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KMID : 1007519940030010034
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Food Science and Biotechnology
1994 Volume.3 No. 1 p.34 ~ p.38
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Effect of Stabilizers on the Physical Properties of Unsweetened Plain Yogurt
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Baick, Seung Chun
Cho, Kwang Ho/White, Charles H.
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Abstract
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Two types of gelatin, modified food starch and pectin were evaluated on the physical properties as the stabilizers for unsweetened plain yogurt. The stabilizers were used at 0.15 and 0.50% (w/w). Yogurt samples prepared with the stabilizers were evaluated for body and texture. As the amount of stabilizer increased from 0.15 to 0.50%, overall experimental parameter values were increased in yogurt treatments. Gelatin generally resulted in significantly (p<0.05) higher values in all measured parameters. Pectin showed the lower values in measured parameters in both concentration levels.
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