Publication 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

Type

journal article in Web of Science

Language

English

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.

Keywords

wheat bran protein isolate; yoghurt fortification; high protein food; rheology

Authors

SLAVÍKOVÁ, Z.; SMATANA, I.; DIVIŠ, P.; SMILEK, J.; SLANINOVÁ, E.; POŘÍZKA, J.

Released

2. 10. 2024

Publisher

CROATIAN DAIRY UNION

Location

ZAGREB

ISBN

0026-704X

Periodical

MLJEKARSTVO

Year of study

74

Number

4

State

Republic of Croatia

Pages from

312

Pages to

323

Pages count

12

URL

https://hrcak.srce.hr/en/file/464038

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"
}