Set yoghurt processing with eggs as milk replacements, and improvement of texture, rheology, and microstructure by formulation design and optimisation
文献类型： 外文期刊
作者： Zang, J. W. 1 ; Pan, X. Y. 1 ; Wu, Y. Q. 1 ; Chen, Y. Q. . 1 ; Tu, Y. Q. 1 ; Chen, J. G. . 1 ; Tang, D. B. 2 ; Yin, Z. P. 1 ;
作者机构： 1.Jiangxi Agr Univ, Coll Food Sci & Engn, Jiangxi Key Lab Nat Prod & Funct Foods, Nanchang 330045, Peoples R China
2.Minist Agr & Rural Affairs, Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Guangdong Key Lab Agr Prod Proc,Key Lab Funct Food, Guangzhou 510610, Peoples R China
关键词： egg-based yoghurt,; texture,; rheology,; microstructure,; sensory quality
期刊名称：INTERNATIONAL FOOD RESEARCH JOURNAL （ 影响因子：0.8； 五年影响因子：1.3 ）
ISSN： 1985-4668
年卷期： 2023 年 30 卷 6 期
页码：
收录情况： SCI
摘要： Eggs are suitable for the processing of set yoghurt as milk replacements, but there is no yoghurt mainly made from eggs. In the present work, production formula was designed and optimised for high-quality egg-based yoghurt processing by improving water holding capacity, aroma, texture, and taste using single factor experiment and D-optimal mixture design. Results showed that with optimised formula (whole liquid egg, 100 g; water, 180 g; sucrose, 30.89 g; diacetyl tartaric acid ester of mono(di)glycerides, 0.28 g; gelatine, 0.112 g; gellan gum, 0.14 g; and beta-cyclodextrin, 0.56 g), the product showed high sensory evaluation score, fine viscosity, as well as preferable hardness and suitable fracturability. SDS-PAGE electrophoretogram indicated that the proteins in egg-based yoghurt was degraded during fermentation, which might have contributed to the improvement of gel structure and taste. Based on the SEM images, the prepared egg-based yoghurt had smoother, stronger, and more compact gel network microstructure when compared with milk-based yoghurt. (c) All Rights Reserved
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