Title : ( Effect of resistant starch and aging conditions )
Authors: Rahil Rezaei , Morteza Khomeiri , Mahdi Kashaninejad , Mostafa Mazaheri Tehrani , Mehran Aalami ,
Full TextAbstract
Abstract The present study investigated the effects of resistant starch concentration (0, 1, 2 %), aging time (2, 13, 24 h) and aging temperature (2, 4, 6 °C) on the physicochemical properties of frozen soy yogurt. The results showed that resistant starch increased viscosity because of its water binding properties. Resistant starch also increased foam stability, fat destabilization, and hardness, but it decreased overrun and meltdown rate. Viscosity, hardness and fat destabilization increased as aging time increased. An increase in aging temperature decreased viscosity, overrun, hardness and fat destabilization of frozen yoghurt, but increased the meltdown rate.
Keywords
, Resistant starch.Frozen soy yogurt, Aging time, Aging temperature
@article{paperid:1058761,
author = {Rahil Rezaei and Morteza Khomeiri and Mahdi Kashaninejad and Mazaheri Tehrani, Mostafa and Mehran Aalami},
title = {Effect of resistant starch and aging conditions},
journal = {Journal of Food Science and Technology},
year = {2015},
volume = {52},
number = {12},
month = {December},
issn = {0022-1155},
pages = {8164--8171},
numpages = {7},
keywords = {Resistant starch.Frozen soy yogurt;Aging time;Aging temperature},
}
%0 Journal Article
%T Effect of resistant starch and aging conditions
%A Rahil Rezaei
%A Morteza Khomeiri
%A Mahdi Kashaninejad
%A Mazaheri Tehrani, Mostafa
%A Mehran Aalami
%J Journal of Food Science and Technology
%@ 0022-1155
%D 2015
