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Study on the Application of Propylene Glycol Alginate and Pectin in Drinking Mulberry Yoghurt

Shipin gongye ke-ji, 2023-10, Vol.44 (20), p.273-280

ISSN: 1002-0306 ;DOI: 10.13386/j.issn1002-0306.2023010129

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  • Title:
    Study on the Application of Propylene Glycol Alginate and Pectin in Drinking Mulberry Yoghurt
  • Author: Yuqing XUE ; Danhong XU ; Yuhong FENG ; Wenqiang LI ; Hubing JIANG ; Junrong HU ; Yan ZHANG ; Xinyi YANG ; Weidu WU ; Yanjun LI ; Guanzhe CHENG
  • Subjects: mulberry ; pectin ; propylene glycol alginate ; stability
  • Is Part Of: Shipin gongye ke-ji, 2023-10, Vol.44 (20), p.273-280
  • Description: This paper studied the effect of propylene glycol alginate and pectin stabilization system on the stability and quality of drinking mulberry yoghurt. Based on the centrifugation sedimentation rate, particle size distribution, viscosity, Zeta potential, Lumisizer stability scan, and Turbiscan results of the mulberry yogurt, and combined with appearance and taste comparison of the mulberry yogurt, the pectin and PGA optimum combination that maintain the stability and taste of the mulberry yogurt are determined. The results showed that: Pectin played a major role in the stability of mulberry yoghurt. PGA had a good effect on water separation, whey separation and water retention of mulberry yoghurt. When the addition of pectin was 0.45% and PGA was 0.1%, the sensory evaluation of mulberry yoghurt was good, and the results were the best, the centrifugal sedimentation rate was only 0.12% and the particle size was only 0.731μm, Zeta potential absolute value was up to 34.95 mV, viscosity was 20.28 cP. Moreover, the s
  • Publisher: The editorial department of Science and Technology of Food Industry
  • Language: Chinese
  • Identifier: ISSN: 1002-0306
    DOI: 10.13386/j.issn1002-0306.2023010129
  • Source: DOAJ Directory of Open Access Journals
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