Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2019, 7(7), 549-553
DOI: 10.12691/jfnr-7-7-10
Open AccessArticle

Effect of Fermented Modified Potato Starches to Low-fat Yogurt

Elena Nikitina1, , Rifqi Ahmad Riyanto1, Adel Vafina1, Tatiana Yurtaeva1 and Maxim Tsyganov, Galina Ezhkova1

1Department of Meat and Milk Technology, Faculty of Food Technology, Kazan National Research Technological University, 420015, Kazan, Russia

Pub. Date: July 30, 2019

Cite this paper:
Elena Nikitina, Rifqi Ahmad Riyanto, Adel Vafina, Tatiana Yurtaeva and Maxim Tsyganov, Galina Ezhkova. Effect of Fermented Modified Potato Starches to Low-fat Yogurt. Journal of Food and Nutrition Research. 2019; 7(7):549-553. doi: 10.12691/jfnr-7-7-10

Abstract

The demand for dairy products globally is increasing. No exception for yogurt. As a quick and healthy drink, yogurt’s consumers demand lower fat content for health reasons. yogurt loss its original texture and viscosity if the fat content is lower than normal. To resolve the issue, fat replacers are added to the low-fat yogurt. In this study we used enzymatically modified potato starch as the fat replacer. The results showed that the characteristic of low-fat yogurt with the addition of modified starch with amylosubtilin and amylase from Bacillus licheniformis are quite similar to native starch.

Keywords:
low-fat yogurt starch fat replacer chemical composition structural features

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