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Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate
Publication date: 2017-12-31
Pol. J. Food Nutr. Sci. 2017;67(4):265-274
KEYWORDS
ABSTRACT
Rosemary (Rosmarinus officinalis L.) transglutaminase (RTGase) was used to cross-link whey protein isolate (WPI) and its ability to induce gelation was investigated. The rheological and textural properties of WPI were improved with RTGase treatment. Set-type yoghurts fortified with 1% WPI powder treated with RTGase at the level of 2.5 and 10 unit/g protein were studied. Chemical, rheological, textural and organoleptic properties of the yoghurt treated with RTGase were better than these of the control yoghurt.
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