Enhancement of torba yoghurt with whey protein isolates

YILDIZ-AKGÜL, Filiz

doi:10.1111/1471-0307.12525

Cited by 24 publications

(23 citation statements)

References 24 publications

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“…() observe that yoghurts with whey proteins are firmer than those obtained from skim milk powder. Yıldız‐Akgül () claims that whey protein isolate addition increases the hardness and decreases the syneresis level of Torba yoghurts. According to Mahomud et al .…”

Section: Resultsmentioning

confidence: 99%

Physicochemical properties of High‐Protein‐Set Yoghurts obtained with the addition of whey protein preparations

Nastaj

Sołowiej

Gustaw

et al. 2019

Int J of Dairy Tech

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The aim of the paper was to investigate the effects of the addition of whey protein isolate (WPI) and whey protein concentrate (WPC80) on physicochemical properties of high‐protein yoghurts. Changes in storage, loss moduli, phase angle values, flow behaviour and textural parameters were determined. Surface properties (roughness, contact angles) were also estimated. The properties of yoghurts depended on the preparation type and their concentration. The application of WPI resulted in accelerated gel formation in comparison with the yoghurts produced with WPC80. This technology is addressed to particular consumers who search for new foods to meet their daily protein requirements.

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Section: Resultsmentioning

confidence: 99%

Physicochemical properties of High‐Protein‐Set Yoghurts obtained with the addition of whey protein preparations

Nastaj

Sołowiej

Gustaw

et al. 2019

Int J of Dairy Tech

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“…Recent data show the importance of studies in respect of food safety and redox properties of yoghurts (Liu ; Yildiz‐Akgul ). In addition to the above mentioned redox substances of milk, it has been shown that yoghurt redox systems include lactic acid/pyruvic acid couple (Caldeo ; Spreer ).…”

Section: Ecell Data Measurementmentioning

confidence: 99%

Evaluation of the thermodynamic viability of the formation of benzyl alcohol and toluene from benzoates in milk and fruit yoghurts

Bocharova

2019

Int J of Dairy Tech

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Recent data in respect of the reduction of benzoates to benzyl alcohol and toluene in orange juice show that a risk of toxic substances formation in fruit yoghurt containing benzoates should be reevaluated. In this article, the thermodynamic viability of the reduction of benzoates to benzyl alcohol and toluene in milk and yoghurt has been substantiated. Tafel region of redox reactions in milk on the platinum electrode was À0.2 to À0.4 V against the silver chloride electrode. It has been demonstrated that spontaneous redox processes in fruit yoghurt include the conversion of oxidised forms of fruit polyphenols to reduced forms.

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“…Yogurt possesses a variety of health‐related benefits including angiotensin‐converting enzyme inhibitory activity (Akalin, Unal, & Dinkci, ), gut health (Pei, Martin, DiMarco, & Bolling, ), and probiotics (Kok & Hutkins, ). In addition, yogurt fortified with different components, such as vitamin D, vegetable fiber, whey protein isolates, and grape‐seed oil, exhibits nutritional, microbiological, and functional properties (Mercan, Sert, Karakavuk, & Akın, ; Mostafai et al, ; Yildiz & Ozcan, ; Yildiz‐Akgül, ). Compared with yogurt, Chigee, a spontaneously fermented milk product made from mare milk, is popular among the people of Mongolia, Kazakhstan, Kirgizstan, and some regions of Russia and Bulgaria (Danova, Petrov, Pavlov, & Petrova, ).…”

Section: Introductionmentioning

confidence: 99%

Production technology, nutritional, and microbiological investigation of traditionally fermented mare milk (Chigee) from Xilin Gol in China

Guo¹,

Xu²,

Li³

et al. 2019

Food Science & Nutrition

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Mare milk originated from female horses, known as mares, to feed their foals during lactation. The health‐promoting characteristics of traditionally fermented mare milk (Chigee) are well known for the function of clinic treatment in the traditional Mongolian medicine. This study was conducted to investigate the production technology of Chigee and to evaluate the nutritional and microbiological characteristics of mare milk and Chigee based on 188 samples. The nutritional analysis of mare milk and Chigee indicated that lactose significantly decreased from 6.95 ± 0.45% to 2.82 ± 1.65% and acidity and alcoholic content significantly increased to 136.72 ± 57.88°T and 1.22 ± 0.7%, respectively, after spontaneous fermentation of mare milk. The microbiological analysis of Chigee showed that the total lactic acid bacteria (LAB) count varied from 5.32 to 8.56 log cfu/ml and total yeast count varied from 2.41 to 6.98 log cfu/ml. Moreover, the acidity of Chigee rose with the increase in LAB count within limits, and high acidity (≥178°T) inhibited the growth of coliforms. These findings provide an understanding of traditional production technology, nutrition, and microbiology that is fundamental for establishing the food standard of Chigee in China and will contribute to standardize the fermentation process for the industrial production of Chigee in the future.

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Enhancement of torba yoghurt with whey protein isolates

Cited by 24 publications

References 24 publications

Physicochemical properties of High‐Protein‐Set Yoghurts obtained with the addition of whey protein preparations

Physicochemical properties of High‐Protein‐Set Yoghurts obtained with the addition of whey protein preparations

Evaluation of the thermodynamic viability of the formation of benzyl alcohol and toluene from benzoates in milk and fruit yoghurts

Production technology, nutritional, and microbiological investigation of traditionally fermented mare milk (Chigee) from Xilin Gol in China

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