Effects of using transglutaminase and fat replacer on functional properties of non-fat yoghurt [Transglutaminaz ve yağ İkame maddesi kullanımının yağsız yoğurdun fonksiyonel nitelikleri üzerine etkileri]

The aim of this study was to investigate the effectiveness of microbial transglutaminase (mtgase,ec 2.3.2.13) as compared with using of a commercial fat replacer (dairy-lo) in the manufacture of non-fat set yoghurt. for this purpose,two types of non-fat yoghurt supplemented with mtgase and dairy-lo and control non-fat yoghurt without additive as a control sample were produced and stored at 4°c for 20 days. physical properties of the non-fat yoghurt were improved by mtgase during 20-day storage,moreover; addition of mtgase did not have any effect on the acetaldehyde content of yoghurt. while the sample supplemented with dairy-lo showed the lowest serum separation,the gel strength of this sample was weaker than those made with mtgase. sensory results indicated that non-fat yoghurt with mtgase had taste and aroma similar to that of the control yoghurt. in addition,the incorporation of dairy-lo had negative effect on sensory properties of non-fat yoghurt. according to the results obtained,the use of mtgase could be suggested for the production of non-fat yoghurt with reduced dry matter content without adversely affecting the textural properties of the end product. © 2015,veteriner fakultesi dergisi. all rights reserved.