Starch-based texturizers for low protein yogurt, yogurt composiiton and method of making the yogurt composition

Abstract

Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof, wherein said low protein yogurt comprises less than 2.9% dairy protein content, and at least one method for making these low protein yogurt compositions. Also disclosed herein is a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof.

Claims

1. A low protein yogurt composition comprising: a. at least one dairy ingredient, dairy alternative ingredient, or mixture thereof; and b. a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof, wherein said low protein yogurt composition comprises less than 2.9% dairy protein content by weight of said composition; and wherein said composition comprises the texturizing agent in an amount of about 0.5% to about 10.0% by weight of the composition.

2. The composition of claim 1, wherein said composition comprises an effective amount of said texturizing agent to thicken, gel, or thicken and gel the low protein yogurt composition.

3. The composition of claim 1, wherein said composition further comprises water.

4. The composition of claim 1, wherein said composition further comprises a viscosity of at least about 4000 centipoise, and wherein said texturizing agent is a viscosifier and said composition comprises an effective amount of the texturizing agent to provide the viscosity.

5. The composition according to claim 4, wherein said viscosity is measured according to a viscosity measurement test at 4° C.

6. The composition of claim 1, wherein said composition further comprises a gel strength of from about 20 grams to about 45 grams, and wherein said composition comprises an effective amount of said texturizing agent to provide said gel strength.

7. The composition of claim 6, wherein the gel strength is measured according to a gel strength measurement test at 4° C.

8. The composition of claim 1, wherein said composition comprises a dairy protein content of less than or equal to about 2.8% by weight of the composition.

9. The composition of claim 1, wherein the inhibited starch and non-granular, enzymatically-debranched waxy starch are present in the texturizing agent in a weight ratio of about 3.0:1.0.

10. The composition of claim 1, wherein the non-granular, enzymatically-debranched waxy starch has a dextrose equivalent of about 10.0 or less, from about 4.0 to about 10.0, from about 4.0 to about 9.0, from about 4.0 to about 8.0, from about 4.0 to about 7.0, from about 5.0 to about 10.0, from about 6.0 to about 10.0, or from about 6.0 to about 7.0.

11. The composition of claim 1, wherein the texturizing agent is the sole texturizing agent in the composition.

12. The composition of claim 1, with the proviso that said composition does not contain at least one other texturizing agent or with the proviso that said texturizing agent is the sole texturizing agent in the composition.

13. The composition of claim 1, wherein the non-granular, enzymatically-debranched waxy starch is debranched with an α-1,6-D-glucanohydrolase.

14. The composition of claim 13, wherein the α-1,6-D-glucanohydrolase is an isoamylase, pullulanase, or combination thereof.

15. The composition of claim 1, wherein the non-granular, enzymatically-debranched waxy starch is partially debranched.

16. A method of making a low protein yogurt composition comprising less than 2.9% dairy protein content by weight of said composition, wherein said method comprises: a. mixing together at least one dairy or alternative dairy ingredient, a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof, and, optionally, water, to form a yogurt base, and b. culturing the yogurt base, wherein said texturizing agent is present in an effective amount to thicken, gel, or thicken and gel the low protein yogurt composition; and wherein said composition comprises the texturizing agent in an amount of about 0.5% to about 10.0% by weight of the composition.

Description

EXAMPLES

(1) The yogurt compositions disclosed herein are described in more detail in the following non-limiting examples. All amounts, parts and percentages in the specification and claims are by weight, unless noted otherwise.

Example 1

Methods and Materials

(2) 1a. Production of Enzymatically-Debranched Waxy Starch

(3) A starch slurry for the enzymatic reaction was prepared by suspending 1.5 kg of waxy waxy maize and/or waxy tapioca starch in 6 kg of tap water. This suspension was pre-acidified to a pH of 4.0 to 4.1 with aqueous hydrochloric acid and then jet-cooked at approximately 155-160° C. The solution was transferred directly into a double walled reactor heated to 58.5° C. and then pH adjusted, if necessary, to a pH of 4.6 using aqueous hydrochloric acid (1M). A debranching enzyme (PROMOZYME® D2 pullulanase, available from Novozymes A/S, Bagsvaerd, Denmark) was added at various wt. % concentrations (see Table 1), based on the anhydrous weight of the starch (15% starch solids), to the reaction mixture. After stirring at 100 rpm for various time periods, the enzyme was deactivated by jet cooking at greater than 140° C. The reaction mixture was then diluted with tap water and spray dried (250° C. inlet; 110° C. outlet), providing an enzymatically-debranched waxy starch having a typical moisture content of about 6%.

(4) 1b. Determination of Dextrose Equivalence (Luff Schoorl Method)

(5) Dextrose Equivalence (“DE”) was determined based on the Luff Schoorl method as set forth in “ISI 28-1e Determination of Reducing Sugar, DE by Luff-Schoorl's Method”, International Starch Institute, Science Park Aarhus, Denmark, Rev.: LT 22.01.2002.

(6) This method is based upon iodine titraion of excess copper. More specifically, 0.5-1.0 g of enzymatically-debranched waxy maize (“EDWM”) starch or enzymatically-debranched waxy tapioca (“EDWT”) starch (as dry starch), 25.0 ml Luff-Schoorl reagent (available from Fischer Scientific), and 10 ml of demiwater are mixed together in flask and allowed to boil for 10 min from the point when the mixture begins boiling. The mixture is then cooled down by placing the flask in a waterbath for about 0.5 hrs. After cooling, 10 ml of potassium iodide (KI) solution and 25 ml of sulfuric acid (H.sub.2SO.sub.4) are added to the mixture and the mixture is titrated with sodium thiosulphate to a white solution.

(7) The DE is calculated via the following equation: (e factor×100)/((100−moisture of the EDWP starch)×sample amount×1000). The e factor of the titrate for the used amount of sodium thiosulphate is determined by subtracting the used titrate from the blank (i.e. Blank−titrate). The blank is determined by repeating the above described titration process without adding the EDWM and/or EDWT starch thereto. That is, the titration process excludes the addition of the EDWM and/or EDWT starch to provide the blank.

(8) 1c. Method of Preparing Stirred Yogurt

(9) Stirred yogurt samples were prepared in the following manner. The dry ingredients were blended together and added to at least one dairy ingredient and water and mixed together in a Breddo Likwifier blender (available from Breddo Likwifier, a Division of Caravan Ingredients Co., Kansas City, Mo., USA) for 15 minutes at 500 RPM. This mixture was transferred to a holding/feed tank equipped with a Lightnin Mixer (available from SPC Corporation, Rochester, N.Y., USA) for constant agitation while feeding into a MicroThermics® Model 25-2S High-Temperature Short-Time processing equipment (available from MicroThernics, Inc., Raleigh, N.C., USA). In the upstream process, the mixture was homogenized at 65° C. and 120/35 Bar (1st/2nd stage) using a dual stage homogenizer (available from GEA Niro Soavi North America, Bedford, N.H., USA), and then pasteurized at 95° C. for 6 minutes. The mixture was then cooled to an inoculation temperature of 43° C.+/−2° and inoculated with 0.02% culture (Yo-Fast 16 Yogurt Culture, available from Chr. Hansen Holdings A/S, Hørsholm, Denmark,). The inoculated mixture was incubated for 3 to 4 hours at 43° C. to reach a target pH of 4.6. The mixture was then pumped using a stator pump through a #60 mesh screen and cooling system of the Model 25-2S processing equipment. Samples of the finished yogurt was collected in 4 oz, cups and cooled to 4° C., and evaluated.

(10) 1d. Viscosity Measurements

(11) The viscosity of stirred yogurt samples prepared in accordance with Example 1c was measured using a Brookfield Model DV-II+ Viscometer (available from Brookfield Engineering Laboratories, Inc., Middleboro, Mass., USA) with a small sample adaptor and the following parameters: Spindle #28, 30 RPM, 20 seconds, 12 g sample—output in centipoise (cP); and Samples were at a temperature of approximately 4° C.
1e. Gel Strength Measurements

(12) The gel strength of stirred yogurt samples prepared in accordance with Example 1c was measured using a Texture Analyzer, Model TA.XT2 (available from Texture Technologies Corp., Hamilton, Mass., USA) as follows. The yogurt peak gel strength was tested at approximately 4° C. in the 4 ounce cups in which the yogurt was collected. The reading was taken using a 1 inch acrylic cylinder at absolute peak force achieved during the 15 mm plunge into the sample. The probe moved through the sample at 0.2 mm/s.

(13) 1f. Starch Materials

(14) The inhibited starch (“IS”) used in the Examples below is a hydroxypropyl stabilized, distarch phosphate, waxy maize starch stabilized with 6.6 wt. % propylene oxide and cross-linked with 0.036 wt. % phosphorus oxychloride. The non-granular, EDWM and EDWT starches used in the Examples below were prepared as described above in 1a using the debranching times and enzyme dosages set forth in Table 1.

(15) TABLE-US-00001 TABLE 1 EDWM and EDWT Starches Dextrose Enzyme Dosage Debranching Equivalent EDWS (wt. %) Time (hours) (DE) EDWM 1 0.5 3.5 4.0 EDWM 2 0.5 15 5.6 EDWM 3 0.2 3.5 6.3 EDWM 4 0.2 15 7.6 EDWT 1 0.5 3.5 3.5 EDWT 2 0.5 15 4.6 EDWT 3 0.2 3.5 6.5 EDWT 4 0.2 15 7.5

(16) The comparative starch material (“SM”) used in the Examples was N-DULGE® SA1 maltodextrin available from Ingredion Incorporated, Bridgewater, N.J., USA.

Examples 1-8 and Comparative Example A

Comparing the Performance of Low Protein Yogurt Formulations Containing IS and EDWM or EDWT Starches to Low Protein Yogurt Formulations Containing IS and SM Starches

(17) Low protein (1%) yogurt compositions were produced according to the process described above in Example 1c using the formulae described in Table 2 (waxy maize) and Table 3 (waxy tapioca) below. The yogurt formulations described in Tables 2 and 3 were visually assessed and evaluated for viscosity and gel strength, and the results of the evaluations are set forth in Tables 4 and 5 below.

(18) TABLE-US-00002 TABLE 2 Yogurt Formulations (EDWM) Examples Ingredients (wt %) 1 2 3 4 A Water 83.20 83.20 83.20 83.20 83.20 Non-fat dry milk 2.80 2.80 2.80 2.80 2.80 IS 2.00 2.00 2.00 2.00 2.00 Sugar 10.00 10.00 10.00 10.00 10.00 EDWM 1 (DE = 4.0) 2.00 — — — — EDWM 2 (DE = 5.6) — 2.00 — — — EDWM 3 (DE = 6.3) — — 2.00 — — EDWM 4 (DE = 7.6) — — — 2.00 — SM — — — — 2.00 Total 100.00 100.0 100.0 100.00 100.00

(19) TABLE-US-00003 TABLE 3 Yogurt Formulations (EDWT) Examples Ingredients (wt %) 5 6 7 8 A Water 83.20 83.20 83.20 83.20 83.20 Non-fat dry milk 2.80 2.80 2.80 2.80 2.80 IS 2.00 2.00 2.00 2.00 2.00 Sugar 10.00 10.00 10.00 10.00 10.00 EDWT 1 (DE = 3.5) 2.00 — — — — EDWT 2 (DE = 4.6) — 2.00 — — — EDWT 3 (DE = 6.5) — — 2.00 — — EDWT 4 (DE = 7.5) — — — 2.00 — SM — — — — 2.00 Total 100.00 100.00 100.00 100.00 100.00

(20) TABLE-US-00004 TABLE 4 Results of EDWM Yogurt Formulation Evaluations Examples Evaluation 1 2 3 4 A Viscosity, cP 2183 2399 2416 1983 150 (@ 7 days) Gel strength, g 14.10 15.05 16.51 14.70 10.70 (@ 7 days) Visual White, White, White, White, White, Assessment soft soft soft soft thin gel gel gel gel fluid

(21) TABLE-US-00005 TABLE 5 Results of EDWT Yogart Fotmulation Evaluations Examples Evaluation 5 6 7 8 A Viscosity, cP 316 850 2150 1525 150 (@ 7 days) Gel strength, g 10.30 13.10 15.50 14.70 10.70 (@ 7 days) Visual White, White, White, White, White, Assessment thin soft soft soft thin fluid gel gel gel fluid

(22) Based on the above results, the viscosity and/or gel strength of a low protein (about 1% protein) yogurt formulation containing a texturizing agent comprising an inhibited starch and an EDWM or EDWT starch having a DE value greater than 3.5 was improved over a low protein yogurt formulation containing an SM starch (Ex. A). In one embodiment, the DE value for the EDWM is from about 4.0 to about 10.0. In another embodiment, the DE value for the EDWT is from about 4.6 to about 10.0.

Examples 9-12 and Comparative Examples B, C and D

Comparing the Performance of Low Protein Yogurt Formulations Containing IS and EDWM or EDWT Starches to Full and Low Protein Yogurt Formulations Containing an IS Starch Alone or in Combination with an SM Starch

(23) Low protein (1% protein) yogurt compositions of Examples 9-12 and Comparative Examples C and D, as well as the full protein (2.9% protein) yogurt composition of Comparative Example B were produced according to the process described above in Example 1c using the formulae described in Table 7 below. Viscosity, gel strength, spoon indentation, jiggle, firmness (before stirring), rate of flow, firmness (after stirring), thickness in mouth, cohesiveness, mouthcoating evenness, meltaway, and total residual mouthcoating of each Table 7 yogurt formulation was evaluated, with the results of such evaluations set forth in Table 8 below.

(24) TABLE-US-00006 TABLE 7 Yogurt Formulations Examples Ingredients (wt %) 9 10 11 12 B C D Water 76.90 75.40 76.90 75.40 73.90 79.30 76.52 Non-fat dry milk 2.50 2.50 2.50 2.50 7.90 2.50 2.50 IS 3.30 3.30 3.30 3.30 2.00 2.00 3.30 Heavy cream 6.20 6.20 6.20 6.20 6.20 6.20 6.20 Sugar 10.00 10.00 10.00 10.00 10.00 10.00 10.00 EDWM 3 (DE = 6.3) 1.10 1.10 0.00 0.00 0.00 0.00 0.00 EDWT 3 (DE = 6.5) 0.00 0.00 1.10 1.10 0.00 0.00 0.00 SM 0.00 0.00 0.00 0.00 0.00 0.00 1.48 Whey permeate 0.00 1.50 0.00 1.50 0.00 0.00 0.00 Total 100.00 100.00 100.00 100.00 100.00 100.00 100.00

(25) TABLE-US-00007 TABLE 8 Results of Yogurt Formulation Evaluations Example Evaluation 9 10 11 12 B.sup.1 C.sup.2 D.sup.3 Viscosity (cP) @ 7 days 6325 6791 5483 6708 5499 1083 2833 Gel strength (g) @ 7 days 26.11 27.56 23.42 24.87 24.53 12.19 15.28 Spoon indentation 3.24 3.81 2.00 2.07 1.79 0.00 0.29 Jiggle 3.07 3.14 2.07 2.36 2.50 0.50 0.64 Firmness (before stirring) 3.54 3.79 3.00 3.43 3.29 0.74 1.50 Viscosity 5.90 6.03 5.50 5.60 5.71 2.14 3.69 Rate of flow 4.00 3.71 6.79 3.57 3.50 13.14 10.40 Firmness (after stirring) 3.23 3.36 2.86 3.19 3.14 0.64 1.24 Thickness in mouth 3.67 4.43 3.29 3.89 3.99 0.89 1.50 Cohesiveness 3.76 4.04 3.00 3.79 3.57 0.50 1.00 Mouthcoating evenness 6.79 7.34 5.71 6.93 6.64 1.79 3.29 Meltaway 11.10 11.10 11.50 11.30 11.10 13.27 12.10 Total residual mouthcoating 2.79 2.96 2.71 2.97 3.00 2.04 2.19 .sup.1Full protein (2.9% protein) yogurt formulation. .sup.2Low protein (1% protein) yogurt formulation with no texturizing agent described herein added thereto. .sup.3Low protein (1% protein) yogurt formulation with SM starch

(26) Based on the above results, a low protein (1% protein) yogurt formulation containing an EDWM or EDWT starch having a DE value of about 10.0 or less has a texture similar to a full protein (2.9% protein) yogurt (Ex. B), and a much better texture than a low protein (1% protein) yogurt that does not contain texturizer (Ex. C, negative control) or a low protein (1%) yogurt composition containing an SM starch (Ex. D).

(27) The above description is for the purpose of teaching the person of ordinary skill in the art how to practice the invention, and it is not intended to detail all those obvious modifications and variations which will become apparent to the skilled worker upon reading the description. It is intended, however, that all such obvious modifications and variations be included within the scope of the invention defined by the following claims.