Utilization of wheat bran protein isolate as a fortifier for production of high protein yoghurts
Yoghurts with increased protein content are becoming very popular and beneficial across all age groups. The economic growth of the high-protein yoghurt market contributes to the production and research of various alternatives for these products. In this study, plain yoghurt was fortified with 2 % an...
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2024-01-01
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| Series: | Mljekarstvo |
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| Online Access: | https://hrcak.srce.hr/file/464038 |
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| author | Zuzana Slavíková Igor Smatana Pavel Diviš Jiří Smilek Eva Slaninová Jaromír Pořízka |
| author_facet | Zuzana Slavíková Igor Smatana Pavel Diviš Jiří Smilek Eva Slaninová Jaromír Pořízka |
| author_sort | Zuzana Slavíková |
| collection | DOAJ |
| description | Yoghurts with increased protein content are becoming very popular and beneficial across all age groups. The economic growth of the high-protein yoghurt market contributes to the production and research of various alternatives for these products. In this study, plain yoghurt was fortified with 2 % and 5 % wheat bran protein isolate (WBPI) before fermentation. The influence of the addition of WBPI on nutritional and rheological characteristics, bacteria growth, and sensory properties of yoghurt samples was evaluated. Apart from the nutritional benefits of wheat bran proteins, which have a favourable amino acid profile, fortification also resulted in changes in the rheological properties of the yoghurts. The increase in dry matter led to an increase in water holding capacity and, consequently, the viscosity of the yoghurt samples. The presence of WBPI did not affect bacterial growth or the fermentation process. However, the natural bitter taste of WBPI persisted even after the fermentation process, negatively influencing the sensory acceptability of WBPI-fortified yoghurt samples. |
| format | Article |
| id | doaj-art-cc3edfb3522b4b1081746faf95b07837 |
| institution | DOAJ |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-cc3edfb3522b4b1081746faf95b078372025-08-20T03:04:42ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252024-01-0174431232310.15567/mljekarstvo.2024.0406Utilization of wheat bran protein isolate as a fortifier for production of high protein yoghurtsZuzana Slavíková0Igor Smatana1Pavel Diviš2Jiří Smilek3Eva Slaninová4Jaromír Pořízka5Brno University of Technology, Faculty of Chemistry, Institute of Food Science and Biotechnology, 612 00 Brno, Czech RepublicBrno University of Technology, Faculty of Chemistry, Institute of Food Science and Biotechnology, 612 00 Brno, Czech RepublicBrno University of Technology, Faculty of Chemistry, Institute of Food Science and Biotechnology, 612 00 Brno, Czech RepublicBrno University of Technology, Faculty of Chemistry, Institute of Food Science and Biotechnology, 612 00 Brno, Czech RepublicBrno University of Technology, Faculty of Chemistry, Institute of Food Science and Biotechnology, 612 00 Brno, Czech RepublicBrno University of Technology, Faculty of Chemistry, Institute of Food Science and Biotechnology, 612 00 Brno, Czech RepublicYoghurts with increased protein content are becoming very popular and beneficial across all age groups. The economic growth of the high-protein yoghurt market contributes to the production and research of various alternatives for these products. In this study, plain yoghurt was fortified with 2 % and 5 % wheat bran protein isolate (WBPI) before fermentation. The influence of the addition of WBPI on nutritional and rheological characteristics, bacteria growth, and sensory properties of yoghurt samples was evaluated. Apart from the nutritional benefits of wheat bran proteins, which have a favourable amino acid profile, fortification also resulted in changes in the rheological properties of the yoghurts. The increase in dry matter led to an increase in water holding capacity and, consequently, the viscosity of the yoghurt samples. The presence of WBPI did not affect bacterial growth or the fermentation process. However, the natural bitter taste of WBPI persisted even after the fermentation process, negatively influencing the sensory acceptability of WBPI-fortified yoghurt samples.https://hrcak.srce.hr/file/464038wheat bran protein isolateyoghurt fortificationhigh protein foodrheology |
| spellingShingle | Zuzana Slavíková Igor Smatana Pavel Diviš Jiří Smilek Eva Slaninová Jaromír Pořízka Utilization of wheat bran protein isolate as a fortifier for production of high protein yoghurts Mljekarstvo wheat bran protein isolate yoghurt fortification high protein food rheology |
| title | Utilization of wheat bran protein isolate as a fortifier for production of high protein yoghurts |
| title_full | Utilization of wheat bran protein isolate as a fortifier for production of high protein yoghurts |
| title_fullStr | Utilization of wheat bran protein isolate as a fortifier for production of high protein yoghurts |
| title_full_unstemmed | Utilization of wheat bran protein isolate as a fortifier for production of high protein yoghurts |
| title_short | Utilization of wheat bran protein isolate as a fortifier for production of high protein yoghurts |
| title_sort | utilization of wheat bran protein isolate as a fortifier for production of high protein yoghurts |
| topic | wheat bran protein isolate yoghurt fortification high protein food rheology |
| url | https://hrcak.srce.hr/file/464038 |
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