Improved creaminess in stirred yoghurt through amylomaltase-treated starch domains

M.W. Kanning, F. van de Velde, A.C. Alting, P.L. Buwalda

Research output: Contribution to journalArticleAcademicpeer-review

5 Citations (Scopus)

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.
Original languageEnglish
Pages (from-to)86-91
JournalInternational Dairy Journal
Volume27
Issue number1-2
DOIs
Publication statusPublished - 2012

Keywords

  • rheological properties
  • milk
  • protein
  • impact
  • gels

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