Effect of high hydrostatic pressure processing on rheological and textural properties of probiotic low-fat yogurt fermented by different starter cultures

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dc.contributor.authorPenna, A. L. B.
dc.contributor.authorGurram, Subbarao
dc.contributor.authorBarbosa-Canovas, G. V.
dc.contributor.institutionWashington State Univ
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:29:54Z
dc.date.available2014-05-20T15:29:54Z
dc.date.issued2006-10-01
dc.description.abstractThe effect of milk processing on rheological and textural properties of probiotic low-fat yogurt (fermented by two different starter cultures) was studied. Skim milk fortified with skim milk powder was subjected to three treatments: (1) thermal treatment at 85C for 30 min; (2) high hydrostatic pressure (HHP) at 676 MPa for 5 min; and (3) combined treatments of HHP (676 MPa for 5 min) and heat (85C for 30 min). The processed milk was fermented using two different starter cultures containing Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium longum at inoculation rates of 0.1 and 0.2%. Rheological parameters were determined and a texture profile analysis was carried out. Yogurts presented different rheological behaviors according to the treatment used, which could be attributed to structural phenomena. The combined HHP and heat treatment of milks resulted in yogurt gels with higher consistency index values than gels obtained from thermally treated milk. The type of starter culture and inoculation rate, providing different fermentation pathways, also affected the consistency index and textural properties significantly. The combined HHP and heat treatment of milks before fermentation, and an inoculation rate of 0.1% (for both cultures), led to desirable rheological and textural properties in yogurt, which presented a creamy and thick consistency that does not require the addition of stabilizers.en
dc.description.affiliationWashington State Univ, Dept Biol Syst Engn, Pullman, WA 99164 USA
dc.description.affiliationUniv Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.format.extent447-461
dc.identifierhttp://dx.doi.org/10.1111/j.1745-4530.2006.00076.x
dc.identifier.citationJournal of Food Process Engineering. Oxford: Blackwell Publishing, v. 29, n. 5, p. 447-461, 2006.
dc.identifier.doi10.1111/j.1745-4530.2006.00076.x
dc.identifier.issn0145-8876
dc.identifier.lattes8710975442052503
dc.identifier.urihttp://hdl.handle.net/11449/39379
dc.identifier.wosWOS:000240661700001
dc.language.isoeng
dc.publisherBlackwell Publishing
dc.relation.ispartofJournal of Food Process Engineering
dc.relation.ispartofjcr1.955
dc.relation.ispartofsjr0,465
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.titleEffect of high hydrostatic pressure processing on rheological and textural properties of probiotic low-fat yogurt fermented by different starter culturesen
dc.typeArtigo
dcterms.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dcterms.rightsHolderBlackwell Publishing
unesp.author.lattes8710975442052503[1]
unesp.author.orcid0000-0001-6715-9276[1]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE