Detail publikace

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.

Originální název

Utilization of wheat bran protein isolate as a fortifier for production of high protein yoghurts

Typ

článek v časopise ve Web of Science, Jimp

Jazyk

angličtina

Originální abstrakt

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.

Klíčová slova

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

Autoři

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

Vydáno

2. 10. 2024

Nakladatel

CROATIAN DAIRY UNION

Místo

ZAGREB

ISSN

0026-704X

Periodikum

MLJEKARSTVO

Ročník

74

Číslo

4

Stát

Chorvatská republika

Strany od

312

Strany do

323

Strany počet

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"
}