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Physicochemical properties of High‐Protein‐Set Yoghurts obtained with the addition of whey protein preparations
Author(s) -
Nastaj Maciej,
Sołowiej Bartosz G,
Gustaw Waldemar,
PerézHuertas Salvador,
Mleko Stanisław,
WesołowskaTrojanowska Marta
Publication year - 2019
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 - 10.1111/1471-0307.12603
Subject(s) - whey protein , whey protein isolate , chemistry , food science , chromatography
The aim of the paper was to investigate the effects of the addition of whey protein isolate (WPI) and whey protein concentrate ( WPC 80) on physicochemical properties of high‐protein yoghurts. Changes in storage, loss moduli, phase angle values, flow behaviour and textural parameters were determined. Surface properties (roughness, contact angles) were also estimated. The properties of yoghurts depended on the preparation type and their concentration. The application of WPI resulted in accelerated gel formation in comparison with the yoghurts produced with WPC 80. This technology is addressed to particular consumers who search for new foods to meet their daily protein requirements.