Textural and organoleptic properties of fat-free buffalo yogurt as affected by polydextrose
Li Huang, Mahmoud Abdel-Hamid, Ehab Romeih, Qingkun Zeng, Pan Yang, Gavin Walker, Ling Li
Abstract
The demand for functional, nutraceutical and low calories dairy products has grown in recent decades. The effects of using different concentrations of polydextrose (1.5%, 3%, and 5%) on the textural and organoleptic properties of fat-free buffalo set yogurt (FFBS) were investigated. Addition of polydextrose significantly (P < .05) improved the water-holding capacity (WHC), sensory attributes and texture properties compared to the FFBS control yogurt. The sensory attributes, pH and WHC values were gradually decreased during cold storage of 21 days. Viability of yogurt culture was enhanced in the presence of 3% polydextrose compared with the FFBS control yogurt.