Amer, D., El-Hawary, M., El-Soda, M. (2017). IMPROVEMENT OF THE RHEOLOGICAL AND PHYSICAL PROPERTIES OF NON-FAT YOGURT USING MICROBIAL TRANSGLUTAMINASE, EXOPOLYSACCHARIDES PRODUCING CULTURE AND COMMERCIAL STABILIZERS. Menoufia Journal of Food and Dairy Sciences, 2(4), 77-94. doi: 10.21608/mjfds.2017.176552
Dina A.M. Amer; M.Y.A. El-Hawary; M.A. El-Soda. "IMPROVEMENT OF THE RHEOLOGICAL AND PHYSICAL PROPERTIES OF NON-FAT YOGURT USING MICROBIAL TRANSGLUTAMINASE, EXOPOLYSACCHARIDES PRODUCING CULTURE AND COMMERCIAL STABILIZERS". Menoufia Journal of Food and Dairy Sciences, 2, 4, 2017, 77-94. doi: 10.21608/mjfds.2017.176552
Amer, D., El-Hawary, M., El-Soda, M. (2017). 'IMPROVEMENT OF THE RHEOLOGICAL AND PHYSICAL PROPERTIES OF NON-FAT YOGURT USING MICROBIAL TRANSGLUTAMINASE, EXOPOLYSACCHARIDES PRODUCING CULTURE AND COMMERCIAL STABILIZERS', Menoufia Journal of Food and Dairy Sciences, 2(4), pp. 77-94. doi: 10.21608/mjfds.2017.176552
Amer, D., El-Hawary, M., El-Soda, M. IMPROVEMENT OF THE RHEOLOGICAL AND PHYSICAL PROPERTIES OF NON-FAT YOGURT USING MICROBIAL TRANSGLUTAMINASE, EXOPOLYSACCHARIDES PRODUCING CULTURE AND COMMERCIAL STABILIZERS. Menoufia Journal of Food and Dairy Sciences, 2017; 2(4): 77-94. doi: 10.21608/mjfds.2017.176552
IMPROVEMENT OF THE RHEOLOGICAL AND PHYSICAL PROPERTIES OF NON-FAT YOGURT USING MICROBIAL TRANSGLUTAMINASE, EXOPOLYSACCHARIDES PRODUCING CULTURE AND COMMERCIAL STABILIZERS
1Department of Food science and Technology, Faculty of Agriculture, Tanta University, Egypt
2Department of Dairy science and Technology, Faculty of Agriculture, Alexandria University, Egypt
Abstract
The aim of this study was to improve the rheological, physical and organoleptic properties of non-fat yogurt using microbial Transglutaminase (MTGase), Exopolysaccharides producing culture (EPS) and two commercial stabilizers based on pectin and gelatin. Results showed that non-fat yogurt samples produced by textural impotents haven't significant differences with control full-fat yogurt sample in moisture content at fresh, while there were significant differences between these samples and control non-fat yogurt sample. Moisture content significantly decreased in all yogurt samples except in control full and non-fat yogurt samples after 10 days of storage period. Non-fat yogurt EPS sample had the highest percentage moisture content compared with control (full-fat and non-fat) yogurt samples and experimental non-fat yogurt (MTGase, commercial pectin and gelatin) samples throughout storage. Pro/D.M was higher in control non-fat yogurt, non-fat yogurt EPS and non-fat yogurt produced by commercial gelatin compared with non-fat yogurt (MTGase, commercial pectin) and full-fat yogurt samples at fresh. There were no significant differences in Fat /D.M % between non-fat yogurt C2 and non-fat samples containing textural improvements, while there were significant differences between them and control full-fat yogurt C1 at fresh or during storage period. There were no significant differences in acidity among all treatments. Hardness was significantly lower in the EPS non-fat yogurt compared with the other treatments throughout storage period. The non-fat yogurt containing EPS producing culture and non-fat yogurt containing commercial stabilizers had a lower level springiness, Chewiness and gumminess than the full-fat yogurt sample and non-fat yogurt containing MTGase. Adhesiveness significantly increased during storage period for all treatments. There were no significant differences in syneresis percentage among all treatments. Non-fat yogurt produced by Exopolysaccharides producing culture, microbial Transglutaminase and commerial gelatindemonstrated rheological and physical properties were closer to that of control full-fat yogurt.
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