Journal of Food Science and Technology, ( ISI ), Volume (54), No (8), Year (2017-7) , Pages (2351-2360)

Title : ( Optimization of low-fat set-type yoghurt: effect of altered whey protein to casein ratio, fat content and microbial transglutaminase on rheological and sensorial properties )

Authors: somayeh pakseresht , Mostafa Mazaheri Tehrani , Seyed Mohammad Ali Razavi ,

Citation: BibTeX | EndNote

Abstract

In the present study the amount of whey protein to casein ratio (W/C ratio) (0.22–0.7), fat content (FC) (0.5–1.5%) and microbial transglutaminase (mTGase) (0.0–1.0 U/g substrate protein) in the formulation of low fat set type yoghurt, prepared from reconstituted milk, were optimized by response surface method to achieve the best rheological properties and sensory characteristics. The selected parameters consisted of higher consistency coefficient, consistency, texture and mouth feeling and lower syneresis and pH. The optimum condition was found to be 0.97, 0.46 and 0.5% of the enzyme concentration, W/C ratio and FC respectively. Results showed that thermal denaturation increased up to 33% with increasing W/C ratio significantly. All samples showed non-Newtonian shear thinning behavior. Increasing in W/C ratio from 0.22 to 0.7 raised the consistency coefficient, yield stress and textural parameters such as hardness and consistency of yoghurt. Enzyme addition (together with starter culture addition) increased yoghurt viscosity and yield stress. In sensory evaluation W/C ratio affected the texture and mouth feeling of yoghurt samples and the influences of FC and mTGase were not significant. Yoghurt syneresis was highly affected by FC, W/C ratio and mTGase.

Keywords

Fat content Microbial transglutaminase Whey protein to casein ratio Yoghurt
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@article{paperid:1066475,
author = {Pakseresht, Somayeh and Mazaheri Tehrani, Mostafa and Razavi, Seyed Mohammad Ali},
title = {Optimization of low-fat set-type yoghurt: effect of altered whey protein to casein ratio, fat content and microbial transglutaminase on rheological and sensorial properties},
journal = {Journal of Food Science and Technology},
year = {2017},
volume = {54},
number = {8},
month = {July},
issn = {0022-1155},
pages = {2351--2360},
numpages = {9},
keywords = {Fat content Microbial transglutaminase Whey protein to casein ratio Yoghurt},
}

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%0 Journal Article
%T Optimization of low-fat set-type yoghurt: effect of altered whey protein to casein ratio, fat content and microbial transglutaminase on rheological and sensorial properties
%A Pakseresht, Somayeh
%A Mazaheri Tehrani, Mostafa
%A Razavi, Seyed Mohammad Ali
%J Journal of Food Science and Technology
%@ 0022-1155
%D 2017

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