Improving the Textural Properties of Yogurt Fortified with Milk Proteins


DELİKANLI KIYAK B., ÖZCAN T.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.41, no.5, 2017 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 41 Issue: 5
  • Publication Date: 2017
  • Doi Number: 10.1111/jfpp.13101
  • Journal Name: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Journal Indexes: Science Citation Index Expanded, Scopus

Abstract

In this study, the changes in the physicochemical, textural and sensory properties of nonfat yogurts fortified with milk proteins; namely sodium caseinate (Na-CN), calcium caseinate (Ca-CN) and milk protein concentrates (MPCs) were investigated. Enrichment of nonfat yogurt with the milk protein additives had a noticeable effect on pH, titratable acidity, whey separation, water holding capacity (WHC), protein contents and color values as well as textural attributes such as hardness, adhesiveness and cohesiveness (P<0.01). It can be seen that the addition of milk proteins have increased the WHC and decreased whey separation. Using milk proteins in yogurt manufacturing processes caused a more compact structure consisting of stiff casein particles and large aggregates along with increased hardness which also increase cohesiveness and elasticity values resulting in improved textural properties. Also chromatic parameters (L*, a*, b*, E, h*, and C*), were affected by protein supplementation. The taste of samples enriched with milk proteins were more appreciated than control yogurt. These findings confirm that milk protein additives can play a beneficial role in improving textural properties of set type nonfat yogurt and can be used to develop functional dairy products.