Publication detail

The study of relationship between taste and wheat bran protein isolate fortification during high-protein yogurt manufacturing

SLAVÍKOVÁ, Z. DIVIŠ, P. ADAMCZYKOVÁ, M. POŘÍZKA, J. BIALAS, W. MONTOWSKA, M.

Original Title

The study of relationship between taste and wheat bran protein isolate fortification during high-protein yogurt manufacturing

Type

journal article in Web of Science

Language

English

Original Abstract

High-protein (HP) food is becoming a popular and nutritionally valuable commodity. The most common protein fortifiers are milk whey or soy protein isolates. However, one of the potentially promising sources of quality protein isolate is wheat bran, the secondary product of wheat milling. Wheat bran protein isolate (WBPI) can be obtained using a sustainable and environmentally friendly pH shift method. Considering its nutritional properties, incorporating WBPI into people's diet is convenient. This work focuses on protein fortification of plain yogurt using WBPI while maintaining sensory acceptability. Direct fortification of yogurts with WBPI to achieve 5 % and 10 % protein content revealed two main sensory defects - bitterness and sandiness. Several approaches, such as grinding WBPI, protein blending, and WBPI encapsulation, were applied to improve the overall impression score of HP yogurts. It was found that eliminating the sandiness of WBPI-fortified yogurt is not possible by reducing WBPI particle size. Blending WBPI with dried milk decreased bitterness, but the products lacked amino acid diversity. The most effective procedure to mask the sensory defects was WBPI encapsulation using alginate, revealing an appropriate way to incorporate natural plant proteins into HP food.

Keywords

High -protein yogurt; wheat bran protein isolate; Sensory analysis; Yogurt syneresis

Authors

SLAVÍKOVÁ, Z.; DIVIŠ, P.; ADAMCZYKOVÁ, M.; POŘÍZKA, J.; BIALAS, W.; MONTOWSKA, M.

Released

3. 5. 2024

Publisher

ELSEVIER

Location

AMSTERDAM

ISBN

2666-1543

Periodical

Journal of Agriculture and Food Research

Year of study

16

Number

Květen

State

Kingdom of the Netherlands

Pages count

9

URL

https://www.sciencedirect.com/science/article/pii/S2666154324002229

BibTex

@article{BUT189983,
  author="Zuzana {Slavíková} and Pavel {Diviš} and Michaela {Adamczyková} and Jaromír {Pořízka} and Wojciech {Bialas} and Magdalena {Montowska}",
  title="The study of relationship between taste and wheat bran protein isolate fortification during high-protein yogurt manufacturing",
  journal="Journal of Agriculture and Food Research",
  year="2024",
  volume="16",
  number="Květen",
  pages="9",
  doi="10.1016/j.jafr.2024.101185",
  issn="2666-1543",
  url="https://www.sciencedirect.com/science/article/pii/S2666154324002229"
}