Addition of buttermilk powder to yogurt: effects on particle size, microstructure and texture

Abstract:

The addition of buttermilk powder as partial fat replacer in yogurt formulations with constant dry matter was investigated. Three formulations of yogurt were produced containing 0% (T1), 1.36% w·w-1 (T2) and 3.34% w·w-1 (T3) of buttermilk powder in the final product. Particle size and pH variation were monitored during fermentation; scanning electron microscopy and texture profile analysis were performed in the final product. The control sample showed larger particle size on the day after production and at the end of fermentation, as well as a more compact network microstructure with a smaller average pore size. Compared to the prototypes with added buttermilk the control sample showed greater higher firmness. Buttermilk powder could act as fat replacer for yogurt but favors the formation of a less compacted network microstructure, with large pores, less springiness after 21 days, and less hardness in the two evaluated times (21 and 42 days).

Conclusion:

Buttermilk was added to yogurt formulations in a way to not interfere with the total solids content (12.5%). Consequently, the fermentation time was not affected by the addition of buttermilk in the yogurt nor the particle size during the first hours of fermentation. However, at the end of the fermentation, the yogurt with no buttermilk added (T1) presented the largest particle size, and the yogurt with 3.34% w·w-1 of buttermilk added (T3) presented the smallest particle size. The products had different fat content in their composition, which affected the structure. Buttermilk can be used as a fat replacer to produce fermented dairy products with reduced fat content, without affecting the fermentation time, but affecting the particle size distribution and network pore size. However, it leads to the formation of a less compacted network microstructure, less springiness after 21 days and less hardness after 21 and 42 days. Further experiments focused on how much milk fat can be replaced by the fat contributed by the phospholipids from buttermilk, are suggested, especially considering the variables total solids and fat content and sensory evaluation.

There are no references cited in the copied part.

[132] Gomes, E. R.; De Oliveira, M. B.; Renhe, I. R. T.; Stephani, R.; De Carvalho, A. F.; De Souza, A. B.; Perrone, I. T.; Wolfschoon-Pombo, A. F. Addition of buttermilk powder to yogurt: effects on particle size, microstructure and texture. Research, Society and Development, v. 10, n. 11, e154101119404, 2021