Addition of buttermilk powder improved the rheological and storage properties of low-fat yogurt.,Food Science & Nutrition

当前位置： X-MOL 学术 › Food Sci. Nutr. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

Addition of buttermilk powder improved the rheological and storage properties of low-fat yogurt.
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-05-27 , DOI: 10.1002/fsn3.1373
Lili Zhao _{1,

2,

3} , Ran Feng ₂ , Xueying Mao _{1,

2}

Affiliation

Buttermilk is used widely in dairy products due to its good emulsifying and nutritional properties. In the present study, 0%–4.0% (w/w) buttermilk powder was added to low‐fat yogurt with a constant protein content to investigate its efficacy on the rheological and storage properties of low‐fat yogurt. Buttermilk increased the final titration acidity. Addition of buttermilk decreased the pH at the gelation point, shortened the gelation time, and thus shortened the fermentation period. Storage modulus G', yield stress, yield strain, and compact cross‐links of the microstructure were enhanced greatly with addition of 1.0%‐2.0% (w/w) buttermilk powder. In addition, addition of buttermilk decreased whey separation and increased the viscosity and firmness of low‐fat yogurt during storage. Our findings suggest that the addition of an appropriate amount of buttermilk altered the rheological characteristics and improved the textural and storage properties of low‐fat yogurt.

中文翻译：

添加酪乳粉改善了低脂酸奶的流变学和储存特性。

酪乳因其良好的乳化和营养特性而广泛应用于乳制品中。在本研究中，将0%–4.0%（w/w）酪乳粉添加到蛋白质含量恒定的低脂酸奶中，以研究其对低脂酸奶流变学和储存特性的影响。酪乳增加了最终滴定酸度。酪乳的添加降低了胶凝点的pH值，缩短了胶凝时间，从而缩短了发酵周期。添加 1.0%‐2.0%（w/w）酪乳粉后，显微结构的储能模量 G'、屈服应力、屈服应变和致密交联大大增强。此外，酪乳的添加减少了乳清分离，增加了低脂酸奶在储存过程中的粘度和硬度。我们的研究结果表明，添加适量的酪乳改变了低脂酸奶的流变特性并改善了质构和储存特性。

更新日期：2020-05-27

点击分享查看原文

点击收藏

公开下载

阅读更多本刊最新论文本刊介绍/投稿指南11