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Physiochemical, textural, sensory properties and probiotic survivability of C hinese L aosuan N ai (protein‐fortified set yoghurt) using polymerised whey protein as a co‐thickening agent
Author(s) -
Wang Cuina,
Gao Feng,
Zhang Tiehua,
Wang Yulong,
Guo Mingruo
Publication year - 2015
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 - 10.1111/1471-0307.12186
Subject(s) - food science , whey protein , chemistry , thickening , soy protein , probiotic , biology , bacteria , polymer science , genetics
A new C hinese L aosuan N ai (protein‐fortified set yoghurt) was developed using polymerised whey protein ( PWP , 0.4%, w/v) as a co‐thickening agent. The prototype was analysed for physiochemical, textural, sensory properties and probiotic survivability and compared with a commercial sample. Experimental yoghurts were significantly higher in p H , protein content, hardness and viscosity ( P < 0.01). Microstructure indicated a uniform and denser protein network. Probiotics remained stable for B ifidobacterium during a 10‐week storage period. Results indicated that polymerised whey protein may be a novel protein‐based co‐thickening agent for making C hinese L aosuan N ai.