Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2016
Volume 19
Issue 3
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Toczek K. , Glibowski P. , Tracz S. 2016. EFFECT OF SACCHAROSE ON RHEOLOGICAL AND TEXTURAL PROPERTIES OF YOGHURT MIMETICS BASED ON INULIN AND WHEY PROTEIN, EJPAU 19(3), #01.
Available Online: http://www.ejpau.media.pl/volume19/issue3/abs-01.html

EFFECT OF SACCHAROSE ON RHEOLOGICAL AND TEXTURAL PROPERTIES OF YOGHURT MIMETICS BASED ON INULIN AND WHEY PROTEIN

Kamil Toczek, Paweł Glibowski, Sylwia Tracz
Department of Biotechnology, Human Nutrition and Science of Food Commodities, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Poland

 

ABSTRACT

Nowadays yoghurts belong to significant group of dairy products. Apart from having good taste, they also have dietetic and healthy values. The present work was established to study possibility of obtaining a model, yoghurt-type product based on inulin and whey with addition of saccharose. Texture profile analysis including hardness, adhesiveness, cohesiveness was analyzed. Additionally viscosity and pH were determined. The studies showed that samples with a 15% inulin were characterized by higher values for most of the tested textural and rheological features. Yoghurt mimetics with 15% content of inulin were firmer in comparison with mimetics containing 13% inulin. The results showed no link between the content of inulin and cohesiveness. Rheological and textural properties of yoghurt mimetics were not clearly affected by saccharose concentration

Key words: yoghurt, inulin, whey protein, saccharose.

Kamil Toczek
Department of Biotechnology, Human Nutrition and Science of Food Commodities, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Poland
8 Skromna Street
20-704 Lublin
Poland
email: kamil.tocz@gmail.com

Paweł Glibowski
Department of Biotechnology, Human Nutrition and Science of Food Commodities, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Poland
8 Skromna Street
20-704 Lublin
Poland
email: pawel.glibowski@up.lublin.pl

Sylwia Tracz
Department of Biotechnology, Human Nutrition and Science of Food Commodities, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Poland
8 Skromna Street
20-704 Lublin
Poland
email: sylwiatracz1609@gmail.com

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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