. A millet‐based yogurt‐like product (MYP) using polymerized whey protein (PWP) and xanthan gum (XG) as thickeners was developed. The present study aimed to investigate the effects of PWP (0.3 to 0.5%, w/v) and XG (0 to 0.2%, w/v) on the gelation properties and microstructure of MYP. All samples were analyzed for rheological properties, textural properties, microstructure, and pH value during fermentation. The MYP Ⅲ (0.4% PWP and 0.1% XG) registered the highest elastic modulus ( G′ ) throughout the fermentation and cooling steps ( P < 0.05), but MYP Ⅳ (0.35% PWP and 0.15% XG) had the highest apparent viscosity compared with the other samples. No significant differences in the pH values among the samples were observed during the fermentation process ( P > 0.05). The hardness value of MYP Ⅳ reached a maximum after 4 hr and then stabilized during fermentation. Scanning electron microscopy showed a compact and uniform network for the MYP with PWP and XG. MYP Ⅳ had the best texture properties (hardness, springiness, and gumminess). Overall, PWP (0.35%, w/v) and XG (0.15%, w/v) were the best combination for MYP as a thickening system. Practical Application Cereal‐based fermented products have attracted much attention in the food industry. However, due to absence of a natural protein network, it is hard to produce a set‐type millet‐based yogurt with a firm texture under the studied conditions without adding any thickening agents. In this study, PWP (0.35%, w/v) and XG (0.15%, w/v) can be used for fermentation of millet‐based yogurt‐like products. The new cereal‐based fermented product would be a promising food in the market.