Impact of native and chemically modified starches addition as fat replacers in the viscoelasticity of reduced-fat stirred yogurt

Development of a stable low-fat yogurt gel using functionality of psyllium ( Plantago ovata Forsk) husk gum

“…A decrease in pH or an increase in acidity was previously reported by adding other hydrocolloids or polysaccharids such as guar gum in low-fat frozen yoghurt desserts(Milani & Koocheki, 2011;Sekhavatizadeh & Sadeghzadehfar, 2013), LBG in low-fat set yoghurts(Ünal et al, 2003), and native and chemically modified starches in reduced-fat stirred yogurts(Lobato-Calleros et al, 2014). The optimisation results indicated that combined level of 0.11% PHG and 0.80% fat was estimated to result in the optimum pH (4.399) and TTA (80.43% lactic acid) values.…”

HPMC (hydroxypropyl methylcellulose) as a fat replacer improves the physical properties of low‐fat tofu

“…The decrease in syneresis in L2H tofu could be a result of enhanced water retention in the gel microstructure as a result of the addition of HPMC . Lobato‐Calleros et al . also reported that tapioca starch added to reduced fat yogurt (half of the normal fat content) showed syneresis four times lower after 1 day of preparation compared to a full‐fat control yogurt as a result of the high water holding capacity of starch.…”

Physicochemical, microbial, and rheological properties of yogurt substituted with pectic polysaccharide extracted from Ulmus davidiana

“…The increased syneresis probably ascribed to the reduction of water entrapped in gel, contributing to a low water‐holding capacity (Miao et al, ). According to Lobato‐Calleros, Ramírez‐Santiago, Vernon‐Carter, and Alvarez‐Ramirez (), when an increasing force was applied to the yogurt with low water‐holding capacity, more water would expel from the network. This would make the network less able to resist the deformation.…”