BIOCHEMICAL, RHEOLOGICAL, and SENSORY CHARACTERISTICS of NON-FAT SET YOGURT SUPPLEMENTED with A MIXTURE of HYDROCOLLOIDS: Characteristics of Non-fat Yogurt Supplemented with Hydrocolloids

Elham Khodadadi; Nasim Khorshidian; Morteza Mashayekh; Hedayat Hosseini; Amir Mohammad Mortazavian; Arezoo Ebrahimi

doi:10.55251/jmbfs.5706

BIOCHEMICAL, RHEOLOGICAL, and SENSORY CHARACTERISTICS of NON-FAT SET YOGURT SUPPLEMENTED with A MIXTURE of HYDROCOLLOIDS

Characteristics of Non-fat Yogurt Supplemented with Hydrocolloids

Authors

Elham Khodadadi Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute), Shahid Beheshti University of Medical Sciences, Tehran, Iran. https://orcid.org/0000-0002-9437-3339
Nasim Khorshidian Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute), Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Morteza Mashayekh
Hedayat Hosseini https://orcid.org/0000-0001-8301-4229
Amir Mohammad Mortazavian Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute), Shahid Beheshti University of Medical Sciences, Tehran, Iran. https://orcid.org/0000-0001-6729-8209
Arezoo Ebrahimi https://orcid.org/0000-0002-9040-1187

DOI:

https://doi.org/10.55251/jmbfs.5706

Keywords:

Fat replacer, Hydrocolloids, Rheological properties, Syneresis, Yogurt

Abstract

Side effects of fat intake and consumers’ awareness have forced the food industry to produce healthier food. In recent years, non-fat yogurt has increasingly been consumed all over the world. In this study, the effect of adding a mixture of inulin, whey protein isolate, modified starch with different levels (0.3, 0.5 and, 1%) and gelatin (0.2%) on biochemical (pH, titratable acidity (TA), and Redox potential), rheological, and sensory properties of non-fat set yogurt was investigated. The samples containing higher levels of whey protein were better treatments regarding biochemical, sensory and rheological properties. The highest syneresis was observed in control yogurts and the samples with 1% inulin, whereas no syneresis was observed in samples containing 1% starch or 1% whey protein. Overall, the yogurts containing 1% whey proteins, 0.5% modified starch, 0.3% inulin, and 0.2% gelatin showed the most desirable characteristics of non-fat yogurt.

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Published

2022-11-29

How to Cite

Khodadadi, E., Khorshidian, N., Mashayekh, M., Hosseini, H., Mortazavian, A. M., & Ebrahimi, A. (2022). BIOCHEMICAL, RHEOLOGICAL, and SENSORY CHARACTERISTICS of NON-FAT SET YOGURT SUPPLEMENTED with A MIXTURE of HYDROCOLLOIDS: Characteristics of Non-fat Yogurt Supplemented with Hydrocolloids. Journal of Microbiology, Biotechnology and Food Sciences, 12(4), e5706. https://doi.org/10.55251/jmbfs.5706

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Issue

Vol. 12 No. 4 (2023): February - March

Section

Food Sciences

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