Production of skimmed yogurt enriched by rice resistant starch: physicochemical properties, microscopic structure and model prediction during storage
Qi W. You M. Zhao H. Xie Y. Zayadan B.K. Yao C. Cheng J. Ban Q.
October 2025Elsevier Ltd
Food Chemistry: X
2025#31
Resistant starch (RS) could be considered as a dietary fiber in yogurt, but its association with the shelf-life qualities is not clear. The characteristics and microstructure of low-glycemic yogurt (LGY) during fermentation and storage were investigated. During fermentation, principal component analysis combined with Mantels test demonstrated that yogurt containing 0.6 % RS was best for storage. Over the 28-day storage, LGY maintained higher lactic acid bacteria count, with comparatively smaller reduction in microbial viability. LGY exhibited superior textural hardness (143.32 g) and elasticity (0.75). Microstructural analysis indicated that larger and looser pores appeared in both LGY and control over time, but the network cross-linking structure formed by RS with proteins resulted in less change in LGY. This structural reinforcement helped preserve the gel matrix and textural integrity. The kinetic model confirmed the storage stability of LGY. This provides a theoretical foundation for the stable LGY.
Low-glycemic yogurt , Microstructure , Physicochemical properties , Resistant starch , Storage
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College of Food Science, Northeast Agricultural University, Harbin, 150030, China
College of Data Science and Information Engineering, Harbin Huade University, Harbin, 150025, China
Faculty of Biology and Biotechnology, Al-Farabi Kazakh National University, Almaty, 050040, Kazakhstan
Heilongjiang Yihua Rice Industry Company Limited, Jiamusi, 156300, China
College of Food Science
College of Data Science and Information Engineering
Faculty of Biology and Biotechnology
Heilongjiang Yihua Rice Industry Company Limited
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