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Physical Properties of Low‐fat Sour Cream Containing Exopolysaccharide Producing Lactic Acid
Author(s) -
ADAPA S.,
SCHMIDT K.A.
Publication year - 1998
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/j.1365-2621.1998.tb17922.x
Subject(s) - syneresis , streptococcus thermophilus , food science , chemistry , capsule , lactic acid , viscosity , water holding capacity , water activity , lactobacillus , bacteria , botany , biology , materials science , water content , fermentation , genetics , composite material , geotechnical engineering , engineering
Syneresis, color, apparent viscosity, and texture of three treatments of low‐fat (6%) sour cream were compared. Samples were made using SC 801 (commercial sour cream culture with 3 m exopolysaccharide capsule) alone, or + S‐3 (Streptococcus thermophilus with 2 m capsule) at 75:25 (v/v), or + S‐4 (Streptococcus thermophilus with no capsule) at 75:25 (v/v).Treatments S‐4 and S‐3 resulted in higher syneresis. No differences were found among color ‘L*’,‘a*’, and ‘b*’ values but S‐3 had higher viscosity than S‐4. No differences in cohesiveness occurred but SC 801 had higher adhesiveness than did S‐4. SC 801 had the highest gumminess and S‐4 the lowest.