文章基本信息

标题：Effect of Fortification of Dry Matter Using Fat Substitute (Litesse®Ultra™) on the Quality of Non Fat Yoghurt
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作者：Özlem Küçükakgül ; Celalettin Koçak ; Fatma Sezen 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2009
卷号：34
期号：5
出版社：Association of Food Technology, Turkey
摘要：In this study, the effect of fortification of the dry matter using Litesse®Ultra™ (as 1% and 1.5%) that is carbohydrate based fat replacer on the quality of non fat yoghurt was investigated. Some physical, chemical (as pH, acetaldehyde, lactic acid, serum separation, viscosity, consistency values and titratable acidity) and sensory properties were determined in yoghurt samples on the 1st, 7th and 15th days of storage. Results indicated that the addition of Litesse®Ultra™ to reconstituted skim milk increased consistency and viscosity and decreased serum separation of non fat yoghurt. Addition of 1.5% Litesse®Ultra™ to reconstituted skim milk improved the quality of non fat yoghurt.
关键词：Non fat yoghurt; fat replacer; Litesse®Ultra™; dry matter fortification