Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt

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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Bibliographic Details
Main Authors: Liu Diru, Zhang Tiehua, Jiang Nan, Xi Chunyu, Sun Chunyan, Zheng Jian, Guo Mingruo
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2016-07-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
polymerized whey protein
fat replacer
textural characteristics
sensory evaluation
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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