首页|Fructans (agavins) from Agave angustifolia and Agave potatorum as fat replacement in yogurt: Effects on physicochemical, rheological, and sensory properties

Fructans (agavins) from Agave angustifolia and Agave potatorum as fat replacement in yogurt: Effects on physicochemical, rheological, and sensory properties

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  • NSTL
  • Elsevier
In this work, agavins (agave plant fructans) potential as fat replacer in dairy products was evaluated. Yogurt nonfat and fat reduced samples were prepared, agavins from Agave angustifolia and A. potatorum species were added to fat reduced products to evaluate their effect on the physicochemical, rheological, and sensory properties in the final products. Significant differences in the viscosity, syneresis and water retention capacity were observed among samples. All yogurts exhibited characteristics typical of a weak viscoelastic gel (G'>G") and strainthinning behavior. Physicochemical and rheological differences were strongly related to the agavins amount in yogurt fat-reduced samples. Agavins did not impact sensory attributes such color, smell, and taste in fact; they improved mouth feel and texture. HPAEC-PAD profiles demonstrated that agavins remain unaffected along the yogurt elaboration process. FTIR spectra showed remarkable differences on all final products composition, been more evident on fatty acids and carbohydrates regions. FTIR-PCA models allowed samples classification among treatments and samples discrimination according to the agavins content. Agavins addition to dairy products has a great potential as functional ingredient in the manufacture of low-fat, prebiotics and symbiotic products. Finally, compiled information increases our knowledge on the broad technological functionality that agavins may have in other food industry niches.

AgavinsFat-reduced yogurtFat mimeticTexture

Garcia-Vieyra, M. Isabel、Santiago-Garcia, Patricia A.、Mellado-Mojica, Erika、Leon-Martinez, Frank M.、Dzul-Cauich, Jorge G.、Lopez, Mercedes G.

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Univ Guanajuato, Dept Ingn Agroind, Div Ciencias Salud & Ingn, Campus Celaya Salvatierra, Col Santa Maria, Celaya, Mexico

Inst Politecn Nacl, Ctr Interdisciplinario Invest Desarrollo Integral, Unidad Oaxaca, Xoxocotlan 71230, Oaxaca, Mexico

IPN, Dept Biotecnol & Bioquim, Unidad Irapuato, Ctr Invest & Estudios Avanzados, Irapuato 36824, Mexico

2021

10.1016/j.lwt.2020.110846

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.140
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