Peer-Reviewed Journal Details
Mandatory Fields
Ciron, CIE,Gee, VL,Kelly, AL,Auty, MAE
Chemistry (Weinheim An Der Bergstrasse, Germany)
Modifying the microstructure of low-fat yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory properties
Optional Fields
Low-fat Yoghurt Microfluidisation Confocal laser scanning microscopy Rheology Sensory properties Principal component analysis Microstructure Texture STIRRED YOGURT TEXTURE GELS HOMOGENIZATION GELATION EMULSIONS PRODUCTS CULTURES
The effects of microfluidisation of milk at different pressures, prior to heat treatment, on structural and sensory properties of low-fat stirred yoghurt, were investigated. Low-fat yoghurts prepared from microfluidised milk were compared with low-fat (1.5%) and full-fat (3.5%) control yoghurts made with homogenised (20/5 MPa) milk. The microstructure of low-fat yoghurts prepared with microfluidised milk consisted of smaller and more uniform fat globules, well incorporated into more interconnected fat-protein gel networks, compared with those of control yoghurts. This modification in microstructure caused significant changes in gel particle size, sensory profile and rheological behaviour. Microfluidisation increased the gel particle size, gel strength and viscosity; marked beneficial effects were found at higher pressures (50-150 MPa). Microfluidising milk at 50-150 MPa increased the gel strength by 171-195% and viscosity by 98-103%, creating low-fat yoghurts with creaminess and desirable texture properties similar to, or better than, full-fat conventional yoghurt. (C) 2011 Elsevier Ltd. All rights reserved.
DOI 10.1016/j.foodchem.2011.07.056
Grant Details