Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate

AKALIN A. S., ÜNAL G., DİNKÇİ N., HAYALOĞLU A. A.

JOURNAL OF DAIRY SCIENCE, cilt.95, sa.7, ss.3617-3628, 2012 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 95 Sayı: 7
  • Basım Tarihi: 2012
  • Doi Numarası: 10.3168/jds.2011-5297
  • Dergi Adı: JOURNAL OF DAIRY SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.3617-3628
  • Anahtar Kelimeler: probiotic yogurt, texture, sodium calcium caseinate, whey protein concentrate, SET-TYPE YOGURT, SKIMMED-MILK POWDER, DRY DAIRY-PRODUCTS, RHEOLOGICAL PROPERTIES, COLD-STORAGE, INGREDIENT SUPPLEMENTATION, PHYSICAL-PROPERTIES, HEAT-TREATMENT, IONIC CALCIUM, MODEL SYSTEM
  • İnönü Üniversitesi Adresli: Evet

Özet

The influence of milk protein-based ingredients on the textural characteristics, sensory properties, and microstructure of probiotic yogurt during a refrigerated storage period of 28 d was studied. Milk was fortified with 2% (wt/vol) skim milk powder as control, 2% (wt/vol) sodium calcium caseinate (SCaCN), 2% (wt/vol) whey protein concentrate (WPC) or a blend of 1% (wt/vol) SCaCNand 1% (wt/vol) WPC. A commercial yogurt starter culture and Bifidobacterium lactis Bb12 as probiotic bacteria were used for the production. The fortification with SCaCN improved the firmness and adhesiveness. Higher values of viscosity were also obtained in probiotic yogurts with SCaCN during storage. However, WPC enhanced water-holding capacity more than the caseinate. Addition of SCaCN resulted in a coarse, smooth, and more compact protein network; however, WPC gave finer and bunched structures in the scanning electron microscopy micrographs. The use of SCaCN decreased texture scores in probiotic yogurt; probably due to the lower water-holding capacity and higher syneresis values in the caseinate-added yogurt sample. Therefore, the textural characteristics of probiotic yogurts improved depending on the ingredient variety