scholarly journals Evaluating the Effect of Electromagnetic Stir-Frying Barley Flour on Yoghurt Quality

2020 ◽  
Vol 2020 ◽  
pp. 1-9 ◽  
Author(s):  
Yansheng Zhao ◽  
Jiayan Zhang ◽  
Fei Wu ◽  
Lianzhong Ai ◽  
Shijie Wang ◽  
...  
Keyword(s):  
Loss Modulus ◽  
Control Sample ◽  
Whey Protein Concentrate ◽  
Rheological Characteristics ◽  
Protein Concentrate ◽  
Barley Flour ◽  
Microscope Images ◽  
And Control ◽  
Functional Components ◽  
Water Holding

There is a great interest in the use of natural ingredients as functional components in food products. Barley is considered as a natural thickener substitute due to its high dietary fiber content. In this work, electromagnetic stir-frying barley flour (ESBF) was developed and applied in yoghurt. The yoghurt samples were prepared by adding 10, 20, 30, and 40 g L−1 of ESBF, respectively; the control sample was made with 20 g L−1 of whey protein concentrate (WPC), and the yoghurt without any thickener was regarded as blank. The rheological, microstructural, and sensory properties were investigated to evaluate the effect of ESBF on yoghurt quality. Compared to the blank and control samples, the yoghurt with ESBF had higher contents of total solids ranging from 232.5 ± 1.2 g·kg−1 mix to 241.6 ± 1.4 g·kg−1 mix, and crude fiber ranged from 1.6 ± 0.4 g·kg−1 mix to 4.5 ± 0.6 g·kg−1 mix according to the added amount of ESBF. Representing the rheological characteristics of yoghurt, the storage modulus (G′), loss modulus (G″), and apparent viscosity increased with the amount of ESBF. Scanning electron microscope images exhibited that both WPC and barley starch were distributed uniformly in a yoghurt sample, with starch strands between and attached to the protein aggregates reducing the free end. In addition, increased stability of viscosity, water-holding capacity, and bacteria were obtained with the addition of ESBF whether after postripening or during storage of yoghurt. The highest viscosity was up to 3305 MPa s in the yoghurt with 4% ESBF. Current results indicate that ESBF could be used as a suitable natural ingredient and thickener in food.

scholarly journals A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 560
Author(s):  
Allah Bakhsh ◽  
Se-Jin Lee ◽  
Eun-Yeong Lee ◽  
Nahar Sabikun ◽  
Young-Hwa Hwang ◽  
...  
Keyword(s):  
Profile Analysis ◽  
Control Sample ◽  
Texture Profile ◽  
Crude Fiber Content ◽  
A Value ◽  
Novel Approach ◽  
Meat Analog ◽  
And Control ◽  
Water Holding ◽  
Different Levels

This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and compared to beef patty control. A significantly higher difference was observed in moisture content in control with increasing MC concentration than the C-TVP and T-ISP patties. However, protein varied significantly among three different protein sources, with control had higher protein content than PBMA patties. Crude fiber content recorded higher values in C-TVP as compared to control. Significantly lower pH values were recorded in control than C-TVP and T-ISP respectively. Regardless, with the addition of MC or ingredient PBMA and control patties tend to reduce lightness (L*) and redness (a*) value after cooking. Although control sample before cooking exhibits lighter and redder than PBMA patties (C-TVP and T-ISP). Likewise, water holding capacity (WHC) decreases as the concentration of MC increases (1.5–4%) in control and PBMA patties. Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA), including hardness, chewiness, and gumminess of control, were significantly higher than C-TVP and T-ISP. Consequently, panelists’ in the sensory analysis presented that C-TVP patties containing 3% of MC had better sensory properties than T-ISP. Hence, PBMA patties with C-TVP and incorporation of 3% MC are considered ideal for manufacturing of meat analog as related to control (beef).

scholarly journals Production of Denatured Whey Protein Concentrate at Various pHfrom Wastewater of Cheese Industry

2021 ◽  
Vol 41 (2) ◽  
pp. 161
Author(s):  
Robi Andoyo ◽  
Anindya Rahmana Fitri ◽  
Ratih Siswanina Putri ◽  
Efri Mardawati ◽  
Bambang Nurhadi ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Whey Protein ◽  
Functional Properties ◽  
Heat Treatment Condition ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Cheese Industry ◽  
Ph Level ◽  
Water Holding ◽  
Physicochemical And Functional Properties

Wastewater produced from cheese industry is rich in biological component such as whey protein, fat and lactose. Whey protein is the residual liquid of cheese making process with a high protein efficiency ratio. The wastewater source used in this study was whey liquid from cheese processing industry located at West Java, Indonesia. Conversion of soluble whey protein into whey protein microparticle is required to produce food with nutritional value that can be adjusted to the needs of the specific target with high digestibility and palatability. Whey protein was collected by separation technique through heat treatment at specific condition. This was done by changing the heat treatment condition and pH of the samples. Changing the pH of the samples before heat treatment affect the ionic strength of the whey protein hence, altering the properties of the concentrate. This study aims to produce whey protein concentrate heated at various pH level and to observe physicochemical and functional properties of the concentrates. The method used in this research was a descriptive method conducted on three treatments and two replications namely whey protein concentrate production in a pH condition 6.4; 6.65; and 7.0. The parameters observed were physicochemical and functional properties. Furthermore, the result showed that there were decrease in protein content, along with the increasing pH before heat treatment. Microstructure image (SEM) showed a finer particles with the increasing pH. Meanwhile, solubility of the rehydrated samples tends to increase along with the increasing pH. The measurement of functional properties of the samples showed that denatured whey protein produced at different pH before heat treatment have different water holding capacity and a tendency to form bonds between protein particles thereby increasing the viscosity value. These physicochemical and functional properties were suitable for denatured whey protein to be used as a texture controller in whey protein based-food production.

scholarly journals Modifikasi Sifat Fisik Yogurt Susu Kambing dengan Penambahan Microbial Transglutaminase dan Sumber Protein Eksternal

2020 ◽  
Vol 9 (2) ◽  
pp. 77-82
Author(s):  
Salvian Setyo Prayitno ◽  
Juni Sumarmono ◽  
Agustinus Hantoro Djoko Rahardjo ◽  
Triana Setyawardani
Keyword(s):  
Physical Properties ◽  
Whey Protein ◽  
Skim Milk ◽  
Goat Milk ◽  
Microbial Transglutaminase ◽  
Water Holding Capacity ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Protein Sources ◽  
Water Holding

Penelitian ini bertujuan untuk mempelajari sifat fisik yogurt susu kambing yang dimodifikasi dengan enzim mTGase dan sumber protein eksternal. Sifat fisik yang diamati meliputi sineresis spontan (wheying-off), sineresis, water holding capacity (WHC) dan viskositas. Materi yang digunakan yaitu susu segar kambing etawah, kultur starter yogurt, enzim mTGase, susu skim bubuk, dan whey protein concentrate (WPC). Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan 4 perlakuan dan 5 kali ulangan. Perlakuan terdiri atas kontrol yaitu susu kambing segar, penambahan mTGase sebanyak 0,03% (w/w), mTGase dan susu skim 1% (w/w), mTGase dan whey protein concentrate 1% (w/w). Susu dikondisikan selama 24 jam pada refrigerator (10˚C) sebelum difermentasi menjadi yogurt. Parameter yang diuji berupa wheying-off, sineresis, water holding capacity, dan viskositas yang diukur 1 jam setelah yogurt dikeluarkan dari refrigerator. Hasil penelitian menunjukkan bahwa enzim mTGase secara signifikan menyebabkan penurunan sineresis, peningkatan WHC, dan viskositas, namun tidak menyebabkan perbedaan yang signifikan pada wheying-off yogurt. Kombinasi mTGase dan sumber protein eksternal menurunkan sineresis secara signifikan, namun tidak berpengaruh signifikan terhadap wheying-off, WHC, dan viskositas yogurt. Kombinasi mTGase + WPC 1% menghasilkan kualitas fisik yogurt yang tidak jauh berbeda dengan kombinasi mTGase + skim 1% tehadap semua parameter yang diukur. Berdasarkan hasil penelitian, dapat disimpulkan bahwa sifat fisik yogurt susu sapi dapat dimodifikasi dengan enzim mTGase saja atau kombinasi dengan sumber protein eksternal. Manfaat penelitian ini adalah memberikan informasi penggunaan enzim mTGase yang dikombinasikan dengan WPC atau susu skim 1% ternyata dapat meningkatkan kualitas fisik yogurt. Modification of Physical Properties of Goat Milk Yogurt by Addition of Microbial Transglutaminase Enzyme and External Protein SourcesAbstractThe purpose of this research was to study the modification of the physical properties of goat milk yogurt with the addition of the enzyme transglutaminase (mTGase) and external protein. The benefit of this research was to provide information on methods to improve the quality of yogurt in terms of the physical properties of yogurt. The research used fresh goat milk, dry starter culture, mTGase enzyme, skimmed milk powder, and whey protein concentrate (WPC). A completely randomized design with 4 treatments and 5 replications was used as research design. The treatments were fresh goat milk as control, fresh goat milk with 0.03% w/w mTGase, mTGase and 1% w/w skim milk, mTGase and 1% w/w whey protein concentrate. The milk was stored for 24 hours in a refrigerator (10˚C) prior to fermentation process. Wheying-off, syneresis, water holding capacity and viscosity were then measured at an hour after yogurt was removed from the refrigerator. The results showed that mTGase significantly reduced syneresis, increased WHC, and viscosity, but had no significant effect on wheying-off. The combination of mTGase + external protein sources significantly reduced syneresis, but the effect on wheying-off, WHC and yogurt were not significantly detected. The combination of mTGase + 1% WPC had similar characteristics as mTGase + 1% skim milk. In conclusion, the physical characteristics of yogurt from goat milk could be modified by mTGase enzyme or in combination with external protein sources. The use of mTGase enzyme in combination with WPC or skim milk improves the physical characteristics of yogurt. 

scholarly journals Improvement of physicochemical and rheological properties of kombucha fermented milk products by addition of transglutaminase and whey protein concentrate

2016 ◽  
pp. 11-18 ◽  
Author(s):  
Mirela Ilicic ◽  
Spasenija Milanovic ◽  
Katarina Kanuric ◽  
Vladimir Vukic ◽  
Dajana Vukic
Keyword(s):  
Rheological Properties ◽  
Whey Protein ◽  
Skim Milk ◽  
Fermented Milk ◽  
Water Holding Capacity ◽  
Whey Protein Concentrate ◽  
Milk Product ◽  
Protein Concentrate ◽  
Water Holding

The objective of this work was to investigate the effect of addition of transglutaminase (TG-0.02%, w/w) and whey protein concentrate (WPC-0.03%, w/w), on quality of kombucha fermented milk product. Samples were prepared from pasteurized semi-skim milk (0.9%, w/w fat) and kombucha inoculum (10%, v/v). The pH values were measured during the fermentation of milk (lasted until reached 4.5). Syneresis, water holding capacity and the product texture (firmness and consistency,) were assessed after production. Rheological properties of kombucha fermented milk samples were measured during ten days of storage. The sample containing TG had the lowest syneresis (21 ml), the highest water holding capacity (62%) and the highest textural characteristics (firmness - 23.99g, consistency - 626.54gs) after production. The addition of WPC to milk improved the rheological properties, while the addition of TG improved it even to a significantly greater extent after the production and during 10 days of the storage.

scholarly journals Textural properties of low fat mayonnaise with whey protein concentrate and Tragacanth gum as egg and fat substitutes

2020 ◽  
pp. 19-23
Author(s):  
Venus Habashi ◽  
Amir Hossein Elhamirad ◽  
Ahmad Pedramnia
Keyword(s):  
Whey Protein ◽  
Control Sample ◽  
Continuous Phase ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
High Fat ◽  
Low Fat ◽  
Water Emulsion ◽  
Texture Properties ◽  
Tragacanth Gum

Introduction. Mayonnaise is a kind of oil-in-water emulsion that usually contains 70–80% of oil. However, modern food science keeps providing new knowledge about high-fat products, which makes it possible to solve the problems related to health concerns. Study objects and methods. The research featured high-fat mayonnaise (20% of oil) with reduced oil stabilizer (1.75%) and without egg stabilizer. In experimental samples, egg stabilizer was replaced with 0.3%, 0.4%, and 0.5% of whey protein concentrate and 0.3%, 0.5%, and 1.0% of Tragacanth gum. Mayonnaise with 3.5% oil stabilizer and 0.3% egg stabilizer was used as control sample. The samples were tested for such textural attributes as firmness, consistency, adhesive force, and adhesiveness. Results and discussion. The highest and the lowest textural values were demonstrated by the sample with 0.4% of whey protein concentrate and 0.5% of Tragacanth gum and the sample with 0.5% of whey protein concentrate and 1.0% of Tragacanth, respectively. The former showed textural characteristics similar to those of the control sample. The presence of hydrocolloids proved to affect the texture properties of mayonnaise, whereas Tragacanth gum reduced its elasticity. It formed a strong and complex gel-like structure in the continuous phase. As a result, oil droplets in the emulsion had a smaller diameter, which improved the texture properties of lowfat mayonnaise. Conclusion. Whet protein concentrate and Tragacanth gum in amounts of 0.5% and 1.0%, respectively, can be used to replace egg stabilizer and reduce oil stabilizer in low-fat mayonnaise.

scholarly journals Changes in the Physicochemical Parameters of Yoghurts with Added Whey Protein in Relation to the Starter Bacteria Strains and Storage Time

Animals ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1350 ◽  
Author(s):  
Aneta Brodziak ◽  
Jolanta Król ◽  
Joanna Barłowska ◽  
Anna Teter ◽  
Mariusz Florek
Keyword(s):  
Whey Protein ◽  
Storage Time ◽  
Starter Cultures ◽  
Water Holding Capacity ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Refrigerated Storage ◽  
Functional Product ◽  
Sensory Changes ◽  
Water Holding

The stability of the physicochemical characteristics of yoghurts during refrigerated storage is important for industry and the consumer. In this study we produced plain yoghurts with the addition of health-promoting whey protein concentrate (WPC), using two different starter cultures based on Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Physicochemical changes (acidity, nutritional value, water activity, water-holding capacity, texture, and colour, including whitening and yellowing indices) as well as sensory changes occurring during 28-day refrigerated storage were determined. Starter cultures were found to significantly (p ≤ 0.05 and p ≤ 0.01) influence the water-holding capacity, firmness, consistency, cohesive strength and colour parameters of the curd. Use of whey protein concentrate affected both the physicochemical and sensory quality of the yoghurts. The additive had a significant effect on potential acidity, inhibiting the increase in lactic acid in the yoghurts during storage, and also reduced syneresis. However, it decreased the lightness of curd and negatively affected its sensory characteristics, primarily flavour. Moreover, nearly all parameters changed significantly with the passage of storage time (in most cases negatively). The exceptions were total protein and fat content. The changes, however, were not severe and remained at a level acceptable to tasters. Addition of 1% or 2% whey protein to yoghurt may be a good solution that can be routinely applied in the dairy industry to offer consumers a new functional product. A comprehensive assessment of the physicochemical and sensory changes occurring during refrigerated storage of yoghurts manufactured with the addition of WPC and using different cultures is crucial for modelling such a product.

Addition of pectin and whey protein concentrate minimises the generation of acid whey in Greek-style yogurt

2018 ◽  
Vol 85 (2) ◽  
pp. 238-242 ◽  
Author(s):  
Rabin Gyawali ◽  
Salam A Ibrahim
Keyword(s):  
Whey Protein ◽  
Production Control ◽  
Dairy Industry ◽  
Water Holding Capacity ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Native Page ◽  
Research Communication ◽  
Acid Whey ◽  
Water Holding

The objective of the study reported in this Research Communication was to investigate the effects of pectin and whey protein concentrate (WPC) on the generation of acid whey during Greek-style yogurt (GSY) processing. Yogurt samples were prepared using pectin (0·05%, w/v) and whey protein concentrate (WPC-80) (1%, w/v) as possible ingredients that reduce the acid whey production. Control yogurt sample was prepared without addition of these ingredients. The results showed that yogurt made with pectin plus WPC had significantly higher water holding capacity (~56%) than the control (33%). Similarly, yogurt supplemented with pectin plus WPC exhibited 15% less susceptibility to syneresis compared to the control (P < 0·05). Viability of L. bulgaricus and S. thermophilus in all yogurts remained ≥7·0 and ≥8·0 log CFU/g respectively. Native PAGE analysis showed an interaction between pectin and WPC. Pectin hinders the formation of large oligomeric aggregates of whey protein which correlates with an increase in WHC and a decrease in syneresis. Our results demonstrated that a combination of pectin and WPC have the potential to limit the quantity of acid whey generation in GSY manufacturing. Thus, these ingredients have positive implications for dairy industry in the production of GSY.

Oscillatory rheological study of the gelation mechanism of whey protein concentrate solutions: effects of physicochemical variables on gel formation

1993 ◽  
Vol 60 (4) ◽  
pp. 543-555 ◽  
Author(s):  
Qingnong Tang ◽  
Owen J. McCarthy ◽  
Peter A. Munro
Keyword(s):  
Whey Protein ◽  
Protein Concentration ◽  
Loss Modulus ◽  
Whey Proteins ◽  
Gelation Time ◽  
Whey Protein Concentrate ◽  
Effect Of Temperature ◽  
Protein Concentrate ◽  
Gelation Mechanism ◽  
Thermal Gelation

SummaryThe thermal gelation of a commercially available whey protein concentrate was studied by oscillatory rheometry using a Bohlin rheometer. Gelation time increased with decreasing protein concentration with a critical protein concentration (at infinite gelation time) of 6·6%. The effect of temperature in the range 65–90 °C on gelation time was described by an Arrhenius equation with an activation energy of 154 kJ/mol. Gelation time was a minimum at pH 4–6, the isoelectric region of the whey proteins. Small additions of NaCl or CaCl2 dramatically decreased gelation time. Higher protein concentrations always produced higher storage modulus (G′) values after any heating time. Loss modulus (G″) v. time curves exhibited maxima at relatively short times for protein concentrations of 30 and 35%. G′ values for 10% protein concentration increased with temperature for heating times up to 59·5 min. G′ values at 59·5 min for 25% protein concentration were higher at 78 °C than at either 85 or 90 °C. The results are discussed in terms of current theories for biopolymer gelation.

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