The effects of five different types of hydrocolloids, including neutral polysaccharide guar gum (0.01%-0.1%), locust bean gum (0.01%-0.1%), protein polysaccharide bovine bone gelatin (0.1%-1%), ionic polysaccharide carrageenan (0.01%-0.1%), and xanthan gum (0.001%-0.01%) on water-holding capacity, textural and rheological properties of soymilk yogurt were studied. The results showed that adding gelatin (≥0.5%) into soymilk yoghurt significantly increased its water holding capacity to 100%. Adding neutral polysaccharides reduced the water holding capacity of soymilk yogurt. No significant effect on water holding capacity was caused by ionic polysaccharide carrageenan. In terms of texture, adding gelatin (1%) and carrageenan (≥0.05%) significantly increased the firmness and adhesiveness of soymilk yogurt. Carrageenan at low concentration and xanthan at high concentration significantly decreased the elasticity of the yogurt. 1% gelatin also significantly increased the cohesiveness of the samples. Neutral polysaccharide guar gum had little effects on the texture of soymilk yogurt. The rheological results showed that 1% gelatin could enhance the viscoelasticity, yield stress, consistency, and pseudoplasticity of soymilk yogurt. Carrageenan at high concentration could significantly increase the viscoelasticity of soymilk yogurt. Furthermore, all types of hydrocolloids used in this study could increase the apparent viscosity of soymilk yogurt significantly.
PANG Zhihua
,
CAO Jinnuo
,
ZHENG Yumeng
,
LUO Yuwan
,
LIU Xinqi
,
XIAO Lin
. Effects of different types of hydrocolloids on texture and rheologicalproperties of soymilk yogurt[J]. Food and Fermentation Industries, 2019
, 45(3)
: 1
-6
.
DOI: 10.13995/j.cnki.11-1802/ts.018305
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