The effects of using transglutaminase, exopolysaccharide-producing starter culture and milk powder on the physicochemical, sensory and texture properties of low-fat set yoghurt

ŞANLI T., Senel E., Sezgin E., BENLİ M.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.67, sa.2, ss.237-245, 2014 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 67 Sayı: 2
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1111/1471-0307.12127
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.237-245
  • Anahtar Kelimeler: Yoghurt, Transglutaminase, Cross-linking, Enzymatic modification, Acid gel, FUNCTIONAL-PROPERTIES, PHYSICAL-PROPERTIES, DAIRY-PRODUCTS, WHEY
  • Ankara Üniversitesi Adresli: Evet

Özet

This study focused on the effects of transglutaminase (TGase), exopolysaccharide (EPS)-producing starter culture or skim milk powder addition on some properties of low-fat set yoghurt. The incorporation of TGase to yoghurt did not affect the acidity of the experimental samples. However, the proteolytic activity of the starter culture significantly decreased in TGase-treated yoghurt. Addition of TGase to yoghurt with a low dry matter content (11.08%) resulted in low serum separation and gel firmness and viscosity close to those of yoghurt with a higher dry matter content (14.81%). According to the sensory results, it would be possible to produce an acceptable product with a low dry matter and low fat content using TGase. The results shown that the use of EPS-producing starter cultures for the purpose of improving the texture properties of low dry matter content yoghurt could not be recommended.