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Simultaneous effects of gelatin and espina corona gum on rheological, physical and sensory properties of cholesterol‐reduced probiotic yoghurts
Author(s) -
Pavón Yanina L.,
Lazzaroni Sandra M.,
Sabbag Nora G.,
Rozycki Sergio D.
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12538
Subject(s) - probiotic , rheology , food science , thixotropy , chemistry , gelatin , consistency index , materials science , biochemistry , composite material , biology , bacteria , genetics
Summary The effects of gelatin (G) and espina corona gum ( ECG ) on rheological, physical and sensory properties of cholesterol‐reduced probiotic yoghurts were studied. The results showed that it was possible to efficiently remove the cholesterol (> 85%) and the probiotic microorganism counts were > 7 log 10 CFU .g −1 . The addition of G decreased flow behaviour index ( n ), while consistency index ( K ) increased with the addition of both thickeners. Thixotropy, initial shear stress of the clot to be deformed by mechanical action ( A ) and destruction rate of the structure ( B ) were enhanced by increasing G. ECG imparted greater creaminess, less grittiness and less astringency, while G gave more consistency. Both hydrocolloids helped to reduce acid taste and increased water retention index (> 95%). The optimum formulations were: 0.49% G – 0.41% ECG to obtain set yoghurts and 0.01% G – 0.43% ECG for stirred yoghurts, with desirable sensory, rheological and stability characteristics.