Physicochemical evaluation of low-fat yoghurt produced with microbial transglutaminase (original) (raw)
2018, Journal of the science of food and agriculture
Currently consumers demand low-fat or non-fat yoghurt but their physical properties are less attractive than those of full-fat yoghurt. It was reported that microbial transglutaminase (TG) can be used in the production of low-fat yoghurt. The aim of this work was to evaluate the effect of TG on low-fat yoghurt to improve their physicochemical and textural properties to approach to those of full-fat yoghurt. Two TG application methods (addition before fermentation or simultaneously addition with the starter), three dose levels and TG origin were evaluated. Results were compared with commercial low-fat and full-fat yoghurts. No significant differences between application methods were observed. Simultaneously addition of TG was preferred because do not require additional time-consuming steps. The best dose was 1 U TG g protein that allowed to obtain a firmness higher (4.25 N) than that of commercial low-fat (3.05 N) and full-fat (4.43 N) yoghurts. This implies that intermediate values ...
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