Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt
Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt
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DOI：
10.1016/j.foodhyd.2017.05.035
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发表时间：
2017-11-01
影响因子：
10.7
通讯作者：
Prakash, Sangeeta
中科院分区：
文献类型：
--
作者：
Nguyen, Phuong T. M.;Kravchuk, Olena;Prakash, Sangeeta
系统研究了酸奶配方中常用的几种亲水胶体，即明胶(0.5-1.5%)、黄原胶(0.005-0.015%)、卡拉胶(0.01-0.08%)和变性淀粉(0.5-1.5%)对脱脂罐装酸奶(0.1%脂肪)的物理、摩擦学和感官特性的影响。研究结果支持建立酸奶的摩擦学模型，通过统计分析，酸奶的摩擦学模型可以与感官面板的质构和口感属性得分直接相关。表征产品润滑性能的摩擦学性能与产品的脂肪含量、亲水胶体的种类和用量有关。在所考察的四种亲水胶体中，明胶是最好的亲水胶体，因为它能够减少脱脂酸奶的脱水，增加其质构、粘度、凝胶强度和润滑性能。结果，其感官感受得到显著改善，在各种所需的感官属性上，如稠度、滑爽度和奶油，达到了与全脂酸奶相同的感官得分。黄原胶和卡拉胶都增加了脱脂酸奶的硬度和粘度，但也显著增加了脱脂酸奶的脱水和白垩度和块状等不良口感特征。变性淀粉略微改善了脱脂酸奶的润滑性能和稠度，但对产品质构没有明显影响。通过对酸奶样品的摩擦学分析，提出了酸奶的四区摩擦学模型。每个区域对应于两个接触面之间夹带流体的不同机制。因此，酸奶液的摩擦学行为可以用每个转换点的位置和每个摩擦区的斜率来表示，并与训练小组的感官得分保持一致。(C)2017爱思唯尔有限公司。保留所有权利。
A systematic study on the effect of some commonly used hydrocolloids in yoghurt formulation, namely gelatin (0.5-1.5%), xanthan gum (0.005-0.015%), carrageenan (0.01-0.08%) and modified starch (0.5-1.5%) on the physical, tribology and sensory characteristics of skim pot-set yoghurt (0.1% fat) is presented. The results support to develop a tribology model for yoghurt, which can be directly correlated with the scores on texture and mouthfeel attributes from sensory panel by mean of statistical analysis. The tribological behavior, which signifies the lubrication property of the product, depended on the fat content, the type and dosage of hydrocolloid. Among the four hydrocolloids investigated, gelatin appeared to be the best hydrocolloid due to its ability to reduce syneresis, increase texture, viscosity, gel strength and lubrication properties of skim yoghurt. As a result, its sensory perception was significantly improved and attained the same sensory scores with full fat yoghurt for various desired sensory attributes, such as thickness, smoothness and creaminess. Both xanthan gum and carrageenan increased the firmness and viscosity of skim yoghurt, but also significantly increased the syneresis and undesired sensory mouthfeel characteristics, such as chalkiness and lumpiness. Modified starch slightly improved lubrication properties and thickness of skim yoghurt without significant changes in the product texture. From tribological analysis of investigated samples, a four-zone tribology model for yoghurt was proposed. Each zone corresponds to different mechanisms of fluid entrained between the two contact surfaces. The tribology behavior of the yoghurt fluid, therefore, can be represented by the position of each transition point and the slope of each friction zone, which were aligned with the sensory scores from trained panel. (C) 2017 Elsevier Ltd. All rights reserved.