MICROSTRUCTURE AND RHEOLOGY OF YOGURT ADDED WITH PROTEIN-L. plantarum-POLYSACCHARIDE COACERVATE AND STEVIA IN SUBSTITUTION OF MILK-FAT AND SUCROSE
L. Hernández-Rodríguez, C. Lobato-Calleros, C. Ramírez-Santiago, M.E. Rodríguez-Huezo, M. Meraz
L. plantarum was entrapped in whey protein/k-carrageenan complex coacervate (CC).
CC was used as fat replacer in reduced-fat yogurt (RFY). CC became an integral part of the protein network structure of RFY.
CC modulated microstructure and rheology of RFY Entrapped cells exhibited better survival than free cells in yogurt |