Physicochemical Properties of Low-Fat Yoghurt with Whey Protein Isolates as Fat Alternative

Authors : Ayşe Demet KARAMAN

Pages : 223-230

Doi:10.25308/aduziraat.658620

View : 28 | Download : 15

Publication Date : 2019-12-31

Article Type : Research Paper

Abstract :In this research, the effect of whey protein isolates (WPI) as a fat alternative on the physicochemical properties of low-fat (1-2 %) yoghurt samples during 14 days of storage was determinated. The samples were analyzed for their chemical composition, syneresis, tyrosine, firmness, color, and free fatty acids.  Yoghurt having 2 % of WPI showed significantly higher amount of tyrosine but lower syneresis; as total solids, protein, and fat were higher than the low-fat yoghurts (1% WPI and low-fat control, p < 0.05). However, WPI addition decreased the white and green tones but increased the yellow; thus, the addition of WPI didn’t affect the opacity and brightness of low-fat yoghurt. The addition of WPI also gave rise to the amounts butyric, capric, and oleic acids during storage (p < 0.05). Herein we propose 2 % WPI as a fat alternative to improve the physicochemical properties of low-fat for a storage duration of 14 days.
Keywords : low fat yoghurt, whey protein isolates, physicochemical properties, free fatty acids, fat replacer