Smoothing temperature and ratio of casein to whey protein: Two tools to improve nonfat stirred yogurt properties
نویسندگان
چکیده
Consumers are not always ready to compromise on the loss of texture and increased syneresis that nonfat stirred yogurts display compared with contain fat. In this study, we investigated milk protein composition smoothing temperature as a means control yogurt microstructure, textural properties, syneresis. Yogurts were prepared different ratios casein whey (R1.5, R2.8, R3.9). pumped through pilot system comprising plate heat exchanger set at 15, 20, or 25°C then stored 4°C until analysis (d 1, 9, 23). Yogurt particle size firmness measured. water mobility determined, respectively, by centrifugation time domain low-frequency proton nuclear magnetic resonance (1H-LF-NMR). Increasing gel microgel (dense aggregates) sizes independently content. Also, changed storage time, but evolution pattern depended ratio. R1.5 showed largest particles, their storage, whereas R2.8 R3.9 had smaller microgels, did show any increase in during storage. Micrographs heterogeneous empty area occupied serum for R1.5, fewer zones more disrupted embedding microgels. Induced reduced greater content This is agreement 1H-LF-NMR showing less bulk increasing However, 1H-LF-RMN revealed higher values spontaneous separation yogurts, these lower stable yogurt. Microgels play an important structural role attributes, characteristics modulated temperature. Optimization parameters may help improve dairy gel.
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2021
ISSN: ['0022-0302', '1525-3198', '1529-9066']
DOI: https://doi.org/10.3168/jds.2020-20040