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- Vernon-Carter, E.J., et al. Show all 6 Authors
- Journal of food engineering 2010 v.101 no.3 pp. 229-235
- Pachyrhizus erosus; dietary fiber; yogurt; food additives; functional properties; microstructure; casein; protein aggregates; rheological properties; storage modulus; viscoelasticity; mouthfeel; food acceptability
- ... Yam soluble fiber (YSF) extracted from Pachyrhizus erosus was added (1g per 100mL) to a stirred yogurt (SYYSF). Its syneresis and microstructure properties were evaluated and compared to those of a stirred yogurt (SYC) without added YSF. The SYC yogurt exhibited a more compact casein micelle aggregates network than that of the SYYSF yogurt which was more open, relaxed and covered with fibrous stru ...