Olagunju Aderonke, Omoba Olufunmilayo, Enujiugha Victor, Alashi Adeola, Aluko Rotimi
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State 340001, Nigeria.
Foods. 2020 Jul 18;9(7):957. doi: 10.3390/foods9070957.
The behaviour of graded acetylated pigeon pea starch during heat processing was evaluated in addition to the corresponding effect of their incorporation at 1.5% (/) as a stabilizer in set-type yoghurt. Acetylated starch possessed higher solubility and swelling power than native starch under the temperature regimes considered. Addition of acetylated pigeon pea starch as a stabilizer in yoghurt had positive influence on the water holding capacity (7.7% to 10.4% compared to 13.3% in yoghurt stabilized with native pigeon pea starch) and whey syneresis (approximately 15%, 12%, and 8% increase observed in yoghurt with acetylated pea starch compared to 47% in yoghurt with native pea starch stabilizer) at the end of a 28-day cold storage period. In addition, pea starch-stabilized yoghurt possessed an enhanced sensory attribute (firmness), and compared favourably with gelatin-stabilized yoghurt in terms of overall acceptability. Thus, acetylated pigeon pea starch exhibited improved physicochemical properties and showed usefulness as a stabilizer in yoghurt because it enhanced the physicochemical, storability, and sensorial quality, while improving the body and texture of the product.
除了评估分级乙酰化木豆淀粉在热处理过程中的行为外，还研究了将其以1.5%（/）的比例作为稳定剂添加到凝固型酸奶中的相应效果。在所考虑的温度范围内，乙酰化淀粉比天然淀粉具有更高的溶解度和膨胀力。在酸奶中添加乙酰化木豆淀粉作为稳定剂对持水能力（与用天然木豆淀粉稳定的酸奶中的13.3%相比，提高了7.7%至10.4%）和乳清脱水收缩（与用天然豌豆淀粉稳定剂的酸奶中的47%相比，用乙酰化豌豆淀粉的酸奶中观察到约15%、12%和8%的增加）有积极影响。此外，豌豆淀粉稳定的酸奶具有增强的感官属性（硬度），并且在总体可接受性方面与明胶稳定的酸奶相比具有优势。因此，乙酰化木豆淀粉表现出改善的物理化学性质，并显示出作为酸奶稳定剂的用途，因为它增强了物理化学、储存性和感官质量，同时改善了产品的质地和口感。
