Abdelaziz Elsayed Abdelaziz Elsayed Elbarbary
Asst. Lecturer
Physico-Chemical and Functional Properties of Functional Yoghurt Made With Different Types of Whey Protein Concentrates (Wpc).
5th International Conference on Biotechnology Applications in Agriculture (ICBAA), Benha University, Hurghada, 8-11 April 2020, Egypt • 2020
Publication Information
Authors
M. E. Shenana ; M.B. El-Alfy ; G.F. El-Nagar; and A.E. El-Barbary
Keywords
functional yoghurt, WPC, TVFA, phyico-chemical properties.
Journal
5th International Conference on Biotechnology Applications in Agriculture (ICBAA), Benha University, Hurghada, 8-11 April 2020, Egypt
Publisher
Not Available
Volume
Not Available
Issue
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Pages
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publication.type
Local
Paper Link
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Supplementary Materials
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Abstract
Functional yoghurt was made using different types of whey protein concentrate (WPC). The chemical, physical, microbiological and sensory quality of the produced functional yoghurt were studied. The obtained results reveled that slight differences were observed for acidity, pH, TS, protein, fat and TVFA either for storage perioeds or between the treatments. Also, the obtained results reveled that T8 (functional yoghurt made with particulated whey protein at pH 5) recorded higher content of TVFA and acetaldehyde followed by T10 (functional yoghurt made with commercial whey protein concentrate powder) either when fresh or during the interval storage perioeds. The previous results reflected the good properties of physical characteristic of the produced functional yoghurt through increasing the viscosity, WHC and reduce the synersis which affected by the amount of added wpc. On the other hand, the sensory evaluation results indicated that all the produced functional yoghurt were good in their characteristics. The highest scores were recorded after 7 days of storage at 5°C. Also, T9 and T10 which contain 2 and 3% wpc recorded 93.33 and 94.33, respectively.