Effects of encapsulated fish oil by polymerized whey protein on the textural and sensory characteristics of low-fat yogurt

• Języki publikacji: EN

Abstrakty

EN

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 replacers. 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 thermally 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 they had less fishy smell. Yogurts incorporated with 12% of PWP4 had comparable sensory and textural characteristics to the full-fat milk yogurt control.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2016
• Tom: 66
• Numer: 3
• Opis fizyczny: p.189–198,fig.,ref.

Twórcy

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Identyfikatory

DOI

10.1515/pjfns-2015-0043