Influence of incorporation whey protein Isolate on the physicochemical, rheological and microstructural properties of non-fat yoghurt Abstract

23 Apr 2021, 11:35
15m
1222 (ITMO University, School of Biotechnology and Cryogenic Systems)

1222

ITMO University, School of Biotechnology and Cryogenic Systems

Lomonosova str. 9
oral Food Biotechnology for Human Health Food Biotechnology for Human Health

Speaker

Mr Mahmood Hashim (ITMO University, )

Description

Fermented Dairy products are being consumed on a wide scale especially yoghurt. Consumers not only aware about taste nor they give a big awareness for the healthy naturally functional food products with clean labels and less added ingredients and external hydrocolloids. Nowadays the demand for low and non-fat products has increased because of the problems related to obesity, diabetic and cardiovascular diseases. So, big attention has been given for production of low and non-fat dairy products. The objective of this study was to explore the potential of whey protein isolate (WPI) to improve the quality of non-fat yoghurt made only by reconstituted skim milk and in the presence of full-fat and non-fat yoghurts as a control. Yoghurt mixes were formulated using a skim milk powder as a milk base enriched with WPI up to 6% protein content. Replacement percentage of skim milk powder by WPI in the yoghurt mixes was between 3 and 9 %. Non-fat and Full-fat set-style yogurts (6.0 ± 0.1% protein, 15 ± 1.0% solids) were made from skim milk and whole milk, respectively. Yogurt was fermented at 43°C to pH 4.6 and stored at 4°C. The texture, apparent viscosity, and sensory properties of the yogurt samples were analyzed in comparison with full-fat (3.0% fat, w/w and non-fat (0% fat, w/w) yogurts. Incorporation WPI improved the quality of the nonfat yoghurt where improved the weak taste and improved the rheological properties. The nonfat yogurt incorporated with 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 characteristics. WPI might be used as a natural and economical ingredient for production of low fat fermented dairy food products.

Position of speaker PhD student, assistant Researcher ,
Publication Impact Factor journals
Affiliation of speaker ITMO University, Agricultural Research Center

Primary authors

Mr Mahmood Hashim (ITMO University, ) Mrs Elena Bendenko (ITMO University)

Co-authors

Dr Liudmila Nadtochii (ITMO University) Dr Anastasia Pavlova (ITMO University)

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