Effect of rice fat mimics on texture and microstructure of low-fat yoghurt

摘要

This paper made a research on a new kind of rice fat mimics, which was obtained from rice powder hydrolyzed by a -amylase. Through the comparison between the yoghurt added with diverse proportions of above mentioned rice fat mimics and the reduced-fat yoghurt without any fat mimics as well as full-fat ones, the effect of the rice fat mimics in different proportions was examined upon the composition, the microstructure, the texture and the sensory evaluation of reduced-fat yoghurt. The results showed that the yoghurts added with rice fat mimics exhibited similar organoleptic attribute, textual characteristics and acceptability compared to those of full-fat controls (P > 0.05), but with lower fat content and looser microstructures.