Effect of Radio Frequency Heating on Yoghurt, II: Microstructure and Texture.

ABSTRACT: Radio frequency (RF) heating was applied to stirred yoghurt after culturing in order to enhance the shelf-life and thereby meet industrial demands in countries where the distribution cold chain cannot be implicitly guaranteed. In parallel, a convectional (CV) heating process was also tested. In order to meet consumers' expectations with regard to texture and sensory properties, the yoghurts were heated to different temperatures (58, 65 and 72 °C). This second part of our feasibility study focused on the changes in microstructure and texture caused by post-fermentative heat treatment. It was shown that there were always microstructural changes with additional heat treatment. Compared to the dense and compact casein network in the stirred reference yoghurt, network contractions and further p

SUBMITTER: Siefarth C 

PROVIDER: S-EPMC5302367 | biostudies-literature | 2014 Jun

REPOSITORIES: biostudies-literature