Impact of protein-providing milk ingredients on volatile compounds, microstructure, microbiology and physicochemical characteristics of yogurts
2023; Elsevier BV; Volume: 53; Linguagem: Inglês
10.1016/j.fbio.2023.102588
ISSN2212-4306
AutoresClaudia Inés Vénica, Irma Verónica Wolf, María Julia Spotti, María Luján Capra, Diego Javier Mercanti, María Cristina Perotti,
Tópico(s)Proteins in Food Systems
ResumoThe impact of skim milk (SM), demineralized whey (DW), whey protein concentrate (WPC40-WPC80), isolated (WPI) and hydrolyzed (WPH) on different parameters of yogurts have been evaluated using SLB95 and Yoflex starters. Addition of whey proteins shortened the fermentation time in yogurts with the exception of WPH, which extended it and presented the highest titratable acidity. WPH increased the Lactobacillus and decreased Streptococcus population in yogurts with SLB95 starter. WPI and WPC80 increased water-holding capacity. WPI and WPC80 yogurts exhibited larger aggregates, compared to the rest ingredients, and be bigger with the SLB95 starter. The volatile compounds differ, though not greatly, among yogurts.
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