文章基本信息

标题：The use of Fat Replacer in the Manufacture of Light Yoghurt
本地全文：下载
作者：Balkır Tamuçay ; Ebru Karademir ; Atilla Yetişmeyen 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：2002
卷号：27
期号：4
出版社：Association of Food Technology, Turkey
摘要：In this study, Simplesse® 100, one of the fat replacer based on protein, was used to prevent organoleptic and physical problems during the manufacture of light yoghurt. Different four test yoghurts (K (control), A: %1, B: %2.5, C: %4 added Simplesse® 100) were analysed for physical, chemical and organoleptic properties during the 1., 11. and 21. days of storage. Dry matter contents of A, B and C samples were increased according to counterpart of sample K, 1%2.5 % and 4% respectively due to the ratios of Simplesse® 100 added. Addition of flavour matter has no caused important effect on titratable acidity, pH and lactic acid contents of yoghurt samples. While consistent and viscosity values of sample A that 1% Simplesse® 100 was added were found better than that of sample K, B and C in 11 day of storage, it was seen that almost all of the samples have same scores in the 21. day of storage. Sample C, which consist of highest value of Simplesse® 100, has given the best results all of the storage period from the point of view of whey separation values. Acetadehyde contents were determinated the lowest in sample K, and the highest in sample B and C. Volatile fatty acidy values were also showed similar tendency to acetaldehyde contents. The aspect of volatile fatty acids and acetaldehyde contents of all samples, all the samples' values were observed above normal those of yoghurt, and the values of sample A with 1% Simplesse® 100 has gotten higher scores than the other samples in sensory evaluation.