Comparative effect of exopolysaccharides produced in situ or added as bioingredients on Dahi properties.
Year: 2009
Type: article
Abstract: The experiment was planned to study the effect of exopolysaccharides (EPS) produced in situ or added as bioingredients on technological properties of fat-free Dahi. EPS producing Lactococcus lactis strains B6 & KT24 previously isolated from fermented milk products were used to obtain EPS powder and produce EPS during fermentation (in situ) of milk. Fat-free Dahi was prepared from reconstituted skim milk (12% DM) fermented by EPS negative culture and added EPS as well as in situ EPS producing cultures. Addition of higher amount of EPS powder at 800 mg/L did not control whey separation, improve adhesiveness and stickiness of Dahi. Fat-free Dahi containing added EPS powder was firmer and required higher shearing force. On the other hand in situ EPS producing L. lactis subsp. lactis B6 and KT 24 significantly (P<0.05) reduced whey separation and improved rheological properties. Dahi made by in situ EPS culture was more adhesive and sticky; the parameters are important for description of mouthfeel. Incorporation of in situ EPS producing culture in to Dahi observed to be better approach than adding EPS externally as bioingredient.
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $327
OpenAlex ID: W991252470