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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #298678
Title: Amylose-potassium oleate inclusion complex in plain set-style yogurt

Author
item Singh, Mukti
item Byars, Jeffrey
item Kenar, James - Jim

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/30/2013
Publication Date: 6/30/2014
Publication URL: http://handle.nal.usda.gov/10113/60327
Citation: Singh, M., Byars, J.A., Kenar, J.A. 2014. Amylose-potassium oleate inclusion complex in plain set-style yogurt. Journal of Food Science. 79(5):E822-E827.

Interpretive Summary: Health and wellness aspirations of U.S.consumers continue to drive the demand for lower fat from inherently beneficial foods such as yogurt. Fat plays a significant role in gel strength, texture and syneresis, which is the separation of liquid from gel. In this research, we determined the addition of 3% Amylose-potassium oleate inclusion complex (AIC) strengthened skim milk yogurt gels and reduced separation during storage, similar to full fat yogurts. AIC can be simply prepared on large scale using commercially available steam jet cookers and renewable low cost commodity amylose-containing starches and fatty acid salts. This information will benefit the dairy industry by providing alternative to stabilizers and fat replacers in yogurt. This will also benefit the US consumer by providing choice of healthy alternative without sacrificing the quality of yogurt.

Technical Abstract: Amylose-potassium oleate inclusion complex (AIC) were used to replace skim milk solids in yogurt. The effect of AIC on yogurt fermentation and small amplitude oscillatory shear flow measurements of storage and loss moduli were studied and compared to full fat samples. Texture, storage modulus, and syneresis of yogurt was observed over 4 weeks of storage at 4 oC. Yogurt mixes with skim milk solids partially replaced by AIC fermented at a similar rate as no milk solids replaced and full fat milk. Initial viscosity was higher for yogurt mixes with AIC. The addition of 3% AIC strengthened the gel and resulted in reduced syneresis for yogurt samples stored for 4 weeks.