Role of Whey Protein-Casein Complexes on Yoghurt Texture

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

doi:10.7831/ras.5.1

Cited by 15 publications

(10 citation statements)

References 78 publications

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“…In our study, millet yogurts containing WPC and SPC had higher springiness scores than yogurts containing skim milk. The use of whey proteins and soy proteins could increase the particle diameter, which could influence the microstructural and textural properties of the yogurt (Mahomud et al., 2017).…”

Section: Resultsmentioning

confidence: 99%

Development and characterization of probiotic (co)encapsulates in biopolymeric matrices and evaluation of survival in a millet yogurt formulation

Kouamé

Bora

et al. 2022

Journal of Food Science

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The formulation of probiotics‐enriched products still remains a challenge for the food industry due to the loss of viability, mainly occurring upon consumption and during storage. To tackle this challenge, the current study investigated the potential of using sodium alginate and inulin (SIN) in combination with various encapsulating materials such as skim milk (SKIM), whey protein concentrate (WPC), soy protein concentrate (SPC), and flaxseed oil (FS) to increase the viability of Lactobacillus casei upon freeze‐drying, under simulated gastrointestinal conditions, during 28 days of storage at 4°C, and in a formulation of millet yogurt. Microstructural properties of microcapsules and co‐microcapsules by SEM, oxidative stability of flaxseed oil in co‐microcapsules, and physicochemical and sensory analysis of the product were performed. The produced microcapsules (SIN‐PRO‐SKIM, SIN‐PRO‐WP, and SIN‐PRO‐SP) and co‐microcapsules (SIN‐PRO‐FS‐SKIM, SIN‐PRO‐FS‐WP, and SIN‐PRO‐FS‐SP) had a high encapsulation rate >90%. Moreover, encapsulated and co‐encapsulated strains exhibited a high in vitro viability accounting for 9.24 log10 CFU/g (SIN‐PRO‐SKIM), 8.96 log10 CFU/g (SIN‐PRO‐WP), and 8.74 log10 CFU/g (SIN‐PRO‐SP) for encapsulated and 10.08 log10 CFU/g (SIN‐PRO‐FS‐SKIM), 10.03 log10 CFU/g (SIN‐PRO‐FS‐WP), and 10.14 log10 CFU/g (SIN‐PRO‐FS‐SP) for co‐encapsulated. Moreover, encapsulated and co‐encapsulated cells showed higher survival upon storage than free cells. Also, the SEM analysis showed spherical particles of 77.92–230.13 µm in size. The physicochemical and sensory analysis revealed an interesting nutritional content in the millet yogurt. The results indicate that the SIN matrix has significant promise as probiotic encapsulating material as it may provide efficient cell protection while also providing considerable physicochemical and nutritional benefits in functional foods.

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Section: Resultsmentioning

confidence: 99%

Development and characterization of probiotic (co)encapsulates in biopolymeric matrices and evaluation of survival in a millet yogurt formulation

Kouamé

Bora

et al. 2022

Journal of Food Science

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“…Also, low-fat milk contributed to the formation of phase separation. Other factors that also influence were fat in low-fat milk and the heating process, which caused new casein micelles with lower water-binding capacity (Layadi et al, 2009;Mahomud et al, 2017). The freeze-thaw test was done in one cycle to investigate the stability.…”

Section: Resultsmentioning

confidence: 99%

Effect of carboxymethylcellulose sodium addition as stabilizer for physicochemical characteristic of purple sweet potato fortified yogurt (Ipomoea batatas L.)

et al. 2021

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The yoghurt consisted of low-fat milk, three bacterial strains starter, which included: L. bulgaricus ATCC 11842, L. plantarum ATCC 8014, and B. longum (1:1:1); purple sweet potato puree (Ipomoea batatas, L.) and carboxymethylcellulose sodium with the concentration of 0.6%, 1.2%, and 1.8%. Purple sweet potato fortification in yogurt can prevent hypercholesterolemic conditions because it inhibits lipid and sugar absorption in the intestine. Unfortunately, there is one shortcoming in the production of yogurt which affects the final product quality. This shortcoming is in the decrease in the air holding capacity (whey off) during the production due to the pH level within the isoelectric point of casein. This causes precipitation and phase separation. This study will add a stabilizer to the formula to overcome it. The stabilizer used is carboxymethylcellulose sodium, which is semi-synthetic water-soluble ester polymer cellulose. This study aimed to determine the optimal concentration of carboxymethylcellulose sodium and its effect on purple sweet potato yogurt's physicochemical and organoleptic properties. The product quality evaluations were on organoleptic evaluation, density, viscosity, and pH level. Centrifugation and freeze-thaw tests were also performed to evaluate product stability. The results showed that carboxymethylcellulose sodium could maintain the stability of purple sweet potato yogurt by binding the air content, increasing consistency, and smoothing the texture even though it did not affect the freezing point of the product. This study gave the best results for purple sweet potato yogurt with 1.2% carboxymethylcellulose sodium concentration.

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“…Methods of incorporating whey protein into fermented milk products (Farkye, 2017; J. Hinrichs, 2001;Masotti et al, 2017;Schulz-Collins & Senge, 2004) and the role of various milk powders and casein-whey protein aggregates in the structure of (nonconcentrated) acidified fermented MPb microgel dispersions have been reviewed (Karam et al, 2013;Mahomud et al, 2017). In contrast, we focus on sensory (texture) and structural changes associated with adding components during upstream production of fatfree fermented concentrated MPb microgel dispersions.…”

Section: Adding Componentsmentioning

confidence: 99%

Fat‐free fermented concentrated milk products as milk protein‐based microgel dispersions: Particle characteristics as key drivers of textural properties

Heck

Schäfer

Nöbel

et al. 2021

Comp Rev Food Sci Food Safe

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The popularity of fat-free fermented concentrated milk products, such as fresh cheeses and high-protein yogurt, has increased over the recent years, attributed to greater availability and improvements in taste and texture. These improvements have been achieved through modifications and new developments in processing technologies, for example, higher heat treatment intensities and incorporating different membrane filtration technologies. Though numerous processing parameters are discussed in the literature, as well as reasons behind the developments, detailed examinations of how process modifications affect the final textural attributes of these products are lacking. To draw links between processing parameters and texture, we review the literature on fat-free fermented concentrated milk products from the perspective of fermented milk proteinbased microgel particles as the basic structural unit. At each main processing step, relationships between process parameters, micro-and macrostructural and sensory (textural) properties are discussed.An overview of particle characteristics that drive structural changes at each processing step is developed in relation to textural characteristics. Using this approach of assessing relationships between structural characteristics of concentrated dispersions of fat-free fermented milk protein-based microgel particles and processing parameters provides a basic context for the selection of optimal parameters to achieve a desired texture.

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Role of Whey Protein-Casein Complexes on Yoghurt Texture

Cited by 15 publications

References 78 publications

Development and characterization of probiotic (co)encapsulates in biopolymeric matrices and evaluation of survival in a millet yogurt formulation

Development and characterization of probiotic (co)encapsulates in biopolymeric matrices and evaluation of survival in a millet yogurt formulation

Effect of carboxymethylcellulose sodium addition as stabilizer for physicochemical characteristic of purple sweet potato fortified yogurt (Ipomoea batatas L.)

Fat‐free fermented concentrated milk products as milk protein‐based microgel dispersions: Particle characteristics as key drivers of textural properties

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