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  • 标题:A research on Production of Low-Calorie Strained Yoghurt with Simplesse
  • 本地全文:下载
  • 作者:Harun Uysal ; Özer Kınık ; Harun Kesenkaş
  • 期刊名称:Gida : Journal of Food
  • 印刷版ISSN:1300-3070
  • 电子版ISSN:1309-6273
  • 出版年度:2003
  • 卷号:28
  • 期号:2
  • 出版社:Association of Food Technology, Turkey
  • 摘要:In this study, the effects of using Simplesse® 100 with two different ratio (as 0,5: 1,0%) which are protein based fat replacers on the quality of various type strained yoghurt. Some chemical compositions of stained yoghurt samples were determined on the 1st, 7th, 14th, and 21st days of storage and sensory properties were evaluated. According to the results of statistical analysis, using the different ratio of fat replacer in producing strained yoghurt affected total solids, ash, acidities values and sensorial properties whereas lactose, tyrosine, acid value were not influenced.
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