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SET YOGURT (set + yogurt)
Selected AbstractsRHEOLOGICAL PROPERTIES OF SET YOGURT AS INFLUENCED BY INCUBATION TEMPERATURE AND HOMOGENIZATIONJOURNAL OF FOOD QUALITY, Issue 5 2002R.R. SHAKER The effect of incubation temperature and homogenization on the rheological nature of yogurt curd during gelation was investigated in this study. Our results indicated that the optimum incubation temperature for acid development was 45C. The minimum viscosity was observed at 40C while the maximum viscosity was at 48C. Our results also indicated that incubation temperature affected yogurt viscosity during the gelation process while homogenization had no significant effect. Increasing the incubation temperature decreased the flow behavior index and increased the consistency coefficient; homogenization increased the flow behavior index and decreased the consistency coefficient as described by a power law model. [source] RHEOLOGY AND TEXTURE OF SET YOGURT AS AFFECTED BY INULIN ADDITIONJOURNAL OF TEXTURE STUDIES, Issue 6 2008TATDAO PASEEPHOL ABSTRACT The effect of inulin addition on rheology and texture of nonfat yogurt (NFY) was studied by the large (texture analyzer) and small (dynamic oscillatory rheometry) deformation tests. Skim milks (12% solids) were supplemented with three commercial chicory inulins with different chain lengths at 4% level and inoculated with mixed cultures of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. Textural and rheological tests were conducted after an overnight storage at 4C and during a shelf life of 28 days. A good correlation was observed between the two tests. During storage, all inulin-containing yogurts in comparison with the control NFY were characterized by lower values of firmness, apparent viscosity, yield stress, complex viscosity, storage modulus and loss modulus. NFYs supplemented with long-chain inulin demonstrated a rheological behavior closer to that of control full-fat yogurt. PRACTICAL APPLICATIONS The use of inulin and oligofructose in the food industry has grown recently because of their interesting nutritional and technological properties. In the work presented here, three commercial inulin products with different chemical composition and functions were added to yogurt milk, and changes in rheological properties of yogurt were investigated in comparison with nonsupplemented control yogurts. According to the manufacturer's specifications, Raftiline HP and Raftiline GR are suitable for fat replacement because of the presence of long-chain inulins, while Raftilose P95, being rich in mono- and disaccharides, is highly recommended for sugar replacement. The knowledge obtained from this study may be applied for the development of nonfat yogurts to satisfy the nutritional expectations of ever-increasing health conscious consumers and at the same time to match the sensory and textural characteristics of full-fat yogurt. [source] Effect of probiotic Lactobacillus casei Zhang on fermentation characteristics of set yogurtINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 1 2010JICHENG WANG The effect of four inoculation levels of Lactobacillus casei Zhang (0.001, 0.01, 0.1 and 1.0 g/100 g) on the fermentation characteristics of set-style yogurt, and the changes in viable counts of lactic acid bacteria, pH value, syneresis, apparent viscosity, sugar and organic acid contents were determined during fermentation and storage over 21 days. The presence of 0.001 to 0.01 g/100 g L. casei Zhang did not affect the growth of the yogurt strains, and the yogurt inoculated with 0.00 1 g/100 g of L. casei Zhang had the highest apparent viscosity among the samples. However, a high inoculated level of L. casei Zhang (1.0 g/100 g) resulted in yogurts with inferior quality. [source] Starch-lipid composites in plain set yogurtINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2009Mukti Singh Summary Starch-lipid composites (SLC) were used to replace milk solids in yogurt mixes. The effects of the SLC on the yogurt fermentations and rheology were studied. The rate of fermentation was evaluated by the change of pH during the fermentation of yogurt. The syneresis of yogurt was observed over 3 weeks of storage. Small amplitude oscillatory shear flow measurements of the storage modulus, the loss modulus, and the loss tangent were obtained using a vane geometry. Yogurt mixes with milk solids partially replaced by SLC fermented at a similar rate than as with no milk solids replaced. Initial viscosity was higher for yogurt mixes with higher levels of SLC. The higher initial viscosity did not affect the gel structure. The addition of SLC above a level of 3% strengthened the gel and resulted in no syneresis for yogurt samples stored for 3 weeks at 4 °C. [source] | ||||||||||