TY - JOUR
T1 - Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer
AU - Celigueta Torres, Isabel
AU - Amigo Rubio, Jose Manuel
AU - Knudsen, Jens Christian
AU - Tolkach, Alexander
AU - Mikkelsen, Bente Østergaard
AU - Ipsen, Richard
PY - 2018/6
Y1 - 2018/6
N2 - The effect of ten microparticulated whey protein preparations with different chemical and physical characteristics upon the rheology and microstructure of stirred low-fat yoghurt (0.5%, w/w, fat) was studied at two total protein levels (4.25 and 5.0%, w/w). Higher ratios of native β-lactoglobulin and α-lactalbumin in the microparticulated ingredients improved the texture of stirred low-fat yoghurt. This was reflected in lower serum separation and a more interconnected and compact protein network with smaller protein aggregates. The improved texture and rheological properties of low-fat yoghurt was only obtained when the whey proteins were added as microparticles and not as part of conventional whey protein ingredients such as whey protein isolate.
AB - The effect of ten microparticulated whey protein preparations with different chemical and physical characteristics upon the rheology and microstructure of stirred low-fat yoghurt (0.5%, w/w, fat) was studied at two total protein levels (4.25 and 5.0%, w/w). Higher ratios of native β-lactoglobulin and α-lactalbumin in the microparticulated ingredients improved the texture of stirred low-fat yoghurt. This was reflected in lower serum separation and a more interconnected and compact protein network with smaller protein aggregates. The improved texture and rheological properties of low-fat yoghurt was only obtained when the whey proteins were added as microparticles and not as part of conventional whey protein ingredients such as whey protein isolate.
U2 - 10.1016/j.idairyj.2018.01.004
DO - 10.1016/j.idairyj.2018.01.004
M3 - Journal article
SN - 0958-6946
VL - 81
SP - 62
EP - 71
JO - International Dairy Journal
JF - International Dairy Journal
ER -