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 |
|---|---|
| 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
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Cite this
Lim, S. M., Shim, J. Y., Oh, S., Rhee, M., Sung, M. H., & Imm, J. Y. (2012). Effects of poly-γ-glutamic acid on the physicochemical characteristics of skim milk yoghurt. International Journal of Dairy Technology, 65(3), 423-428. https://doi.org/10.1111/j.1471-0307.2012.00836.x