Enhancing Low-Fat Yogurt with Soybean Fiber and Sodium Alginate Microgel
Author Information
Author(s): Chen Cunshe, Zheng Sihan, An Zexun, Pang Zhihua, Liu Xinqi
Primary Institution: Beijing Technology and Business University
Hypothesis
Can soybean fiber and sodium alginate microgel improve the texture and sensory attributes of low-fat yogurt?
Conclusion
The addition of soybean fiber/sodium alginate microgel significantly enhances the lubrication, texture, and sensory quality of low-fat yogurt.
Supporting Evidence
- Soybean fiber/sodium alginate microgel improved the sensory quality of low-fat yogurt.
- The optimal concentration of microgel was found to be 2 wt%, enhancing mouthfeel and texture.
- Microgel addition resulted in lower friction coefficients, indicating better lubrication.
- Texture analysis showed increased hardness and stickiness in yogurt with added microgel.
- Panelists reported improved flavor and acceptability in yogurt with microgel compared to control.
Takeaway
This study shows that adding a special gel made from soybean fiber and sodium alginate can make low-fat yogurt taste better and feel creamier, just like regular yogurt.
Methodology
The study involved preparing soybean fiber/sodium alginate microgel and testing its effects on low-fat yogurt's texture and sensory properties through tribological and rheological assessments.
Potential Biases
Potential bias may arise from the small sample size of trained panelists for sensory evaluation.
Limitations
The study primarily focused on specific concentrations of microgel and may not account for variations in consumer preferences across different demographics.
Participant Demographics
8 trained panelists, 4 males and 4 females, with relevant food professional backgrounds.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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