Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum
Xiao Kong, Ziqun Xiao, Mengdi Du, Kuaitian Wang, Wei Yu, Yuhang Chen +3 more
Gels
Abstract
Soy yogurt is plant-based dairy of great nutritional interest that is widely accepted in developing countries as a milk alternative. Poor stability has been an urgent problem to solve of soy yogurt products over past several years. The present study aimed to construct multiple network composite gel by adding low acyl gellan gum (LAG) to improve the stability. The effect of addition of LAG on property of soy yogurt was investigated by determining water holding capacity, texture, rheology, particle size, and zeta potential. The results showed that water holding capacity was significantly higher than control. The soy yogurt with 0.1% LAG had a stable gel network with much gel strength and viscosity, and strengthened interaction between complex gel. The addition of LAG increased the particle size and decreased zeta potential. Furthermore, sensory properties were acceptable. Therefore, during industrial production, LAG could act as an appropriate stabilizer to inhibit poor body and bring more desirable sensory characteristics of soy yogurt.
Extracted Claims
7 claims extracted from this paper into the knowledge graph
addition of low acyl gellan gum (LAG) decreases zeta potential
“The addition of LAG increased the particle size and decreased zeta potential.”
addition of low acyl gellan gum (LAG) increases particle size
“The addition of LAG increased the particle size and decreased zeta potential.”
addition of low acyl gellan gum (LAG) increases viscosity
“The soy yogurt with 0.1% LAG had a stable gel network with much gel strength and viscosity, and strengthened interaction between complex gel.”