Effect of Rice Fat Mimics on Texture and Microstructure of Low-fat Yoghourt

Abstract

Abstract: In this research, the rice powder was hydrolyzed by α-amylase to prepare rice fat mimics, then reduced-fat and non-fat yogurts were prepared with adding the rice fat mimics. A reduced-fat yogurt without added fat mimics and a full-fat yogurt were elaborated as controls. The present investigation was carried out to examine the effect of rice fat mimics in different proportions upon the composition, the microstructure, the evaluation of sensory and the texture of reduced-fat yogurts. Results indicated that the yoghourt adding rice fat mimics provided yogurts with textural and acceptable characteristics resembling those of full-fat controls (p>0.05), and showed lower fat content and looser microstructures.

Key words: fat mimics, low-fat yoghourt, texture, microstructure

XU Dan, KONG Bao-Hua, LIU Huai-Wei. Effect of Rice Fat Mimics on Texture and Microstructure of Low-fat Yoghourt[J]. FOOD SCIENCE, 2008, 29(3): 346-349.

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Effect of Rice Fat Mimics on Texture and Microstructure of Low-fat Yoghourt

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