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Simultaneous effects of gelatin and espina corona gum on rheological, physical and sensory properties of cholesterol-reduced probiotic yoghurts

Authors

  • Yanina L. Pavón,

    Corresponding author
    1. Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
    2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Santa Fe, Argentina
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  • Sandra M. Lazzaroni,

    1. Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
    2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Santa Fe, Argentina
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  • Nora G. Sabbag,

    1. Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
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  • Sergio D. Rozycki

    1. Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
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Summary

The effects of gelatin (G) and espina corona gum (ECG) on rheological, physical and sensory properties of cholesterol-reduced probiotic yoghurts were studied. The results showed that it was possible to efficiently remove the cholesterol (> 85%) and the probiotic microorganism counts were > 7 log10 CFU.g−1. The addition of G decreased flow behaviour index (n), while consistency index (K) increased with the addition of both thickeners. Thixotropy, initial shear stress of the clot to be deformed by mechanical action (A) and destruction rate of the structure (B) were enhanced by increasing G. ECG imparted greater creaminess, less grittiness and less astringency, while G gave more consistency. Both hydrocolloids helped to reduce acid taste and increased water retention index (> 95%). The optimum formulations were: 0.49% G – 0.41% ECG to obtain set yoghurts and 0.01% G – 0.43% ECG for stirred yoghurts, with desirable sensory, rheological and stability characteristics.

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