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

Date
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.
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Description
peer-reviewed
Publisher
Taylor & Francis - Routledge
Citation
International Journal of Food Properties;23 (1), pp. 1-8
Collections
Bernal Institute
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Walker_2020_Textural.pdf
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Keywords
buffalo yogurt, organoleptic properties, Polydextrose, texture properties, water holding capacity
ULRR Identifiers
https://hdl.handle.net/10344/8658
 https://doi.org/10.34961/14901
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Funding Information
Chinese Academy of Agricultural Sciences
Sustainable Development Goals
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