The Effect of Adding Chemically Modified Whey proteins to low-fat Buffalo Milk as a fat replacers in the physicochemical, Rheological and Sensory Properties of Buffalo low-fat Yogurt

Abstract The current study was conducted and aimed to determine the effect of partial substitution of buffalo milk fat with whey protein concentrates (WPC) on the physicochemical ,rheological and sensory properties of low-fat yogurt by adding unmodified WPC in treatment T1, and modified WPC in treat...

Full description

Saved in:
Bibliographic Details
Published inAnnals of the Romanian society for cell biology Vol. 25; no. 6; pp. 7010 - 7030
Main Authors Rahi, Ashwaq Kadhim, Al-Bedrani, Dhia Ibrahim Jerro
Format Journal Article
LanguageEnglish
Published Arad "Vasile Goldis" Western University Arad, Romania 01.01.2021
Subjects
Acids
Arteriosclerosis
Buffalo milk
Carbohydrates
Casein
Caustic soda
Cellular biology
Coronary artery disease
Dairy products
Denaturation
Heart diseases
Hemodialysis
Manufacturing
Methods
Milk
Oils & fats
Oxidation
Protein denaturation
Protein structure
Proteins
Rheology
Sensory properties
Viscosity
Whey protein
Yogurt
Online AccessGet full text

Cover

More Information
Summary:Abstract The current study was conducted and aimed to determine the effect of partial substitution of buffalo milk fat with whey protein concentrates (WPC) on the physicochemical ,rheological and sensory properties of low-fat yogurt by adding unmodified WPC in treatment T1, and modified WPC in treatments T2-T3-T4. The percentages of protein, carbohydrates and ash were also increased for the substituted treatments, while the percentage of fat was decreased. [...]an improvement in the rheological and sensory properties of the substituted treatments was recorded. Key words: whey protein concentrate, buffalo milk, low-fat yogurt Introduction : Many medical reports are pointing out that many diseases are directly related to fat consumption through the increased risk of many injuries and chronic diseases such as coronary heart diseases, atherosclerosis, hypertension and tissue injuries, which are related to fat oxidation. Casein protein can tolerate temperature of 160 ° C without decomposing, While the whey proteins begin to denature at temperatures above 70 ° C (Dissanayake etal, 2013), and since denaturing the whey protein (denaturation) enhances the structure of the yogurt gel, it will reduce the need to add dried skimmed milk. [...]fortifying the mixture or substrates of the yogurt industry may enhance the properties of the yogurt with better texture (Loveday etal., 2013).
ISSN:2067-3019
2067-8282