Set yoghurt processing with eggs as milk replacements, and improvement of texture, rheology, and microstructure by formulation design and optimisation

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY international food research journal Pub Date : 2023-12-20 DOI:10.47836/ifrj.30.6.15
Jianwei Zhang, Xiaoyang Pan, Yuqing Wu, Yuqin Chen, Yonggang Tu, Jiguang Chen, Daobang Tang, Zhongping Yin
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Abstract

Eggs are suitable for the processing of set yoghurt as milk replacements, but there is no yoghurt mainly made from eggs. In the present work, production formula was designed and optimised for high-quality egg-based yoghurt processing by improving water holding capacity, aroma, texture, and taste using single factor experiment and D-optimal mixture design. Results showed that with optimised formula (whole liquid egg, 100 g; water, 180 g; sucrose, 30.89 g; diacetyl tartaric acid ester of mono(di)glycerides, 0.28 g; gelatine, 0.112 g; gellan gum, 0.14 g; and β-cyclodextrin, 0.56 g), the product showed high sensory evaluation score, fine viscosity, as well as preferable hardness and suitable fracturability. SDS-PAGE electrophoretogram indicated that the proteins in egg-based yoghurt was degraded during fermentation, which might have contributed to the improvement of gel structure and taste. Based on the SEM images, the prepared egg-based yoghurt had smoother, stronger, and more compact gel network microstructure when compared with milk-based yoghurt.
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用鸡蛋替代牛奶加工酸奶,并通过配方设计和优化改善质地、流变性和微观结构
鸡蛋可以代替牛奶加工成酸奶,但目前还没有以鸡蛋为主要原料的酸奶。本研究采用单因素实验和 D- 最佳混合设计,设计并优化了生产配方,通过提高持水量、香气、质地和口感,加工出高品质的蛋基酸奶。结果表明,采用优化配方(全液蛋 100 克;水 180 克;蔗糖 30.89 克;单(二)甘油酸二乙酰酒石酸酯 0.28 克;明胶 0.112 克;结冷胶 0.14 克;β-环糊精 0.56 克)后,产品的感官评价得分较高,粘度细腻,硬度适宜,断裂性合适。SDS-PAGE 电泳图显示,蛋基酸奶中的蛋白质在发酵过程中被降解,这可能是改善凝胶结构和口感的原因。根据扫描电镜图像,与牛奶酸奶相比,制备的蛋基酸奶的凝胶网络微观结构更光滑、更结实、更紧密。
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来源期刊
international food research journal
international food research journal Agricultural and Biological Sciences-Food Science
CiteScore
1.40
自引率
0.00%
发文量
75
期刊介绍: The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management
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