Effect of Adding Glutamine Transaminase on the Quality of Set-style Yogurt

• Published in: Shipin gongye ke-ji Vol. 43; no. 11; pp. 83 - 95
• Main Authors: Chenchen HUO, Zhihe HU, Dingqiang LU, Yuting ZHU, Houdong XIAO, Wan YI, Mingrui LI
• Format: Journal Article
• Language: Chinese
• Published: The editorial department of Science and Technology of Food Industry 01.06.2022
• Subjects: comparison of differences; glutamine transaminase; physical and chemical indicators; sensory index; set-style yoghurt
• ISSN: 1002-0306
• DOI: 10.13386/j.issn1002-0306.2021090097

The objective of this work was to study the difference of physical and chemical indexes and sensory indexes between set-style yogurt with TG enzyme and plain set-style yogurt (without TG enzyme) in the fermentation process. The changes of acidity, viscosity, hardness, water holding capacity and viable count of yogurt during fermentation were measured by phenolphthalein indicator method, rheometer, texture analyzer, centrifugation and plate counting method, respectively. The changes of color, taste and smell were measured by electronic eye, electronic tongue and electronic nose, respectively, and sensory evaluation was carried out. The results showed that adding 0~5 U TG enzyme per gram of milk protein, the acidity of yogurt at the end of fermentation was within the range of 71.12~73.64 oT, and there was no significant difference in the acidity of yogurt (P>0.05). During the fermentation process, the viscosity and hardness increased significantly after 3 h (P<0.05), and the viscosity and hardness of set-style