title: Effect of resistant starch and aging conditions on the physicochemical properties of frozen soy yogurt.
abstract: The present study investigated the effects of resistant starch concentration (0, 1, 2 %), aging time (2, 13, 24 h) and aging temperature (2, 4, 6 °C) on the physicochemical properties of frozen soy yogurt. The results showed that resistant starch increased viscosity because of its water binding properties. Resistant starch also increased foam stability, fat destabilization, and hardness, but it decreased overrun and meltdown rate. Viscosity, hardness and fat destabilization increased as aging time increased. An increase in aging temperature decreased viscosity, overrun, hardness and fat destabilization of frozen yoghurt, but increased the meltdown rate.
authors.affiliation: Food Science and Technology Faculty, Agricultural and Natural Resources University of Gorgan, Gorgan, Iran.
authors.forename: Rahil
authors.initials: R
authors.lastname: Rezaei
authors.affiliation: Food Science and Technology Faculty, Agricultural and Natural Resources University of Gorgan, Gorgan, Iran.
authors.forename: Morteza
authors.initials: M
authors.lastname: Khomeiri
authors.affiliation: Food Science and Technology Faculty, Agricultural and Natural Resources University of Gorgan, Gorgan, Iran.
authors.forename: Mahdi
authors.initials: M
authors.lastname: Kashaninejad
authors.affiliation: Food Science and Technology Faculty, Ferdowsi University, Mashahd, Iran.
authors.forename: Mostafa
authors.initials: M
authors.lastname: Mazaheri-Tehrani
authors.affiliation: Food Science and Technology Faculty, Agricultural and Natural Resources University of Gorgan, Gorgan, Iran.
authors.forename: Mehran
authors.initials: M
authors.lastname: Aalami
keywords: Aging temperature; Aging time; Frozen soy yogurt; Resistant starch