Year: 2023
Type: article
Abstract: Yogurt Glucose syrup Maltodextrin Dextrose equivalent Structuring capability SyneresisProducts of enzymatic hydrolysis of starch are multifunctional ingredients in various food technologies.At the same time, their use in dairy products is quite limited and is mainly applied to the production of ice cream, dairy desserts, and non-fermented dairy beverages.Among the wide range of starch derivatives, the most promising ones for their application in fermented dairy beverages are dry glucose syrups and maltodextrins.They enable avoiding the addition of extra water and are easy to store and use.Glucose syrups and maltodextrins were proposed to be used in the composition of nonfat yogurt and bio-yogurt as stabilizers, milk fat mimetics, sweeteners, and moisture-binding agents.It was established that an abundance of higher sugars in maltodextrins prolongs the fermentation process, while an increase in the content of monosaccharides in syrups accelerates the duration of fermentation of dairy blends in the technological process of producing yogurt and non-fat bio-yogurt with fat content of 0.05% and 1.0%.Based on the obtained regression equations, the course of lactic acid fermentation in the technological process of obtaining yogurt and bio-yogurt exhibited significant variation over a wide range of dextrose equivalent values of the applied starch derivatives.The structuring and moisture-binding capabilities of dry products from starch hydrolysis in yogurt and bio-yogurt increased in the following sequence: dry glucose syrup → maltodextrin type MD-18 → maltodextrin type MD-10.The most balanced impact on the sensory characteristics of yogurt and bio-yogurt was observed when using dry glucose syrup with a dextrose equivalent of 40...42, which served as a sweetener and structure stabilizer.Low-saccharified maltodextrins were more effective as structuring agents, milk fat mimetics, and a source of dry matter for producing non-fat drinking yogurt and bio-yogurt.
Authors: О. М. Іващенко, Г. Є. Поліщук
Institution: National University of Food Technologies
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W4387957136