@article{WANG2023, 
author = {Xuehang WANG and Ruidong LI and Yunlong JIANG and Yuan QI and Xiyan WANG and Ji WANG},
title = {Effect of Lactobacillus plantarum Exopolysaccharide Combined with Fish Gelatin on the Quality Characteristics of Low-Fat Yogurt},
year = {2023},
journal = {Food Science},
volume = {44},
number = {10},
pages = {73-81},
keywords = {Lactobacillus plantarum, exopolysaccharide, fish gelatin, low-fat yogurt, rheological properties},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20220816-187},
doi = {10.7506/spkx1002-6630-20220816-187},
abstract = {The effect of addition of mixtures of exopolysaccharide (EPS) from Lactobacillus plantarum JLAU103 with fish gelatin (FG) in different proportions to low-fat yogurt on its quality characteristics was investigated. The results showed that adding 0.1% (m/m) EPS and 0.6% (m/m) FG improved the water retention and pH of low-fat yogurt, reduced the titration acidity, and resulted in viscosity similar to whole-fat yogurt. Addition of EPS and FG made the network structure of lowfat yogurt more compact, reducing the voids in it. The viable bacterial count of low-fat yogurt was significantly increased to 8.40 × 108 CFU/mL after addition of 0.6% FG and 0.1% EPS (P < 0.05). The contents of characteristic volatile flavor substances such as diacetyl, 2-nononone and 2,3-glutaredione increased significantly, the sensory score increased, and the texture was significantly improved. The rheological results showed that addition of EPS reduced the thixotropic loop area of low-fat yogurt, enhanced the stability and total strain, and caused low-fat yogurt to form a more solid gel network. Therefore, L. plantarum JLAU103 EPS combined with FG can significantly improve the quality of low-fat yogurt, and has a good application prospect.}
}