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Effect of rosemary transglutaminase on yoghurt fortified with whey protein isolate

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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 fortifi ed 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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  • Dairy Sciences Department, National Research Centre in Dokki, Cairo, Egypt
  • Department of Biotechnology, Human Nutrition and Food Raw Material Science, University of Life Sciences in Lublin, Skromna 8, 20–704 Lublin, Poland
  • Dairy Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt
  • Dairy Sciences Department, National Research Centre in Dokki, Cairo, Egypt
  • Dairy Sciences Department, National Research Centre in Dokki, Cairo, Egypt
  • Dairy Sciences Department, National Research Centre in Dokki, Cairo, Egypt
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