Utilization of wheat bran protein isolate as a fortifier for production of high protein yoghurts

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Utilization of wheat bran protein isolate as a fortifier for production of high protein yoghurts

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Utilization of wheat bran protein isolate as a fortifier for production of high protein yoghurts

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

10400 - Chemical sciences

Projekt

<a href="/cs/project/FW02020135" target="_blank" >FW02020135: Ověření konceptu biorafinerie pro zpracování otrub</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

MLJEKARSTVO

ISSN

0026-704X

e-ISSN

1846-4025

Svazek periodika

74

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

HR - Chorvatská republika

Počet stran výsledku

12

Strana od-do

312-323

Kód UT WoS článku

001334881000006

EID výsledku v databázi Scopus

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