EFFECT OF PARTIAL REPLACEMENT OF SOLIDS WITH GELATIN ON FUNCTIONAL PROPERTIES OF NON-FAT YOGURT

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EBDALI S.; MOTAMEDZADEGAN A.

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Paper Information

Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2013 | Volume:8 | Issue:2 Page(s): 221-229

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Title

EFFECT OF PARTIAL REPLACEMENT OF SOLIDS WITH GELATIN ON FUNCTIONAL PROPERTIES OF NON-FAT YOGURT

Author(s)

EBDALI S. | MOTAMEDZADEGAN A. | Issue Writer Certificate

Keywords

GELATINQ2

SET YOGHURTQ2

LOW CALORIEQ2

TEXTUREQ3

PHYSICOCHEMICAL PROPERTIESQ1

Abstract

Background and Objective: In recent years, customer demand for low-fat or fat-free products have rapidly increased. This study evaluated the effect of the replacing the solid content of milk with GELATIN on the functional properties of yogurt.Materials and Methods: This study evaluated the effect of the addition of high bloom and low bloom bovine GELATIN (0.25, 0.5, 0.75, 1%) on the physicochemical and textural properties of nonfat yoghurt with reduced total solids (9% and 12%).Results: GELATIN interacts with the milk protein network and increases casein network resistance, significantly decreasing syneresis and increasing viscosity and firmness of TEXTURE. Even at high concentrations, drainage was at a minimum. The samples containing 1% high bloom GELATIN with 12.5% total solids showed the highest force (116 g) and viscosity (27266 pa.s). Viscosity increased with the addition of GELATIN (p<0.05) when fat is removed and total solid content was decreased.Conclusion: Results indicated that GELATIN can remedy defects caused by fat reduction or exclusion from yoghurt.

Cites

OPTIMIZATION OF THE VARIABLES AND PHYSICOCHEMICAL, FLOW AND SENSORY PROPERTIES OF YOGURT WITH APPLE JUICE USING RSM

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APA: Copy

EBDALI, S., & MOTAMEDZADEGAN, A.. (2013). EFFECT OF PARTIAL REPLACEMENT OF SOLIDS WITH GELATIN ON FUNCTIONAL PROPERTIES OF NON-FAT YOGURT. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 8(2), 221-229. SID. https://sid.ir/paper/121431/en

Vancouver: Copy

EBDALI S., MOTAMEDZADEGAN A.. EFFECT OF PARTIAL REPLACEMENT OF SOLIDS WITH GELATIN ON FUNCTIONAL PROPERTIES OF NON-FAT YOGURT. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2013;8(2):221-229. Available from: https://sid.ir/paper/121431/en

IEEE: Copy

S. EBDALI, and A. MOTAMEDZADEGAN, “EFFECT OF PARTIAL REPLACEMENT OF SOLIDS WITH GELATIN ON FUNCTIONAL PROPERTIES OF NON-FAT YOGURT,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 8, no. 2, pp. 221–229, 2013, [Online]. Available: https://sid.ir/paper/121431/en

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