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- Title
Preparation and properties of liquid-core yogurt balls by layer-by-layer assembly of edible packaging materials.
- Authors
Yang, Xiaoye; Wang, Feijie; Peng, Xin; Wang, Suyang; Wang, Liqiang
- Abstract
To address the issue of yogurt adhering to the inner walls of packaging, resulting in resource wastage, a controllable particle size of alginate-calcium yogurt liquid core ball (LC-Yoba) was prepared using a mold-reverse spherification method. The effectiveness of layer-by-layer (LBL) assembly techniques in enhancing the performance of LC-Yoba was investigated. The results showed that a multilayer structure composed of beeswax-chitosan (BW-CS) was successfully assembled on the surface of LC-Yoba, wherein the number of assembly layers significantly impacts its performance. Compared with the unassembled LC-Yoba, the bursting force of the assembled three layers of LC-Yoba increased by 194.67 %, the elasticity increased by 19.76 %, and the weight loss rate decreased by 86.58 %. In addition, the appearance of the three layers of LC-Yoba and the pH, acidity, and water holding capacity of the yogurt were maintained in a stable state within 72 h at room temperature.
- Subjects
YOGURT; PACKAGING materials; ELASTICITY; SODIUM alginate
- Publication
International Journal of Food Engineering, 2024, Vol 20, Issue 6, p419
- ISSN
1556-3758
- Publication type
Article
- DOI
10.1515/ijfe-2023-0264