塔拉胶或塔拉胶与酪乳粉的组合对脱脂酸奶的质地、颜色和感官特性的影响

IF 1.1 4区农林科学 Q3 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Mljekarstvo Pub Date : 2020-09-22 DOI:10.15567/mljekarstvo.2020.0409

D. Say, M. Soltani, N. Güzeler

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引用次数: 2

摘要

研究了不同塔拉胶浓度(0.25、0.50和1.0 gL-1)和不同塔拉胶(TG)与酪乳粉(BP)组合(0.25+10、0.50+10和1.0+10 gL-1)制备的脱脂酸奶在贮藏过程中的质地、颜色和感官特性。添加0.25和0.50 gL-1的塔拉胶可以提高酸奶样品的硬度、稠度、黏结性和粘度指数，而使用1 gL-1的塔拉胶和与酪乳粉混合的塔拉胶会降低这些性能。在贮藏期间，塔拉胶浓度的增加导致酸奶中的L*值和a*值显著降低，b*值显著升高。添加0.25和0.50 gL-1的脱脂酸奶的感官特性与对照酸奶无显著差异。与此相反，使用1 gL-1的塔拉胶以及塔拉胶与酪乳粉的组合会显著降低脱脂酸奶的感官性能。

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Texture, colour and sensory properties of non-fat yoghurt as influenced by tara gum or combinations of tara gum with buttermilk powder

The texture, colour and sensory properties of non-fat yoghurts prepared with different tara gum concentrations (0.25, 0.50 and 1.0 gL-1) and different tara gum (TG) with buttermilk powder (BP) combinations (0.25+10, 0.50+10 and 1.0+10 gL-1) were investigated during storage. While addition of 0.25 and 0.50 gL-1 of tara gum caused an increase in firmness, consistency, cohesiveness, viscosity index of yoghurt samples, use of 1 gL-1 of tara gum and combinations of tara gum with buttermilk powder led to a decrease in these properties. During the storage period, increasing the concentration of tara gum resulted in significant decrease in L* and a* values, significant increase in b* value in yoghurt. Sensory properties of non-fat yoghurts supplemented with 0.25 and 0.50 gL-1 did not significantly differ from those of control yoghurts. In contrast, use of 1 gL-1 of tara gum and combinations of tara gum and buttermilk powder caused a significant decrease of sensory properties of non-fat yoghurt.

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来源期刊

Mljekarstvo Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

1.90

自引率

41.70%

发文量

审稿时长

12 weeks

期刊介绍： Mljekarstvo is an open access, peer-reviewed international quarterly scientific journal. The first issue was published in 1951, by the Croatian Dairy Operators'' Association (today: Croatian Dairy Union, publisher). In a paper at a Union conference held 28 October 1951 in Zagreb it was said: "Our desire is that this magazine does not meet the fate of its predecessors, but that it continues to reflect the creative efforts and to provide guidelines for the producers as well as all other operators employed in the dairy industry." It is our pleasure today to say that wishes of the enthusiasts who attended the conference have come true, and the magazine Mljekarstvo during the last six decades was a reflection of the creative efforts of numerous dairy scientists and experts, and through its texts it served as a guideline in improving production and processing of milk and dairy products. Mljekarstvo has been following all the achievements of the dairy profession in Croatia, and it also gives the short surveys of world achievements. The result of the research of local and foreign scientists and experts always find their place in the magazine Mljekarstvo. It has been edited by our outstanding dairy experts employed at colleges, research institutions and dairy companies.