Physical, chemical and flavour quality of non-fat yogurt as affected by a beta-glucan hydrocolloidal composite during storage


Sahan N., Yasar K., Hayaloglu A. A.

FOOD HYDROCOLLOIDS, vol.22, no.7, pp.1291-1297, 2008 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 22 Issue: 7
  • Publication Date: 2008
  • Doi Number: 10.1016/j.foodhyd.2007.06.010
  • Title of Journal : FOOD HYDROCOLLOIDS
  • Page Numbers: pp.1291-1297

Abstract

In this study, a possible use of beta-glucan hydrocolloidal composite as a fat replacer in the manufacture of non-fat yogurts was investigated. The yogurts with added beta-glucan composite were compared with non-fat yogurt without addition of beta-glucan composite and the samples were analysed for physical, chemical and sensory attributes after 1, 7 or 15 d of storage. Fat and protein contents of the experimental yogurts were identical, while ash content differed. Addition of beta-glucan composite did not show a significant change of pH, titratable acidity, acetaldehyde, volatile fatty acids and tyrosine contents at any storage time. Titratable acidity and tyrosine content increased significantly throughout storage. Gel firmness and water-holding capacity in the yogurts were not influenced by addition of beta-glucan composite, but these variables decreased with storage time. Addition of beta-glucan composite and storage time caused a decrease in whey separation. Viscosity values in the yogurts increased by addition of beta-glucan composite and storage time. Sensory results indicated a preference for control yogurts; however, use of low levels of beta-glucan composite in the production of non-fat yogurt gave satisfactory sensory scores. Yogurts containing 0.25% or 0.50% beta-glucan hydrocolloidal composite were acceptable by expert panels and had scores similar to the control yogurt. (C) 2007 Elsevier Ltd. All rights reserved.