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Effects of various whey proteins on the physicochemical and textural properties of set type nonfat yoghurt
Author(s) -
Delikanli Berrak,
Ozcan Tulay
Publication year - 2014
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12142
Subject(s) - syneresis , food science , whey protein , chemistry , whey protein isolate , titratable acid , water holding capacity , hydrolysate , biochemistry , hydrolysis
In this study, the changes during storage in the physicochemical, textural and sensory properties of nonfat yoghurts fortified with whey proteins, namely whey protein concentrates ( WPC ), whey protein isolates and whey protein hydrolysates, were investigated. Enrichment of nonfat yoghurt with the whey protein additives (1% w/v) had a noticeable effect on p H , titratable acidity, syneresis, water‐holding capacity, protein contents and colour values on the 14th day of storage ( P < 0.01). The addition of whey proteins to the yoghurt milk led to increases in the hardness, cohesiveness and elasticity values, resulting in improved textural properties. The addition of WPC improved the texture of set‐type nonfat yoghurt with greater sizes in the gel network as well as lower syneresis and higher water holding capacity. This study suggests that the addition of whey protein additives used for fortification of yoghurt gave the best textural and sensory properties that were maintained constant during the shelf life.