Effect of whey and soy proteins fortification on the textural and rheological properties of value-added yogurts

Mitra, Pranabendu; Nepal, Kripa; Tavade, Prerana

doi:10.1016/j.afres.2022.100195

Cited by 22 publications

(12 citation statements)

References 15 publications

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“…Thus, it can be seen that the assessors had better acceptance of more viscous dairy products. The textural attributes are the most important factors in the quality and overall consumer sensory acceptance of yogurts (Mitra et al, 2022;Vieira et al, 2022). In addition, the results demonstrated that sensory acceptability is not associated with the product category, meaning that consumers choose individual characteristics of each product not the category, whether it is a yogurt or a whey beverage.…”

Section: Sensory Acceptabilitymentioning

confidence: 90%

“…The YC sample with the highest values for texture parameters, in general, was the one that had the highest total solids content. The solids content interferes with the texture of fermented dairy products, but other factors also influence it, such as the degree of gel breakage after fermentation (Mitra, Nepal, & Tavade, 2022). The addition of whey is usually associated with reduced viscosity in whey beverages when compared to yogurt.…”

Section: Physicochemical Analysismentioning

confidence: 99%

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Word association and check-all-that-apply accessing the difference between yogurt and fermented whey beverage

Furlani,

Marques,

Prado

et al. 2023

Acta Sci Technol

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Consumers see whey beverages as inferior products to yogurts, especially regarding texture and viscosity. The aim of this work was to evaluate consumers' perception of the differences between yogurt and fermented whey beverage using word association and check-all-that-apply (Cata). Untrained assessors (n = 100) evaluated samples of three commercial brands of liquid or stirred yogurt and whey beverage, of strawberry flavor. Chemical and physical parameters (pH, acidity, total solids, color, texture and syneresis) were determined to assist in the interpretation of the results. The study showed that physical and chemical characteristics were inherent to each product, with no homogeneity within each category. The texture was the parameter that most influenced consumer responses. Yogurt is not necessarily always more viscous than fermented whey beverages. In addition, sensory acceptability was not linked to the product category, pointing to the importance of the individual characteristics. Word association and Cata were able to access the main differences between both products and brought important qualitative and quantitative information regarding consumers’ opinions. This study contributed to demystifying the perception that fermented whey beverages have attributes considered inferior, such as lower viscosity and greater syneresis when compared to yogurts. It was found that there is a demand for information about yogurt and fermented whey beverages, which can influence consumers' opinions at the time of purchase.

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Section: Sensory Acceptabilitymentioning

confidence: 90%

Section: Physicochemical Analysismentioning

confidence: 99%

Word association and check-all-that-apply accessing the difference between yogurt and fermented whey beverage

Furlani,

Marques,

Prado

et al. 2023

Acta Sci Technol

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show abstract

“…The experimental data was fitted to the power law model (Eq. (2) using non-linear regression analysis [35] .

where,

= shear stress (dinas.cm −2 ), γ = shear rate (s −1 ),

= consistency index and n = flow behavior index.…”

Section: Methodsmentioning

confidence: 99%

Structural, chemical and technofunctional properties pectin modification by green and novel intermediate frequency ultrasound procedure

Condezo-Hoyos,

Cortés-Avendaño,

Lama-Quispe

et al. 2024

Ultrasonics Sonochemistry

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“…В остальных образцах процесс хранения не оказал значимого влияния на данный показатель. Подобное различие когезии образцов с соевым белком и другими белками может быть связано с формированием высокомолекулярных полимеров белковых мицелл с белками сыворотки, как это было описано в работе [39]. При отсутствии такого рода полимеров в случае использования соевого белка слабые внутренние связи в процессе хранения продукта разрушаются, в результате чего происходит существенное снижение когезии.…”

Section: результаты и обсуждениеunclassified

The texture of non-fat yogurt with proteins isolates and concentrates

Gurskiy

2023

Food systems

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Yogurt is one of the most common fermented milk products. It is consumed directly as food or used for the production of fermented milk desserts and ice cream. The urgent task for yogurt producers is improving product quality due to additionally introduced protein components. In this study, an effect of protein isolates and concentrates on the rheological parameters of yogurt was evaluated. The methods included the determination of dynamic viscosity and texture indices, such as hardness, gumminess, chewiness, springiness, cohesiveness and adhesiveness. The prepared yogurt samples were investigated immediately and after 30 days of storage at a temperature of 4±2°C. The water-holding capacity was evaluated. It has been established that introduction of whey proteins makes it possible to increase the water-holding capacity to 77% and 80%, respectively. The highest value of dynamic viscosity (19.3 and 26.1 Pa·s) was found in the samples with isolate and concentrate of native whey proteins after 5 hours of fermentation. A decrease in dynamic viscosity with the introduction of milk protein isolate, soy protein concentrate and native whey protein isolate was observed after 5 hours of fermentation. Addition of the protein components led to a significant increase in texture indices, except for cohesiveness. The highest cohesiveness value of 0.4 N·s was found in the sample without protein components and in the sample with whey protein concentrate. The indicators of hardness, gumminess, chewiness, springiness and adhesiveness were the highest in the sample with native whey protein isolate.

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Effect of whey and soy proteins fortification on the textural and rheological properties of value-added yogurts

Cited by 22 publications

References 15 publications

Word association and check-all-that-apply accessing the difference between yogurt and fermented whey beverage

Word association and check-all-that-apply accessing the difference between yogurt and fermented whey beverage

Structural, chemical and technofunctional properties pectin modification by green and novel intermediate frequency ultrasound procedure

The texture of non-fat yogurt with proteins isolates and concentrates

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