Textural and organoleptic properties of fat-free buffalo yogurt as affected by polydextrose

Li Huang, Mahmoud Abdel-Hamid, Ehab Romeih, Qing Kun Zeng, Pan Yang, Gavin Walker, Ling Li

Research output: Contribution to journalArticlepeer-review

Abstract

The demand for functional, nutraceutical and low calories dairy products has grown in recent decades. The effects of using different concentrations of polydextrose (1.5%, 3%, and 5%) on the textural and organoleptic properties of fat-free buffalo set yogurt (FFBS) were investigated. Addition of polydextrose significantly (P <.05) improved the water-holding capacity (WHC), sensory attributes and texture properties compared to the FFBS control yogurt. The sensory attributes, pH and WHC values were gradually decreased during cold storage of 21 days. Viability of yogurt culture was enhanced in the presence of 3% polydextrose compared with the FFBS control yogurt.

Original languageEnglish
Pages (from-to)1-8
Number of pages8
JournalInternational Journal of Food Properties
Volume23
Issue number1
DOIs
Publication statusPublished - 1 Jan 2020

Keywords

  • buffalo yogurt
  • organoleptic properties
  • Polydextrose
  • texture properties
  • water holding capacity

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