FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (10): 73-81.doi: 10.7506/spkx1002-6630-20220816-187
• Food Chemistry • Previous Articles Next Articles
WANG Xuehang, LI Ruidong, JIANG Yunlong, QI Yuan, WANG Xiyan, WANG Ji
Online:
Published:
Abstract: The effect of addition of mixtures of exopolysaccharide (EPS) from Lactobacillus plantarum JLAU103 with fish gelatin (FG) in different proportions to low-fat yogurt on its quality characteristics was investigated. The results showed that adding 0.1% (m/m) EPS and 0.6% (m/m) FG improved the water retention and pH of low-fat yogurt, reduced the titration acidity, and resulted in viscosity similar to whole-fat yogurt. Addition of EPS and FG made the network structure of low-fat yogurt more compact, reducing the voids in it. The viable bacterial count of low-fat yogurt was significantly increased to 8.40 × 108 CFU/mL after addition of 0.6% FG and 0.1% EPS (P < 0.05). The contents of characteristic volatile flavor substances such as diacetyl, 2-nononone and 2,3-glutaredione increased significantly, the sensory score increased, and the texture was significantly improved. The rheological results showed that addition of EPS reduced the thixotropic loop area of low-fat yogurt, enhanced the stability and total strain, and caused low-fat yogurt to form a more solid gel network. Therefore, L. plantarum JLAU103 EPS combined with FG can significantly improve the quality of low-fat yogurt, and has a good application prospect.
Key words: Lactobacillus plantarum; exopolysaccharide; fish gelatin; low-fat yogurt; rheological properties
CLC Number:
TS252.1
WANG Xuehang, LI Ruidong, JIANG Yunlong, QI Yuan, WANG Xiyan, WANG Ji. Effect of Lactobacillus plantarum Exopolysaccharide Combined with Fish Gelatin on the Quality Characteristics of Low-Fat Yogurt[J]. FOOD SCIENCE, 2023, 44(10): 73-81.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20220816-187
https://www.spkx.net.cn/EN/Y2023/V44/I10/73