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Journal of Applied Sciences
Year: 2009  |  Volume: 9  |  Issue: 11  |  Page No.: 2194 - 2197

Physicochemical, Textural and Sensory Properties of Low-Fat Yogurt Produced by Using Modified Wheat Starch as a Fat Replacer

M. Radi, M. Niakousari and S. Amiri    

Abstract: Low fat (1.6% fat) and non fat yogurts were manufactured from acid treated wheat starch and acid treated cross-linked wheat starch at concentrations of 1.6 and 3.2%. Yogurt samples were manufactured with skim milk (or whole milk for the control and yogurts with 1.6% fat), non fat skim milk powder, yogurt cultures and modified starch. After homogenization, pasteurization and cooling, yogurt mixed were inoculated, poured in to the containers, incubated for approximately 3 h and cooled to 4°C. Titrable acidity, amount of syneresis, texture firmness and sensory scores were determined during storage. Acid treated cross linked starch (1.6%) were more firm than the control, followed by acid treated cross linked starch (3.2%). The yogurts treated with acid treated starch, had a very soft texture which were unacceptable. The full fat yogurts received the highest flavor scores that was followed by acid treated cross linked starch yogurts at 1.6 and 3.2% starch concentration, respectively. Addition of modified starch decreased the water release of the yogurts significantly. As the concentration of starch increased, the syneresis decreased. Good quality non fat and low fat yogurts can be produced by supplementing acid treated cross linked starch. The added starch assists in providing a firm body and minimal whey separation without the use of any other stabilizer.

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