Effects of functional dairy based proteins on nonfat yogurt quality

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dc.authoridKaragul Yuceer, Yonca/0000-0002-9028-2923
dc.contributor.authorIsleten, Muge
dc.contributor.authorKaragul-Yuceer, Yonca
dc.date.accessioned2025-01-27T20:45:34Z
dc.date.available2025-01-27T20:45:34Z
dc.date.issued2008
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractProduction of nonfat yogurt demands a careful control of quality parameters. It is common to use skim milk powder (SMP) to increase the total solid content of nonfat yogurt, but some functional dairy-based proteins, such as casein/caseinates and whey proteins, may improve the quality of nonfat yogurt. The objectives of this study were to use whey protein isolate (WPI), sodium caseinate (NaCn) and yogurt texture improver (TI) in nonfat yogurt manufacture as an alternative for SMP, and to compare their potential influences on the physical, chemical and microbial properties of nonfat yogurts over a 12-day storage. All dry ingredients were added at 1% (w/v) concentration to yogurt milk. Yogurts differed from each other with different hardness values. Acetaldehyde contents of yogurts were in the range of 35 - 43 ppm. The acetaldehyde content of all yogurt types decreased during storage. The control yogurt had the most tyrosine content, and the WPI-fortified yogurt had the least. Using different dry dairy ingredients did not affect the numbers of starter cultures. In addition, no significant differences were observed among yogurt types regarding their mineral composition.
dc.identifier.doi10.1111/j.1745-4557.2008.00199.x
dc.identifier.endpage280
dc.identifier.issn0146-9428
dc.identifier.issn1745-4557
dc.identifier.issue3
dc.identifier.scopus2-s2.0-44649125468
dc.identifier.scopusqualityQ1
dc.identifier.startpage265
dc.identifier.urihttps://doi.org/10.1111/j.1745-4557.2008.00199.x
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24637
dc.identifier.volume31
dc.identifier.wosWOS:000256377100001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley-Hindawi
dc.relation.ispartofJournal of Food Quality
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectMilk Concentrate Replacement
dc.subjectFlavor Compounds
dc.subjectModel System
dc.subjectProducts
dc.subjectRelease
dc.titleEffects of functional dairy based proteins on nonfat yogurt quality
dc.typeArticle

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