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Evaluation of physicochemical, microbiological, texture and microstructure characteristics of set-style yoghurt supplemented with quince seed mucilage powder as a novel natural stabiliser
International Dairy Journal ( IF 3.1 ) Pub Date : 2021-03-01 , DOI: 10.1016/j.idairyj.2020.104938 Zeynep Gürbüz , Tuba Erkaya-Kotan , Mustafa Şengül
International Dairy Journal ( IF 3.1 ) Pub Date : 2021-03-01 , DOI: 10.1016/j.idairyj.2020.104938 Zeynep Gürbüz , Tuba Erkaya-Kotan , Mustafa Şengül
Abstract The effects of quince seed mucilage powder (QSMP) on the physicochemical, microbiological, textural and sensory characteristics of yoghurts were evaluated. Incorporation of QSMP at different levels (0.05–0.2%) accelerated Lactobacillus bulgaricus growth. QSMP-yoghurts had lower syneresis; addition of QSMP at 0.15% and 0.2% prevented syneresis completely. Highest apparent viscosity values were obtained with 0.05% QSMP followed by 0.1%; however, 0.15% and 0.2% QSMP addition caused a significant (p
中文翻译：
对添加木瓜籽粘液粉作为新型天然稳定剂的定型酸奶的理化、微生物、质地和微观结构特征的评价
摘要 评价了木瓜籽粘液粉 (QSMP) 对酸奶理化、微生物、质地和感官特性的影响。不同水平（0.05-0.2%）的 QSMP 的加入加速了保加利亚乳杆菌的生长。QSMP 酸奶的脱水收缩率较低；添加 0.15% 和 0.2% 的 QSMP 完全防止了脱水收缩。最高表观粘度值是在 0.05% QSMP 和 0.1% 的情况下获得的；然而，0.15% 和 0.2% QSMP 添加导致显着（p
更新日期：2021-03-01
中文翻译：
对添加木瓜籽粘液粉作为新型天然稳定剂的定型酸奶的理化、微生物、质地和微观结构特征的评价
摘要 评价了木瓜籽粘液粉 (QSMP) 对酸奶理化、微生物、质地和感官特性的影响。不同水平（0.05-0.2%）的 QSMP 的加入加速了保加利亚乳杆菌的生长。QSMP 酸奶的脱水收缩率较低；添加 0.15% 和 0.2% 的 QSMP 完全防止了脱水收缩。最高表观粘度值是在 0.05% QSMP 和 0.1% 的情况下获得的；然而，0.15% 和 0.2% QSMP 添加导致显着（p
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