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- Title
Physicochemical Properties of Low-Fat Yoghurt with Whey Protein Isolates as Fat Alternative.
- Authors
KARAMAN, Ayşe Demet
- Abstract
In this research, the effect of whey protein isolates (WPI) as a fat alternative on the physicochemical properties of low-fat (1-2%) yoghurt samples during 14 days of storage was determinated. The samples were analyzed for their chemical composition, syneresis, tyrosine, firmness, color, and free fatty acids. Yoghurt having 2% of WPI showed significantly higher amount of tyrosine but lower syneresis; as total solids, protein, and fat were higher than the low-fat yoghurts (1% WPI and low-fat control, p < 0.05). However, WPI addition decreased the white and green tones but increased the yellow; thus, the addition of WPI didn't affect the opacity and brightness of low-fat yoghurt. The addition of WPI also gave rise to the amounts butyric, capric, and oleic acids during storage (p < 0.05). Herein we propose 2% WPI as a fat alternative to improve the physicochemical properties of low-fat for a storage duration of 14 days.
- Publication
Journal of Adnan Menderes University, Agricultural Faculty, 2019, Vol 16, Issue 2, p223
- ISSN
1304-7787
- Publication type
Academic Journal
- DOI
10.25308/aduziraat.658620