Physical, rheological, and microstructural properties of whey protein enriched yogurt influenced by heating the milk at different pH values

Mahomud, Md. Sultan; Katsuno, Nakako; Zhang, Lifen; Nishizu, Takahisa

doi:10.1111/jfpp.13236

Cited by 20 publications

(23 citation statements)

References 30 publications

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“…FFY had the highest WHC regarding its fat ability to bind water and the role of fat in the formation of the gel networks [19]. Fortification of NFY with WPI significantly increased the WHC of yogurt samples, which was in agreement with a previous study [27]. The increase in WHC may result from the denaturation of whey proteins and the interactions between denatured whey protein and κ-caseins that can increase the formation of a homogeneous porous structure in which free water was immobilized and encapsulated [3,28].…”

Section: Water Holding Capacity (Whc)supporting

confidence: 91%

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Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties

Hashim

Надточий

Muradova

et al. 2021

Foods

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The demand for low- and non-fat products has recently increased due to the health problems, such as obesity, diabetes, and cardiovascular diseases, that have resulted from high-fat products. However, the reduction in fat can affect the quality of products adversely. The objective of this work was to explore the potential of whey protein isolate (WPI) in improving the quality of non-fat yogurt prepared using skim milk powder (SMP). Yogurt mixes (standardized at 14% total solids) were formulated using SMP as a milk base enriched with WPI. The SMP was replaced by WPI in the yogurt mixes at a rate of 3, 5, 7, and 9%. Full-fat and non-fat set-style yogurts were prepared from whole milk and skim milk, respectively, as controls. Yogurts were fermented at 43 °C to get a pH of 4.6 and stored at 4 °C for the next day. The texture, microstructure, rheological characteristics, and sensory properties of the yogurt samples were studied. The incorporation of WPI increased the water holding capacity to 50% as compared to the non-fat control. This improved the rheological properties while the yogurt viscosity increased in direct proportion with increasing the WPI. The firmness of yogurt was inversely proportional to the increase in WPI, which resulted in 180 g firmness when 9% WPI was added to the non-fat yogurt formulations. Yogurts’ microstructure improved by the addition of WPI. The non-fat yogurt incorporated with 3 and 7% WPI had comparable sensory and textural characteristics to the full-fat yogurt. WPI can be used as a fat replacer to develop low-fat yogurt with desired features. WPI may be a natural and economical ingredient for producing low- and non-fat fermented dairy food products.

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Section: Water Holding Capacity (Whc)supporting

confidence: 91%

“…The WHC is one of the most important factors used to evaluate set yogurt. WHC is enhanced by denatured whey proteins that result in a reduction of whey syneresis, which is an important factor that negatively impacts its quality [27].…”

Section: Water Holding Capacity (Whc)mentioning

confidence: 99%

Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties

Hashim

Надточий

Muradova

et al. 2021

Foods

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“…According to Mahomud et al . (), the hardness of yoghurts is largely related to the formation of protein–casein complexes that improve their firmness by protein network formation. The complexation of β‐lactoglobulin with κ‐casein occurs in both the micelles and serum phase, and the process is dependent on whey protein addition (Anema ).…”

Section: Resultsmentioning

confidence: 99%

“…Yıldız-Akg€ ul (2018) claims that whey protein isolate addition increases the hardness and decreases the syneresis level of Torba yoghurts. According to Mahomud et al (2017a), the hardness of yoghurts is largely related to the formation of protein-casein complexes that improve their firmness by protein network formation. The complexation of b-lactoglobulin with j-casein occurs in both the micelles and serum phase, and the process is dependent on whey protein addition (Anema 2007).…”

Section: Rheological and Textural Properties Of The Yoghurtsmentioning

confidence: 99%

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

Nastaj

Sołowiej

Gustaw

et al. 2019

Int J of Dairy Tech

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The aim of the paper was to investigate the effects of the addition of whey protein isolate (WPI) and whey protein concentrate (WPC80) 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 WPC80. This technology is addressed to particular consumers who search for new foods to meet their daily protein requirements.

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“…The water holding capacity (WHC) of casein gels was determined based on a modified procedure [ 43 ]. A total of 8 mL of the pretreated casein micelle dispersions was poured into a 10 mL centrifuge tube and was acidified, which is described in Section 3.2.3 .…”

Section: Methodsmentioning

confidence: 99%

The Use of Trisodium Citrate to Improve the Textural Properties of Acid-Induced, Transglutaminase-Treated Micellar Casein Gels

Yang²,

Chen

et al. 2018

Molecules

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In this study, the effect of trisodium citrate on the textural properties and microstructure of acid-induced, transglutaminase-treated micellar casein gels was investigated. Various concentrations of trisodium citrate (0 mmol/L, 10 mmol/L, 20 mmol/L, and 30 mmol/L) were added to micellar casein dispersions. After being treated with microbial transglutaminase (mTGase), all dispersions were acidified with 1.3% (w/v) gluconodelta-lactone (GDL) to pH 4.4–4.6. As the concentration of trisodium citrate increased from 0 mmol/L to 30 mmol/L, the firmness and water-holding capacity increased significantly. The final storage modulus (G′) of casein gels was positively related to the concentration of trisodium citrate prior to mTGase treatment of micellar casein dispersions. Cryo-scanning electron microscopy images indicated that more interconnected networks and smaller pores were present in the gels with higher concentrations of trisodium citrate. Overall, when micellar casein dispersions are treated with trisodium citrate prior to mTGase crosslinking, the resulted acid-induced gels are firmer and the syneresis is reduced.

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Physical, rheological, and microstructural properties of whey protein enriched yogurt influenced by heating the milk at different pH values

Cited by 20 publications

References 30 publications

Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties

Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties

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

The Use of Trisodium Citrate to Improve the Textural Properties of Acid-Induced, Transglutaminase-Treated Micellar Casein Gels

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