Physicochemical Properties of Low-Fat Yoghurt with Whey Protein Isolates as Fat Alternative

Yıl 2019, , 223 - 230, 31.12.2019

Ayşe Demet Karaman

https://doi.org/10.25308/aduziraat.658620

Öz

In this research, the effect of whey protein isolates (WPI) as a fat
alternative on the physicochemical properties of low-fat (1-2 %) yoghurt
samples during 14 days of storage was determinated. The samples were analyzed
for their chemical composition, syneresis, tyrosine, firmness, color, and free
fatty acids.  Yoghurt having 2 % of WPI
showed significantly higher amount of tyrosine but lower syneresis; as total
solids, protein, and fat were higher than the low-fat yoghurts (1% WPI and
low-fat control, p < 0.05). However, WPI addition decreased the white and
green tones but increased the yellow; thus, the addition of WPI didn’t affect
the opacity and brightness of low-fat yoghurt. The addition of WPI also gave
rise to the amounts butyric, capric, and oleic acids during storage (p <
0.05). Herein we propose 2 % WPI as a fat alternative to improve the
physicochemical properties of low-fat for a storage duration of 14 days.

Anahtar Kelimeler

low-fat yoghurt; whey protein isolates; physicochemical properties; free fatty acids; fat replacer

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