Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt
 
More details
Hide details
Publication date: 2016-09-30
 
Pol. J. Food Nutr. Sci. 2016;66(3):189–198
 
KEYWORDS
ABSTRACT
Five types of polymerized whey protein (PWP1, PWP2, PWP3, PWP4 and PWP5) containing different amounts of fish oil were added to low-fat yogurt as fat replacer. The texture, apparent viscosity, and sensory properties of the yogurts were analyzed in comparison with full-fat (3.0%, w/w, fat) and low-fat (1.5%, w/w; and 1.2%, w/w) milk yogurt controls. The majority (~85%) of the particle size distribution was in the range of 1106 ± 158 nm. Thermal property analysis indicated PWP was thermal stable between 50oC and 90oC. Yogurts formulated with 12% of PWP4 and 14% of PWP5 demonstrated higher firmness, springiness and adhesiveness (P<0.05), and lower cohesiveness (P<0.05) than the low-fat milk yogurt controls. There was no fat separation and had less fishy smell. Yogurts incorporated with 12% of PWP4 had comparable sensory and textural characteristics to the full-fat milk yogurt control.
 
CITATIONS (4):
1.
Whey Protein Production, Chemistry, Functionality, and Applications
Cuina Wang, Adam Killpatrick, Alyssa Humphrey, Mingruo Guo
 
2.
Advantages of techniques to fortify food products with the benefits of fish oil
Aniseh Jamshidi, Hui Cao, Jianbo Xiao, Jesus Simal-Gandara
Food Research International
 
3.
Yogurt in Health and Disease Prevention
Douglas Olson, Kayanush Aryana
 
4.
Sodium tripolyphosphate inhibits the formation of lysinoalanine in heat-treated whey protein
Diru Liu, Changhui Zhao, Mingruo Guo
Journal of Food Processing and Preservation
 
eISSN:2083-6007
ISSN:1230-0322