The yoghurt is crossed thickly OK?

The yoghurt is crossed thickly, OK?

The yoghurt has already become the pronoun of the healthy drink, the person liking drinking the yoghurt is getting more and more, but when a lot of people go to the supermarket to select, the mistaken idea still exists, for example, think the yoghurt the stronger and thicker, the better quality is. In fact, the dense and thick yoghurt mouthfeel is more comfortable and more moist, but quality may not be certain to be better.
Strong consistency and nutrition of the yoghurt do not have direct relation, closely related to preparation method. According to making the way differently, the yoghurt is divided into solidifying type and stiring type.
But in fact, the solidifying yoghurt nutrition with good mouthfeel is not better than the stiring yoghurt. The stiring yoghurt particle is fine and smooth, do benefit to digesting even more. Some stiring yoghurt, in order to increase dense consistency, will add some thickening agent in the course of making. The common one is gelatin and meal fiber, gelatin is protein colloid, it is apt to be absorbed by the human body. The meal fiber includes glue of marine alga, pectin, plant seed glue,etc., they contribute to digesting, and there is no heat, useful and harmless to the human body. Compared with solidifying yoghurt, the flavor of the stiring yoghurt is better, nutrition is more overall. But some thickening agent whether starch hydrolyze dextrin that produce, modify starch, this kind of thickening agent is high in candy, will cause blood glucose to rise.
So, it is not a standard of determining the quality quality of yoghurt to be dense and thick. While buying the yoghurt, first want until need think nutrition label carefully, choose protein content to be high, second will choose the type according to the needs of taste, third should try hard to buy the big brand products.
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