Non-enzymatically hydrolyzed guar gum and orange peel fibre together stabilize the low-fat, set-type yogurt: A techno-functional study
Sign Up to like & getrecommendations! Published in 2022 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2021.107100
Abstract: Abstract A combined integration of partially hydrolysed guar gum (PHGG) and orange peel fibre (OPF) into low-fat, set-type yogurt was explored. PHGG was produced using steam hydrolysis assisted by ultra-sonication while OPF (coarse fraction) was… read more here.
Keywords: type yogurt; phgg opf; set type; fat set ... See more keywords
Incorporation of water-in-oil-in-water (W1/O/W2) double emulsion in a set-type yogurt model.
Sign Up to like & getrecommendations! Published in 2017 at "Food research international"
DOI: 10.1016/j.foodres.2017.08.027
Abstract: The effect of W1/O/W2 emulsion incorporation in set-type yogurt on the acidification process, physicochemical properties, bacterial growth kinetics and structural characteristics was investigated. The W1/O/W2 emulsion was formed by using a two-step homogenisation process and… read more here.
Keywords: water; type yogurt; incorporation; set type ... See more keywords
Effect of Oat β-Glucan on the Rheological Characteristics and Microstructure of Set-Type Yogurt
Sign Up to like & getrecommendations! Published in 2021 at "Molecules"
DOI: 10.3390/molecules26164752
Abstract: The oat β-glucan (OG) was added into set-type yogurt as a functional ingredient, in order to evaluate effects on the rheological characteristics and microstructure of set-type yogurt. When the OG concentration increased from 0 to… read more here.
Keywords: yogurt; type yogurt; oat glucan; set type ... See more keywords