Paper Details

Textural and sensory properties of low-fat concentrated flavored yogurt by using modified waxy corn starch and gelatin as a fat replacer

Hamid Tavakolipour, Farideh Vahid-moghadam, Fahimeh Jamdar

DOI: https://dx.doi.org/10.12692/ijb/5.6.61-67

Int. J. Biosci. 5(6), 61-67. September, 2014. (PDF)

Abstract:

The aim of the present research was to incorporate different concentrations of gelatin (0.025, 0.05 and 0.1 w/w) and modified starch (1 and 1.5 w/w) into low fat concentrated flavored yogurtand control sample was full-fat concentrated flavored yogurt and to compare physicochemical (titratable acidity, dry matter, viscosity),textural (hardness and adhesiveness) andsensory (mouth feel, texture, stickiness, flavor, odor and overall acceptability)properties of such yogurts prepared to full-fat flavored concentrated yogurt, control, on day 1 of storage. Rheological measurements were performed and flow curves were modelled according to the Herschel–Bulkley rheological model. Also, sensory evaluation was carried out using a trained panel. The addition of gelatin and starch significantly affected the instrumental texture parameters (Herschel–Bulkley’s model parameters) and the perceived sensory texture of yogurts. All sensory descriptors were well predicted by the partial least squares regression of the instrumental parameters.It could be concluded that gelatin and modified starch can improve the texture and sensory properties of fat free concentrated yogurt and that preferred sample is fat-free flavored concentrated yogurt containing 0.1% gelatin and 1.5% modified starch.