Effects of Using Transglutaminase and Fat Replacer on Functional Properties of Non-Fat Yoghurt [1]

Bu çalışmanın amacı yağsız yoğurt üretiminde mikrobiyal transglutaminaz (mTGase, EC 2.3.1.13) ile ticari bir yağ ikame maddesinin (Dairy-Lo) etkinliğini karşılaştırmalı olarak araştırmaktı. Bu amaçla, mTGase ve Dairy-Lo ilavesi ile iki tip yağsız yoğurt ve herhangi bir katkı ilave edilmeksizin kontrol yağsız yoğurt üretilmiş ve +4°C'de 20 gün süreyle depolanmıştır. Yağsız yoğurt örneklerinin fiziksel özellikleri mTGase ile 20 günlük depolama süresince gelişmiş, ilaveten; mTGase ilavesinin yoğurdun asetaldehit içeriği üzerine olumsuz herhangi bir etkisi olmamıştır.Duyusal analiz sonuçları da mTGase ile yağsız yoğurdun kontrol yoğurdununkine benzer tataroma profiline sahip olduğunu desteklemektedir. Dairy-Lo ilavesi edilen yoğurtta en düşük serum ayrılması görülürken, aynı örnekte pıhtı sıkılığı mTGase ilavesi ile üretileninkinden daha düşük olmuştur. İlavaten, Dairy-Lo ilavesi yağsız yoğurdun duyusal özelliklerini olumsuz yönde etkilemiştir. Elde edilen sonuçlara göre, mTGase kullanımı, son ürünün tektürel özelliklerine olumsuz etkisi olmadan düşük kurumaddeli yağsız yoğurt üretimi için tavsiye edebilir

Transglutaminaz ve Yağ İkame Maddesi Kullanımının Yağsız Yoğurdun Fonksiyonel Nitelikleri Üzerine Etkileri

The aim of this study was to investigate the effectiveness of microbial transglutaminase (mTGase, EC 2.3.2.13) as compared with using of a commercial fat replacer (Dairy-Lo) in the manufacture of non-fat set yoghurt. For this purpose, two types of non-fat yoghurt supplemented with mTGase and Dairy-Lo and control non-fat yoghurt without additive as a control sample were produced and stored at 4°C for 20 days. Physical properties of the non-fat yoghurt were improved by mTGase during 20-day storage, moreover; addition of mTGase did not have any effect on the acetaldehyde content of yoghurt. While the sample supplemented with Dairy-Lo showed the lowest serum separation, the gel strength of this sample was weaker than those made with mTGase. Sensory results indicated that non-fat yoghurt with mTGase had taste and aroma similar to that of the control yoghurt. In addition, the incorporation of Dairy-Lo had negative effect on sensory properties of non-fat yoghurt. According to the results obtained, the use of mTGase could be suggested for the production of non-fat yoghurt with reduced dry matter content without adversely affecting the textural properties of the end product

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