The study of relationship between taste and wheat bran protein isolate fortification during high-protein yogurt manufacturing
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F24%3APU152448" target="_blank" >RIV/00216305:26310/24:PU152448 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S2666154324002229" target="_blank" >https://www.sciencedirect.com/science/article/pii/S2666154324002229</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.jafr.2024.101185" target="_blank" >10.1016/j.jafr.2024.101185</a>
Alternative languages
Result language
angličtina
Original language name
The study of relationship between taste and wheat bran protein isolate fortification during high-protein yogurt manufacturing
Original language description
High-protein (HP) food is becoming a popular and nutritionally valuable commodity. The most common protein fortifiers are milk whey or soy protein isolates. However, one of the potentially promising sources of quality protein isolate is wheat bran, the secondary product of wheat milling. Wheat bran protein isolate (WBPI) can be obtained using a sustainable and environmentally friendly pH shift method. Considering its nutritional properties, incorporating WBPI into people's diet is convenient. This work focuses on protein fortification of plain yogurt using WBPI while maintaining sensory acceptability. Direct fortification of yogurts with WBPI to achieve 5 % and 10 % protein content revealed two main sensory defects - bitterness and sandiness. Several approaches, such as grinding WBPI, protein blending, and WBPI encapsulation, were applied to improve the overall impression score of HP yogurts. It was found that eliminating the sandiness of WBPI-fortified yogurt is not possible by reducing WBPI particle size. Blending WBPI with dried milk decreased bitterness, but the products lacked amino acid diversity. The most effective procedure to mask the sensory defects was WBPI encapsulation using alginate, revealing an appropriate way to incorporate natural plant proteins into HP food.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40200 - Animal and Dairy science
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Agriculture and Food Research
ISSN
2666-1543
e-ISSN
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Volume of the periodical
16
Issue of the periodical within the volume
6
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
9
Pages from-to
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UT code for WoS article
001231790100001
EID of the result in the Scopus database
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