TY - JOUR
T1 - Textural and organoleptic properties of fat-free buffalo yogurt as affected by polydextrose
AU - Huang, Li
AU - Abdel-Hamid, Mahmoud
AU - Romeih, Ehab
AU - Zeng, Qing Kun
AU - Yang, Pan
AU - Walker, Gavin
AU - Li, Ling
N1 - Publisher Copyright:
© 2020, © 2020 Li Huang, Mahmoud Abdel-Hamid, Ehab Romeih, Zeng Qing-Kun, Pan Yang, Gavin Walker and Ling Li. Published with license by Taylor & Francis Group, LLC.
PY - 2020/1/1
Y1 - 2020/1/1
N2 - 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.
AB - 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.
KW - buffalo yogurt
KW - organoleptic properties
KW - Polydextrose
KW - texture properties
KW - water holding capacity
UR - http://www.scopus.com/inward/record.url?scp=85077437818&partnerID=8YFLogxK
U2 - 10.1080/10942912.2019.1682010
DO - 10.1080/10942912.2019.1682010
M3 - Article
AN - SCOPUS:85077437818
SN - 1094-2912
VL - 23
SP - 1
EP - 8
JO - International Journal of Food Properties
JF - International Journal of Food Properties
IS - 1
ER -