Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100493 |
Resumo: | Abstract In recent years, since excess adiposity is thought to be responsible for the development of chronic diseases, many ingredients have been developed for the specific purpose of fat replacement in functional dairy foods. Carob bean gum (CBG) is widely used in food systems to modify quality attributes and shelf-life as thickening and gelling agents. Objective of this study was to develop reduced fat (12%) and low fat (6%) yoghurt using CBG as a carbohydrate based fat replacer. The results revealed that the addition of CBG increased the textural and sensory attributes of reduced fat yoghurts. In this present study, the textural properties such as firmness, and stickiness of yoghurt samples were significantly higher in the low fat yoghurt (6%, T5) with CBG, and yellowness index was increased in low fat (6%, T3 and T5) yoghurts. The addition of CBG to reduced fat and low fat yoghurts (T4, T5) improved the sensory properties and acceptance index. |
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Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharidesyoghurtcarob bean gum polysaccharidesfat replacerAbstract In recent years, since excess adiposity is thought to be responsible for the development of chronic diseases, many ingredients have been developed for the specific purpose of fat replacement in functional dairy foods. Carob bean gum (CBG) is widely used in food systems to modify quality attributes and shelf-life as thickening and gelling agents. Objective of this study was to develop reduced fat (12%) and low fat (6%) yoghurt using CBG as a carbohydrate based fat replacer. The results revealed that the addition of CBG increased the textural and sensory attributes of reduced fat yoghurts. In this present study, the textural properties such as firmness, and stickiness of yoghurt samples were significantly higher in the low fat yoghurt (6%, T5) with CBG, and yellowness index was increased in low fat (6%, T3 and T5) yoghurts. The addition of CBG to reduced fat and low fat yoghurts (T4, T5) improved the sensory properties and acceptance index.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100493Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.61220info:eu-repo/semantics/openAccessAYDINOL SONMEZ,PinarOZCAN,Tulayeng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100493Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides |
title |
Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides |
spellingShingle |
Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides AYDINOL SONMEZ,Pinar yoghurt carob bean gum polysaccharides fat replacer |
title_short |
Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides |
title_full |
Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides |
title_fullStr |
Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides |
title_full_unstemmed |
Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides |
title_sort |
Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides |
author |
AYDINOL SONMEZ,Pinar |
author_facet |
AYDINOL SONMEZ,Pinar OZCAN,Tulay |
author_role |
author |
author2 |
OZCAN,Tulay |
author2_role |
author |
dc.contributor.author.fl_str_mv |
AYDINOL SONMEZ,Pinar OZCAN,Tulay |
dc.subject.por.fl_str_mv |
yoghurt carob bean gum polysaccharides fat replacer |
topic |
yoghurt carob bean gum polysaccharides fat replacer |
description |
Abstract In recent years, since excess adiposity is thought to be responsible for the development of chronic diseases, many ingredients have been developed for the specific purpose of fat replacement in functional dairy foods. Carob bean gum (CBG) is widely used in food systems to modify quality attributes and shelf-life as thickening and gelling agents. Objective of this study was to develop reduced fat (12%) and low fat (6%) yoghurt using CBG as a carbohydrate based fat replacer. The results revealed that the addition of CBG increased the textural and sensory attributes of reduced fat yoghurts. In this present study, the textural properties such as firmness, and stickiness of yoghurt samples were significantly higher in the low fat yoghurt (6%, T5) with CBG, and yellowness index was increased in low fat (6%, T3 and T5) yoghurts. The addition of CBG to reduced fat and low fat yoghurts (T4, T5) improved the sensory properties and acceptance index. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100493 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100493 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.61220 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126331602075648 |