The Effect of Using Different Kinds of Rice Containing Amylose on Yoghurt Quality | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 9, Issue 8, August 2018, Page 283-287 PDF (218.84 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2018.36017 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Lamiaa I. El-Nawasany; Hanaa S. Sakr; Manal A. Naem | ||||
| Animal Production Research Institute, Ministry of Agriculture, Egypt. | ||||
| Abstract | ||||
| Amylose is an essential source for plant energy. It has been broken down by α-amylose to maltotroise and maltose, which could be used as a source of energy. Amylose / amylopectin ratio is an important determinant of starch quality. It is also important as thickener, emulsion stabilizer, water binder and gelling agent. It is benefit for sugar levels and lowering cholesterol in blood. So, in this study, two varieties of rice, Giza 175 and Giza 178 which are characterized with their high and low amylose content, respectively, were examined, as they were added by 1:3% to yoghurt milk. In both fresh and stored yoghurt, the control samples had lower significant TS and TP contents than those recorded in the treated samples. Fresh yoghurt samples being treated with rice Giza 175 was of the highest values of CT. An increase of the amylose and Zn, as well as the improvement of reological properties as curd tension, synersis and viscosity of yoghurt were detected when Giza 175 was used. Treatments with high amylose content gained high scores in general appearance, firmness, smoothness and wheying off . High amylose verities of rice is useful for diabetics, so it could be used to increase the nutritional and health values of yoghurt. | ||||
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