Loveday, SM, Sarkar, A and Singh, H (2013) Innovative yoghurts: Novel processing technologies for improving acid milk gel texture. Trends in Food Science and Technology, 33 (1). 5 - 20. ISSN 0924-2244
Abstract
Consumers are demanding low-fat yoghurts without hydrocolloid stabilisers, but they are unwilling to compromise on texture for the sake of a ‘clean label’. Producing high quality low-fat yoghurt without stabilisers is challenging, and there is a need for new processing technologies to address consumer demand. Here we examine four technologies that can potentially improve the texture of yoghurt: high-pressure processing (HPP), high-pressure homogenisation (HPH), ultrasonic processing (USP) and protein crosslinking with the enzyme transglutaminase (TG). The benefits of HPH and USP depend on fat content, whilst HPP and TG work best in combination with other processes, and have strong potential for improving protein ingredients
Metadata
Item Type: | Article |
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Authors/Creators: |
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Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 10 Dec 2014 12:46 |
Last Modified: | 10 Dec 2014 12:46 |
Published Version: | http://dx.doi.org/10.1016/j.tifs.2013.06.007 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.tifs.2013.06.007 |
Related URLs: | |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:82401 |