Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer

Torres, Isabel Celigueta; Amigo, José Manuel; Knudsen, Jes C.; Tolkach, A. M.; Mikkelsen, Bente Østergaard; Ipsen, Richard

doi:10.1016/j.idairyj.2018.01.004

Cited by 69 publications

(26 citation statements)

References 45 publications

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“…Consequently, there is significant research on designing fat replacers that mimic the physicochemical, mechanical and sensorial properties of fats in order to formulate low-fat or non-fat foods that are accepted by consumers. Among various fat replacers, whey proteins in various dairy products in native, heat-denatured or microparticulated forms ( Fang, Shen, Hou, & Guo, 2019 ; Jørgensen et al, 2015 ; Olivares, Shahrivar, & de Vicente, 2019 ; Torres et al, 2018 ; Yilsay, Yilmaz, & Bayizit, 2006 ) have been extensively explored, however, their exact lubrication properties have attracted rare attention in literature to date.…”

Section: Introductionmentioning

confidence: 99%

Surface adsorption and lubrication properties of plant and dairy proteins: A comparative study

et al. 2021

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The aim of this work was to compare the surface adsorption and lubrication properties of plant and dairy proteins. Whey protein isolate (WPI) and pea protein isolate (PPI) were chosen as model animal and plant proteins, respectively, and various protein concentrations (0.1–100 mg/mL) were studied with/without heat treatment (90 °C/60 min). Quartz crystal microbalance with dissipation monitoring (QCM-D) experiments were performed on hydrophilic (gold) and hydrophobic polydimethylsiloxane (PDMS) sensors, with or without a mucin coating, latter was used to mimic the oral surface. Soft tribology using PDMS tribopairs in addition to wettability measurements, physicochemical characterization (size, charge, solubility) and gel electrophoresis were performed. Soluble fractions of PPI adsorbed to significantly larger extent on PDMS surfaces, forming more viscous films as compared to WPI regardless of heat treatment. Introducing a mucin coating on a PDMS surface led to a decrease in binding of the subsequent dietary protein layers, with PPI still adsorbing to a larger extent than WPI. Such large hydrated mass of PPI resulted in superior lubrication performance at lower protein concentration (≤10 mg/mL) as compared to WPI. However, at 100 mg/mL, WPI was a better lubricant than PPI, with the former showing the onset of elastohydrodynamic lubrication. Enhanced lubricity upon heat treatment was attributed to the increase in apparent viscosity. Fundamental insights from this study reveal that pea protein at higher concentrations demonstrates inferior lubricity than whey protein and could result in unpleasant mouthfeel, and thus may inform future replacement strategies when designing sustainable food products.

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Section: Introductionmentioning

confidence: 99%

Surface adsorption and lubrication properties of plant and dairy proteins: A comparative study

et al. 2021

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“…High total protein content and MFGM components of BP may cause to increase the level of fused protein and agglomerated protein clusters and consequently more compact structure in the yogurts fortified with BP. Furthermore, addition of BP to milk may result in physical and chemical interactions between MFGM fractions and casein and lead to formation of reconstituted aggregates (Morin, Pouliot, & Britten, ; Ong, Dagastine, Kentish, & Gras, ; Romeih et al, ; Torres et al, ). However, relatively large pores were seen in microstructure of nonfat yogurt fortified by 0.50/gl of TG and 10.0/gl of BP (TBY2).…”

Section: Resultsmentioning

confidence: 99%

Physical, chemical, and microstructural properties of nonfat yogurts fortified with the addition of tara gum alone or in combination with buttermilk powder

Say

Soltani

Güzeler

2019

J Food Process Preserv

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Finding proper milk fat substitutes for manufacturing of nonfat dairy products is a major challenge for dairy industry in order to respond the consumer' demands. Three different concentrations of tara gum (TG) and three combinations of TG with buttermilk powder (BP) were used as fat replacers for manufacturing of nonfat yogurt. Use of TG (0.25 and 0.50/gl) and a combination of TG (0.25/gl) and BP (10/gl) decreased whey separation while improved the gel firmness and viscosity of nonfat yogurt (p < .05). Denser microstructure observed in nonfat yogurts fortified with TG (0.25 and 0.50/gl) and combination of TG and BP (0.25 + 10/gl). Significant changes were observed in pH and viscosity of yogurts (p < .05) during storage. In conclusion, fortification of nonfat yogurt with specific concentrations of TG or combination of TG and BP had positive effect on quality properties of the product. Practical applications Low‐fat or nonfat yogurts have been preferred by consumers in recent years because of health concerns. However, nonfat products have quality defects due to the lack of milk fat. For this purpose, TG and BP as fat replacers at different rates for the production of nonfat yogurt were used in this research. Use of TG and BP changed yogurt's physicochemical characteristics and caused relatively denser microstructures. With this study, combined use of TG and BP provided the improvement of nonfat yogurt product.

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“…In yoghurt, removal of fat leads to increased syneresis, weaker body and unsatisfying texture. Addition of MWP ( Torres et al, 2018 ) has been shown to reduce such detrimental characteristics. For instance, in LF yoghurt containing MWP having higher ratios of native β -lg/ α -la in the MWP resulted in higher elastic modulus, better flow behaviour ( n ), lower syneresis, dense aggregates and low serum pores (observed using scanning electron microscopy, SEM) in LF yoghurt closely resembling FF yoghurt ( Torres et al, 2018 ).…”

Section: Protein-based Microparticles As Fat Replacersmentioning

confidence: 99%

“…Addition of MWP ( Torres et al, 2018 ) has been shown to reduce such detrimental characteristics. For instance, in LF yoghurt containing MWP having higher ratios of native β -lg/ α -la in the MWP resulted in higher elastic modulus, better flow behaviour ( n ), lower syneresis, dense aggregates and low serum pores (observed using scanning electron microscopy, SEM) in LF yoghurt closely resembling FF yoghurt ( Torres et al, 2018 ). The small particle size of MWP, such as the use of NWP in yoghurt, might have behaved as ‘active fillers’, which might have further increased the viscosity and G’ ( Torres, Murray, & Sarkar, 2016 ) of LF yoghurt.…”

Section: Protein-based Microparticles As Fat Replacersmentioning

confidence: 99%

Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspective

Kew

Holmes

Stieger

et al. 2020

Trends in Food Science & Technology

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Background Due to the growing rise in obesity and food-linked diseases, the replacement of calorie-dense fat has been a key focus of food industries in the last few decades with proteins being identified as promising fat replacers (FRs). Scope and approach This review aims to provide an overview of animal and plant protein-based FR studies that have been performed in the last 5 years. Protein isolates/concentrates, their microparticulated forms and protein microgels in model and real foods have been examined. Special emphasis has been given on the characterisation techniques that have been used to compare the full fat (FF) and low fat (LF) versions of the foods using FRs. Key findings and conclusions Microparticulated whey protein (MWP) has been the preferred choice FR with some success in replacing fat in model foods and dairy applications. Plant proteins on the other hand have attracted limited research attention as FRs, but show success similar to that of animal proteins. Key characterisation techniques used to compare full fat with low fat products containing FRs have been apparent viscosity, texture profile analysis, microscopy, particle size and sensory properties with oral tribology being a relatively recent undertaking. Coupling tribology with adsorption techniques (muco-adhesion) can be effective to bridge the instrumental-sensory property gap and might accelerate the development cycle of designing low/no fat products. From a formulation viewpoint, sub-micron sized microgels that show shear-thinning behaviour and have boundary lubrication properties offer promises with respect to exploiting their fat replacement potential in the future.

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Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer

Cited by 69 publications

References 45 publications

Surface adsorption and lubrication properties of plant and dairy proteins: A comparative study

Surface adsorption and lubrication properties of plant and dairy proteins: A comparative study

Physical, chemical, and microstructural properties of nonfat yogurts fortified with the addition of tara gum alone or in combination with buttermilk powder

Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspective

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