Document Detail


Effect of addition of Versagel on microbial, chemical, and physical properties of low-fat yogurt.
MedLine Citation:
PMID:  18803720     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The objective of this study was to examine the effect of Versagel on the growth and proteolytic activity of Streptococcus thermophilus 1275 and Lactobacillus delbrueckii ssp. bulgaricus 1368 and angiotensin-I converting enzyme inhibitory activity of the peptides generated thereby as well as on the physical properties of low-fat yogurt during a storage period of 28 d at 4 degrees C. Three different types of low-fat yogurts, YV0, YV1, and YV2, were prepared using Versagel as a fat replacer. The fermentation time of the low-fat yogurts containing Versagel was less than that of the control yogurt (YV0). The starter cultures maintained their viability (8.68 to 8.81 log CFU/g of S. thermophilus and 8.51 to 8.81 log CFU/g of L. delbrueckii ssp. bulgaricus) in all the yogurts throughout the storage period. There was some decrease in the pH of the yogurts during storage and an increase in the concentration of lactic acid. However, the proteolytic and ACE-inhibitory potential of the starter cultures was suppressed in the presence of Versagel. On the other hand, the addition of Versagel had a positive impact on the physical properties of the low-fat yogurt, namely, spontaneous whey separation, firmness, and pseudoplastic properties.
Authors:
L Ramchandran; N P Shah
Publication Detail:
Type:  Journal Article     Date:  2008-08-20
Journal Detail:
Title:  Journal of food science     Volume:  73     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2008 Sep 
Date Detail:
Created Date:  2008-09-22     Completed Date:  2009-01-30     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  M360-7     Citation Subset:  IM    
Affiliation:
Faculty of Health, School of Molecular Sciences, Engineering and Science, Victoria Univ, Melbourne, Vic, Australia.
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MeSH Terms
Descriptor/Qualifier:
Acetic Acid / analysis
Angiotensin-Converting Enzyme Inhibitors / chemistry
Colony Count, Microbial
Fat Substitutes / chemistry*
Fermentation
Food Handling
Food Microbiology*
Hydrogen-Ion Concentration
Lactic Acid / analysis
Lactobacillus delbrueckii / growth & development
Milk Proteins / analysis
Rheology
Streptococcus thermophilus / growth & development
Yogurt / analysis*,  microbiology
Chemical
Reg. No./Substance:
0/Angiotensin-Converting Enzyme Inhibitors; 0/Fat Substitutes; 0/Milk Proteins; 50-21-5/Lactic Acid; 64-19-7/Acetic Acid

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