EVALUATION EFFECTS OF GELATINS TYPES ON FUNCTIONAL PROPERTIES OF FAT FREE SET STYLE YOGURT

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MOTAMEDZADEGAN A.; SHAHIDI S.A.; HOSSEINIPARVAR S.H.; EBDALI S.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2015 | Volume:12 | Issue:47 Page(s): 221-230

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Information Journal Paper

Title

EVALUATION EFFECTS OF GELATINS TYPES ON FUNCTIONAL PROPERTIES OF FAT FREE SET STYLE YOGURT

Author(s)

MOTAMEDZADEGAN A. | SHAHIDI S.A. | HOSSEINIPARVAR S.H. | EBDALI S. | Issue Writer Certificate

Keywords

GELATINQ2

SET YOGHURTQ1

LOW CALORIEQ1

TEXTUREQ2

PHYSICOCHEMICAL PROPERTIESQ1

Abstract

The effect of the addition of various GELATIN with different gel strength and changes in total solid non-fat on physicochemical and textural properties of non-fat yogurt evaluated, and addition of high bloom (HBG) and low bloom (LBG) GELATIN in different concentrations (0.25%, 0.5%, 0.75% and 1%) impacts on textural properties of yogurt compared. According the results during gel formation and after that, GELATIN interacted with milk casein network, as basis of the yogurt gel structure and revival water bands, thereupon plummet syneresis dramatically specially in samples with higher GELATIN amount. On the other hand textural properties such as gel firmness of yogurt hardly affected by GELATIN and SNF content; and samples contain 12.5% SNF and 1% HLB had firmest gel. Also, viscosity increased with addition of GELATIN and solid nonfat. This feature can reduce the deficiencies of fat removed.

Cites

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

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APA: Copy

MOTAMEDZADEGAN, A., SHAHIDI, S.A., HOSSEINIPARVAR, S.H., & EBDALI, S.. (2015). EVALUATION EFFECTS OF GELATINS TYPES ON FUNCTIONAL PROPERTIES OF FAT FREE SET STYLE YOGURT. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12(47), 221-230. SID. https://sid.ir/paper/71604/en

Vancouver: Copy

MOTAMEDZADEGAN A., SHAHIDI S.A., HOSSEINIPARVAR S.H., EBDALI S.. EVALUATION EFFECTS OF GELATINS TYPES ON FUNCTIONAL PROPERTIES OF FAT FREE SET STYLE YOGURT. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;12(47):221-230. Available from: https://sid.ir/paper/71604/en

IEEE: Copy

A. MOTAMEDZADEGAN, S.A. SHAHIDI, S.H. HOSSEINIPARVAR, and S. EBDALI, “EVALUATION EFFECTS OF GELATINS TYPES ON FUNCTIONAL PROPERTIES OF FAT FREE SET STYLE YOGURT,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 12, no. 47, pp. 221–230, 2015, [Online]. Available: https://sid.ir/paper/71604/en

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