The impact of extruded microparticulated whey proteins in reduced-fat, plain-type stirred yogurt: Characterization of physicochemical and sensory properties

LWT

Volumn 134, Issue , 2020, Pages

  Hossain, M Kamal ^a,b   Keidel, Jonas ^b   Hensel, Oliver ^a   Diakité, Mamadou ^b  

^a UNIVERSITY OF KASSEL   (Germany)

^b FULDA UNIVERSITY OF APPLIED SCIENCES   (Germany)

Author keywords

Creaminess; Extruded microparticulated whey proteins; Hot extrusion; Reduced fat yogurt; Viscosity

Indexed keywords

DAIRY PRODUCTS; PARTICLE SIZE; PHYSICOCHEMICAL PROPERTIES; PROTEINS;

DRY MATTER CONTENT; HYDRATION PROCESS; MARKET PRODUCTS; MICRO-PARTICLES; MICROPARTICULATED WHEY PROTEINS; REFERENCE STANDARD; SENSORY PROPERTIES; STRONG CORRELATION;

DAIRIES;

EID: 85089522139     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2020.109976     Document Type: Article

References (38)

1. Abrahamsen, R.K., Holmen, T.B., Yoghurt from hyperfiltrated, ultrafiltrated and evaporated milk and from milk with added milk powder. Milchwissenschaft 35 (1980), 399–402.
2. Amatayakul, T., Sherkat, F., Shah, N.P., Syneresis in set yogurt as affected by EPS starter cultures and levels of solids. International Journal of Dairy Technology 59 (2006), 216–221.
3. Cho, Y.H., Lucey, J.A., Singh, H., Rheological properties of acid milk gels as affected by the nature of the fat globule surface material and heat treatment of milk. International Dairy Journal 9 (1999), 537–545.
4. Dickinson, E., Microgels – an alternative colloidal ingredient for stabilization of food emulsions. Trends in Food Science & Technology, 2015, 178–188 2015.
5. Domagala, J., Instrumental texture, syneresis and microstructure of yoghurts prepared from goat, cow and sheep milk. International Journal of Food Properties 12 (2009), 605–615.
6. Farnsworth, J.P., Li, J., Hendricks, G.M., Guo, M.R., Effects of transglutaminase treatment on functional properties and probiotic culture survivability of goat milk yogurt. Small Ruminant Research 65 (2006), 113–121.
7. Frøst, M.B., Janhøj, T., Understanding creaminess. International Dairy Journal 17 (2007), 1298–1311.
8. García-Gómez, B., Romero-Rodríguez, Á., Vázquez-Odériz, L., Muñoz-Ferreiro, N., Vázquez, M., Skim yoghurt with microbial transglutaminase: Evaluation of consumer acceptance. CyTA-Journal of Food 17 (2019), 280–287.
9. He, Q., Hort, J., Wolf, B., Predicting sensory perceptions of thickened solutions based on rheological analysis. Food Hydrocolloids 61 (2016), 221–232.
10. Hossain, M.K., Krah, A., Hensel, O., Diakité, M., Microparticulation of whey protein concentrates using the hot extrusion process: The influence of protein concentrations and other parameters. Journal of Food Processing & Technology 10 (2019), 1–6.
11. Janhøj, T., Petersen, C.B., Ipsen, R., Sensory and rheological characterization of low-fat stirred yogurt. Journal of Texture Studies 37 (2006), 276–299.
12. Joon, R., Mishra, S.K., Brar, G.S., Singh, P.K., Panwar, H., Instrumental texture and syneresis analysis of yoghurt prepared from goat and cow milk. The Pharma Innovation 6 (2017), 971–974.
13. Jørgensen, C.E., Abrahamsen, R.K., Rukke, E.O., Johansen, A.G., Schüller, R.B., Skeie, S.B., Improving the structure and rheology of high protein, low fat yoghurt with undenatured whey proteins. International Dairy Journal 47 (2015), 6–18.
14. Krzeminski, A., Großhable, K., Hinrichs, J., Structural properties of stirred yoghurt as influenced by whey proteins. LWT-Food Science and Technology 44 (2011), 2134–2140.
15. Labropoulos, A.E., Lopez, A., Palmer, J.K., Apparent viscosity of milk and cultured yogurt thermally treated by UHT and vat systems. Journal of Food Protection 44 (1981), 874–876.
16. Lawless, H.T., Heymann, H., Sensory evaluation of food: Principles and practices. 2010, Springer Science & Business Media.
17. Limanowski, J., Blankenburg, F., Integration of visual and proprioceptive limb position information in human posterior parietal, premotor, and extrastriate cortex. Journal of Neuroscience 36 (2016), 2582–2589.
18. Loveday, S.M., Sarkar, A., Singh, H., Innovative yoghurts: Novel processing technologies for improving acid milk gel texture. Trends in Food Science & Technology 33 (2013), 5–20.
19. Lucey, J.A., Cultured dairy products: An overview of their gelation and texture properties. International Journal of Dairy Technology 57 (2004), 77–84.
20. Michalski, M.C., Briard, V., Michel, F., Tasson, F., Poulain, P., Size distribution of fat globules in human colostrum, breast milk, and infant formula. Journal of Dairy Science 88 (2005), 1927–1940.
21. Mulder, H., Walstra, P., The milk fat globule: Emulsion science as applied to milk products and comparable foods. 1974, Center for Agricultural Publishing and Documentation, Wageningen, 17–18.
22. Quevedo, M., Kulozik, U., Karbstein, H.P., Emin, M.A., Kinetics of denaturation and aggregation of highly concentrated ß-Lactoglobulin under defined thermomechanical treatment. Journal of Food Engineering 274 (2019), 1–10.
23. Reverend, B.L., Engmann, J., An alternative theory to explain the effects of coalescing oil drops on mouthfeel. Journal of Soft Matter 11 (2015), 7077–7080.
24. Saffon, M., Richard, V., Jiménez-Flores, R., Gauthier, S., Britten, M., Pouliot, Y., Behavior of heat-denatured whey: Buttermilk protein aggregates during the yogurt-making process and their influence on set-type yogurt properties. Foods 2 (2013), 444–459.
25. Sandoval-Castilla, O., Lobato-Calleros, C., Aguirre-Mandujano, E., Vernon-Carter, E.J., Microstructure and texture of yogurt as influenced by fat replacers. International Dairy Journal 14 (2004), 151–159.
26. Shao, Y., He, Y., Feng, S., Measurement of yogurt internal quality through using Vis/NIR spectroscopy. Food Research International 40 (2007), 835–841.
27. Singer, N.S., Yamamoto, S., Latella, J., U.S. Patent No. 4,734,287. 1988, U.S. Patent and Trademark Office, Washington, DC.
28. Spiegel, T., Whey protein aggregation under shear conditions – effects of lactose and heating temperature on aggregate size and structure. International Journal of Food Science and Technology 34 (1999), 523–531.
29. Spiegel, T., Huss, M., Whey protein aggregation under shear conditions–effects of pH‐value and removal of calcium. International Journal of Food Science and Technology 37 (2002), 559–568.
30. Sun, C., Liu, R., Wu, T., Liang, B., Shi, C., Cong, X., Zhang, M., Combined superfine grinding and heat-shearing treatment for the microparticulation of whey proteins. Food and Bioprocess Technology 9 (2016), 378–386.
31. Sun, C., Liu, R., Wu, T., Liang, B., Shi, C., Zhang, M., Effect of superfine grinding on the structural and physicochemical properties of whey protein and applications for microparticulated proteins. Food Science and Biotechnology 24 (2015), 1637–1643.
32. Torres, I.C., Amigo, J.M., Knudsen, J.C., Tolkach, A., Mikkelsen, B.Ø., Ipsen, R., Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer. International Dairy Journal 81 (2018), 62–71.
33. Torres, I.C., Mutaf, G., Larsen, F.H., Ipsen, R., Effect of hydration of microparticulated whey protein ingredients on their gelling behaviour in a non-fat milk system. Journal of Food Engineering 184 (2016), 31–37.
34. Tremblay & Panahi, Yogurt consumption as a signature of a healthy diet and lifestyle. 2017 Journal of Nutrition 147 (2017), 1476S–1480S.
35. Whelan, V.J., Difference from control (DFC) test. Discrimination testing in sensory Science, 2017, Woodhead Publishing, 209–236.
36. Wolz, M., Kulozik, U., System parameters in a high moisture extrusion process for microparticulation of whey proteins. Journal of Food Engineering 209 (2017), 12–17.
37. Yazici, F., Akgun, A., Effect of some protein based fat replacers on physical, chemical, textural, and sensory properties of strained yoghurt. Journal of Food Engineering 62 (2004), 245–254.
38. Zamora, M.C., Relationships between sensory viscosity and apparent viscosity of corn starch pastes. Journal of Texture Studies 26 (1995), 217–230.