Effect of Konjac Glucomannan with Different Oxidizing Degrees on the Quality of Set-type Yoghurt

The food concept of "healthy low-fat" had attracted significant public attention in recent years. Oxidized konjac glucomannan (OKGM) was introduced as a fat replacer to address the issue of low gel strength in low-fat yoghurt. The effects of different oxidation degrees of OKGM on the quali...

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Bibliographic Details
Published in:Shipin gongye ke-ji
Main Authors: Yuan LUO, Xiaoli QIN, Renxiang XIE, Haoyuan WANG, Xiong LIU
Format: Article
Language:Chinese
Published: The editorial department of Science and Technology of Food Industry 2024-07-01
Subjects:
yoghurt
oxidized konjac glucomannan
physicochemical properties
rheological properties
microstructure
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023090226

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023090226

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