Effects of Using Transglutaminase and Fat Replacer on Functional Properties of Non-Fat Yoghurt

ŞANLI T.

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, vol.21, no.6, pp.907-913, 2015 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 21 Issue: 6
  • Publication Date: 2015
  • Doi Number: 10.9775/kvfd.2015.13833
  • Journal Name: KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.907-913
  • Keywords: Acid gels, Enzymatic modification, Fat replacer, Non-fat yoghurt, Transglutaminase, SKIM MILK POWDER, PHYSICOCHEMICAL PROPERTIES, RHEOLOGICAL PROPERTIES, CROSS-LINKING, SET, GELS
  • Ankara University Affiliated: Yes

Abstract

The aim of this study was to investigate the effectiveness of microbial transglutaminase (mTGase, EC 2.3.2.13) as compared with using of a commercial fat replacer (Dairy-Lo) in the manufacture of non-fat set yoghurt. For this purpose, two types of non-fat yoghurt supplemented with mTGase and Dairy-Lo and control non-fat yoghurt without additive as a control sample were produced and stored at 4 degrees C for 20 days. Physical properties of the non-fat yoghurt were improved by mTGase during 20-day storage, moreover; addition of mTGase did not have any effect on the acetaldehyde content of yoghurt. While the sample supplemented with Dairy-Lo showed the lowest serum separation, the gel strength of this sample was weaker than those made with mTGase. Sensory results indicated that non-fat yoghurt with mTGase had taste and aroma similar to that of the control yoghurt. In addition, the incorporation of Dairy-Lo had negative effect on sensory properties of non-fat yoghurt. According to the results obtained, the use of mTGase could be suggested for the production of non-fat yoghurt with reduced dry matter content without adversely affecting the textural properties of the end product.