Effect of Catfish Bone Hydrolysate Addition to Milk in Yogurt Manufacturing

Xiao Qing Ren; Li Zhen Ma; Ju Chu

doi:10.4028/www.scientific.net/AMR.236-238.2852

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 236-238Effect of Catfish Bone Hydrolysate Addition to...

Effect of Catfish Bone Hydrolysate Addition to Milk in Yogurt Manufacturing

Abstract:

The effects of milk supplementation with catfish bone hydrolysate (CBH) at levels of 0, 0.05, 0.15, and 0.5 % on the pH, lactic acid bacteria count (LABC), fermentation time, texture attributes and microstructure of yogurt were investigated. The addition of CBH stimulated acidification and reduced fermentation time (P < 0.05). In comparison with the control yogurt, CBH caused a decrease in product firmness, consistency, cohesiveness and index of viscosity/consistency. The additon of 0.5% CBH produced a higher decrease (P < 0.05). Scanning electron microscopy showed that CBH caused changes in microstructure of yogurt that had a coarser, less cross-linked microstructure than control yogurt.

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Periodical:

Advanced Materials Research (Volumes 236-238)

Pages:

2852-2855

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.236-238.2852

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Online since:

May 2011

Authors:

Xiao Qing Ren, Li Zhen Ma, Ju Chu

Keywords:

Acidification, Catfish Bone Hydrolysate (CBH), Microstructure, Texture, Yogurt

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