Microparticulated whey protein (at 0.5 g/100 mL) and two physically modified starches (modified barley and rice; at 0.5, 1.0 g/100 mL) were separately added as clean label ingredients to yogurt to investigate their effects on yogurt properties. The results demonstrated that all five yogurt systems had high water-holding capacity and viscosity, with the one with 1.0 g/100 mL modified barley starch having the highest water-holding capacity (70.20%) and highest viscosity (4 422 mPa·s). In addition, the particle size distribution and rheological analyses consistently showed that modified barley starch had a positive effect on the stability of yogurt. The yogurt with microparticulated whey protein was slightly but not significantly inferior to those with modified starches in all the parameters analyzed.

This study was an attempt to optimize the formulation of a shelf-stable fermented milk beverage using response surface methodology. The effect of whole milk powder-to-whey ratio, agar, starch, pectin, fructose and cream on the viscosity and water-holding capacity of the beverage was investigated. Whole milk powder-to-whey ratio, agar and starch were identified as the most significant factors using the Plackett-Burman design (P < 0.05). The levels of the four factors were optimized using response surface methodology with Box-Behnken design. A response surface model was developed indicating the relationship between each of the response variables and the four factors. The optimal combination obtained from the model was whole milk powder-to-whey ratio 5:1, pectin 1 g/L, starch 10 g/L and pectin 0.5 g/L.

Matcha is currently used in a wide variety of food products as a healthy and fashionable food ingredient. However, matcha, a finely milled green tea powder, cannot be dissolved sufficiently in the system so that the problem of its suspension property in aqueous systems needs to be solved for its application in commercial beverages. This study was done to examine rheological properties of matcha milk tea blended with different proportions of microcrystalline cellulose (MCC) and carrageenan. It was demonstrated that the addition of MCC and carrageenan at levels of 0.3–0.4 and 2.7–3.0 g/L, respectively rendered the system stable with a viscosity of 5–7 mPa·s and thixotropic loop area of 4.31–4.47 Pa/s.