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<b>EFFECT OF THICKENERS ON THE TEXTURE OF STIRRED YOGURT</b>

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Author(s): D. GONÇALVEZ | C. PÉREZ | G. REOLON | N. SEGURA | P. LEMA | A. GÁMBARO | G. ARES | P. VARELA

Journal: Alimentos e Nutrição
ISSN 0103-4235

Volume: 16;
Issue: 3;
Start page: 207;
Date: 2009;
Original page

Keywords: Yogurt | texture | thickeners

ABSTRACT
The effect of the addition of gelatin and starch on the rheological properties of sweetened plain stirred yogurt was studied by manufacturing six samples: two with gelatin (3000 and 6000 ppm), three with starch (1000, 5000, 10000 ppm) and a sample without thickener (control). Rheological characterization of the samples was performed using a coaxial cylinder Haake VT500 viscometer. Yield stress ( ) and hysteresis were also determined. Syneresis (%) was measured by centrifugation at 1100 rpm for 10 minutes. Sensory characterization was performed with a panel of trained sensory assessors, who evaluated the following texture attributes: viscosity, ropiness, creaminess and mouthfeel. All samples showed thixotropic and pseudoplastic behaviour. Since the upward curve did not fit a unique model, it was divided in two regions. The first one fitted Herschel-Bulkley’s model. The addition of gelatine decreased flow behaviour index (n), whereas yield stress significantly increased with the addition of both thickeners. Gelatine was more efficient in reducing syneresis than starch. The addition of thickeners significantly increased all the studied sensory texture attributes. Non-oral and oral parameters were highly correlated witch each other and witch rheological parameters. KEYWORDS: Yogurt; texture; thickeners.
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