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The physicochemical characteristics of nonfat set yoghurt containing some hydrocolloids
Author(s) -
LUNARDELLO KAMILLA AVELINO,
YAMASHITA FÁBIO,
DE TOLEDO BENASSI MARTA,
DE RENSIS CHRISTIANE MACIEL VASCONCELLOS BARROS
Publication year - 2012
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/j.1471-0307.2011.00762.x
Subject(s) - food science , carrageenan , xanthan gum , water holding capacity , chemistry , significant difference , syneresis , mathematics , rheology , materials science , composite material , statistics
The effect of incorporating the hydrocolloids carrageenan (0.10%, 0.30%), xanthan gum (0.15%, 0.35%) and alginate (0.05%, 0.15%) in nonfat set yoghurt was examined in respect of instrumental texture profile and water‐holding capacity (WHC) of the yoghurt. The yoghurts which exhibited the similar behaviour of commercial yoghurts in terms of WHC, firmness and consistency, low adhesiveness and gumminess were analysed by difference‐from‐control sensory test. Carrageenan increased firmness, adhesiveness, gumminess and WHC at the highest concentration tested. The sensory tests did not show any significant difference between the formulations tested.