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

ŞANLI T.

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, cilt.21, sa.6, ss.907-913, 2015 (SCI-Expanded, Scopus, TRDizin) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 21 Sayı: 6
  • Basım Tarihi: 2015
  • Doi Numarası: 10.9775/kvfd.2015.13833
  • Dergi Adı: KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.907-913
  • Anahtar Kelimeler: Acid gels, Enzymatic modification, Fat replacer, Non-fat yoghurt, Transglutaminase, SKIM MILK POWDER, PHYSICOCHEMICAL PROPERTIES, RHEOLOGICAL PROPERTIES, CROSS-LINKING, SET, GELS
  • Ankara Üniversitesi Adresli: Evet

Özet

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.