Rheological and physical properties of yogurt enriched with phytosterol during storage
Rheological and physical properties of yogurt enriched with phytosterol during storage
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DOI：
10.1007/s13197-014-1593-2
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发表时间：
2015-08-01
影响因子：
3.1
通讯作者：
Tamjidi, Fardin
中科院分区：
文献类型：
--
作者：
Izadi, Zahra;Nasirpour, Ali;Tamjidi, Fardin
富含植物甾醇的产品是创新类型的功能食品，其中乳制品，如低脂酸奶是这种功能成分的理想载体。本研究采用油/水（O/W）乳液制备植物甾醇分散体。乳剂被添加到酸奶中。在贮藏过程中测定了浓缩酸奶的pH、可滴定酸度（TA）、协同作用、硬度和表观粘度。此外，还研究了植物甾醇在酸奶中不同部位的分布。结果表明，与对照组相比，强化酸奶的表观粘度和协同作用较低，硬度较高。在酸奶中添加植物甾醇对酸度有显著影响。同一样品中植物甾醇在不同部位的分布并不均匀。感官实验结果表明，在口感、外观、风味和总体接受度方面，富集组与对照组无显著差异。
Phytosterols enriched products are innovative types of functional foods, in which dairy products, like low fat yogurt are ideal vehicles for this functional component. In this study, phytosterol dispersions were prepared using an oil/water (O/W) emulsion. The emulsion was added to yogurt milk. pH, titratable acidity (TA), syneresis, firmness and apparent viscosity of enriched yogurt were determined during storage. Moreover, phytosterols distribution in different parts of enriched yogurt was studied. Results indicated that in enriched yogurt, apparent viscosity and syneresis were lower and firmness was higher compared to the control. Addition of phytosterol to the yogurt had significant effect on acidity. Distribution of phytosterols in different parts of one sample was not uniform. Sensory results showed that there was no significant difference between enriched and control on texture, appearance, flavor and overall acceptance.