Formulation and storage properties of symbiotic rice-based yogurt-like product using polymerized whey protein as a gelation agent

A symbiotic rice-based yogurt-like product (SRYP) using polymerized whey protein (PWP) as a gelation agent was developed. Rice milk was optimized and prepared by soaking rice for 3 h at room temperature, heating at 80°C for 10 min at then emulsified with 0.05% (w/v) lecithin. The finalized rice yogu...
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Autor*in:	Cuina Wang [verfasserIn] Dan Li [verfasserIn] Hao Wang [verfasserIn] Mingruo Guo [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch ; Spanisch

Erschienen:	2021

Schlagwörter:	symbiotic rice-based yogurt-like product polymerized whey protein probiotics texture

Übergeordnetes Werk:	In: CyTA - Journal of Food - Taylor & Francis Group, 2017, 19(2021), 1, Seite 511-520
Übergeordnetes Werk:	volume:19 ; year:2021 ; number:1 ; pages:511-520

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

DOI / URN:	10.1080/19476337.2021.1923573

Katalog-ID:	DOAJ018775160

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callnumber-first	T - Technology
author	Cuina Wang
spellingShingle	Cuina Wang misc TX341-641 misc TP368-456 misc symbiotic rice-based yogurt-like product misc polymerized whey protein misc probiotics misc texture misc Nutrition. Foods and food supply misc Food processing and manufacture Formulation and storage properties of symbiotic rice-based yogurt-like product using polymerized whey protein as a gelation agent
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topic_title	TX341-641 TP368-456 Formulation and storage properties of symbiotic rice-based yogurt-like product using polymerized whey protein as a gelation agent symbiotic rice-based yogurt-like product polymerized whey protein probiotics texture
topic	misc TX341-641 misc TP368-456 misc symbiotic rice-based yogurt-like product misc polymerized whey protein misc probiotics misc texture misc Nutrition. Foods and food supply misc Food processing and manufacture
topic_unstemmed	misc TX341-641 misc TP368-456 misc symbiotic rice-based yogurt-like product misc polymerized whey protein misc probiotics misc texture misc Nutrition. Foods and food supply misc Food processing and manufacture
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title	Formulation and storage properties of symbiotic rice-based yogurt-like product using polymerized whey protein as a gelation agent
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title_full	Formulation and storage properties of symbiotic rice-based yogurt-like product using polymerized whey protein as a gelation agent
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title_sort	formulation and storage properties of symbiotic rice-based yogurt-like product using polymerized whey protein as a gelation agent
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title_auth	Formulation and storage properties of symbiotic rice-based yogurt-like product using polymerized whey protein as a gelation agent
abstract	A symbiotic rice-based yogurt-like product (SRYP) using polymerized whey protein (PWP) as a gelation agent was developed. Rice milk was optimized and prepared by soaking rice for 3 h at room temperature, heating at 80°C for 10 min at then emulsified with 0.05% (w/v) lecithin. The finalized rice yogurt was formulated with 1% rice protein, 1% prebiotic (inulin), 1% soy oil, 7% sugar, 0.4% PWP and 0.03% xanthan gum, and then fermented at 43°C for 3.5 h with 0.01% (w/v) ABY-3 starter culture containing probiotics of Bifidobacterium and L. acidophilus through optimization of each composition and fermentation conditions. SRYP contained 2.0% protein and 1.1% fat and exhibited good sensory attributes with an average score of about 4.3 (5-scale). Microstructure analysis showed a compact and uniform network with small voids. Both probiotics remained above 106 CFU/mL after 8 weeks. Results indicated that the symbiotic rice-based yogurt-like product was a novel functional food high in protein and low in fat with good texture.
abstractGer	A symbiotic rice-based yogurt-like product (SRYP) using polymerized whey protein (PWP) as a gelation agent was developed. Rice milk was optimized and prepared by soaking rice for 3 h at room temperature, heating at 80°C for 10 min at then emulsified with 0.05% (w/v) lecithin. The finalized rice yogurt was formulated with 1% rice protein, 1% prebiotic (inulin), 1% soy oil, 7% sugar, 0.4% PWP and 0.03% xanthan gum, and then fermented at 43°C for 3.5 h with 0.01% (w/v) ABY-3 starter culture containing probiotics of Bifidobacterium and L. acidophilus through optimization of each composition and fermentation conditions. SRYP contained 2.0% protein and 1.1% fat and exhibited good sensory attributes with an average score of about 4.3 (5-scale). Microstructure analysis showed a compact and uniform network with small voids. Both probiotics remained above 106 CFU/mL after 8 weeks. Results indicated that the symbiotic rice-based yogurt-like product was a novel functional food high in protein and low in fat with good texture.
abstract_unstemmed	A symbiotic rice-based yogurt-like product (SRYP) using polymerized whey protein (PWP) as a gelation agent was developed. Rice milk was optimized and prepared by soaking rice for 3 h at room temperature, heating at 80°C for 10 min at then emulsified with 0.05% (w/v) lecithin. The finalized rice yogurt was formulated with 1% rice protein, 1% prebiotic (inulin), 1% soy oil, 7% sugar, 0.4% PWP and 0.03% xanthan gum, and then fermented at 43°C for 3.5 h with 0.01% (w/v) ABY-3 starter culture containing probiotics of Bifidobacterium and L. acidophilus through optimization of each composition and fermentation conditions. SRYP contained 2.0% protein and 1.1% fat and exhibited good sensory attributes with an average score of about 4.3 (5-scale). Microstructure analysis showed a compact and uniform network with small voids. Both probiotics remained above 106 CFU/mL after 8 weeks. Results indicated that the symbiotic rice-based yogurt-like product was a novel functional food high in protein and low in fat with good texture.
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title_short	Formulation and storage properties of symbiotic rice-based yogurt-like product using polymerized whey protein as a gelation agent
url	https://doi.org/10.1080/19476337.2021.1923573 https://doaj.org/article/0bc21698dca946a49cdfa1f7d793f18c http://dx.doi.org/10.1080/19476337.2021.1923573 https://doaj.org/toc/1947-6337 https://doaj.org/toc/1947-6345
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doi_str	10.1080/19476337.2021.1923573
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up_date	2024-07-03T19:53:41.771Z
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Formulation and storage properties of symbiotic rice-based yogurt-like product using polymerized whey protein as a gelation agent

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