Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: October 16, 2008
Publication Date: March 15, 2009
Citation: Singh, M., Kim, S. 2009. Yogurt Fermentation in the Presence of Starch-Lipid Composite. Journal of Food Science. 74(2):C85-C89. Interpretive Summary: Yogurts are produced by fermenting milk to form protein gel structure. The objective of this research was to study the effects of FanteskTM on the fermentation of yogurt mix. The fermentation of yogurt mix with FanteskTM was observed with an optical microscope during the process. This technique provided us with clear insight into the actual fermentation process with and without the presence of FanteskTM. It was found that FanteskTM actively participates in the fermentation process and aids in the development of gel structure in the yogurt. The research assures that Starch-lipid composites (SLC) would serve as a good additive for the production of yogurt. This study provides new applications for FanteskTM in dairy industry.
Technical Abstract: Effect of Starch-lipid composites (SLC) on the fermentation of set-style yogurt was investigated by incorporating 0.5, 1.0, 1.5, 2.0, and 2.5% of SLC into the yogurt mix. The fermentation was performed at 40 deg C and its process was monitored with an optical microscope. It was found that SLC accelerates the fermentation process without noticeable difference in the appearance of the produced yogurt. The fermentation process was not affected by the addition of SLC as evidenced by monitoring the pH variation of the system as time. The onset time of gelation of yogurt, which was detected by an abrupt increase in viscosity, was earlier as more of SLC was added. Examination of the morphologies of yogurt with and without SLC revealed that SLC does not form phase-separated domains. The research assures that SLC would serve as a good additive for the production of yogurt.