Improvement of yoghurt gel syneresis by trehalose: Effect on rheological properties, water distribution, and microstructure

• Published in: Journal of food science Vol. 89; no. 12; pp. 8746 - 8757
• Main Authors: Zhao, Xiao, An, Jing‐jing
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01.12.2024
• Subjects: Casein; Caseins - chemistry; Dairy products; Electron microscopy; Erythritol; Fermentation; Fourier transforms; Gels - chemistry; Hexoses - chemistry; Hydroxyl groups; Infrared spectroscopy; low molecular weight (LMW) sweeteners; Low molecular weights; Micelles; Microstructure; Molecular chains; Molecular Weight; Molecular weight distribution; Protein interaction; Protein structure; Relaxation time; Rheological properties; Rheology; Spectroscopy, Fourier Transform Infrared - methods; Sucrose; Sucrose - chemistry; Sweeteners; Sweetening Agents - chemistry; Syneresis; Trehalose; Trehalose - chemistry; Vibrations; Viscosity; Water - chemistry; Water distribution; Water engineering; yoghurt; Yogurt; Yogurt - analysis; yoghurt; low molecular weight (LMW) sweeteners; syneresis; rheological properties; water distribution

Three low molecular weight (LMW) sweeteners (D‐tagatose, erythritol, and trehalose) were studied in yoghurt formulations to investigate their effects on syneresis, rheological properties, water distribution, and microstructural characteristics. The results indicated that trehalose improved syneresis...