Physicochemical, Textural and Sensory Properties of Low-Fat Yogurt Produced by Using Modified Wheat Starch as a Fat Replacer

M. Radi; M. Niakousari; S. Amiri

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Physicochemical, Textural and Sensory Properties of Low-Fat Yogurt Produced by Using Modified Wheat Starch as a Fat Replacer

机译：改性小麦淀粉作为脂肪替代品生产的低脂酸奶的理化，质构和感官特性

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Low fat (1.6% fat) and non fat yogurts were manufactured from acid treated wheat starch and acid treated cross-linked wheat starch at concentrations of 1.6 and 3.2%. Yogurt samples were manufactured with skim milk (or whole milk for the control and yogurt

机译：低脂（1.6％脂肪）和非脂酸酸奶是由酸处理的小麦淀粉和酸处理的交联小麦淀粉制成的，其浓度分别为1.6％和3.2％。酸奶样品是用脱脂牛奶（或作为对照的全脂牛奶和酸奶）制造的

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《Journal of Applied Sciences 》 |2009年第11期| 共4页
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M. Radi; M. Niakousari; S. Amiri;
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1. Physicochemical, Textural and Sensory Properties of Low-Fat Yogurt Produced by Using Modified Wheat Starch as a Fat Replacer [J] . M. Radi, M. Niakousari, S. Amiri Journal of Applied Sciences . 2009 ,第11期

机译：改性小麦淀粉作为脂肪替代品生产的低脂酸奶的理化，质构和感官特性
2. Textural and sensory properties of lowfat concentrated flavored yogurt by using modified waxy corn starch and gelatin as a fat replacer [J] . Hamid Tavakolipour, Farideh Vahid-moghadam, Fahimeh Jamdar International Journal of Biosciences . 2014 ,第6期

机译：改性蜡质玉米淀粉和明胶作为脂肪替代品的低脂浓缩风味酸奶的质地和感官特性
3. Effects of polymerized whey protein prepared directly from cheese whey as fat replacer on physiochemical, texture, microstructure and sensory properties of low-fat set yogurt [J] . Fang Tianqi, Shen Xue, Hou Juncai, LWT-Food Science & Technology . 2019 ,第期

机译：直接从奶酪乳清中制备的聚合性乳清蛋白的影响在低脂肪套酸奶的理化，质地，微观结构和感官特性上的脂肪替代品
4. Type and Incorporating Ratio of Starch on Physicochemical and Textural Properties of Noodles Made from Patent Flour-Starch Mixtures [C] . Jheng-Hua Lin, Mei-Jin Ho, Yung-Ho Chang 14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts . 2012

机译：淀粉的类型和掺入比例对专利面粉-淀粉混合物制成的面条的理化和质构性质的影响
5. Physicochemical properties, microstructure and probiotic survivability of non-fat goat's milk yogurt using heat treated whey protein concentrate as a fat replacer [D] . McCarthy, James T. 2015

机译：使用热处理乳清蛋白浓缩物作为脂肪替代品的脱脂山羊奶酸奶的理化性质，微观结构和益生菌存活率
6. The characterization of the physicochemical and sensory properties of full-fat reduced-fat and low-fat bovine caprine and ovine Greek yogurt (Labneh) [O] . Samson Atamian, Ammar Olabi, Omar Kebbe Baghdadi, 2014

机译：全脂低脂和低脂牛山羊精和绵羊希腊酸奶（Labneh）的理化和感官特性的表征
7. Physicochemical, Textural and Sensory Properties of Low-Fat Yogurt Produced by Using Modified Wheat Starch as a Fat Replacer [O] . M. Radi, M. Niakousari, S. Amiri 2009

机译：用改良的小麦淀粉作为脂肪替代品生产的低脂肪酸奶的物理化学，纹理和感官特性

Physicochemical, Textural and Sensory Properties of Low-Fat Yogurt Produced by Using Modified Wheat Starch as a Fat Replacer

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