Effect of Addition of Versagel® on Microbial, Chemical, and Physical Properties of Low-fat Yogurt

Full text for this resource is not available from the Research Repository.

Ramchandran, Lata and Shah, Nagendra P (2008) Effect of Addition of Versagel® on Microbial, Chemical, and Physical Properties of Low-fat Yogurt. Journal of Food Science, 73 (7). M360-M367. ISSN 0022-1147


The objective of this study was to examine the effect of VersagelR® on the growth and proteolytic activity of Streptococcus thermophilus 1275 and Lactobacillus delbrueckii ssp. bulgaricus 1368 and angiotensin-I converting enzyme inhibitory activity of the peptides generated thereby as well as on the physical properties of low-fat yogurt during a storage period of 28 d at 4◦C. Three different types of low-fat yogurts, YV0, YV1, and YV2, were prepared using Versagel as a fat replacer. The fermentation time of the low-fat yogurts containing Versagel was less than that of the control yogurt (YV0). The starter culturesmaintained their viability (8.68 to 8.81 log CFU/g of S. thermophilus and 8.51 to 8.81 log CFU/g of L. delbrueckii ssp. bulgaricus) in all the yogurts throughout the storage period. There was some decrease in the pH of the yogurts during storage and an increase in the concentration of lactic acid. However, the proteolytic and ACE-inhibitory potential of the starter cultures was suppressed in the presence of Versagel. On the other hand, the addition of Versagel had a positive impact on the physical properties of the low-fat yogurt, namely, spontaneous whey separation, firmness, and pseudoplastic properties.

Dimensions Badge

Altmetric Badge

Item type Article
URI https://vuir.vu.edu.au/id/eprint/3905
DOI 10.1111/j.1750-3841.2008.00888.x
Official URL http://onlinelibrary.wiley.com/doi/10.1111/j.1750-...
Subjects Historical > Faculty/School/Research Centre/Department > Institute for Sustainability and Innovation (ISI)
Historical > FOR Classification > 0908 Food Sciences
Historical > SEO Classification > 8602 Dairy Products
Keywords ResPubID15465, angiotensin-i-converting enzyme, fat replacer, firmness, whey separation, yogurt
Citations in Scopus 10 - View on Scopus
Download/View statistics View download statistics for this item

Search Google Scholar

Repository staff login