Partially hydrolyzed by bacterial amylase corn starch is as an effective corrector of commercial qualities of fat free yogurt

Currently, there is an increasing popularity of consumption of non-fat dairy drinks in the daily diet. However, they are distinguished by low sensory characteristics, such as low viscosity, unexpressed taste and aroma. In this regard, improving the commercial and consumer qualities of skim yogurt is an important task. The enzyme-modified corn starches used in the work were obtained as a result of exposure to them with the liquid bacterial preparation Bacillus licheniformis amylase. To correct the quality, yogurt starches were added at a concentration of 1 %. This technological method allowed to obtain fat-free yogurt with higher consumer characteristics than control yogurt and yogurt with native starch. Partially hydrolyzed new starches stimulated the synthesis of lactic acid exopolysaccharides, including throughout the entire storage life. Experimental samples at the end of the storage life were distinguished by a thicker consistency, higher viscosity, increased amount of polysaccharides. The complex of texture changes due to the presence of hydrolyzed starch led to an increase of organoleptic characteristics. Conducted complex analysis of trade indicators revealed that the use of corn starches, partially hydrolyzed by amylase B. licheniformis, is effective to obtain a full food product. The highest value of the complex index was for the BLK-0.5 sample (1.044), which is 25 % more than for the control sample (0.85). In addition, high commercial qualities were maintained during four week storage. Thus, the use of corn starch, partially hydrolyzed by small doses of bacterial amylase B. licheniformis, is promising in the technology of skimmed dairy drinks.