Enhancement of torba yoghurt with whey protein isolates

Nonfat torba (strained) yoghurt enriched with different levels (1w/w and 2w/w) of whey protein isolates (WPI) was produced, to study the effects of WPI addition levels on the physicochemical characteristics and free fatty acid levels of control (fatty) and nonfat yoghurts during 14‐day storage. Incr...

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Bibliographic Details
Published inInternational journal of dairy technology Vol. 71; no. 4; pp. 898 - 905
Main Author Yildiz‐Akgül, Filiz
Format Journal Article
LanguageEnglish
Published Oxford Blackwell Publishing Ltd 01.11.2018
Subjects
Butyric acid
Enrichment
Fatty acids
Free fatty acid
Hexanoic acid
Physicochemical properties
Proteins
Storage
Syneresis
Torba yoghurt
Whey
Whey protein
Whey protein isolates
Yogurt
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Summary:Nonfat torba (strained) yoghurt enriched with different levels (1w/w and 2w/w) of whey protein isolates (WPI) was produced, to study the effects of WPI addition levels on the physicochemical characteristics and free fatty acid levels of control (fatty) and nonfat yoghurts during 14‐day storage. Increasing the WPI decreased the syneresis level of the torba yoghurt samples (P < 0.05), but other physicochemical properties were not affected compared to the nonfat yoghurt during storage. However, WPI addition decreased the butyric acid, caproic acid and long‐chain fatty acid levels across the storage period (P < 0.05). Therefore, addition of WPI at a level of 2w/w could be considered as an acceptable option for the manufacture of nonfat torba yoghurt with improved nutritional value.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12525