Modified Wheat Starches Used as Stabilizers in Set‐style Yogurt

Abstract

Yogurt was formulated with gelatin; native wheat starch (MS); and modified wheat starches (MWS) (acetylated cross-linked, hydroxypropylated, or hydroxypropylated cross-linked). Yogurt samples were evaluated for chemical fat, total solids, pH, titratable acidity); microbiological (yeasts/molds and lactic acid bacteria); and physical (rheological, textural, color, syneresis) properties during 60 days of refrigerated storage. Yogurt formulated with h W S exhibited a significantly greater storage modulus (GI) andfirmness compared with yogurts prepared with MWS. Minimal syneresis was measured in all yogurt samples. m e titratable acidity of yogurt samples increased and pH decreased during storage. Yeasts/moldr were not detected while lactic acid bacteria counts decreased -I log CFU/g by day 60 in all yogurt samples. This study showed that the characteristics of yogurt formulated with NWS and gelatin were similar. so NWS may be used as an alternative stabilizer. The MWS stabilized yogurts were stable but had different consistencies than gelatin-and NWS-stabilized yogurts.

Acid thinned jicama and maize starches as fat substitute in stirred yogurt

“…Williams et al (2004) proposed that a combination of the rate of acidification and pH are the significant influences on the formation of grainy textures in yogurts with added starch. Schmidt et al (2001) reported that to make an appealing yogurt for 11-14-year-old consumers, stabilizers (wheat starches) resulting in a thick texture should be used with a ''kid friendly'' flavour and bright colour.…”

“…Minimal syneresis was measured in all yogurt samples (Schmidt et al, 2001). Seven different types of starch-based fat substitutes were used for the production of set-style yogurt from reconstituted skimmed milk powder.…”

“…Yogurt manufacturers have responded to this requirement and, as a consequence, there has been a fast growing increase in low-calorie skimmed or semi-skimmed yogurts by selecting specific ingredients that produce the desired quality (Tamime, Barclay, Davies, & Barrantes, 1994). For instance, stabilizers such as gelatin, carrageenan, alginate, pectin, starch, or starch derivatives are added to formulations of milk-based custards and yogurts to improve viscosity and texture, minimize syneresis, and increase stability throughout storage life (Ma, Cai, Wang, & Sun, 2006;Malinski, James, Xia, & Roy, 2003;Mistry & Hassan, 1992;Mounsey & O'Riordan, 1999Nielsen, Thygesen, & Olesen, 1991;Schmidt, Herald, & Khatib, 2001;Tamime & Robinson, 1988;Tziboula & Muir, 1993). As pastes and gels produced from native starches are often cohesive (gummy) or rubbery, the modification of the molecular weight and the starch amylose/amylopectin ratio may improve the functional properties of dairy products (Schmidt et al, 2001;Thomas & Atwell, 1999 characteristics as a new source of starch; the round granules had a polygonal form, with low size (3-11 mm) and low apparent amylose (ApA) content (12 g/100 g) (Martı´nez-Bustos, Lo´pez-Soto, San Martı´n-Martı´nez, Zazueta-Morales, & Velez-Medina, 2007;Martı´nez-Bustos, Lo´pez-Soto, Zazueta-Morales, & Morales-Sa´nchez, 2005).…”

Functional performance of a resistant starch ingredient modified using a microfluidiser

“…Previous work has shown that the effects of added starch (modified waxy maize starch) vary depending on the level and type of milk solids and added starch levels (Williams, Glagovskaia & Augustin, 2003. Starch has also been used as an alternative stabiliser to gelatin although the consistencies of starch-stabilised yoghurt are different to gelatin-stabilised yoghurt and also dependent on the starch used (Schmidt, Herald & Khatib, 2001).…”

Rheological Characteristics and Microstructure of Milk Yogurt as Influenced by Quinoa Flour Addition

“…Over the last years, yogurt has become an exceptional product given its continuous demand on the market due to consumers' preference for a healthier lifestyle that includes more nutritious foods and also the preference for yogurt itself (Schmidt et al . ).…”