Rheological Properties and Texture of Yoghurts When Oat-Maltodextrin is Used as a Fat Substitute

REFERENCES

• Słomińska , L. 1999 . Weglowodanowe zamienniki tłuszczu. [Carbohydrate fat substitutes.] Przemysł Spozywczy . [Food Industry]. , 53 ( 7 ) : 12 – 15 . [In Polish.]
   Google Scholar
• Inglett , G.E. and Grisamore , S.B. 1991 . Maltodextrin fat substitute lowers cholesterol . Food Technology , 45 ( 6 ) : 104 – 108 . [CSA]
   Web of Science ®Google Scholar
• Klopfstein , C.W. 1998 . The role of cereal β-glucans in nutrition and health . Cereal Foods World , 43 ( 11 ) : 865 – 868 . [CSA]
   Google Scholar
• Bekers , M. , Marauska , M. , Lankevics , J. , Grube , M. , Vigants , A. , Karklina , D. , Skudra , L. and Viesturs , U. 2001 . Oats and fat-free milk based functional food product . Food Biotechnology , 15 ( 1 ) : 1 – 12 . [CROSSREF] [CSA]
   Web of Science ®Google Scholar
• Martensson , O. , Andersson , K. , Oste , R. and Holst , O. 2001 . Formulation of an oat-based formulated product and its comparison with yoghurt . Journal of the Science of Food and Agriculture , 81 : 1314 – 1321 . [CROSSREF] [CSA]
   Web of Science ®Google Scholar
• Desobry-Banon , S. , Vetier , N. and Hardy , J. 1999 . Health benefits of yoghurt consumtion . A review. International Journal of Food Properties. , 2 ( 1 ) : 1 – 12 . [CSA]
   Web of Science ®Google Scholar
• 7. Polish Standard PN–86002:1999. Mleko surowe do skupu. [Raw milk for collection.] [In Polish.]
   Google Scholar
• 8. Polish Standard PN–86061:1983. Napoje mleczne fermentowane. [Fermented milks.] [In Polish.]
   Google Scholar
• Rohm , H. 1990 . Textureigenschaften und Milchprodukte . Verlag Th. Mann: Gelsenkirchen-Buer, Germany, , : 49 – 77 . [CSA]
   Google Scholar
• Surówka , K. 2002 . Tekstura zywnosci i metody jej badania. [Food texture and methods of their evaluation.] Przemysł Spozywczy . [Food Industry] , 56 ( 10 ) : 12 – 16 . [In Polish.][CSA]
   Google Scholar
• 11. Schramm, G. Reologia. Podstawy i zastosowania. [Rheology. Fundamentals and Practice.] Osrodek Wydawnictw Naukowych PAN: Poznań, Poland, 1998, 17–76. [In Polish.]
   Google Scholar
• Jaros , D. , Haque , A. , Kneifel , W. and Rohm , H. 2002 . Influence of starter culture on the relationship between dry matter content and physical properties of stirred yogurt . Milchwissenschaft , 57 ( 8 ) : 447 – 472 . [CSA]
   Google Scholar
• Rohm , H. 1993 . Influence of dry matter fortifications on flow properties of yogurt 2. Time dependent behaviour . Milchwissenschaft , 48 ( 11 ) : 614 – 617 . [CSA]
   Google Scholar
• Tamime , A.Y. and Robinson , R.K. 1999 . Yoghurt—science and technology , 12 – 82 . Cambridge, England : 2nd Ed.; Woodhead Publishing Limited .
   Google Scholar
• Folkenberg , D.M. and Martens , M. 2003 . Sensory properties of low fat yoghurts. Part A. Effect of fat content, fermentation culture and addition of non-fat dry milk on the sensory properties of plain yoghurts . Milchwissenschaft , 58 ( 1/2 ) : 48 – 51 . [CSA]
   Google Scholar
• Keogh , M.K. and O’Kennedy , B.T. 1998 . Rheology of stirred yogurt as affected by added milk fat, protein and hydrocolloids . Journal of Food Science , 63 : 108 – 112 . [CSA]
   Web of Science ®Google Scholar
• Schkoda , P. , Hechler , A. and Hinrichs , J. 2001 . Improved texture of stirred fermented milk by integrating fat globules into the gel structure . Milchwissenschaft , 56 ( 2 ) : 85 – 89 . [CSA]
   Google Scholar
• Fernandez-Garcia , E. , McGregor , J.U. and Traylor , S. 1998 . The addition of oat fiber and natural alternative sweeteners in the manufacture of plain yogurt . Journal of Dairy Science , 81 ( 3 ) : 655 – 663 . [INFOTRIEVE] [CSA]
   PubMed Web of Science ®Google Scholar
• Dello Staffolo , M. , Bertola , N. , Martino , M. and Bevilacqua , A. 2004 . Influence of dietary fiber addition on sensory and rheological properties of yogurt . International Dairy Journal , 14 ( 3 ) : 263 – 268 . [CROSSREF] [CSA]
   Web of Science ®Google Scholar
• Grega , T. , Sady , M. , Wszołek , M. and Gambus , H. 2001 . Ocena jakosci jogurtów z dodatkiem ziarna amarantusa (Amaranthus cruentus). [Estimation of yoghurts quality with addition of amaranthus seeds.] Przegląd Mleczarski . [Polish Dairy Journal] , 5 : 223 – 226 . [In Polish.][CSA]
   Google Scholar
• Żuraw , I. 2002 . Wpływ teksturotwórczych dodatków skrobiowych na wybrane własciwosci reologiczne jogurtu. [The influence of texture-creative starch addition on selected rheological properties of yoghurt.] Przegląd Mleczarski . [Polish Dairy Journal] , : 318 – 320 . [In Polish.][CSA]
   Google Scholar
• Antunes , A.E.C. , Antunes , A.J. and Cardello , H.M.A.B. 2004 . Chemical, physical, microstructural and sensory properties of set fat-free yogurts stabilized with whey protein concentrate . Milchwissenschaft , 59 ( 3/4 ) : 161 – 165 . [CSA]
   Google Scholar
• Sandoval-Castilla , O. , Lobato-Calleros , C. , Aquirre-Mandujano , E. and Vernon-Carter , E.J. 2004 . Microstructure and texture of yogurt as influenced by fat replacers . International Dairy Journal , 14 ( 2 ) : 151 – 159 . [CROSSREF] [CSA]
   Web of Science ®Google Scholar
• Benezech , T. and Maingonnat , J.F. 1994 . Characterization of the rheological properties of yoghurt . Journal of Food Engineering , 21 : 447 – 472 . [CROSSREF]
   Web of Science ®Google Scholar
• Fortuna , T. , Gołebiowska-Gajda , A. and Juszczak , L. 2001 . Sensoryczne i reologiczne własciwosci jogurtów naturalnych . [Sensory and rheological properties of natural yoghurts.] Zeszyty Naukowe AR Kraków [Scientific Papers of the Agricultural University of Cracow] , 389 ( 13 ) : 5 – 16 . [In Polish.]
   Google Scholar
• Jumah , R.Y. , Abu-Jdayil , B. and Shaker , R.R. 2001 . Effect of type and level of starter culture on the rheological properties of set yoghurt during gelation process . International Journal of Food Properties , 4 ( 3 ) : 531 – 544 . [CROSSREF]
   Web of Science ®Google Scholar
• Abu-Jdayil , B. , Shaker , R.R. and Jumah , R.Y. 2000 . Rheological behaviour of concentrated yoghurt (Labneh) . International Journal of Food Properties , 3 ( 2 ) : 207 – 216 .
   Web of Science ®Google Scholar