Effect of Citrus Fiber Addition on Quality of Stirred A2β-Casein Yogurt
Objective:To study the effects of different citrus fiber additions on the quality of stirred A2 β-casein yogurt.Method:The acidity,viscosity,water retention,dehydration shrinkage sensitivity and stability index of yoghurt were used as indexes to study the effects of different citrus fiber additions(0‰,0.3‰,0.5‰,0.7‰,0.9‰)on stirred A2 β-casein yoghurt.Result:The acidity,viscosity,water retention capacity,dehydration shrinkage sensitivity and stability index of yogurt changed with the increase of citrus fiber content.When the citrus fiber content was 0.5‰,the product acidity was moderate,the viscosity,water retention capacity and dehydration shrinkage sensitivity were better,and the product structure was more stable.Conclusion:When citrus fiber is used as the raw material of the stable system,the amount of citrus fiber should be at least 0.5‰ in the industrial production of stirred A2 β-casein yogurt.
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