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Open AccessArticle

Storage Stability of Texture and Sensory Properties of Yogurt with the Addition of Polymerized Whey Proteins

1
Department of Dairy Products Quality, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
2
Department of Nutrition and Dietetics, Institute of Health Sciences, Marmara University, Başıbüyük Sağlık Yerleşkesi 9/3, 34854 Istanbul, Turkey
*
Author to whom correspondence should be addressed.
Foods 2019, 8(11), 548; https://doi.org/10.3390/foods8110548
Received: 4 October 2019 / Revised: 23 October 2019 / Accepted: 29 October 2019 / Published: 4 November 2019
(This article belongs to the Section Dairy)
Herein, we examined the possibility of producing probiotic yogurt with the addition of polymerized whey protein (PWP). It was determined that the yogurt was stable in terms of syneresis, texture, and sensory features. No spontaneous whey syneresis (SWS) was found in PWP yogurt during 21 days of refrigerated storage at 3 ± 0.5 °C. PWP yogurt had a 5.3% higher water retention capacity (WHC) than yogurt with whey protein concentrate (WPC). Compared with yogurt with unpolymerized protein, PWP yogurt had a higher absolute cohesiveness and viscosity index. The addition of whey protein concentrates to native and polymerized form resulted in longer maintenance of the original yogurt coherence than the control yogurt during storage. PWP yogurt had the same color saturation as the control yogurt. The polymerization of whey proteins resulted in a vanilla pudding aftertaste in yogurt and increased butter flavor 2.5-fold. View Full-Text
Keywords: yogurt; polymerized whey protein; texture; syneresis; sensory properties yogurt; polymerized whey protein; texture; syneresis; sensory properties
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MDPI and ACS Style

Bierzuńska, P.; Cais-Sokolińska, D.; Yiğit, A. Storage Stability of Texture and Sensory Properties of Yogurt with the Addition of Polymerized Whey Proteins. Foods 2019, 8, 548.

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