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MICROSTRUCTURAL AND RHEOLOGICAL PROPERTIES OF LOW‐FAT STIRRED YOGHURTS MADE WITH SKIM MILK AND MULTIPLE EMULSIONS
Author(s) -
LOBATOCALLEROS C.,
RECILLASMOTA M.T.,
ESPINOSASOLARES T.,
ALVAREZRAMIREZ J.,
VERCARTER E.J.
Publication year - 2009
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2009.00204.x
Subject(s) - food science , skimmed milk , rheology , casein , chemistry , lacunarity , milk fat , dairy industry , fat substitute , materials science , mathematics , composite material , mathematical analysis , fractal dimension , fractal , linseed oil
This article focuses on the study of the dynamic rheological and structural properties developed in low‐fat stirred yoghurts made with skim milk and multiple emulsions stabilized with carboxymethylcellulose (SY CMC ) or amidated low methoxy pectin (SY ALMP ), in comparison with a full milk‐fat stirred yoghurt control (SY MF ). The SY ALMP yoghurt exhibited greatest Tan δ after 14 days of storage than the SY MF and SY CMC yoghurts. The SY ALMP yoghurt presented the highest lacunarity value and was characterized by a structure composed of highly clusterized casein aggregates. In contrast, the SY CMC and SY MF yoghurts displayed lower lacunarity values and structures characterized by smaller casein clusters. Lower Tan δ values were associated with lower lacunarity values.PRACTICAL APPLICATIONS Limited work has been done on stirred and set‐style yoghurts, cheeses and, in general, dairy products, where milk‐fat globules are substituted by skim milk combined with multiple emulsions containing polyunsaturated vegetable oils. As a result of this, multicomponent gels formation occurs (made up by milk proteins, polyunsaturated vegetable oils, emulsifiers, hydrocolloids and many possible other ingredients), which give rise to completely different structural arrangements that may display comparable mechanical‐sensory properties with those exhibited by their full milk‐fat counterparts, paving the way for the development of new healthier foods sensory and texturally acceptable to consumers.