Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt
High protein yoghurt was made from whole milk, fortified with egg white (30% v/v) and skim milk powder at 12% (w/v). Different yoghurt mixes, with albumin content of 15%, 30% and 45% (v/v), were prepared. The control was made from whole milk, fortified with skim milk powder at 12% (w/v). The blended...
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ISEKI_Food Association (IFA)
2012-04-01
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| Series: | International Journal of Food Studies |
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| Online Access: | https://www.iseki-food-ejournal.com/article/148 |
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| author | Lilian A Gogo Kennedy O. Gogo Peter L. Shalo Symon Maina Mahungu |
| author_facet | Lilian A Gogo Kennedy O. Gogo Peter L. Shalo Symon Maina Mahungu |
| author_sort | Lilian A Gogo |
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| description | High protein yoghurt was made from whole milk, fortified with egg white (30% v/v) and skim milk powder at 12% (w/v). Different yoghurt mixes, with albumin content of 15%, 30% and 45% (v/v), were prepared. The control was made from whole milk, fortified with skim milk powder at 12% (w/v). The blended premixes were pasteurized at 74ºC for 4 seconds, cooled and then inoculated with 3% (w/v) Direct Vat Set yoghurt starter culture at 45ºC. After fermentation for 3 hours in a water bath maintained at 46+-1C, product was cooled to 5ºC and then stored for 24 hours. The effect of the fortification on physico-chemical and sensory properties was investigated. Protein content increased to 8.50% at 45% egg white utilization. Susceptibility to wheying was reduced in egg-white fortified samples, without signicant difference in sensory attributes of the test samples compared to the control. Sensory analysis showed that yoghurt fortified with 45% egg white was organoleptically acceptable. The yoghurt was rated as having better sensory appeal as compared to the control. |
| format | Article |
| id | doaj-art-57c4ccfa4a7349ec9216f8c1535603a7 |
| institution | Kabale University |
| issn | 2182-1054 |
| language | English |
| publishDate | 2012-04-01 |
| publisher | ISEKI_Food Association (IFA) |
| record_format | Article |
| series | International Journal of Food Studies |
| spelling | doaj-art-57c4ccfa4a7349ec9216f8c1535603a72024-12-09T23:16:02ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542012-04-011110.7455/ijfs/1.1.2012.a6Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich YoghurtLilian A Gogo0Kennedy O. Gogo1Peter L. Shalo2Symon Maina Mahungu3Department of Dairy and Food Science and Technology, Egerton University, Nakuru, KenyaDepartment of Clinical Medicine, Egerton University, Nakuru, KenyaDepartment of Dairy and Food Science and Technology, Egerton University, Nakuru, KenyaDepartment of Dairy and Food Science and Technology, Egerton University, Nakuru, KenyaHigh protein yoghurt was made from whole milk, fortified with egg white (30% v/v) and skim milk powder at 12% (w/v). Different yoghurt mixes, with albumin content of 15%, 30% and 45% (v/v), were prepared. The control was made from whole milk, fortified with skim milk powder at 12% (w/v). The blended premixes were pasteurized at 74ºC for 4 seconds, cooled and then inoculated with 3% (w/v) Direct Vat Set yoghurt starter culture at 45ºC. After fermentation for 3 hours in a water bath maintained at 46+-1C, product was cooled to 5ºC and then stored for 24 hours. The effect of the fortification on physico-chemical and sensory properties was investigated. Protein content increased to 8.50% at 45% egg white utilization. Susceptibility to wheying was reduced in egg-white fortified samples, without signicant difference in sensory attributes of the test samples compared to the control. Sensory analysis showed that yoghurt fortified with 45% egg white was organoleptically acceptable. The yoghurt was rated as having better sensory appeal as compared to the control.https://www.iseki-food-ejournal.com/article/148YoghurtUtilizationEgg WhiteProtein content |
| spellingShingle | Lilian A Gogo Kennedy O. Gogo Peter L. Shalo Symon Maina Mahungu Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt International Journal of Food Studies Yoghurt Utilization Egg White Protein content |
| title | Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt |
| title_full | Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt |
| title_fullStr | Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt |
| title_full_unstemmed | Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt |
| title_short | Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt |
| title_sort | effect of egg white utilization on the physico chemical and sensory attributes of protein rich yoghurt |
| topic | Yoghurt Utilization Egg White Protein content |
| url | https://www.iseki-food-ejournal.com/article/148 |
| work_keys_str_mv | AT lilianagogo effectofeggwhiteutilizationonthephysicochemicalandsensoryattributesofproteinrichyoghurt AT kennedyogogo effectofeggwhiteutilizationonthephysicochemicalandsensoryattributesofproteinrichyoghurt AT peterlshalo effectofeggwhiteutilizationonthephysicochemicalandsensoryattributesofproteinrichyoghurt AT symonmainamahungu effectofeggwhiteutilizationonthephysicochemicalandsensoryattributesofproteinrichyoghurt |