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Amylose-Potassium Oleate Inclusion Complex in Plain Set-Style Yogurt
- Singh, Mukti, Byars, Jeffrey A., Kenar, James A.
- Journal of food science 2014 v.79 no.5 pp. E822
- amylose, cold storage, fermentation, food science, gels, loss modulus, mixing, oleic acid, potassium, skim milk, storage modulus, texture, whole milk, yogurt
- Amylose-potassium oleate inclusion complex (AIC) were used to replace skim milk solids in yogurt. The effect of AIC on yogurt fermentation and small amplitude oscillatory shear flow measurements of storage and loss moduli were studied and compared to full fat samples. Texture, storage modulus, and syneresis of yogurt was observed over 4 weeks of storage at 4 oC. Yogurt mixes with skim milk solids partially replaced by AIC fermented at a similar rate as no milk solids replaced and full fat milk. Initial viscosity was higher for yogurt mixes with AIC. The addition of 3% AIC strengthened the gel and resulted in reduced syneresis for yogurt samples stored for 4 weeks.