Abstract #M114
Section: Dairy Foods (posters)
Session: Dairy Foods - Products
Format: Poster
Day/Time: Monday 7:30 AM–9:30 AM
Location: Exhibit Hall A
Session: Dairy Foods - Products
Format: Poster
Day/Time: Monday 7:30 AM–9:30 AM
Location: Exhibit Hall A
# M114
Effects of polymerized whey protein prepared directly from cheese whey as fat replacer on physiochemical, texture, microstructure, and sensory properties of low-fat set yogurt.
T. Fang1, C. Wang*1,3, J. Hou2, M. Guo3,2, 1Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin Province, China, 2Department of Food Science, Northeast Agriculture University, Harbin, Heilongjiang Province, China, 3Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT.
Key Words: polymerized whey protein, whey, low-fat yogurt
Effects of polymerized whey protein prepared directly from cheese whey as fat replacer on physiochemical, texture, microstructure, and sensory properties of low-fat set yogurt.
T. Fang1, C. Wang*1,3, J. Hou2, M. Guo3,2, 1Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin Province, China, 2Department of Food Science, Northeast Agriculture University, Harbin, Heilongjiang Province, China, 3Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT.
Polymerized whey protein has been used for yogurt making. The aim of this study was to investigate the effects of polymerized whey protein prepared directly from cheese whey on physiochemical, texture, microstructure and sensory properties of low-fat set yogurt. Cheddar cheese whey was pasteurized (60°C for 30 min) and pre-filtrated using screen mesh. The treated whey was subjected to microfiltration (MF, 0.1 μm, at 50°C for 1 h). MF whey was ultrafiltrated (UF) using a 10 kDa cut-off membrane to 25-folds. The UF treated whey was electrodialyzed (ED) to remove 90% of salt and the final protein content of the concentrated whey protein was ~10.0%. The majority (~72%) of particle size distribution of polymerized whey protein (70°C for 10 min, pH 7.0) prepared directly from whey was in the range of 1–3 μm. The PWP (1.4% protein, wt/wt) was added to skim milk as a fat replacer to make low-fat set yogurt. Samples were evaluated on sensory properties, texture, and apparent viscosity in comparison with full-fat (3.0% fat, wt/wt), low-fat (1.0% fat, wt/wt) and nonfat (0% fat, wt/wt) milk yogurt. The viscosity of low-fat yogurt incorporated with PWP (1787.98 ± 37.14 mPas) was significantly higher than low-fat yogurt (1678.76 ± 66.27 mPas), but no statistically significant difference with full fat yogurt (1826.01 ± 69.86 mPas). And the firmness of yogurts with PWP were significantly higher (P < 0.05) than the control yogurts without PWP separately. All yogurt samples were assessed for sensory attributes using principal component analysis. The first component explained 52.3% of total variability and was mainly related to the sensory indicators caused by cheese whey and texture attributes. And low-fat yogurt with PWP had better flavor properties among all samples. In conclusion, PWP prepared directly from whey through membrane separation technology can be used as a fat replacer to develop low-fat yogurt with desired characteristics. The polymerized whey protein (PWP) could be used as a natural and economical ingredient for formulation of low fat milk based fermented foods.
Key Words: polymerized whey protein, whey, low-fat yogurt
