Addition of buttermilk powder to yogurt: effects on particle size, microstructure and texture

• Autor(a) principal: Gomes, Elisângela Ramieres
• Data de Publicação: 2021
• Outros Autores: Oliveira, Mariana Braga de, Renhe, Isis Rodrigues Toledo, Stephani, Rodrigo, Carvalho, Antônio Fernandes de, Souza, Alisson Borges de, Perrone , Ítalo Tuler, Wolfschoon Pombo, Alan Frederick
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/19404
• topic: buttermilk; Buttermilk; Particle size; particle size; phospholipids; Phospholipids; Fermentation.; fermentation; Suero de leche; suero de leche; tamaño de partícula; fosfolípidos; fermentación.; Tamaño de partícula; suero de leche; tamaño de partícula; Fosfolípidos; fosfolípidos; Fermentación.; fermentación; leitelho; tamanho da partícula; fosfolipídios; fermentação.; Leitelho; leitelho; Tamanho da partícula; Fosfolipídios; tamanho de partícula; fosfolipídios; Fermentação.; fermentação

The addition of buttermilk powder as partial fat replacer in yogurt formulations with constant dry matter was investigated. Three formulations of yogurt were produced containing 0% (T1), 1.36% w·w-1 (T2) and 3.34% w·w-1 (T3) of buttermilk powder in the final product. Particle size and pH variation were monitored during fermentation; scanning electron microscopy and texture profile analysis were performed in the final product. The control sample showed larger particle size on the day after production and at the end of fermentation, as well as a more compact network microstructure with a smaller average pore size. Compared to the prototypes with added buttermilk the control sample showed greater higher firmness. Buttermilk powder could act as fat replacer for yogurt but favors the formation of a less compacted network microstructure, with large pores, less springiness after 21 days, and less hardness in the two evaluated times (21 and 42 days).