How much maltodextrin in yogurt?
Best insight from top research papers
Maltodextrin is used as a coating material in yogurt production. The amount of maltodextrin added to yogurt varies depending on the specific study. In one study, maltodextrin was added to non-fat yogurt at three levels: 1%, 2%, and 3% of total solids (w/w) . Another study used 20% maltodextrin in the production of powder yogurt . In a different study, yogurt was produced using 1, 2, and 3 kg of oat-maltodextrin per 100 kg of cow's milk . Additionally, a study on jack bean yogurt powder used maltodextrin concentrations ranging from 5% to 30% (w/v) . The specific amount of maltodextrin used in yogurt may vary depending on the desired characteristics and properties of the final product.
Answers from top 4 papers
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| Papers (4) | Insight |
|---|---|
| The paper does not specify the exact amount of maltodextrin used in the yogurt. | |
Open access•Journal Article | The paper does not mention the exact amount of maltodextrin used in the yogurt powder. |
Open access 01 Jan 2013 3 Citations | The paper does not mention the exact amount of maltodextrin added to the yogurt. |
| The paper does not mention the amount of maltodextrin in yogurt. The paper is about the optimization of coating materials for the production of beetroot extract powder. |
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Effect of maltodextrin and roasting temperature to the tapped density of the powder?5 answersThe incorporation of maltodextrin and roasting temperature significantly impact the tapped density of powders. Maltodextrin addition has been shown to increase the bulk and tapped density of powders. Higher concentrations of maltodextrin have been associated with increased tapped density of powders, indicating improved powder compaction. Additionally, the spray drying process, influenced by factors like inlet air temperature and atomizing air flow, affects the physical properties of powders, including tapped density. Moreover, the type of carrier agent used during drying techniques, such as maltodextrin or soy protein isolate, can also impact the tapped density of powders. Therefore, both maltodextrin concentration and drying conditions play crucial roles in determining the tapped density of powders.
How does the glycemic index of maltodextrin compare to dextrose?5 answersThe glycemic index (GI) of maltodextrin is comparable to that of dextrose, with both showing similar responses in terms of glucose availability. Maltodextrin, a commonly used carbohydrate in various food products, has a GI value similar to glucose, indicating a rapid increase in blood glucose levels after consumption. On the other hand, dextrose, also known as glucose, is a simple sugar with a high GI, causing a quick spike in blood sugar levels. Both maltodextrin and dextrose exhibit characteristics that lead to a significant impact on postprandial glucose and insulin responses, highlighting their potential effects on metabolic health. Therefore, when considering the glycemic impact, maltodextrin and dextrose share similarities in their effects on blood glucose levels, albeit with slight variations in their metabolic responses.
How does microencapsulation probiotic technology affect the bioavailability of maltodextrin in supplements?5 answersMicroencapsulation technology can improve the bioavailability of maltodextrin in probiotic supplements. Encapsulation of probiotic yeasts, such as Saccharomyces cerevisiae and Issatchenkia occidentalis, using maltodextrin and other materials like sucrose or sorbitol, has been shown to enhance the viability and growth of the yeasts in simulated gastrointestinal conditions. Similarly, encapsulation of probiotic lactic acid bacteria (LAB) with skimmed milk-maltodextrin has been found to protect the LAB from exposure to gastric juice and bile salt, allowing them to reach the large intestine. In addition, the use of maltodextrin in microencapsulation of beetroot extract has been shown to improve the moisture adsorption of the microencapsulated extract. Overall, microencapsulation technology provides a means to protect probiotics from harsh conditions and enhance their viability, thereby improving the bioavailability of maltodextrin in probiotic supplements.
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