RHEOLOGICAL AND SENSORY PROPERTIES AND SYNERESIS OF SET YOGURT PRODUCED WITH EXOPOLYSACCHARIDE PRODUCING STARTER CULTURE YF-L811

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NASIRPOUR TABRIZI P.; HESARI J.; GHANBARZADEH B.; AZADMARD DAMIRCHI S.; GHIASI FAR SH.

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Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2013 | Volume:22 | Issue:4 Page(s): 477-486

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Title

RHEOLOGICAL AND SENSORY PROPERTIES AND SYNERESIS OF SET YOGURT PRODUCED WITH EXOPOLYSACCHARIDE PRODUCING STARTER CULTURE YF-L811

Author(s)

Keywords

YOGURTQ2

EXOPOLYSACCHARIDEQ2

YF-L811 STARTERQ3

CH-1 STARTERQ3

SYNERESISQ3

Abstract

Several strains of lactic acid bacteria, used as starter culture to produce yoghurt and other fermented products, produce EXOPOLYSACCHARIDEs which can improve textural properties of products. In this study, physical (syneresis), rheological (viscosity and firmness) and sensory properties of yoghurt samples produced with EXOPOLYSACCHARIDE producing starter culture were investigated in comparison with nonexopolysaccharide producing starter culture CH-1 during 30 days of storage. Samples with EXOPOLYSACCHARIDE producing starter culture had lower SYNERESIS and were more viscous and firmer than those made with nonexopolysaccharide producing starter culture. Storage time had significant (P<0.001) effect on mentioned properties. Panelists expressed that yoghurts produced with YF-L811 were whiter, firmer and had lower SYNERESIS before and after inserting spoon into them, stronger flavor and tended to be creaminess, more cohesive and adhesive than samples produced with CH-1. Difference between unpleasant sourness of samples produced with EXOPOLYSACCHARIDE producing starter culture and nonexopolysaccharide producing starter culture was not significant (P>0.05).

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References

EXO-POLYSACCHARIDE PRODUCTION OF LACTIC ACID BACTERIA (LAB) AND ITS EFFECTS ON PHYSICAL PROPERTIES OF SOME TRADITIONAL AND INDUSTRIAL YOGHURT SAMPLES OF ISFAHAN

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APA: Copy

NASIRPOUR TABRIZI, P., HESARI, J., GHANBARZADEH, B., AZADMARD DAMIRCHI, S., & GHIASI FAR, SH.. (2013). RHEOLOGICAL AND SENSORY PROPERTIES AND SYNERESIS OF SET YOGURT PRODUCED WITH EXOPOLYSACCHARIDE PRODUCING STARTER CULTURE YF-L811. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 22(4), 477-486. SID. https://sid.ir/paper/148526/en

Vancouver: Copy

NASIRPOUR TABRIZI P., HESARI J., GHANBARZADEH B., AZADMARD DAMIRCHI S., GHIASI FAR SH.. RHEOLOGICAL AND SENSORY PROPERTIES AND SYNERESIS OF SET YOGURT PRODUCED WITH EXOPOLYSACCHARIDE PRODUCING STARTER CULTURE YF-L811. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2013;22(4):477-486. Available from: https://sid.ir/paper/148526/en

IEEE: Copy

P. NASIRPOUR TABRIZI, J. HESARI, B. GHANBARZADEH, S. AZADMARD DAMIRCHI, and SH. GHIASI FAR, “RHEOLOGICAL AND SENSORY PROPERTIES AND SYNERESIS OF SET YOGURT PRODUCED WITH EXOPOLYSACCHARIDE PRODUCING STARTER CULTURE YF-L811,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 22, no. 4, pp. 477–486, 2013, [Online]. Available: https://sid.ir/paper/148526/en

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