Effect of gelatine on the texture of yoghurt and of acid-heat-induced milk gels |
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Authors: | S M Fiszman and Ana Salvador |
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Affiliation: | (1) Instituto de Agroquímica y Tecnología de Alimentos (CSIC), P.O. Box 73, E-46100 Burjassot, Valencia, Spain e-mail: sfiszman@iata.csic.es, ES;(2) SKW Biosystems S.A., E-08191 Rubí, Barcelona, Spain, ES |
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Abstract: | A penetrometry study was made of the effect of the addition of gelatine on the texture characteristics of yoghurts and acid-heat-induced
milk gels. Detailed analysis of the various penetration profiles provided valuable information about the nature of the samples
studied. Gelatine was compatible with the milk systems over a wide range of concentrations and it prevented syneresis. In
yoghurts prepared with and without the addition of skim-milk powder, the addition of increasing concentrations of gelatine
up to 1.5% gradually modified the mechanical characteristics of the final gels. In acid-heat-induced milk gels, whose mechanical
characteristics depend on the final pH value, the addition of increasing quantities of gelatine up to 6.67% practically eliminated
this dependence, and the effect of pH was only significant in the gels with 1.5% gelatine, which were structurally weaker.
Received: 3 June 1998 |
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Keywords: | Gelatine Yoghurt Acidic milk gels Texture Firmness |
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