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Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking
Food Hydrocolloids ( IF 10.7 ) Pub Date : 2021-02-01 , DOI: 10.1016/j.foodhyd.2020.106240 Sucheta Khubber , Kartikey Chaturvedi , Nirja Thakur , Nitya Sharma , Sudesh Kumar Yadav
Food Hydrocolloids ( IF 10.7 ) Pub Date : 2021-02-01 , DOI: 10.1016/j.foodhyd.2020.106240 Sucheta Khubber , Kartikey Chaturvedi , Nirja Thakur , Nitya Sharma , Sudesh Kumar Yadav
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Abstract Addition of low-methoxyl pectin (LMP) was observed to reduce whey loss, improve firmness, rheology, quality and overall liking of low-fat set-yoghurt. LMP addition increased soluble solids content and resulted in higher bacterial counts (≥10 log CFU/g), acidity, bioactivity (DPPH• & ABTS+ μM Trolox/g), and lower pH of set yoghurts. A significant (p
中文翻译：
低甲氧基果胶可稳定低脂酸奶并改善其理化特性、流变学、微观结构和感官喜好
摘要 观察到添加低甲氧基果胶 (LMP) 可减少乳清损失，改善低脂酸奶的硬度、流变学、质量和整体喜好。添加 LMP 会增加可溶性固形物含量，并导致凝固的酸奶的细菌计数（≥10 log CFU/g）、酸度、生物活性（DPPH• & ABTS+ μM Trolox/g）和较低的 pH 值更高。显着 (p
更新日期：2021-02-01
中文翻译：
低甲氧基果胶可稳定低脂酸奶并改善其理化特性、流变学、微观结构和感官喜好
摘要 观察到添加低甲氧基果胶 (LMP) 可减少乳清损失，改善低脂酸奶的硬度、流变学、质量和整体喜好。添加 LMP 会增加可溶性固形物含量，并导致凝固的酸奶的细菌计数（≥10 log CFU/g）、酸度、生物活性（DPPH• & ABTS+ μM Trolox/g）和较低的 pH 值更高。显着 (p
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