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item Singh, Mukti
item Felker, Frederick
item Fanta, George

Submitted to: National Meeting of Institute of Food Technologists/Food Expo
Publication Type: Abstract Only
Publication Acceptance Date: 12/20/2004
Publication Date: 7/20/2005
Citation: Singh, M., Felker, F.C., Fanta, G.F. 2005. Starch lipid composites in yogurt [Abstract]. National Meeting of Institute of Food Technologists/Food Expo. Paper No. 71A-10.

Interpretive Summary:

Technical Abstract: Yogurt has antimicrobial and anticarcinogenic activities which can improve lactose digestion, reduce cholesterol level and improve vitamin nutritive value. In the U.S., consumption is increasing, and it is beginning to be offered in fast food restaurants. Texture of the curd during coagulation is an important characteristic of plain yogurt that determines the identity and acceptability of the product. Fat solid reduction in yogurt has been associated with poor texture as commonly the skim milk powder is increased to compensate for the fat reduction. Starch lipid composites (SLC) were prepared by jet cooking waxy starch and butter under excess steam conditions. This process forms a stable suspension of microscopic lipid droplets in a starch dispersion or gel, having the outward appearance of the cooked starch product but incorporating valuable properties of the included oil phase. The lipid droplets do not coalesce or cream to the top on standing. As a fat replacer in foods it impacts texture and mouthfeel, but fewer calories in comparison to full fat products. Full fat plain set yogurts were compared to those prepared by substituting milk fat with the SLC. The effects of substitution on the quality characteristics were investigated. It was found that yogurt could be made with skim milk and SLC with properties similar to that with full fat milk. The use of SLC eliminated the need for the homogenization step during the process of yogurt making.