Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 427518
Title Improved creaminess in stirred yoghurt through amylomaltase-treated starch domains
Author(s) Kanning, M.W.; Velde, F. van de; Alting, A.C.; Buwalda, P.L.
Source International Dairy Journal 27 (2012)1-2. - ISSN 0958-6946 - p. 86 - 91.
DOI https://doi.org/10.1016/j.idairyj.2012.07.011
Department(s) Biobased Chemistry and Technology
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) rheological properties - milk - protein - impact - gels
Abstract Amylomaltase-treated starch (ATS) has been described as an excellent fat-replacer in set yoghurt. Its functionality as a creaminess enhancer relates to the ability to form domains, which have melting and yielding characteristics in the mouth. This study was intended to understand the functionality of ATS in stirred yoghurt. Sensory evaluation of reduced fat stirred yoghurt samples showed that the creaminess perception of stirred yoghurt with 1.5% fat and 0.5% ATS was comparable with the reference full fat yoghurt containing 3% fat. This showed that ATS was even more effective as a creaminess enhancer in stirred yoghurt than in set yoghurt. This was related to the higher effectiveness of domain formation during storage after cooling in a dispersed system, as a result of stirring of the yoghurt gel, compared with a gelled set-yoghurt system.
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