Storage Stability of Texture and Sensory Properties of Yogurt with the Addition of Polymerized Whey Proteins

Foods

Paulina Bierzuńska¹  Dorota Cais-Sokolińska¹  Asli Yiğit² 

[1] Department of Dairy Products Quality, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland;Department of Nutrition and Dietetics, Institute of Health Sciences, Marmara University, Başıbüyük Sağlık Yerleşkesi 9/3, 34854 Istanbul, Turkey;

关键词: yogurt;    polymerized whey protein;    texture;    syneresis;    sensory properties;   

DOI  :  10.3390/foods8110548

来源: DOAJ

【 摘 要 】

Herein, we examined the possibility of producing probiotic yogurt with the addition of polymerized whey protein (PWP). It was determined that the yogurt was stable in terms of syneresis, texture, and sensory features. No spontaneous whey syneresis (SWS) was found in PWP yogurt during 21 days of refrigerated storage at 3 ± 0.5 °C. PWP yogurt had a 5.3% higher water retention capacity (WHC) than yogurt with whey protein concentrate (WPC). Compared with yogurt with unpolymerized protein, PWP yogurt had a higher absolute cohesiveness and viscosity index. The addition of whey protein concentrates to native and polymerized form resulted in longer maintenance of the original yogurt coherence than the control yogurt during storage. PWP yogurt had the same color saturation as the control yogurt. The polymerization of whey proteins resulted in a vanilla pudding aftertaste in yogurt and increased butter flavor 2.5-fold.

【 授权许可】

Unknown