Quality of dietary probiotic yogurt produced by using transglutaminase
2009
Sarovic, J., Institute for Food Technology, Novi Sad (Serbia) | Koprivica, G., Faculty of Technology, Novi Sad (Serbia) | Milanovic, S., Faculty of Technology, Novi Sad (Serbia) | Ilicic, M., Faculty of Technology, Novi Sad (Serbia) | Durakovic, K., Faculty of Technology, Novi Sad (Serbia) | Pestoric, M., Institute for Food Technology, Novi Sad (Serbia)
The aim of this study was to determine the effect of different quantities of transglutaminase (0.02%, 0.06% and 0.12%) as well as conditions of its application (direct or after enzyme activation) on improvement of physico-chemical properties of yoghurt manufactured from two kinds of low fat milk (0.1% w/w fat and 0.5% w/w fat) after production and storage. The fermentation in both series was performed with addition of probiotic starter culture ABT-4 (Lactobacillus acidophilus-5, Bifidobacterium-12, and Streptococcus thermophilus, Chr. Hansen A/S, Denmark) to the milk at 43 deg C.The results of analyses, after yoghurt production, show that the lowest whey separation was determined in yoghurt produced with activation of transglutaminase regardless the added amount of the enzyme. Difference of whey separation values between the yoghurt samples with 0.1% and 0.5% w/w fat was not significant. The physical and sensory characteristics of yoghurt samples produced with transglutaminase are significantly better compared to yoghurt samples produced without enzyme addition.
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