Effects of Extruded Sugar Bagasse Blend on Yogurt Quality |
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| Authors: | I Verdalet-Guzm??n R Viveros-Contreras S L Amaya-Llano F Mart??nez-Bustos |
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| Affiliation: | (1) Instituto de Ciencias B?sicas, Av. Dr. Rafael S?nchez Altamirano s/n, Carr. Xalapa-Las Trancas, Col. Industrial-?nimas, C.P. 91190 Xalapa, Veracruz, Mexico;(2) Programa de Posgrado en Alimentos del Centro de la Rep?blica (PROPAC), Universidad Aut?noma de Quer?taro, Apdo. Postal 184 Quer?taro, 76010, Mexico;(3) Ciencia de Materiales, CINVESTAV Quer?taro, Apdo. Postal 1-798, Quer?taro, 76230, Mexico; |
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| Abstract: | Extruded blends (EB) of whey protein concentrate 35 (WPC 35)–corn starch–sugarcane bagasse with 0%, 25%, and 50% substituted
yogurt formulations were evaluated for some functional characteristics. Yogurts substituted with EB showed higher viscosity
and lower syneresis index than that without EB. During storage for 48 h, the syneresis values of yogurt with and without EB
decreased. The pH values and color differences (ΔE) decreased slightly in the yogurts formulated with EB. However, the color differences were not statistically significant
(p > 0.05) and were also acceptable to the judges. In general, yogurts substituted with EB at different levels had sensory attributes
of taste, acidity, texture, and viscosity scores similar to those observed for yogurt with no EB. Scores of yogurts were not
affected significantly with substitution of EB at all the levels. |
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