文章基本信息

标题：Storage Stability of Texture and Sensory Properties of Yogurt with the Addition of Polymerized Whey Proteins
本地全文：下载
作者：Paulina Bierzuńska ; Dorota Cais-Sokolińska ; Asli Yiğit 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2019
卷号：8
期号：11
页码：548-556
DOI：10.3390/foods8110548
出版社：MDPI Publishing
摘要：Herein, we examined the possibility of producing probiotic yogurt with the addition of polymerized whey protein (PWP). It was determined that the yogurt was stable in terms of syneresis, texture, and sensory features. No spontaneous whey syneresis (SWS) was found in PWP yogurt during 21 days of refrigerated storage at 3 ± 0.5 °C. PWP yogurt had a 5.3% higher water retention capacity (WHC) than yogurt with whey protein concentrate (WPC). Compared with yogurt with unpolymerized protein, PWP yogurt had a higher absolute cohesiveness and viscosity index. The addition of whey protein concentrates to native and polymerized form resulted in longer maintenance of the original yogurt coherence than the control yogurt during storage. PWP yogurt had the same color saturation as the control yogurt. The polymerization of whey proteins resulted in a vanilla pudding aftertaste in yogurt and increased butter flavor 2.5-fold.
关键词：yogurt; polymerized whey protein; texture; syneresis; sensory properties yogurt ; polymerized whey protein ; texture ; syneresis ; sensory properties