عنوان	Influence of starter culture type and incubation temperatures on rheology and microstructure of low fat set yoghurt
نوع پژوهش	مقاله چاپ‌شده در مجلات علمی
کلیدواژه‌ها	Low fat set yoghurt, Rheology, Incubation temperature, Exopolysaccharide, Microstructure
چکیده	The effects of different cultures and incubation temperatures on the physical properties of low fat yoghurts were investigated. The samples were incubated with exopolysaccharide (EPS)-producing and non-EPS-producing cultures at 37, 42 and 45C. All measured parameters except firmness were influenced by culture type and incubation temperature. Firmness, G¢ and G¢¢ were maximised at 42C for both cultures. Increased incubation temperature and EPS culture led to a higher water-holding capacity but lower syneresis, G¢ and G¢¢. The EPS treatment incubated at 37C showed even lower syneresis than non-EPS treatments incubated at higher temperatures. Keywords Low fat set yoghurt, Rheology, Incubation temperature, Exopolysaccharide, Microstructure.
پژوهشگران	حبیب عباسی (نفر اول)، محمد ابراهیم زاده موسوی (نفر دوم)، محمدرضا احسانی (نفر سوم)، زهرا امام جمعه (نفر چهارم)، محرم وزیری (نفر پنجم)، جمشید رحیمی (نفر ششم به بعد)، سمیه عزیزنیا (نفر ششم به بعد)