Fat microstructure of yogurt as assessed by x-ray microtomography.
In this work, the x-ray microtomography (μCT) technique was used for the analysis of fat microstructure and quantification of fat in 7 types of yogurts. The dynamic mechanical properties of the yogurt samples also were studied using a controlled-strain rotational rheometer and correlated to the fat microstructure. Five types of commercially produced and 2 homemade yogurts, chosen to exhibit variability in terms of visible structure of fat, were used for this experiment. Appropriate quantitative 3-dimensional parameters describing the fat structure were calculated. With regard to the microstructural and rheological relationship, results from the correlation carried out show that a correlation exists among some microstructural and rheological parameters of the yogurt samples. The results from this study also show that μCT is a suitable technique for the microstructural analysis of fat as it not only quantifies the fat deposits present, but also determines the deposits' spatial distribution.
Department of Food Science, University of Foggia, via Napoli, 25 - 71100 Foggia, Italy.
J
J
Laverse
M
M
Mastromatteo
P
P
Frisullo
M
M
Albenzio
D
D
Gammariello
M A
MA
Del Nobile
D000818:Animals; D055598:Chemical Phenomena; D004041:Dietary Fats / Q000032:analysis*; D005524:Food Technology / Q000379:methods*; D055114:X-Ray Microtomography / Q000379:methods*; D015014:Yogurt / Q000032:analysis*
D004041:Dietary Fats