Pholiota nameko contains functional polysaccharides, which were extracted by hot water and alcohol precipitation. Pholiota nameko yoghurt was produced by adding Pholiota nameko polysaccharides and fermented with starters. Effects of Pholiota nameko polysaccharides on the total viable counts, acidity, viscosity, stability, texture, and sensory quality of yoghurts were evaluated. The results showed that in comparison to yoghurts fermented without Pholiota nameko polysaccharides, 1.2%, 1.6%, and 2.4% Pholiota nameko polysaccharides increased the lg of viable counts of yoghurts to 20.0%, 26.2%, and 32.4%, respectively. Moreover, their viscosity increased by 42.0%, 54.9%, and 76.8%, respectively, and whey separation rate decreased by 99.5%, 100%, and 100%, respectively. Furthermore, their water retention capacity increased by 37.5%, 68.3% and 78.2%, respectively. Also, the yoghurts with three different Pholiota nameko polysaccharides levels were all significantly superior to those added with 0.12% gelatin or 0.04% pectin, regarding to viable counts, pH stability, texture stability, and sensory evaluation. The yoghurt with 1.6% Pholiota nameko polysaccharides had the highest sensory score. Therefore, Pholiota nameko polysaccharides can be developed as a natural stabilizer and a functional additive to improve the texture and shelf life of yoghurts.
LI Haiping
,
ZHOU Dengyun
,
FU Herong
,
LUO Hui
,
SHI Jingyi
,
LIN Peng
,
LI Xiaoyuan
. Effects of Pholiota nameko polysaccharides on fermented milk quality[J]. Food and Fermentation Industries, 2019
, 45(7)
: 188
-194
.
DOI: 10.13995/j.cnki.11-1802/ts.019245
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