Abstract
Abstract Three monoglyceride gels (MG gels) made up by 5 g of monopalmitin/monostearin blends in ratios of 0.10:0.87, 0.30:0.65 and 0.43:0.50, and 0.05 g of an anionic co-surfactant per 100 mL of water were prepared. Differential Scanning Calorimetry (DSC) results indicated that when cooled below the Krafft temperature ( T krafft ) the three MG gels were predominantly in the α-gel phase, and were used under this condition to prepare three low-fat yoghurt variations (Y 0.1MP,0.87MS , Y 0.3MP,0.65MS , and Y 0.43MP,0.50MS ). Scanning electron micrographs showed that Y 0.1MP,0.87MS and Y 0.3MP,0.65MS structure was characterized by aggregated fused casein micelles, which had attached to their surface MG gels, with comparatively smaller interspaced voids than those showed by the control full-fat yoghurt (Y 100 ). Y 0.1MP,0.87MS and Y 0.3MP,0.65MS exhibited higher viscoelastic parameters over the whole frequency experimental sweep than Y 100 , Y 0.43MP,0.50MS , and low-fat control yoghurt (Y 50 ).
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