This study examined the effect of lactose hydrolysis on the rheological and auditory characteristics of stopped yoghurt. Commercial lactase enzyme was added to hydrolyzed stopped yoghurt mix before the effervescence step. The obtained dossier showed that the hydrolyzed samples had kind of shorter effervescence time and higher tartness. Also, lactose hydrolysis troubled considerably the rheological possessions of the frozen yoghurt join. At shear rate range of 2.6 to 50 s-1, the maximum seeming viscosity value of hydrolyzed stopped yoghurt mix was 50% inferior the control samples. Moreover, shear stress worth of the hydrolyzed samples was 30% less than that got for the control samples. Additionally, the hydrolyzed samples showed larger melting rate and significantly lower invade (39.33±0.732%) compared to the control samples (44.63±0.645%). Hydrolyzed sample had lower stickiness and shear stress principles, while both samples had clip thinning characteristic following Power Law model. Furthermore, sensory evaluation results presented that both creaminess and quality attributes were significantly (P≤0.05) various. It is concluded that and oxygen hydrolysis can significantly defeat some of frozen yoghurt feature attributes including allure overrun. Therefore, these negative impacts bear be addressed through fruit and process optimization.
Author(s) Details:
Jamal A. O. Ahmed,
Research
and Development Center, Dal Food, P.O. Box 807, Postal Code 13312, Khartoum
North, Sudan.
Hala
M. Ali,
Research
and Development Center, Dal Food, P.O. Box 807, Postal Code 13312, Khartoum
North, Sudan.
Ibtisam E. M. El Zubeir,
Department of Dairy Production, Faculty of Animal Production,
University of Khartoum, P.O. Box 321, Khartoum, Sudan and Insititute for
Studies and Promotion of Animal Exports, University of Khartoum, P.O. Box 321,
Khartoum, Sudan.
Please see the link here: https://stm.bookpi.org/ARBS-V2/article/view/11616
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