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Ass. Lect. Abdelaziz El-Sayed El-Barbary :: Publications:

Title:
Physico-Chemical and Functional Properties of Functional Yoghurt Made With Different Types of Whey Protein Concentrates (Wpc).
Authors: M. E. Shenana ; M.B. El-Alfy ; G.F. El-Nagar; and A.E. El-Barbary
Year: 2020
Keywords: functional yoghurt, WPC, TVFA, phyico-chemical properties.
Journal: 5th International Conference on Biotechnology Applications in Agriculture (ICBAA), Benha University, Hurghada, 8-11 April 2020, Egypt
Volume: Not Available
Issue: Not Available
Pages: Not Available
Publisher: Not Available
Local/International: Local
Paper Link: Not Available
Full paper Not Available
Supplementary materials Not Available
Abstract:

Functional yoghurt was made using different types of whey protein concentrate (WPC). The chemical, physical, microbiological and sensory quality of the produced functional yoghurt were studied. The obtained results reveled that slight differences were observed for acidity, pH, TS, protein, fat and TVFA either for storage perioeds or between the treatments. Also, the obtained results reveled that T8 (functional yoghurt made with particulated whey protein at pH 5) recorded higher content of TVFA and acetaldehyde followed by T10 (functional yoghurt made with commercial whey protein concentrate powder) either when fresh or during the interval storage perioeds. The previous results reflected the good properties of physical characteristic of the produced functional yoghurt through increasing the viscosity, WHC and reduce the synersis which affected by the amount of added wpc. On the other hand, the sensory evaluation results indicated that all the produced functional yoghurt were good in their characteristics. The highest scores were recorded after 7 days of storage at 5°C. Also, T9 and T10 which contain 2 and 3% wpc recorded 93.33 and 94.33, respectively.

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