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Article: Effects of ingredients supplementation on textural characteristics and microstructure of yoghurt

TitleEffects of ingredients supplementation on textural characteristics and microstructure of yoghurt
Authors
Issue Date2002
Citation
Milchwissenschaft, 2002, v. 57 n. 6, p. 328-332 How to Cite?
AbstractThe present investigation studied the effects of incorporating whey powder, whey protein concentrate and skim milk powder on textural characteristics and microstructure of yoghurt. Yoghurts were made using whole milk supplemented with 2% of whey powder, skim milk powder or whey protein concentrate Yoghurt without any supplement was used as a control. Yoghurt supplemented with 2% whey protein concentrate was firmest while the control yoghurt was least firm. An average increase in viscosity of 1.2 to 5 times was observed on addition of whey powder, skim milk powder and whey protein concentrate. The control yoghurt showed the highest degree of wheying-off as compared to that containing whey protein concentrate; however, the syneresis values were similar for samples containing whey powder and skim milk powder. The microstructure analysis showed that yoghurts containing whey protein concentrate had a more regular and dense protein network as compared to those containing whey powder and skim milk powder. Yoghurts made with whey powder and skim milk powder had more voids and interstitial spaces as compared to those containing whey protein concentrate.
Persistent Identifierhttp://hdl.handle.net/10722/144336
ISSN
2014 Impact Factor: 0.247
2015 SCImago Journal Rankings: 0.200
References

 

DC FieldValueLanguage
dc.contributor.authorBhullar, YSen_HK
dc.contributor.authorUddin, MAen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:30Z-
dc.date.available2012-01-20T09:01:30Z-
dc.date.issued2002en_HK
dc.identifier.citationMilchwissenschaft, 2002, v. 57 n. 6, p. 328-332en_HK
dc.identifier.issn0026-3788en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144336-
dc.description.abstractThe present investigation studied the effects of incorporating whey powder, whey protein concentrate and skim milk powder on textural characteristics and microstructure of yoghurt. Yoghurts were made using whole milk supplemented with 2% of whey powder, skim milk powder or whey protein concentrate Yoghurt without any supplement was used as a control. Yoghurt supplemented with 2% whey protein concentrate was firmest while the control yoghurt was least firm. An average increase in viscosity of 1.2 to 5 times was observed on addition of whey powder, skim milk powder and whey protein concentrate. The control yoghurt showed the highest degree of wheying-off as compared to that containing whey protein concentrate; however, the syneresis values were similar for samples containing whey powder and skim milk powder. The microstructure analysis showed that yoghurts containing whey protein concentrate had a more regular and dense protein network as compared to those containing whey powder and skim milk powder. Yoghurts made with whey powder and skim milk powder had more voids and interstitial spaces as compared to those containing whey protein concentrate.en_HK
dc.languageengen_US
dc.relation.ispartofMilchwissenschaften_HK
dc.titleEffects of ingredients supplementation on textural characteristics and microstructure of yoghurten_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-0035998494en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0035998494&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume57en_HK
dc.identifier.issue6en_HK
dc.identifier.spage328en_HK
dc.identifier.epage332en_HK
dc.identifier.scopusauthoridBhullar, YS=6508278810en_HK
dc.identifier.scopusauthoridUddin, MA=7103027094en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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