A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks
2010
Riener, Joerg | Noci, Francesco | Cronin, Denis A. | Morgan, Desmond J. | Lyng, James
Thermosonication (TS) of preheated (45°C) milk (0.1%, 1.5% and 3.5% fat) for 10min at an ultrasound frequency of 24kHz allowed the preparation of yoghurts with rheological properties superior to those of control yoghurts produced from conventionally heated milk (90°C for 10min). Texture profile analysis and flow curves showed that yoghurts from the TS milks had stronger gel structures which displayed higher water-holding capacities (WHC) and lower syneresis. Based on averaged data from a sensory panel (n =30), TS yoghurts showed superior texture and colour properties and samples with a fat content of 0.1% scored best in terms of overall acceptability. Retentions of water-soluble (thiamine and riboflavin) and fat-soluble (retinol and tocopherol) vitamins were similar in TS and conventionally prepared yoghurts.
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