Starch Enzyme Modification Optimization for the Texture Correction of a Low-Fat Fermented Milk Product


Maxim S. Tsyganov, Elena V. Nikitina


A fermented milk product with low or zero fat content is in demand among consumers. In this regard, an urgent task for manufacturers is to preserve or imitate the rheological and textural parameters of a full-fat product that affect the organoleptic evaluation and the overall attractiveness of a low-fat product for the buyer. The authors studied an impact of tapioca starch treated with the industrial amylolytic enzyme preparation Alfalad BN® as a texture corrector in the low-fat thermostatic product technology. The methods included determination of moisture retention, syneresis, dynamic viscosity, and texture profile analysis. A man developed the optimization model for the starch enzyme modification for correcting the texture of a low-fat fermented milk product based on a symbiotic starter culture. Using mathematical modeling (RSM response surface methodology), the researchers found the optimal range of enzyme preparation concentration values (0.20–0.25 U/g) and time (25–35 min) for starch modification to apply in the fermented milk drink technology further. Developed experimental fermented milk product has the best textural and rheological indicators in comparison with the control – a low-fat product using traditional technology: syneresis of the product with starch is lower by 21.56 %, viscosity is higher by 27.09 %, adhesion is higher by 7.49 %, stickiness is lower by 6.15 %, CWS is higher by 4.61 %; other parameters are at the level similar to the control. The described changes lead to an increase in the consistency and density of the low-fat fermented milk product improving the consumer perception of its taste.


fermented milk product; tapioca starch; enzyme modification; texture; optimization; fat simulator

For citation:

Maxim S. Tsyganov, Elena V. Nikitina. Starch Enzyme Modification Optimization for the Texture Correction of a Low-Fat Fermented Milk Product. Индустрия питания|Food Industry. 2024. Vol. 9, No. 1. Pp. 60–72. DOI: 10.29141/2500-1922-2024-9-1-7. EDN: TPKBBM.

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