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Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt
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 (14):
1.
Whey Protein Production, Chemistry, Functionality, and Applications
Cuina Wang, Adam Killpatrick, Alyssa Humphrey, Mingruo Guo
Cuina Wang, Adam Killpatrick, Alyssa Humphrey, Mingruo Guo
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Food Research International
Aniseh Jamshidi, Hui Cao, Jianbo Xiao, Jesus Simal-Gandara
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Journal of Food Processing and Preservation
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Journal of Food Processing and Preservation
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Food Bioscience
Weigang Zhong, Jiatong Li, Jingwen Dai, Cuina Wang, Tiehua Zhang
Food Bioscience
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Molecules
Ruta Gruskiene, Alma Bockuviene, Jolanta Sereikaite
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Journal of Dairy Science
Siyu Xie, Peng Qu, Shubo Luo, Caiyun Wang
Journal of Dairy Science
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Food Hydrocolloids
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Food Hydrocolloids
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Food Hydrocolloids
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Food Hydrocolloids
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Foods
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Foods
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Carbohydrate Polymers
Qianxin Zhou, Sixu Lv, Wenqi Wang, Shanlong Zhu, Jianxia Xu, Mingming Zheng, Yingnan Liu, Yibin Zhou, Xiaonan Sui, Yaqing Xiao
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LWT
Zengjia Zhou, Luyue Zhang, Tongji Liu, Gege Hu, Hangyu Hu, Tariq Aziz, Min Zhang, Jingwei Wu, Jasra Naseeb, Zhennai Yang, Zhang Yang, Thamer H. Albekairi
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International Journal of Biological Macromolecules
Xiaomeng Sun, Ying Su, Weibing Tao, Yumeng He, Huiyu Xiang, Abbas Khan, Peiyao Si, Jing Wang, Jiafu Wu, Jiping Fan, Siyi Lv, Shuang Li, Huan Wang
International Journal of Biological Macromolecules
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| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
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