Impact of oxidoreduction potential and of gas bubbling on rheological properties of non-fat yoghurt - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Food Research International Year : 2010

Impact of oxidoreduction potential and of gas bubbling on rheological properties of non-fat yoghurt

Abstract

The aim of this work was to study the effect of different gaseous conditions on the physico-chemical properties of yoghurt. Four conditions of oxidoreduction potential (Eh7), +433 mV (milk gassed with air), +405 mV (ungassed milk), +283 mV (milk gassed with N2) and −349 mV (milk gassed with N2–H2) were applied to milk. The rheological properties and microstructure of these yoghurts were determined by measuring apparent viscosity, whey separation (WS) and using confocal laser scanning microscopy. Exopolysaccharide (EPS) production by lactic acid bacteria (LAB) was also studied, and production was increased for extreme Eh7 values: the highest values were obtained for air (oxidizing condition) and for N2–H2 (reducing condition). Yoghurts made under bubbled N2–H2 clearly led to low WS with higher gel aggregation and a lower proportion of pores.
No file

Dates and versions

hal-02662649 , version 1 (31-05-2020)

Identifiers

Cite

F. Martin, Nathalie Cayot, Catherine Vergoignan, Ludovic Journaux, Patrick Gervais, et al.. Impact of oxidoreduction potential and of gas bubbling on rheological properties of non-fat yoghurt. Food Research International, 2010, 43 (1), pp.218-223. ⟨10.1016/j.foodres.2009.09.032⟩. ⟨hal-02662649⟩
10 View
0 Download

Altmetric

Share

Gmail Facebook X LinkedIn More