Some aspects of the production and quality of set yoghurt using fat-substitutes and vegetable oils

Barrantes-Guevara, Eduardo A (1993) Some aspects of the production and quality of set yoghurt using fat-substitutes and vegetable oils. MSc(R) thesis, University of Glasgow.

Full text available as:
[img]
Preview
PDF
Download (21MB) | Preview

Abstract

Yoghurt is a popular fermented milk product where it is consumed in appreciable quantities in most countries in the world. In the present study the quality of natural set yoghurt was evaluated taking into consideration the following aspects: first, the production of low-calorie products where the milk fat was substituted by modified starches (e.g. Litesse, Lycadex 100 and 200, N-Oil II, Paselli SA2 and P-Fibre 150 C and 285 F) and microparticulated whey protein (e.g. Simplesse 100 dry and wet) because these products minic the fat mouth-feel and contain low energy values when compared with milk fat. Second, the manufacture of dietetic yoghurt by replacing the milk fat with different types of vegetable oils (e.g. olive, corn, sunflower and groundnut) that are high in mono- and poly-unsaturated fatty acids). Yoghurt was made from reconstituted skim milk powder (-14% total solids) fortified with fat-substitutes, vegetable oils or anhydrous milk fat (AMF) at 1.5%., warmed to 60

Item Type: Thesis (MSc(R))
Qualification Level: Masters
Additional Information: Adviser: Adnan T Tamime
Keywords: Food science
Date of Award: 1993
Depositing User: Enlighten Team
Unique ID: glathesis:1993-72295
Copyright: Copyright of this thesis is held by the author.
Date Deposited: 24 May 2019 15:12
Last Modified: 24 May 2019 15:12
URI: http://theses.gla.ac.uk/id/eprint/72295

Actions (login required)

View Item View Item

Downloads

Downloads per month over past year