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The effect of inulin as a fat replacer on the quality of set‐type low‐fat yogurt manufacture
Abstract
The influence of different levels of inulin on the quality of fat‐free yogurt production was investigated. Inulin was added to milk containing 0.1% of milk fat to give inulin levels of 1, 2 and 3%. The experimental yogurts were compared with control yogurt produced from whole milk. The total solids content of milk was standardized to 14% by adding skim milk powder to the experimental yogurt. The chemical composition, pH, titratable acidity, whey separation, consistency, acetaldehyde and volatile fatty acidity contents were determined in the experimental yogurts after 1, 7 and 15 days. Sensory properties of the yogurts were evaluated during storage. The addition of inulin at more than 1% increased whey separation and consistency. Acetaldehyde, pH and titratable acidity were not influenced by addition of inulin. Tyrosine and volatile fatty acidity levels were negatively affected by inulin addition. With respect to the organoleptic quality of yogurt, inulin addition caused a decrease in organoleptic scores: the control yogurt had the highest score, and the lowest score was obtained in yogurt samples containing 3% of inulin. Overall, the yogurt containing 1% of inulin was similar in quality characteristics to control yogurt made with whole milk.
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Citations
Cited by
Zannini, E., Waters, D. M., Coffey, A., & Arendt, E. K. (2016) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-015-7172-2 · Cited by 371
The effect of apple pomace on the texture, rheology and microstructure of set type yogurt
Wang, X., Kristo, E., & LaPointe, G. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.01.004 · Cited by 257
Food and health applications of exopolysaccharides produced by lactic acid bacteria
JB Prajapat, A. P. (2013) · Advances in Dairy Research · doi:10.4172/2329-888x.1000107 · Cited by 219
Behare, P., Singh, R., & Singh, R. P. (2009) · Journal of Dairy Research · doi:10.1017/s0022029908003865 · Cited by 34
Optimization of ingredients for the formulation of a direct acidified whey based lassi‐like beverage
NAIR, K., & THOMPKINSON, D. K. (2008) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.2008.00387.x · Cited by 10
Metadata
- Authors
- GUVEN, M., YASAR, K., KARACA, O. B., & HAYALOGLU, A. A.
- Venue
- International Journal of Dairy Technology
- Publisher
- Wiley
- Published
- 2005-07-20
- Volume
- 58
- Issue
- 3
- Pages
- 180-184
- ISSN
- 1364-727X (ISSN-L)
- 1471-0307
- OpenAlex
- W2135307176
- Cited by
- 262
- References
- 0
- FWCI
- 8.57
- Type
- journal article
- Language
- en
- Open access
- closed
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- GUVEN, M., YASAR, K., KARACA, O. B., & HAYALOGLU, A. A. (2005). The effect of inulin as a fat replacer on the quality of set‐type low‐fat yogurt manufacture. International Journal of Dairy Technology. https://doi.org/10.1111/j.1471-0307.2005.00210.x
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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