Akshit F N U, Mao Ting, Poojary Shwetha, Chelikani Venkata, Mohan Maneesha S
Alfred Dairy Science Laboratory, Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57006, USA.
Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
Foods. 2025 Jun 25;14(13):2252. doi: 10.3390/foods14132252.
This study aimed to assess the viability of a new gelling agent, formed by a combination of disodium 5-guanylate and lactic acid, as a potential substitute for conventional hydrocolloids in yogurt production. Six different yogurt samples containing novel gel (combination of lactic acid and disodium 5-guanylate), disodium 5-guanylate, gelatin, agar-agar, lactic acid, and a control yogurt without any hydrocolloid or other additives, were studied. As expected, all the yogurt samples exhibited shear-thinning behavior. The novel gel yogurt, when compared to the control yogurt, displayed similar viscosity at a low shear rate of 4.5 s (mimicking the shearing during manual scooping with a spoon) and lower viscosity at a shear rate of 60.8 s (mimicking the agitation in the mouth). Notably, the novel gel yogurt demonstrated a lower flow behavior index (0.13 vs. 0.40 on day 1), reduced syneresis (23.37% vs. 33.75%), and had a higher consistency coefficient (9.2 vs. 7.25 on day 1) compared to the control yogurt. The novel gel yogurt exhibited superior rupture strength compared to yogurt with other hydrocolloids, such as gelatin and agar-agar, and similar brittleness to yogurt with gelatin. Microstructural analysis revealed an aggregated and compact protein network in the novel gel yogurt, analogous to the yogurt with gelatin. Sensory evaluations indicated no significant differences between the control and the novel gel yogurt. Therefore, the novel gelling agent studied can serve as a cost-effective alternative in yogurt production, compared to conventional hydrocolloids that are in short supply, in high demand, and expensive in the market.
本研究旨在评估一种由5-鸟苷酸二钠和乳酸组合而成的新型胶凝剂，作为酸奶生产中传统水胶体潜在替代品的可行性。研究了六种不同的酸奶样品，分别含有新型凝胶（乳酸和5-鸟苷酸二钠的组合）、5-鸟苷酸二钠、明胶、琼脂、乳酸，以及一种不含任何水胶体或其他添加剂的对照酸奶。正如预期的那样，所有酸奶样品均表现出剪切变稀行为。与对照酸奶相比，新型凝胶酸奶在4.5 s的低剪切速率下（模拟用勺子手动舀取时的剪切）显示出相似的粘度，而在60.8 s的剪切速率下（模拟口腔中的搅拌）粘度较低。值得注意的是，与对照酸奶相比，新型凝胶酸奶的流动行为指数较低（第1天为0.13对0.40），析水率降低（23.37%对33.75%），并且一致性系数较高（第1天为9.2对7.25）。与含有明胶和琼脂等其他水胶体的酸奶相比，新型凝胶酸奶表现出优异的破裂强度，并且与含有明胶的酸奶具有相似的脆性。微观结构分析显示，新型凝胶酸奶中存在聚集且致密的蛋白质网络，类似于含有明胶的酸奶。感官评价表明，对照酸奶和新型凝胶酸奶之间没有显著差异。因此，与市场上供应短缺、需求高且价格昂贵的传统水胶体相比，所研究的新型胶凝剂可作为酸奶生产中具有成本效益的替代品。
