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Type: Artigo de periódico
Title: Chemical, Physical, Microstructural And Sensory Properties Of Set Fat-free Yogurts Stabilized With Whey Protein Concentrate
Author: Antunes A.E.C.
Antunes A.J.
Cardello H.M.A.B.
Abstract: The aim of the present work was to study set-type, fat-free yogurt stabilized with skimmed milk powder (SMP) and whey protein concentrate (WPC) blends. The properties of interest were: fermentation kinetics, texture profile, syneresis, microstructure and sensory analysis. The fat-free yogurts were made with SMP/WPC addition at 1:0, 1.5:0.5, 1:1, 0.5:1.5 and 0:1. Whole yogurt with SMP/WPC addition at 1:0 was used as the control. Microscopy studies suggested that all the yogurts were similar, however the samples with a high proportion of WPC showed a slightly more compact structure. The addition of WPC resulted in a harder and more cohesive texture, greater water-holding capacity and reduced fermentation time. The fat-free yogurt with 5% of protein from SMP/WPC at 1.5:0.5 was similar to the control in texture profile, syneresis and sensory properties (p < 0.05).
Rights: fechado
Identifier DOI: 
Date Issue: 2004
Appears in Collections:Unicamp - Artigos e Outros Documentos

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