Effects of Dried Dairy Ingredients on Physical and Sensory Properties of Nonfat Yogurt

Abstract

Physical and sensory attributes are important factors that influence food acceptance and choices. In this study, sensory and texture properties of nonfat yogurts made from reconstituted skim milk powder (SMP) fortified with SMP as a control, whey protein isolate (WPI), yogurt texture improver (TI), and sodium caseinate (NaCn) were investigated over a 12-d storage period. Viscosity and syneresis were measured as physical quality parameters. Descriptive sensory analysis was carried out for each sample to determine the profiles of the products. Consumer acceptance testing (n = 143 consumers) was also conducted to measure the acceptability of yogurts; panelists were asked to rank their preference for the different yogurt samples. Differences among physical and sensory attributes of yogurts were defined. Addition of WPI improved the physical properties of yogurts, resulting in the highest viscosity and the lowest syneresis. On the other hand, yogurt with WPI did not have desirable sensory properties. The descriptive panel indicated that yogurt with WPI had the lowest fermented flavor attribute. In general, yogurts fortified with NaCn and TI displayed better physical and sensory properties than did control and WPI-fortified yogurts. Consumer testing showed that yogurts with NaCn and TI were not different from the control with regard to their flavor acceptability. Yogurts fortified with NaCn and TI were the most preferred samples by Turkish consumers.

Functionality of Milk Powders and Milk‐Based Powders for End Use Applications—A Review

“…One of the most important steps in production of low-fat and fat-free yogurts is to increase TS content to prevent specific textural defects such as poor gel firmness and surface whey separation (Lucey 2002). It is common to use SMP to fortify yogurt milk, but other dried dairy ingredients such as calcium caseinate, sodium caseinate (NaCn), WPC or whey protein isolate, and other milk protein-based ingredients have gained acceptance as a viable way to increase TS in fat-free or low-fat yogurts (Isleten and Karagul-Yuceer 2006).…”

Scientific and Technical Aspects of Yogurt Aroma and Taste: A Review

“…Fortification of nonfat yogurt with whey protein isolate (WPI) has also been tried (Isleten and Karagul-Yuceer 2006) and fortification of yogurt with sodium caseinate (NaCn) and yogurt texture improver (TI) has been done. It was observed that yogurt with WPI did not have desirable sensory properties and the descriptive panel indicated that yogurt with WPI had the lowest fermented flavor attribute.…”

Effect of Selected Milk Protein Preparations on Growth and Survival of Lactobacillus Acidophilus as Well as on Rheological Properties of Fermented Milk Beverages

“…Zwiększenie udziału poszczególnych preparatów białkowych w produktach powodowało stopniowy spadek ilości wydzielanej serwatki. Zmniejszenie poziomu synerezy w mlecznych napojach fermentowanych na skutek dodatku białek serwatkowych opisano dotychczas w kilku pracach naukowych [15,22,25].…”