Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt
Five types of polymerized whey protein (PWP1, PWP2, PWP3, PWP4 and PWP5) containing different amounts of fish oil were added to low-fat yogurt as fat replacers. The texture, apparent viscosity, and sensory properties of the yogurts were analyzed in comparison with full-fat ( 3.0%, w/w, fat) and low-...
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| Language: | English |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2016-07-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2016.66.issue-3/pjfns-2015-0043/pjfns-2015-0043.xml?format=INT |
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| author | Liu Diru Zhang Tiehua Jiang Nan Xi Chunyu Sun Chunyan Zheng Jian Guo Mingruo |
| author_facet | Liu Diru Zhang Tiehua Jiang Nan Xi Chunyu Sun Chunyan Zheng Jian Guo Mingruo |
| author_sort | Liu Diru |
| collection | DOAJ |
| description | Five types of polymerized whey protein (PWP1, PWP2, PWP3, PWP4 and PWP5) containing different amounts of fish oil were added to low-fat yogurt as fat replacers. The texture, apparent viscosity, and sensory properties of the yogurts were analyzed in comparison with full-fat ( 3.0%, w/w, fat) and low-fat (1.5%, w/w; and 1.2%, w/w) milk yogurt controls. The majority (~85%) of the particle size distribution was in the range of 1106±158 nm. Thermal property analysis indicated PWP was thermally stable between 50°C and 90°C. Yogurts formulated with 12% of PWP4 and 14% of PWP5 demonstrated higher firmness, springiness and adhesiveness (P<0.05), and lower cohesiveness (P<0.05) than the low-fat milk yogurt controls. There was no fat separation and they had less fishy smell. Yogurts incorporated with 12% of PWP4 had comparable sensory and textural characteristics to the full- -fat milk yogurt control. |
| format | Article |
| id | doaj-art-6412d74ed9994764ae05133b744ed51a |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2016-07-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-6412d74ed9994764ae05133b744ed51a2025-02-03T00:07:39ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072016-07-0166318919810.1515/pjfns-2015-0043pjfns-2015-0043Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat YogurtLiu Diru0Zhang Tiehua1Jiang Nan2Xi Chunyu3Sun Chunyan4Zheng Jian5Guo Mingruo6College of Light Industry and Economics College of Light Industry and Economics College of Light Industry and Economics College of Light Industry and Economics College of Light Industry and Economics College of Light Industry and Economics College of Light Industry and Economics Five types of polymerized whey protein (PWP1, PWP2, PWP3, PWP4 and PWP5) containing different amounts of fish oil were added to low-fat yogurt as fat replacers. The texture, apparent viscosity, and sensory properties of the yogurts were analyzed in comparison with full-fat ( 3.0%, w/w, fat) and low-fat (1.5%, w/w; and 1.2%, w/w) milk yogurt controls. The majority (~85%) of the particle size distribution was in the range of 1106±158 nm. Thermal property analysis indicated PWP was thermally stable between 50°C and 90°C. Yogurts formulated with 12% of PWP4 and 14% of PWP5 demonstrated higher firmness, springiness and adhesiveness (P<0.05), and lower cohesiveness (P<0.05) than the low-fat milk yogurt controls. There was no fat separation and they had less fishy smell. Yogurts incorporated with 12% of PWP4 had comparable sensory and textural characteristics to the full- -fat milk yogurt control.http://www.degruyter.com/view/j/pjfns.2016.66.issue-3/pjfns-2015-0043/pjfns-2015-0043.xml?format=INTpolymerized whey proteinfat replacertextural characteristicssensory evaluation |
| spellingShingle | Liu Diru Zhang Tiehua Jiang Nan Xi Chunyu Sun Chunyan Zheng Jian Guo Mingruo Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt Polish Journal of Food and Nutrition Sciences polymerized whey protein fat replacer textural characteristics sensory evaluation |
| title | Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt |
| title_full | Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt |
| title_fullStr | Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt |
| title_full_unstemmed | Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt |
| title_short | Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt |
| title_sort | effects of encapsulated fish oil by polymerized whey protein on the textural and sensory characteristics of low fat yogurt |
| topic | polymerized whey protein fat replacer textural characteristics sensory evaluation |
| url | http://www.degruyter.com/view/j/pjfns.2016.66.issue-3/pjfns-2015-0043/pjfns-2015-0043.xml?format=INT |
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