Textural properties of low-fat set-type yoghurt depending on mTG addition

Abstract

Our aim was to determine how 0.5-2 U/g non-inactivated mTG affects the pH development and apparent viscosity during fermentation. Furthermore we wished to examine how the enzyme addition could change protein structure, gel strength and sensory characteristics by healthy low-fat set-type yoghurt product. Therefore commercial mTG enzyme preparation was added in different concentrations (0.5-2.0 U/g, in 0.5 U/g steps) to 1.5 % bovine milk simultaneously with DVS starter culture. Our study revealed that enzyme dosage (0.5-2 U/g protein) had no impact on pH development and apparent viscosity during fermentation when manufacturing low-fat (1.5 %) set-type yoghurt. The addition of mTG contributed to 38 % more whey retention with incorporation of β-casein, and caused 44 % higher gel strength up to a level of 1 U/g protein.

Caracterization and optimization of nonfat yogurt based on texture properties: instrumental texture profile and rheological properties

“…bulgaricus (Gharibzahedi & Chronakis, 2018). The most concentrated yoghurt is obtained through modifications of traditional manufacturing processes where it is possible to remove part of the acidic whey from the solid part or addition different components (Aprodu et al, 2012;Darnay et al, 2016).…”

“…This enzyme is produced by specific microorganisms and improves the desirable characteristics in the product, such as increased viscosity and consistency (Macedo & Sato, 2005). Some works relating the influence of TgE on the texture properties of yoghurts are found in literature (Darnay et al, 2016;Gauche et al, 2009;Iličić et al, 2014).…”

Electronic Nose for Monitoring Odor Changes of Lactobacillus Species during Milk Fermentation and Rapid Selection of Probiotic Candidates

“…Many techniques have been explored in this regard involving small-angle neutron scattering [7], enzymatic hydrolysis, and assessment of physical parameters [8]. One of the most common approaches for the determination of probiotic activity is to look for specific genes or test the survival ability and resistance to a low pH environment [4].…”