Abstract
The physicochemical and sensory properties of skim milk yoghurts containing poly-γ-glutamic acid (PGA) at different levels (0.0025, 0.005 and 0.01%) were evaluated. Addition of PGA up to 0.01% to reconstituted skim milk (11%, w/v) did not affect the growth of lactic acid bacteria or the development of titratable acidity in yoghurt, whereas full-fat control yoghurt had reduced acid production. No changes were found in viable cell counts of PGA yoghurts during storage (4weeks at 4°C). The addition of PGA (0.005%) significantly decreased syneresis in skim milk yoghurt and did not cause any undesirable effects in sensory acceptability.
Original language | English |
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Pages (from-to) | 423-428 |
Number of pages | 6 |
Journal | International Journal of Dairy Technology |
Volume | 65 |
Issue number | 3 |
DOIs | |
Publication status | Published - 2012 Aug |
Keywords
- Acceptability
- Poly-γ-glutamic acid
- Syneresis
- Yoghurt
ASJC Scopus subject areas
- Food Science
- Bioengineering
- Process Chemistry and Technology