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Investigation of carbohydrate- and protein-based fat replacers; barley β- glucan and whey protein concentrate (WPC), on the physico-chemical and sensory properties of low-fat yogurt | ||
| علوم و فنون دامپروری | ||
| Article 5, Volume 5, Issue 19, September 2016, Pages 43-52 PDF (963.3 K) | ||
| DOI: 10.22092/aasrj.2016.107586 | ||
| Authors | ||
| Zahra Bohluli* 1; Hamid Reza Mahdavi Adeli2; R. Pourahmad | ||
| 1Student (M.Sc) | ||
| 2Scientific Member of Animal Science Research Institute | ||
| Abstract | ||
| The aim of this study was to produce low-fat yogurt mixed with whey powder concentrate and beta-glucan was compared with a control samples. So 9 treatments according to a completely randomized design with factorial arrangement was designed. Physicochemical properties, sensory low-fat yogurt produced during 15 days of storage at 4°C, were studied. According to our evaluation, samples containing whey protein concentrate, whey protein concentrate mixtures and control samples, weren't significantly increased acidity in terms of during storage (p≤0/05), the pH, total no significant effect the pH was decreased (p≤0/05). The sample containing whey protein concentrate compared to the control group showed significant reduction of synersis (p≤0/05) and in samples containing whey protein concentrate separation whey, increasing the percentage of synersis, was significant (p≤0/05). In this research, the final results are as follows Replacing whey protein concentrates in the production of yogurt in addition to increasing the production of diacetyl as a flavor and use of samples containing whey powder concentrate, in the control samples B, T3 and T5 gained best score sensory and physicochemical In to of the total samples, respectively. | ||
| Keywords | ||
| low-fat yogurt; fat replacers; whey protein concentrate; Beta-glucan | ||
| References | ||
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