Scholarlink

<p>In recent years, individuals have become increasingly health-conscious, demonstrating a heightened awareness of their dietary choices and a desire to transition towards sustainable food systems. Consequently, there has been a notable rise in demand for low-fat and low-calorie food options in the market. This study investigates the potential benefits of ultrasonicated corn starch (UCS) at concentrations ranging from 0% to 5% (w/w) in enhancing the stability, texture, and appearance of curd while facilitating fat reduction. Curd samples containing 0% to 5% UCS were produced in triplicate, and a variety of physicochemical, texture, and color metrics were assessed (<i>p </i>≤ 0.05). The findings revealed that UCS significantly reduced whey separation; syneresis decreased from 6.96 ± 0.11 mL in the control samples to 0.53 ± 0.05 mL at the 5% UCS level. The pH decreased from 4.60 ± 0.02 to 3.81 ± 0.00, while titratable acidity increased from 0.49 ± 0.01% to 0.81 ± 0.02%. Total solids increased from 11.33 ± 0.22% to 12.41 ± 0.12%, and the fat content demonstrated a substantial reduction from 1.32 ± 0.05% to 0.30 ± 0.00%.In terms of texture, firmness improved significantly, rising from 76.96 ± 0.99&#xa0;N to 99.88 ± 0.05&#xa0;N, and the magnitude of adhesiveness became more negative, changing from − 14.51 ± 0.05 to − 53.31 ± 0.00 NM. Overall, the incorporation of up to 5% UCS significantly enhances curd stability and firmness while enabling a meaningful reduction in fat content, all without compromising springiness. Moreover, it improves the visual appeal of the product. Thus, UCS emerges as an effective, scalable, and label-friendly fat replacer and texture modifier for reformulating lower-fat curd and other related fermented dairy products. These findings support the swift adoption of UCS in dairy reformulation strategies.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Functional application of ultrasonicated corn starch in quality improvement of low-fat curd (Indian yogurt)

  • 期刊论文

  • 发表日期：

    2025年10月18日

查看全文
  • Geetanjali Pathania,
  • Gurkirat Kaur,
  • Pooja Nikhanj,
  • Arashdeep Singh

摘要

In recent years, individuals have become increasingly health-conscious, demonstrating a heightened awareness of their dietary choices and a desire to transition towards sustainable food systems. Consequently, there has been a notable rise in demand for low-fat and low-calorie food options in the market. This study investigates the potential benefits of ultrasonicated corn starch (UCS) at concentrations ranging from 0% to 5% (w/w) in enhancing the stability, texture, and appearance of curd while facilitating fat reduction. Curd samples containing 0% to 5% UCS were produced in triplicate, and a variety of physicochemical, texture, and color metrics were assessed (p ≤ 0.05). The findings revealed that UCS significantly reduced whey separation; syneresis decreased from 6.96 ± 0.11 mL in the control samples to 0.53 ± 0.05 mL at the 5% UCS level. The pH decreased from 4.60 ± 0.02 to 3.81 ± 0.00, while titratable acidity increased from 0.49 ± 0.01% to 0.81 ± 0.02%. Total solids increased from 11.33 ± 0.22% to 12.41 ± 0.12%, and the fat content demonstrated a substantial reduction from 1.32 ± 0.05% to 0.30 ± 0.00%.In terms of texture, firmness improved significantly, rising from 76.96 ± 0.99 N to 99.88 ± 0.05 N, and the magnitude of adhesiveness became more negative, changing from − 14.51 ± 0.05 to − 53.31 ± 0.00 NM. Overall, the incorporation of up to 5% UCS significantly enhances curd stability and firmness while enabling a meaningful reduction in fat content, all without compromising springiness. Moreover, it improves the visual appeal of the product. Thus, UCS emerges as an effective, scalable, and label-friendly fat replacer and texture modifier for reformulating lower-fat curd and other related fermented dairy products. These findings support the swift adoption of UCS in dairy reformulation strategies.