Effects of polymerized whey protein on goaty flavor and texture properties of fermented goat milk in comparison with β-cyclodextrin

Abstract

Goaty flavor and poor consistency may impact consumer acceptance of fermented goat milk. The undesirable characteristics can mainly be attributed to the presence of short-medium chain free fatty acid (SM-FFA) especially C6-C10 fatty acids and low αs1-casein content in goat milk. This study aimed to investigate the effects of polymerized whey protein (PWP) on goaty flavor as well as the texture properties of fermented goat milk in comparison with β-cyclodextrin (β-CD). Samples were evaluated on sensory properties, SM-FFA contents, texture, and apparent viscosity. Compared with control, the fatty acids contents (C6, C8, C10) decreased significantly in fermented goat milk with 0·5% β-CD (22, 71, 54%, respectively) and with 0·7% PWP (45, 58, 71%, respectively). There was a synergistic effect of 0·3% β-CD and 0·6% PWP in decreasing the contents of SM-FFA (C6, C8, C10) sharply by 89, 90, 79%. Under the same percentage of addition, yogurts made with β-CD showed a higher (P < 0·05) apparent viscosity than those with PWP. However, the addition of PWP could increase the texture parameters of fermented goat milk (P < 0·05). Combination of PWP and β-CD presented a more desirable texture and consistency in fermented goat milk. Results indicated that polymerized whey protein can be used to reduce the goaty flavor and improve the texture of fermented goat milk.

Textural and organoleptic attributes and antioxidant activity of goat milk yoghurt with added oat flour

“…GMY samples were sensory evaluated according to the method of [26] modified by [27] for sensory properties (color, texture, flavor, and overall acceptability) using a 5-point hedonic scale, (1 = extremely dislike to 5 = extremely like). Ten expert panelists of Food Technology Research Institute members were recruited to make the sensory evaluation.…”

“…[45] Thus, goat milk texture, alongside the goaty flavor, represents the main defect that negatively influences its production and consumption. To overcome the less firm texture of GMY, increasing total solids, adding stabilizers such as pectin, [46] polymerized whey protein, Beta-cyclodextrin, [27] and microbial transglutaminase [9] were evaluated. Moreover, flours derived from the food of plant origin were added into goat milk to improve the microstructure and texture of its yogurt.…”

Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk

“…Caprylic, capric, and caproic acids are wildly believed responsible for the flavor of goaty [5,6]. Thus, in order to overcome the defects of goat milk product in terms of sensory characteristics, researchers proposed the addition of β-cyclodextrins or polymerized whey protein to trap caprylic, capric, and caproic acids for reducing goaty flavor [7,8]. Fruit juice was also considered to add into goat milk product to bate or mask the goaty flavor [9].…”

Lactitol and β‐cyclodextrin alleviate the intensity of goaty flavor

“…The free fatty acids were encapsulated by β‐CD, and the sweetness of lactitol masked the bad flavor of goat milk. Relevant research showed that the combined addition of polymerized whey protein and β‐CD could relieve the goaty flavor and improve the texture of fermented goat milk 20 . The supplementation of inulin and β‐CD could improve the sensory acceptability and curdling properties of fermented goat milk 30 …”