Adegoke Samuel Chetachukwu, Thongraung Chakree, Yupanqui Chutha Takahashi
Interdisciplinary graduate school of Nutraceutical and Functional food, Faculty of Agro-Industry, Prince of Sonkla University.
Department of Food science and Technology, Faculty of Agro-Industry, Prince of Songkla University.
J Texture Stud. 2018 Jun 23. doi: 10.1111/jtxs.12351.
The effect of short-chain inulin on the rheological and sensory properties of reduced fat set coconut milk yoghurt was studied with whole fat coconut milk yoghurt as reference. The concentration of short-chain inulin was varied at 0, 5, 10, 15, and 20% w/v respectively. All the yoghurt samples displayed higher elastic modulus G' than viscous modulus G". However, 15% inulin yoghurt had the highest value for G' & G". The 15 and 20% inulin yoghurts displayed high yield stress (1036.7 ± 2.39 & 368.23 ± 0.30 Pa). Addition threshold of 15% was established, beyond this level there was a significant decrease in the yield stress, firmness, cohesiveness and consistency values of the reduced fat yoghurts. Using Pearson correlation analysis, no correlation was observed between firmness and yield stress, Similarly, there was significant correlation between the yield stress and instrumental viscosity r = 0.957; p < 0.01. Furthermore, all yoghurt samples displayed strain thinning behavior except whole fat yoghurt. Carbohydrate was affected by inulin incorporation. Addition of short chain inulin improved sensorial characteristics such as taste, and flavor, but did not display significant difference in color and odor of yoghurt samples. This article is protected by copyright. All rights reserved.
以全脂椰奶酸奶为参照，研究了短链菊粉对低脂凝固型椰奶酸奶流变学和感官特性的影响。短链菊粉的浓度分别设定为0、5、10、15和20%（w/v）。所有酸奶样品的弹性模量G'均高于粘性模量G"。然而，15%菊粉酸奶的G'和G"值最高。15%和20%菊粉酸奶表现出较高的屈服应力（分别为1036.7±2.39和368.23±0.30 Pa）。确定了15%的添加阈值，超过此水平，低脂酸奶的屈服应力及硬度、内聚性和稠度值显著降低。通过Pearson相关性分析，未观察到硬度与屈服应力之间的相关性，同样，屈服应力与仪器粘度之间存在显著相关性，r = 0.957；p < 0.01。此外，除全脂酸奶外，所有酸奶样品均表现出应变稀化行为。碳水化合物受菊粉添加的影响。添加短链菊粉改善了酸奶的口感和风味等感官特性，但在酸奶样品的颜色和气味方面未表现出显著差异。本文受版权保护。保留所有权利。
