Physicochemical, Sensory Properties of Yoghurt High-Protein Using Whey Protein Isolate

Document Type : Original Article

Authors

1 Dairy departmen

2 Department of Dairy, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt

3 Food Industry and Nutrition Research Institute

Abstract

Recent years have seen a growth in the demand for high-protein yoghurt, which may be driven partly by enhanced the product's flavour and texture and the availability of scientific evidence about the health advantages of dairy protein. Yoghurt's protein level was boosted using a mixture of whey protein isolate (WPI) and buffalo milk (BM). This study aimed to determine whether adding whey protein isolate (WPI) to Buffalo milk (BM) would enhance the quality of the resulting high-protein yoghurt. The total solids content of a yoghurt mix made from buffalo milk and substituted with WPI was 15%, and varied substitution ratios of 0, 20, 40, and 60% WPI were used. Yoghurts were fermented at 42 C to a pH of 4.6 and then stored at 4 C overnight. Nutritional value, physicochemical parameters, viscosity, and sensory acceptability of the yoghurt samples were investigated. Yoghurt's aroma and flavour were enhanced due to WPI, which boosted the formation of diacetyl and acetaldehyde and increased protein content to 10.34% from the control. Viscosity was increased significantly by 60% WPI substitution. Finally, 40% substituted WPI, potentially a natural and economically ratio for making high-protein fermented dairy food highly acceptable.

Keywords

Egyptian Journal of Dairy Science

Articles in Press, Accepted Manuscript
Available Online from 04 October 2022

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