Literature DB >> 26604390

Effect of resistant starch and aging conditions on the physicochemical properties of frozen soy yogurt.

Rahil Rezaei1, Morteza Khomeiri1, Mahdi Kashaninejad1, Mostafa Mazaheri-Tehrani2, Mehran Aalami1.   

Abstract

The present study investigated the effects of resistant starch concentration (0, 1, 2 %), aging time (2, 13, 24 h) and aging temperature (2, 4, 6 °C) on the physicochemical properties of frozen soy yogurt. The results showed that resistant starch increased viscosity because of its water binding properties. Resistant starch also increased foam stability, fat destabilization, and hardness, but it decreased overrun and meltdown rate. Viscosity, hardness and fat destabilization increased as aging time increased. An increase in aging temperature decreased viscosity, overrun, hardness and fat destabilization of frozen yoghurt, but increased the meltdown rate.

Entities:  

Keywords:  Aging temperature; Aging time; Frozen soy yogurt; Resistant starch

Year:  2015        PMID： 26604390      PMCID： PMC4648883          DOI： 10.1007/s13197-015-1895-z

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN： 0022-1155            Impact factor:   2.701


  10 in total

1.  Effect of the fat globule sizes on the meltdown of ice cream.

Authors:  M M Koxholt; B Eisenmann; J Hinrichs
Journal:  J Dairy Sci       Date:  2001-01       Impact factor: 4.034

2.  Rheological properties of ice cream mixes and frozen ice creams containing fat and fat replacers.

Authors:  S Adapa; H Dingeldein; K A Schmidt; T J Herald
Journal:  J Dairy Sci       Date:  2000-10       Impact factor: 4.034

3.  Ice cream structural elements that affect melting rate and hardness.

Authors:  M R Muse; R W Hartel
Journal:  J Dairy Sci       Date:  2004-01       Impact factor: 4.034

4.  Effects of autoclaving temperature and storing time on resistant starch formation and its functional and physicochemical properties.

Authors:  Ayse Neslihan Dundar; Duygu Gocmen
Journal:  Carbohydr Polym       Date:  2013-05-17       Impact factor: 9.381

Review 5.  Soyfoods and soybean products: from traditional use to modern applications.

Authors:  Kuan-I Chen; Mei-Hui Erh; Nan-Wei Su; Wen-Hsiung Liu; Cheng-Chun Chou; Kuan-Chen Cheng
Journal:  Appl Microbiol Biotechnol       Date:  2012-08-08       Impact factor: 4.813

6.  Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt.

Authors:  Rahil Rezaei; Morteza Khomeiri; Mehran Aalami; Mahdi Kashaninejad
Journal:  J Food Sci Technol       Date:  2012-06-14       Impact factor: 2.701

7.  Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation.

Authors:  E R Farnworth; I Mainville; M-P Desjardins; N Gardner; I Fliss; C Champagne
Journal:  Int J Food Microbiol       Date:  2007-01-13       Impact factor: 5.277

8.  Development of formulations and processes to incorporate wax oleogels in ice cream.

Authors:  Daniele C Zulim Botega; Alejandro G Marangoni; Alexandra K Smith; H Douglas Goff
Journal:  J Food Sci       Date:  2013-11-04       Impact factor: 3.167

9.  Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream.

Authors:  A S Akalin; D Erişir
Journal:  J Food Sci       Date:  2008-05       Impact factor: 3.167

Review 10.  Technological functionality of inulin and oligofructose.

Authors:  A Franck
Journal:  Br J Nutr       Date:  2002-05       Impact factor: 3.718
  10 in total
  1 in total

1.  Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent.

Authors:  Mojtaba Azari-Anpar; Morteza Khomeiri; Hamed Ghafouri-Oskuei; Narjes Aghajani
Journal:  J Food Sci Technol       Date:  2017-03-03       Impact factor: 2.701
  1 in total

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