Abstract:
The aim of the present research was to incorporate different concentrations of gelatin (0.025, 0.05 and 0.1, w/w) and wheat fiber (1, 1.5 and 2%, w/w) into free-fat flavored concentrated flavored yogurt and to compare physicochemical ( titratable acidity, dry matter, syneresis and viscosity), textural (hardness and adhesiveness) and sensory (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. From the overall results of replacement of fat with gelatin and wheat fiber in flavored concentrated yogurt, it could be concluded that gelatin and wheat fiber 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% wheat fiber.
Page(s):
637-643
DOI:
DOI not available
Published:
Journal: International Journal of Biology and Biotechnology, Volume: 10, Issue: 4, Year: 2013