Improving the Textural Properties of Yogurt Fortified with Milk Proteins

Abstract

In this study, the changes in the physicochemical, textural and sensory properties of nonfat yogurts fortified with milk proteins; namely sodium caseinate (Na‐CN), calcium caseinate (Ca‐CN) and milk protein concentrates (MPCs) were investigated. Enrichment of nonfat yogurt with the milk protein additives had a noticeable effect on pH, titratable acidity, whey separation, water holding capacity (WHC), protein contents and color values as well as textural attributes such as hardness, adhesiveness and cohesiveness (P < 0.01). It can be seen that the addition of milk proteins have increased the WHC and decreased whey separation. Using milk proteins in yogurt manufacturing processes caused a more compact structure consisting of stiff casein particles and large aggregates along with increased hardness which also increase cohesiveness and elasticity values resulting in improved textural properties. Also chromatic parameters (L*, a*, b*, ΔE, h*, and C*), were affected by protein supplementation. The taste of samples enriched with milk proteins were more appreciated than control yogurt. These findings confirm that milk protein additives can play a beneficial role in improving textural properties of set type nonfat yogurt and can be used to develop functional dairy products. Practical Applications Yogurt is a popular fermented milk product of the human diet, due to their high nutritional value and their appealing sensory and textural properties. Textural properties of yogurt are known to have an important parameter on sensory and acceptability of yogurt. However, reduction of fat and total solids content in low fat and nonfat yogurts, exhibit weak texture, poor sensory properties. The aim of this study was to search the effects of using milk proteins on physicochemical, textural and sensory properties of nonfat yogurts. The results indicated that milk proteins caused an increase in density of the protein matrix with the structural building properties and improved textural properties.

Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage

“…Springiness is the rate and extent to which a deformed material returns to its initial condition after the force is eliminated. Springiness depends on different agents such as heat treatment, protein interaction, elasticity, and degree of unfolding of protein (Delikanli & Ozcan, ). The influence of flaxseed addition to yogurt on textural profile properties of springiness is presented in (Table ).…”

“…Springiness is the rate and extent to which a deformed material returns to its initial condition after the force is eliminated. Springiness depends on different agents such as heat treatment, protein interaction, elasticity, and degree of unfolding of protein (Delikanli & Ozcan, 2017). The influence of flaxseed addition to yogurt on textural profile properties of springiness is presented in (Table 2) integrity of yogurt and addition of flaxseed in yogurt, increase texture integrity, so this is a suitable reason for the higher springiness observed in yogurt containing flaxseed compared to control sample.…”

Physicochemical properties of High‐Protein‐Set Yoghurts obtained with the addition of whey protein preparations

“…They are responsible for various functions in food quality and stability. Whey proteins are also added to yoghurts in order to improve consistency, provide appropriate texture and limit their syneresis (Delikanli and Ozcan , ; Ghanimah ). The biological value of whey proteins exceeds that of egg protein, the functional properties of which are also intensively investigated in the literature.…”

Application of Encapsulation to Improve Viability of Bifidobacterium Bifidum DSM20082 in Zabady Containing some Herbs

“…The rheological and texture characteristics of fermented dairy products rely on their structural structure and protein network microstructure (Delikanli and Ozcan, 2017). Texture is one of the important components of zabady quality and describes the rheological and structural attributes perceptible by means of mechanical, tactile, and visual receptors.…”