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Cappato, L.P., Ferreira, M.V.S., Pires, R.P., Cavalcanti, R.N., Bisaggio, R.C., Freitas, M.Q., Silva, M.C. and Cruz, A.G. "Whey acerola-flavoured drink submitted ohmic heating processing: Is there an optimal combination of the operational parameters?" Food Chemistry, 245, 22-28, 2018.

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Article

Effect of Fermented Modified Potato Starches to Low-fat Yogurt

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


Journal of Food and Nutrition Research. 2019, Vol. 7 No. 7, 549-553
DOI: 10.12691/jfnr-7-7-10
Copyright © 2019 Science and Education Publishing

Cite this paper:
Elena Nikitina, Rifqi Ahmad Riyanto, Adel Vafina, Tatiana Yurtaeva, 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.

Correspondence to: Elena  Nikitina, Department of Meat and Milk Technology, Faculty of Food Technology, Kazan National Research Technological University, 420015, Kazan, Russia. Email: ev-nikitina@inbox.ru

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.

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