Type

Journal Article

Authors

Ling Li
Gavin M Walker
Pan Yang
Qing-Kun Zeng
Ehab Romeih
Mahmoud Abdel-Hamid
Li Huang

Subjects

Agriculture & Food Science

Topics
water holding capacity texture properties dairy products free cold storage polydextrose organoleptic properties buffalo yogurt

Textural and organoleptic properties of fat-free buffalo yogurt as affected by polydextrose (2020)

Abstract The demand for functional, nutraceutical and low calories dairy products has grown in recent decades. The effects of using different concentrations of polydextrose (1.5%, 3%, and 5%) on the textural and organoleptic properties of fat-free buffalo set yogurt (FFBS) were investigated. Addition of polydextrose significantly (P < .05) improved the water-holding capacity (WHC), sensory attributes and texture properties compared to the FFBS control yogurt. The sensory attributes, pH and WHC values were gradually decreased during cold storage of 21 days. Viability of yogurt culture was enhanced in the presence of 3% polydextrose compared with the FFBS control yogurt.
Collections Ireland -> University of Limerick -> Centres Science and Engineering
Ireland -> University of Limerick -> Faculty of Science and Engineering
Ireland -> University of Limerick -> Bernal Institute

Full list of authors on original publication

Ling Li, Gavin M Walker, Pan Yang, Qing-Kun Zeng, Ehab Romeih, Mahmoud Abdel-Hamid, Li Huang

Experts in our system

1
Gavin M Walker
University of Limerick
Total Publications: 59