Publication result detail
Utilization of wheat bran protein isolate as a fortifier for production of high protein yoghurts
SLAVÍKOVÁ, Z.; SMATANA, I.; DIVIŠ, P.; SMILEK, J.; SLANINOVÁ, E.; POŘÍZKA, J.
Original Title
Utilization of wheat bran protein isolate as a fortifier for production of high protein yoghurts
English Title
Utilization of wheat bran protein isolate as a fortifier for production of high protein yoghurts
Type
WoS Article
Original Abstract
Yoghurts with increased protein content are becoming very popular and beneficial across all age groups. The economic growth of the high-protein yoghurt market contributes to the production and research of various alternatives for these products. In this study, plain yoghurt was fortified with 2 % and 5 % wheat bran protein isolate (WBPI) before fermentation. The influence of the addition of WBPI on nutritional and rheological characteristics, bacteria growth, and sensory properties of yoghurt samples was evaluated. Apart from the nutritional benefits of wheat bran proteins, which have a favourable amino acid profile, fortification also resulted in changes in the rheological properties of the yoghurts. The increase in dry matter led to an increase in water holding capacity and, consequently, the viscosity of the yoghurt samples. The presence of WBPI did not affect bacterial growth or the fermentation process. However, the natural bitter taste of WBPI persisted even after the fermentation process, negatively influencing the sensory acceptability of WBPI-fortified yoghurt samples.
English abstract
Yoghurts with increased protein content are becoming very popular and beneficial across all age groups. The economic growth of the high-protein yoghurt market contributes to the production and research of various alternatives for these products. In this study, plain yoghurt was fortified with 2 % and 5 % wheat bran protein isolate (WBPI) before fermentation. The influence of the addition of WBPI on nutritional and rheological characteristics, bacteria growth, and sensory properties of yoghurt samples was evaluated. Apart from the nutritional benefits of wheat bran proteins, which have a favourable amino acid profile, fortification also resulted in changes in the rheological properties of the yoghurts. The increase in dry matter led to an increase in water holding capacity and, consequently, the viscosity of the yoghurt samples. The presence of WBPI did not affect bacterial growth or the fermentation process. However, the natural bitter taste of WBPI persisted even after the fermentation process, negatively influencing the sensory acceptability of WBPI-fortified yoghurt samples.
Keywords
wheat bran protein isolate; yoghurt fortification; high protein food; rheology
Key words in English
wheat bran protein isolate; yoghurt fortification; high protein food; rheology
Authors
SLAVÍKOVÁ, Z.; SMATANA, I.; DIVIŠ, P.; SMILEK, J.; SLANINOVÁ, E.; POŘÍZKA, J.
RIV year
2025
Released
02.10.2024
Publisher
CROATIAN DAIRY UNION
Location
ZAGREB
ISBN
0026-704X
Periodical
Mljekarstvo
Volume
74
Number
4
State
Republic of Croatia
Pages from
312
Pages to
323
Pages count
12
URL
Full text in the Digital Library
BibTex
@article{BUT190028,
author="Zuzana {Slavíková} and Igor {Smatana} and Pavel {Diviš} and Jiří {Smilek} and Eva {Slaninová} and Jaromír {Pořízka}",
title="Utilization of wheat bran protein isolate as a fortifier for production of high protein yoghurts",
journal="Mljekarstvo",
year="2024",
volume="74",
number="4",
pages="312--323",
doi="10.15567/mljekarstvo.2024.0406",
issn="0026-704X",
url="https://hrcak.srce.hr/en/file/464038"
}Documents