TY - JOUR
T1 - Effect of retrograded starch with different amylose content on the rheological properties of stored yogurt
AU - Dircio-Morales, Marco A.
AU - Velazquez, Gonzalo
AU - Sifuentes-Nieves, Israel
AU - Flores-Silva, Pamela C.
AU - Fonseca-Florido, Heidi A.
AU - Mendez-Montealvo, Guadalupe
N1 - Publisher Copyright:
© 2023, Association of Food Scientists & Technologists (India).
PY - 2023/7
Y1 - 2023/7
N2 - Resistant starch (RS) promotes health benefits; however, when added to foods, it could change the rheological properties. The effect of adding different concentrations (2.5, 5, 7.5, and 10%) of retrograded corn starch with 27% (RNS) or 70% (RHS) amylose content on the properties of yogurt was evaluated through measurements of flow behavior and gel structure. Syneresis and resistant starch content were also assessed. Results were analyzed using multiple regression to describe the effect of starch concentration and storage time on the properties of yogurt added with RNS or RHS. Syneresis was reduced, RNS reinforced the structure increasing the water absorption capacity and the consistency index; meanwhile, RHS provided a yogurt containing up to 10 g of RS in 100 g of sample, allowing obtaining a functional dairy product. Creep-recovery test showed that adding RNS or RHS favored the matrix conformation, and the yogurt samples were able to recover. The final product behaved like a solid material with a firmer and more stable gel structure, resulting in a strengthened gel without weakening the yogurt structure, showing a characteristic like Greek-style or stirred yogurt depending on the type and concentration of retrograded starch.
AB - Resistant starch (RS) promotes health benefits; however, when added to foods, it could change the rheological properties. The effect of adding different concentrations (2.5, 5, 7.5, and 10%) of retrograded corn starch with 27% (RNS) or 70% (RHS) amylose content on the properties of yogurt was evaluated through measurements of flow behavior and gel structure. Syneresis and resistant starch content were also assessed. Results were analyzed using multiple regression to describe the effect of starch concentration and storage time on the properties of yogurt added with RNS or RHS. Syneresis was reduced, RNS reinforced the structure increasing the water absorption capacity and the consistency index; meanwhile, RHS provided a yogurt containing up to 10 g of RS in 100 g of sample, allowing obtaining a functional dairy product. Creep-recovery test showed that adding RNS or RHS favored the matrix conformation, and the yogurt samples were able to recover. The final product behaved like a solid material with a firmer and more stable gel structure, resulting in a strengthened gel without weakening the yogurt structure, showing a characteristic like Greek-style or stirred yogurt depending on the type and concentration of retrograded starch.
KW - Amylose
KW - Creep-recovery
KW - Resistant starch
KW - Syneresis
KW - Viscosity
KW - Yogurt
UR - http://www.scopus.com/inward/record.url?scp=85150731373&partnerID=8YFLogxK
U2 - 10.1007/s13197-023-05735-x
DO - 10.1007/s13197-023-05735-x
M3 - Artículo
C2 - 37206429
AN - SCOPUS:85150731373
SN - 0022-1155
VL - 60
SP - 2012
EP - 2022
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 7
ER -