Functional properties of fermented milk produced with plant proteins


Akin Z., ÖZCAN T.

LWT-FOOD SCIENCE AND TECHNOLOGY, vol.86, pp.25-30, 2017 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 86
  • Publication Date: 2017
  • Doi Number: 10.1016/j.lwt.2017.07.025
  • Journal Name: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.25-30
  • Keywords: Fermented milk, Plant protein, Physico-chemical properties, Sensory properties, RICE BRAN, TEXTURAL PROPERTIES, WHEY PROTEINS, YOGURT, PEPTIDES, FOODS, ANTIOXIDANT, HEALTH, NUTRACEUTICALS, HYDROLYSATE
  • Bursa Uludag University Affiliated: Yes

Abstract

In this study, storage-related changes in the physico-chemical and sensory properties of non-fat fermented milk drinks that contain soy protein isolate (SPI), pea protein isolate (PPI), wheat gluten (WG) and rice protein (RP) were investigated. The addition of plant protein additives to milk beverage affected the pH, titratable acidity %, syneresis, viscosity, dry matter, ash, color (L, b values), protein and amino acid contents (p < 0.01). During storage, the viscosity values showed an increase and protein additives increased amino acid levels in fermented milks beverage. The highest essential amino acid content was found in drinks containing SPI, with the most prevalent amino acids being lysine, leucine, isoleucine, methionine and threonine. The taste of fermented milks with PPI was preferred. In general, plant protein additives improved the sensory attributes. (p < 0.01). In conclusion, the use of plant protein additives in non-fat fermented milk drink formulations was shown to improve the physico-chemical and sensory properties and to increase the nutritional value of the formulations and therefore could be an alternative strategy for the development of new healthy dairy products. (C) 2017 Elsevier Ltd. All rights reserved.