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Effect of two types of fat replacers on the quality properties of low-fat probiotic yoghurt [electronic resource].

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Atwa, E. H

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Language: English Summary language: Arabic Description: p.593-608Other title:

دراسة تأثير نوعين من بدائل الدهن على جودة اليورغورت الحيوى منخفض الدهن [Added title page title]

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Zagazig journal of agricultural research, 2008 v. 35 (3) [electronic resource].

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In: Zagazig Journal of Agricultural Research 2008.v.35(3)Summary: The influence of different levels of both simplesse and Novagel on the quality of low fat probiotic yoghurt production was investigated. Simplesse and Novagel were added to milk containing 1% milk fat at levels of 0.1, 0.2, 0.3, 0.4 and 0.5%. 2% of yoghurt starter and probiotic culture (1 : 1) were added to both experimental yoghurts and control yogurt produced from milk containing 3% milk fat. Results showed that addition of fat repalcers did not significantly affect the chemical composition, pH, and titratable acidity and increased the soluble nitrogenous compounds, formation of acetaldehyde, diacetyI and volatile fatty acids contents.

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The influence of different levels of both simplesse and Novagel on the quality of low fat probiotic yoghurt production was investigated. Simplesse and Novagel were added to milk containing 1% milk fat at levels of 0.1, 0.2, 0.3, 0.4 and 0.5%. 2% of yoghurt starter and probiotic culture (1 : 1) were added to both experimental yoghurts and control yogurt produced from milk containing 3% milk fat. Results showed that addition of fat repalcers did not significantly affect the chemical composition, pH, and titratable acidity and increased the soluble nitrogenous compounds, formation of acetaldehyde, diacetyI and volatile fatty acids contents.

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