Enhancement of torba yoghurt with whey protein isolates

Enhancement of torba yoghurt with whey protein isolates

Nonfat torba (strained) yoghurt enriched with different levels (1w/w and 2w/w) of whey protein isolates (WPI) was produced, to study the effects of WPI addition levels on the physicochemical characteristics and free fatty acid levels of control (fatty) and nonfat yoghurts during 14‐day storage. Incr...

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Veröffentlicht in:International journal of dairy technology 2018-11, Vol.71 (4), p.898-905
1. Verfasser: Yildiz‐Akgül, Filiz
Format: Artikel
Sprache:eng
Schlagworte:
Butyric acid
Enrichment
Fatty acids
Free fatty acid
Hexanoic acid
Physicochemical properties
Proteins
Storage
Syneresis
Torba yoghurt
Whey
Whey protein
Whey protein isolates
Yogurt
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Zusammenfassung:Nonfat torba (strained) yoghurt enriched with different levels (1w/w and 2w/w) of whey protein isolates (WPI) was produced, to study the effects of WPI addition levels on the physicochemical characteristics and free fatty acid levels of control (fatty) and nonfat yoghurts during 14‐day storage. Increasing the WPI decreased the syneresis level of the torba yoghurt samples (P 
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12525