Effects of Coix Seed Polysaccharides on Fermentation Characteristics,Sensory,Texture and Rheological Properties of Low-Fat Yogurt
In order to enhance the quality of low-fat yogurt,this study investigated the effects of supplementing coix seed polysaccharides at different concentrations(0.35,0.70,1.05,1.40,1.75 mg/mL)on microbe numbers,fermentation time,sensory quality,texture and rheology.The results demonstrated that the viable counts of Lactobacillus bulgaricus and Streptococcus thermophilus increased gradually,while the fermentation time decreased significantly with higher concentrations of coix seed polysaccharides.The sensory characteristics of yogurts were found to be optimal when the concentration of coix seed polysaccharide was 1.05 mg/mL.Additionally,yogurts with this concentration exhibited maximum water holding capacity and lowest whey separation rate.Moreover,the hardness,chewiness,apparent viscosity,viscoelasticity and thixotropy of yogurts were enhanced at this concerntration.The addition of an appropriate amount of coix seed polysaccharides can increase the number of fermentation bacteria,promote fermentation efficiency,and improve the water holding capacity,sensory textural,and rheological qualities of low-fat yogurt.Therefore,coix seed polysaccharides could be considered as a natural stabilizer and functional additive to enhance the fermentation quality of low-fat yogurt.
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