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Relation between sensory texture properties and exopolysaccharide distribution in set and in stirred yoghurts produced with different starter cultures

Folkenberg, D M; Dejmek, Petr LU ; Skriver, A and Ipsen, R (2005) In Journal of Texture Studies 36(2). p.174-189
Abstract
Set yoghurts produced with seven different exopolysaccharide-producing starter cultures were subjected to sensory texture profiling including texture evaluation before and after a stirring procedure carried out by trained assessors. The microstructure of four selected yoghurts was investigated by confocal laser scanning microscopy with special focus on the distribution of exopolysaccharides (EPS) in the protein network. Two different types of microstructures were observed, one in which EPS were associated with the protein network and another where EPS appeared to be incompatible with the protein; as a consequence, the EPS were situated in the void spaces in the protein network. The latter yoghurts were less ropy and had higher serum... (More)
Set yoghurts produced with seven different exopolysaccharide-producing starter cultures were subjected to sensory texture profiling including texture evaluation before and after a stirring procedure carried out by trained assessors. The microstructure of four selected yoghurts was investigated by confocal laser scanning microscopy with special focus on the distribution of exopolysaccharides (EPS) in the protein network. Two different types of microstructures were observed, one in which EPS were associated with the protein network and another where EPS appeared to be incompatible with the protein; as a consequence, the EPS were situated in the void spaces in the protein network. The latter yoghurts were less ropy and had higher serum separation than the yoghurts where EPS were associated with the protein, and they exhibited a significant increase in mouth thickness as a result of stirring. Yoghurts in which the EPS were associated with protein had high ropiness, low serum separation and appeared more resistant to stirring. The nature of EPS-protein interactions is extremely important for the textural effects of EPS in fermented milk products, and such interactions depend on the specific starter culture used. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Journal of Texture Studies
volume
36
issue
2
pages
174 - 189
publisher
Wiley-Blackwell
external identifiers
  • wos:000229680500004
  • scopus:22544450490
ISSN
0022-4901
DOI
10.1111/j.1745-4603.2005.00010.x
language
English
LU publication?
yes
id
d7f4b98a-7c33-4470-b901-1219b01a8439 (old id 152052)
date added to LUP
2007-07-18 13:52:52
date last changed
2017-09-24 04:33:45
@article{d7f4b98a-7c33-4470-b901-1219b01a8439,
  abstract     = {Set yoghurts produced with seven different exopolysaccharide-producing starter cultures were subjected to sensory texture profiling including texture evaluation before and after a stirring procedure carried out by trained assessors. The microstructure of four selected yoghurts was investigated by confocal laser scanning microscopy with special focus on the distribution of exopolysaccharides (EPS) in the protein network. Two different types of microstructures were observed, one in which EPS were associated with the protein network and another where EPS appeared to be incompatible with the protein; as a consequence, the EPS were situated in the void spaces in the protein network. The latter yoghurts were less ropy and had higher serum separation than the yoghurts where EPS were associated with the protein, and they exhibited a significant increase in mouth thickness as a result of stirring. Yoghurts in which the EPS were associated with protein had high ropiness, low serum separation and appeared more resistant to stirring. The nature of EPS-protein interactions is extremely important for the textural effects of EPS in fermented milk products, and such interactions depend on the specific starter culture used.},
  author       = {Folkenberg, D M and Dejmek, Petr and Skriver, A and Ipsen, R},
  issn         = {0022-4901},
  language     = {eng},
  number       = {2},
  pages        = {174--189},
  publisher    = {Wiley-Blackwell},
  series       = {Journal of Texture Studies},
  title        = {Relation between sensory texture properties and exopolysaccharide distribution in set and in stirred yoghurts produced with different starter cultures},
  url          = {http://dx.doi.org/10.1111/j.1745-4603.2005.00010.x},
  volume       = {36},
  year         = {2005},
}