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Sensory and rheological screening of exopolysaccharide producing strains of bacterial yoghurt cultures

Folkenberg, D M ; Dejmek, Petr LU orcid ; Skriver, A ; Guldager, H S and Ipsen, R (2006) In International Dairy Journal 16(2). p.111-118
Abstract
Yoghurts were produced with 24 different cultures differing in their ability to produce exopolysaccharides (EPS). Rheological and sensory analyses showed large differences in texture properties in the yoghurt samples. EPS production was found to have a major effect oil the texture properties, but varying textures within the EPS +/- groups were also found. Yoghurts fermented with EPS-producing cultures showed increased mouth thickness and ropiness and tended to be creamier than yoghurts without these cultures; in contrast, these yoghurts had the lowest syneresis and highest gel firmness (initial gel strength before the yoghurt was subjected to shear). Correlations between rheological parameters and sensory texture attributes included G*... (More)
Yoghurts were produced with 24 different cultures differing in their ability to produce exopolysaccharides (EPS). Rheological and sensory analyses showed large differences in texture properties in the yoghurt samples. EPS production was found to have a major effect oil the texture properties, but varying textures within the EPS +/- groups were also found. Yoghurts fermented with EPS-producing cultures showed increased mouth thickness and ropiness and tended to be creamier than yoghurts without these cultures; in contrast, these yoghurts had the lowest syneresis and highest gel firmness (initial gel strength before the yoghurt was subjected to shear). Correlations between rheological parameters and sensory texture attributes included G* correlating with gel firmness, while viscosity measured at 241 s(-1) correlated with mouth thickness. An interesting viscometry relationship was found between ropiness and hysteresis loop area. (Less)
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author
; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Exopolysaccharides (EPS), Yoghurt cultures, Texture, Sensory and rheological analyses
in
International Dairy Journal
volume
16
issue
2
pages
111 - 118
publisher
Elsevier
external identifiers
  • wos:000233481100004
  • scopus:27744460373
ISSN
0958-6946
DOI
10.1016/j.idairyj.2004.10.013
language
English
LU publication?
yes
id
fb76793d-79a0-4079-86f0-5b1428bb98e7 (old id 152004)
date added to LUP
2016-04-01 16:33:28
date last changed
2020-12-16 01:29:07
@article{fb76793d-79a0-4079-86f0-5b1428bb98e7,
  abstract     = {Yoghurts were produced with 24 different cultures differing in their ability to produce exopolysaccharides (EPS). Rheological and sensory analyses showed large differences in texture properties in the yoghurt samples. EPS production was found to have a major effect oil the texture properties, but varying textures within the EPS +/- groups were also found. Yoghurts fermented with EPS-producing cultures showed increased mouth thickness and ropiness and tended to be creamier than yoghurts without these cultures; in contrast, these yoghurts had the lowest syneresis and highest gel firmness (initial gel strength before the yoghurt was subjected to shear). Correlations between rheological parameters and sensory texture attributes included G* correlating with gel firmness, while viscosity measured at 241 s(-1) correlated with mouth thickness. An interesting viscometry relationship was found between ropiness and hysteresis loop area.},
  author       = {Folkenberg, D M and Dejmek, Petr and Skriver, A and Guldager, H S and Ipsen, R},
  issn         = {0958-6946},
  language     = {eng},
  number       = {2},
  pages        = {111--118},
  publisher    = {Elsevier},
  series       = {International Dairy Journal},
  title        = {Sensory and rheological screening of exopolysaccharide producing strains of bacterial yoghurt cultures},
  url          = {http://dx.doi.org/10.1016/j.idairyj.2004.10.013},
  doi          = {10.1016/j.idairyj.2004.10.013},
  volume       = {16},
  year         = {2006},
}