Utilization of wheat bran protein isolate as a fortifier for production of high protein yoghurts
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F24%3APU152497" target="_blank" >RIV/00216305:26310/24:PU152497 - isvavai.cz</a>
Result on the web
<a href="https://hrcak.srce.hr/en/file/464038" target="_blank" >https://hrcak.srce.hr/en/file/464038</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.15567/mljekarstvo.2024.0406" target="_blank" >10.15567/mljekarstvo.2024.0406</a>
Alternative languages
Result language
angličtina
Original language name
Utilization of wheat bran protein isolate as a fortifier for production of high protein yoghurts
Original language 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.
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
10400 - Chemical sciences
Result continuities
Project
<a href="/en/project/FW02020135" target="_blank" >FW02020135: Verification of biorefinery concept for utilization of bran</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
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
MLJEKARSTVO
ISSN
0026-704X
e-ISSN
1846-4025
Volume of the periodical
74
Issue of the periodical within the volume
4
Country of publishing house
HR - CROATIA
Number of pages
12
Pages from-to
312-323
UT code for WoS article
001334881000006
EID of the result in the Scopus database
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