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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 (13):
1.
Whey Protein Production, Chemistry, Functionality, and Applications
Cuina Wang, Adam Killpatrick, Alyssa Humphrey, Mingruo Guo
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
Aniseh Jamshidi, Hui Cao, Jianbo Xiao, Jesus Simal-Gandara
Food Research International
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
Diru Liu, Changhui Zhao, Mingruo Guo
Journal of Food Processing and Preservation
5.
Digestibility of polymerized whey protein using in vitro digestion model and antioxidative property of its hydrolysate
Weigang Zhong, Jiatong Li, Jingwen Dai, Cuina Wang, Tiehua Zhang
Food Bioscience
Weigang Zhong, Jiatong Li, Jingwen Dai, Cuina Wang, Tiehua Zhang
Food Bioscience
6.
Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review
Ruta Gruskiene, Alma Bockuviene, Jolanta Sereikaite
Molecules
Ruta Gruskiene, Alma Bockuviene, Jolanta Sereikaite
Molecules
7.
Potential uses of milk proteins as encapsulation walls for bioactive compounds: A review
Siyu Xie, Peng Qu, Shubo Luo, Caiyun Wang
Journal of Dairy Science
Siyu Xie, Peng Qu, Shubo Luo, Caiyun Wang
Journal of Dairy Science
8.
Application of different hydrocolloids as fat replacer in low-fat dairy products: Ice cream, yogurt and cheese
Yiguo Zhao, Hoda Khalesi, Jun He, Yapeng Fang
Food Hydrocolloids
Yiguo Zhao, Hoda Khalesi, Jun He, Yapeng Fang
Food Hydrocolloids
9.
Improvement of non-fat yogurt gel syneresis by heat-unfolded whey protein isolate/mogrosides complexes: Effect on the structural characterization through simultaneous rheological and FTIR techniques
Qingfeng Ban, Zonghao Liu, Xuan Zhang, Bo Song, Yunqing Jiang, Jianjun Cheng
Food Hydrocolloids
Qingfeng Ban, Zonghao Liu, Xuan Zhang, Bo Song, Yunqing Jiang, Jianjun Cheng
Food Hydrocolloids
10.
Dose-effect relationship and molecular mechanism of cellulose nanocrystals improving the gel properties of pea protein isolate
Junwei Gao, Shanlong Zhu, Sixu Lv, Jianxia Xu, Mingming Zheng, Yingnan Liu, Yibin Zhou, Chuankui Song, Xiaonan Sui, Yaqing Xiao
Food Hydrocolloids
Junwei Gao, Shanlong Zhu, Sixu Lv, Jianxia Xu, Mingming Zheng, Yingnan Liu, Yibin Zhou, Chuankui Song, Xiaonan Sui, Yaqing Xiao
Food Hydrocolloids
11.
Effects of Panax notoginseng Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt
Zengjia Zhou, Huiyu Xiang, Jianjun Cheng, Qingfeng Ban, Xiaomeng Sun, Mingruo Guo
Foods
Zengjia Zhou, Huiyu Xiang, Jianjun Cheng, Qingfeng Ban, Xiaomeng Sun, Mingruo Guo
Foods
12.
Remodeling mechanism of gel network structure of soy protein isolate amyloid fibrils mediated by cellulose nanocrystals
Qianxin Zhou, Sixu Lv, Wenqi Wang, Shanlong Zhu, Jianxia Xu, Mingming Zheng, Yingnan Liu, Yibin Zhou, Xiaonan Sui, Yaqing Xiao
Carbohydrate Polymers
Qianxin Zhou, Sixu Lv, Wenqi Wang, Shanlong Zhu, Jianxia Xu, Mingming Zheng, Yingnan Liu, Yibin Zhou, Xiaonan Sui, Yaqing Xiao
Carbohydrate Polymers
13.
Physicochemical properties of yoghurt supplemented with polymerized whey protein and inulin
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
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
LWT
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| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
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