Study on Effect of Mixed Thickeners on Water Holding Capacity of Stirred Yoghurt

doi:10.7506/spkx1002-6630-200904004

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (4): 48-51.doi: 10.7506/spkx1002-6630-200904004

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Study on Effect of Mixed Thickeners on Water Holding Capacity of Stirred Yoghurt

LIU Cheng-guo1,2，LUO Ling-quan1

(1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China；
2. Wuhan Institute of Technical Center, Bright Dairy and Food Co. Ltd., Wuhan 430040, China)

Received:2008-01-11 Revised:2008-05-07 Online:2009-02-15 Published:2010-12-29
Contact: LIU Cheng-guo1,2， E-mail:liuchengguo@brightdairy.com

Abstract

Abstract:

Based on single factor tests of three thickeners (pectin, modified starch and gelatin), the effect of mixed thickeners by using Box-Behnken design on water holding capacity (WHC) of stirred yoghurt was studied. The results indicated that the critical single additive level of Pectin, Modified starch and gelatin in controlling WHC of stirred yoghurt is 0.2%, 0.25% and 0.25% respectively. While for the mixed thickeners, the proper additive level of pectin, modified starch and gelatin is 0.06%, 0.081% and 0.035% respectively, and their total additive level is 0.183%. In this condition, the WHC of yoghurt reaches the maximum of 17.4%.

Key words: stirred yoghurt, thickener, water holding capacity, pectin

CLC Number:

TS202.3

LIU Cheng-guo1,2，LUO Ling-quan1. Study on Effect of Mixed Thickeners on Water Holding Capacity of Stirred Yoghurt[J]. FOOD SCIENCE, 2009, 30(4): 48-51.

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Study on Effect of Mixed Thickeners on Water Holding Capacity of Stirred Yoghurt

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