山药（）淀粉对酸奶理化性质、流变学性质和感官特性的影响。注：括号里的内容原文缺失，翻译时保留原样。

Effect of yam () starch on the physicochemical, rheological, and sensory properties of yogurt.

作者信息

Pérez Jorge, Arteaga Margarita, Andrade Ricardo, Durango Alba, Salcedo Jairo

机构信息

Agri-Food, University of Córdoba, Montería, 230007, Colombia.

Department of Food Engineering, University of Córdoba, Montería, 230007, Colombia.

出版信息

Heliyon. 2021 Jan 25;7(1):e05987. doi: 10.1016/j.heliyon.2021.e05987. eCollection 2021 Jan.

This study investigated the effect of the addition of starch from "hawthorn" yam () and "creole" yam () at different concentrations (0.1%, 0.3%, and 0.5% w/w) on the physicochemical and sensory properties of stirred-type yogurt. Pectin (0.3% w/w) was used as a reference stabilizer. Yogurt with yam starch presented 13.38% less syneresis than yogurts with pectin. At the sensory level, the most accepted treatment was yogurt with "creole" yam starch at 0.1% w/w. During 21 days of storage, yogurt with yam starch ("creole" and "hawthorn") at 0.1% w/w showed a decrease in syneresis between 7% and 8%, while in those with pectin, syneresis remained practically constant in this period. Yogurt with yam starch was characterized as a pseudoplastic fluid, with a lactic acid bacterial count according to NTC 805. Yam starch can be used as stabilizer because it improves the physicochemical, sensory, and rheological characteristics of stirred-type yogurt. Especially the "creole" yam starch (0.1% w/w), which presents the best preference by consumers.

本研究调查了添加不同浓度（0.1%、0.3%和0.5% w/w）的“山楂”山药（）和“克里奥尔”山药（）淀粉对搅拌型酸奶理化性质和感官特性的影响。使用0.3% w/w的果胶作为参考稳定剂。含有山药淀粉的酸奶比含有果胶的酸奶析水率低13.38%。在感官层面，最受认可的处理方式是含有0.1% w/w“克里奥尔”山药淀粉的酸奶。在21天的储存期内，含有0.1% w/w山药淀粉（“克里奥尔”和“山楂”）的酸奶析水率下降了7%至8%，而含有果胶的酸奶在此期间析水率基本保持不变。含有山药淀粉的酸奶被表征为假塑性流体，乳酸菌计数符合NTC 805标准。山药淀粉可作为稳定剂，因为它能改善搅拌型酸奶的理化、感官和流变特性。尤其是0.1% w/w的“克里奥尔”山药淀粉，最受消费者青睐。