Izvorni znanstveni članak
https://doi.org/10.15567/mljekarstvo.2016.0307
Textural properties of low-fat set-type yoghurt depending on mTG addition
Lívia Darnay
; Corvinus University of Budapest, Faculty of Food Science, Department of Refrigeration and Livestock Products Technology, Budapest, Hungary
Ágota Koncz
; Corvinus University of Budapest, Faculty of Food Science, Department of Refrigeration and Livestock Products Technology, Budapest, Hungary
Éva Gelencsér
; Unit of Biology, National Agricultural Research and Innovation Centre Food Science Research Institute, 1022 Budapest, Herman Ottó út 15, Hungary
Klára Pásztor-Huszár
; Corvinus University of Budapest, Faculty of Food Science, Department of Refrigeration and Livestock Products Technology, Budapest, Hungary
László Friedrich
; Corvinus University of Budapest, Faculty of Food Science, Department of Refrigeration and Livestock Products Technology, Budapest, Hungary
Sažetak
Our aim was to determine how 0.5-2 U/g non-inactivated mTG affects the pH development and apparent viscosity during fermentation. Furthermore we wished to examine how the enzyme addition could change protein structure, gel strength and sensory characteristics by healthy low-fat set-type yoghurt product. Therefore commercial mTG enzyme preparation was added in different concentrations (0.5-2.0 U/g, in 0.5 U/g steps) to 1.5 % bovine milk simultaneously with DVS starter culture. Our study revealed that enzyme dosage (0.5-2 U/g protein) had no impact on pH development and apparent viscosity during fermentation when manufacturing low-fat (1.5 %) set-type yoghurt. The addition of mTG contributed to 38 % more whey retention with incorporation of β-casein, and caused 44 % higher gel strength up to a level of 1 U/g protein.
Ključne riječi
fermentation; low-fat yoghurt; transglutaminase; gel strength; apparent viscosity; sensory evaluation
Hrčak ID:
161269
URI
Datum izdavanja:
6.7.2016.
Posjeta: 2.390 *