Production of skimmed yogurt enriched by rice resistant starch: physicochemical properties, microscopic structure and model prediction during storage.

Weijie Qi, Meiyue You, Hongyue Zhao, Yaxing Xie, Bolatkhan K Zayadan, Chiyu Yao, Jianjun Cheng, Qingfeng Ban

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Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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8 authors.

Weijie QiCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.

Meiyue YouCollege of Data Science and Information Engineering, Harbin Huade University, Harbin 150025, China.

Hongyue ZhaoCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.

Yaxing XieCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.

Bolatkhan K ZayadanFaculty of Biology and Biotechnology, Al-Farabi Kazakh National University, Almaty 050040, Kazakhstan.

Chiyu YaoHeilongjiang Yihua Rice Industry Company Limited, Jiamusi 156300, China.

Jianjun ChengCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.

Qingfeng BanCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

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 Mantel's 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.

Indexed as

Low-glycemic yogurtMicrostructurePhysicochemical propertiesResistant starchStorage

Identifiers

PMID41245114

DOI10.1016/j.fochx.2025.103205

PMCPMC12613054

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