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Influence of starter culture type and incubation temperatures on rheology and microstructure of low fat set yoghurt |
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| Authors: | HABIB ABBASI MOHAMMAD EBRAHIMZADEH MOUSAVI MOHAMMAD REZA EHSANI ZAHRA EMAM d-JOMEA MOHARAM VAZIRI JAMSHID RAHIMI SOMAYEH AZIZNIA |
| Affiliation: | Department of Food Science and Engineering, Faculty of Biosystem Engineering, University of Tehran, Karaj;, Department of Food Science and Technology, Azad Islamic University, Branch of Sanandaj;, Department of Food Science and Engineering, Faculty of Agriculture, Urmia University, Urmia, Iran;, Department of Food Science and Engineering, Faculty of Agriculture, Islamic Azad University of Shoudhtar Branch |
| Abstract: | The effects of different cultures and incubation temperatures on the physical properties of low fat yoghurts were investigated. The samples were incubated with exopolysaccharide (EPS)-producing and non-EPS-producing cultures at 37, 42 and 45°C. All measured parameters except firmness were influenced by culture type and incubation temperature. Firmness, G' and G were maximised at 42°C for both cultures. Increased incubation temperature and EPS culture led to a higher water-holding capacity but lower syneresis, G' and G. The EPS treatment incubated at 37°C showed even lower syneresis than non-EPS treatments incubated at higher temperatures. |
| Keywords: | Low fat set yoghurt Rheology Incubation temperature Exopolysaccharide Microstructure |